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stuffed pepper casserole 509293929

Hearty Stuffed Pepper Casserole

A hearty one-dish dinner with seasoned beef, rice, bell peppers, and gooey cheese in a rich tomato sauce. An easy weeknight favorite.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 426
Ingredients Method Nutrition Notes

Ingredients
  

For the casserole
  • 1 lb (450 g) ground beef or ground turkey
  • 1 tablespoon olive oil preferably California extra-virgin
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 3 medium bell peppers seeded and chopped (any color)
  • 1 cup long-grain white rice uncooked
  • 2 cups beef broth low-sodium preferred
  • 1 can (14.5 oz / 411 g) diced tomatoes with their juices
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika sweet or smoked
  • to taste salt and freshly ground black pepper
  • 1 1/2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

Prep
  1. Preheat your oven to 350°F and lightly coat a 9x13-inch baking dish with butter or nonstick spray.
Cook the meat
  1. Warm the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned all over. Pour off any excess grease.
Sauté aromatics
  1. Stir the diced onion and minced garlic into the skillet. Cook for 2 to 3 minutes, until the onion is fragrant and translucent.
Add peppers and seasonings
  1. Mix in the chopped bell peppers, Italian seasoning, paprika, and a pinch of salt and black pepper. Sauté for 3 to 4 minutes to soften the peppers slightly.
Combine the mixture
  1. Add the uncooked rice, diced tomatoes with their juices, tomato paste, and beef broth. Stir everything together until fully incorporated.
Transfer to the baking dish
  1. Scrape the mixture into the prepared baking dish and spread it into an even layer.
Bake covered
  1. Tightly cover the dish with aluminum foil and bake for 35 to 40 minutes, until the rice is tender and most of the liquid is absorbed.
Add cheese and finish
  1. Remove the foil and scatter the shredded cheese over the top. Return to the oven and bake uncovered for about 10 more minutes, until the cheese is melted and bubbly.
Garnish and serve
  1. Let the casserole rest for 5 minutes, then sprinkle with fresh parsley and serve warm.

Nutrition

Calories: 426kcalCarbohydrates: 36gProtein: 20gFat: 20gSaturated Fat: 9gCholesterol: 90mgSodium: 570mgFiber: 3gSugar: 5g

Notes

Swap ground beef with ground turkey or Italian sausage for a different flavor. Use brown rice if you prefer, but add about 15 minutes to the covered baking time.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a 350°F oven.
This casserole can be assembled a day ahead; keep it covered in the fridge and add 10 minutes to the covered bake time.
Don't skip the foil cover, as it traps steam and ensures the rice cooks evenly without drying out.
Serve with a simple green salad, roasted vegetables, or avocado slices for a California-inspired touch.
For the best melt, shred cheese from a block rather than using pre-shredded bags, which may contain anti-caking agents.

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