Easy Stuffed Pepper Casserole Recipe
With simple ingredients and almost zero prep work, this cheesy stuffed pepper casserole can easily be a one-pot meal and is perfect for even the busiest days. Plus, it’s sure to be a hit with the whole family!
Ingredients
- 1 lb lean ground beef you can also use ground turkey
- 3 bell peppers diced. I like to use green bell peppers and red bell peppers. But you can use any color of bell pepper you like
- 1 onion diced
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3-4 cloves garlic miced
- 2 cups beef broth
- 1 14.5 oz can diced tomatoes undrained. For extra flavor, try using fire-roasted tomatoes
- 1 8 oz can tomato sauce
- 1 tbsp soy sauce OR Worcestershire sauce
- 1 cup uncooked rice I like to use white basmati rice, but you can also use brown rice, white rice, or long-grain rice
- 2 cups shredded cheddar cheese You can also use shredded mozzarella cheese
Instructions
- In a large pot, Dutch oven, or deep skillet, brown your ground beef with your diced onion over medium-high heat. Once the beef is cooked through drain off and discard any excess grease.
- Add the minced garlic and diced pepper bells and cook until the garlic is fragrant and the peppers are soft. about 5 minutes. Add the Italian seasoning, salt, and pepper, and stir to combine.
- Then add the tomato sauce and diced tomatoes, and stir. Add the soy sauce(or Worcestershire sauce) and the beef broth.
- Bring the mixture to a boil, stirring often. Once the mixture is boiling, add the rice, stir, and reduce the heat, to medium-low.
- Allow the mixture to simmer, stirring occasionally, until the rice is completely cooked and has soaked up most of the liquid in the pan. About 15 minutes.
- Remove the pan from the heat and add 1 1/2 cups of the shredded cheese, and stir until the cheese is completely melted.
- Now, there are a couple of ways to finish your casserole. You can either sprinkle the remaining cheese over your rice mixture. Cover and allow the cheese to melt, about 1 minute, and serve.
- Or you can transfer your rice mixture to a casserole dish, sprinkle your remaining cheese over the top, and pop your casserole into the oven. I love doing this, as it makes the cheese perfectly melted and golden brown. But you can easily do whatever works best for you!
- Serve and enjoy!
Notes
Any leftover casserole can be stored in an airtight container or covered with aluminum foil and kept in the fridge for up to 5 days! Stuffed pepper casserole can easily be reheated in the oven or on the stovetop!
I usually serve this recipe on its own, but also great with a side salad, and/or a slice of garlic bread.
Nutrition
Calories: 403kcalCarbohydrates: 32gProtein: 29gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 85mgSodium: 961mgPotassium: 540mgFiber: 2gSugar: 4gVitamin A: 2248IUVitamin C: 78mgCalcium: 304mgIron: 3mg
Tried this recipe?Let us know how it was!