Stuffed Pepper Casserole Recipe

4.88 from 25 votes

This Stuffed Pepper Casserole recipe brings classic flavors without the hassle with ground beef, bell peppers, rice, and gooey cheese. One-pot comfort food!

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American

Keyword: bell peppers, cheese, ground beef

Servings:

Calories: 525kcal

Author: Mike Hultquist

Ingredients

1 tablespoon olive oil
1 pound ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
1 medium onion chopped
2 bell peppers use any color – green, yellow, red, orange
1 jalapeno pepper chopped (optional, for spicy)
5 cloves garlic chopped
14.5 ounces fire roasted tomatoes (or use diced tomatoes or tomato sauce)
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup cooked rice white, brown, or wild rice
1 cup shredded cheese cheddar, mozzarella, or a blend – I LOVE pepperjack for myself
For Garnish. Fresh chopped parsley, red pepper flakes

Instructions

Preheat your oven to 425°F (220°C).
Heat the oil in a large pan or Dutch oven to medium heat and add the onions, jalapeno (if using), and bell peppers. Cook for 10 minutes to soften, stirring often.
Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
Add the fire roasted tomatoes, Worcestershire sauce, seasonings, and cooked rice. Stir together and remove from heat.
Stir in half of the shredded cheese until incorporated.
Transfer to a casserole dish or baking dish (or keep in the Dutch oven or other oven safe pan).
Top with the remaining shredded cheese.
Bake the casserole for 15-20 minutes, or until the cheese is nice and bubbly.
Cool slightly, garnish, and serve.

Nutrition