STUFFED PEPPER CASSEROLE

Here’s a Stuffed Pepper Casserole recipe that gives you all the flavor of classic stuffed peppers—without the extra prep of stuffing individual peppers. It’s hearty, easy, and perfect for a family dinner.

🌶️ Stuffed Pepper Casserole

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

🧾 Ingredients:

• 1 lb ground beef (or ground turkey)

• 1 tbsp olive oil (optional, for sautéing)

• 1 medium onion, diced

• 2–3 bell peppers, chopped (mix of red, green, or yellow)

• 3 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

• 1 can (14.5 oz) diced tomatoes, with juice

• 1 can (8 oz) tomato sauce

• 1 cup beef broth (or water)

• 1 cup uncooked white rice (or brown rice, see notes)

• 1–2 cups shredded cheese (cheddar, mozzarella, or a mix)

🔪 Instructions:

1. Preheat oven to 375°F (190°C).

2. Brown the meat:
   In a large skillet over medium-high heat, add olive oil (if using), then cook the ground beef until browned. Drain excess fat.

3. Sauté vegetables:
   Add diced onion and chopped bell peppers to the skillet. Cook 4–5 minutes until softened. Add garlic and cook another minute.

4. Add seasoning & liquids:
   Stir in salt, pepper, Italian seasoning, diced tomatoes, tomato sauce, broth, and uncooked rice. Mix well.

5. Simmer briefly:
   Bring the mixture to a simmer, then reduce heat and cover. Cook for 5–7 minutes to soften the rice slightly.

6. Transfer to casserole dish:
   Pour the mixture into a greased 9×13″ baking dish.

7. Bake:
   Cover with foil and bake for 30–35 minutes, until rice is tender. (Check at 25 minutes if using white rice.)

8. Top with cheese:
   Remove foil, sprinkle cheese over the top, and bake uncovered for another 5–10 minutes, until cheese is melted and bubbly.

📝 Notes & Variations:

• For brown rice: Precook the rice slightly or increase the bake time by 15–20 minutes with extra broth.

• Make it vegetarian: Skip the meat and double the peppers or add black beans.

• Add heat: Toss in red pepper flakes or a diced jalapeño.

• Make ahead: Assemble the casserole, refrigerate, and bake when ready (add 10 minutes to bake time if chilled).