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If you’re on the hunt for a comforting, vibrant, and downright delicious dinner that combines the hearty satisfaction of classic stuffed peppers with the ease of a one-dish meal, this Stuffed Pepper Casserole Recipe is exactly what you need. It’s bursting with savory ground beef, sweet bell peppers, tender rice, and a rich blend of cheeses that come together in one glorious, cozy casserole. Perfect for busy weeknights or when you want a dish that feels like a warm, tasty hug. Trust me, once you make it, this recipe will be a go-to staple in your kitchen.
Ingredients You’ll Need
The beauty of this Stuffed Pepper Casserole Recipe lies in its simple yet essential ingredients. Each component plays a crucial role—from the robust ground beef adding hearty depth, to the colorful bell peppers giving fresh sweetness and crunch, and the cheese delivering gooey, melty satisfaction. Plus, a perfect blend of seasonings brings it all to life.
- 1 pound ground beef: Choose fresh, lean ground beef for the best flavor and texture.
- 1 Tablespoon Worcestershire Sauce: Adds a subtle umami kick that deepens the savory notes.
- 2 bell peppers, chopped: Use vibrant red or green peppers for a lovely pop of color and fresh crunch.
- 1 onion, finely chopped: Delivers sweetness and aromatic depth when sautéed.
- 1 (15 oz) can low sodium beef broth: Keeps the casserole moist and infuses rich beef flavor without overpowering.
- 3 cloves garlic, minced: Adds that irresistible, fragrant punch we all love.
- 1 (15 oz) can diced tomatoes: Brings a tangy juiciness that balances the richness.
- 1 cup uncooked long grain white rice: Absorbs all those beautiful flavors while providing a tender base.
- 1/2 teaspoon black pepper: For that gentle, warming spice touch.
- 1 Tablespoon Italian seasoning: A fragrant herb blend that enhances every bite.
- 1 teaspoon salt: Essential to savor every ingredient’s natural goodness.
- 3/4 cup Mozzarella cheese, shredded: Melts beautifully, adding creamy texture.
- 3/4 cup cheddar cheese, shredded: Offers sharp, tangy contrast and golden color on top.
How to Make Stuffed Pepper Casserole Recipe
Step 1: Brown the Ground Beef and Sauté Vegetables
Start by browning the ground beef in a large skillet over medium-high heat. Breaking it apart as it cooks encourages even browning and locks in flavor. Once the beef is beautifully browned, add the finely chopped onions and bell peppers. Sauté them together for about 5 to 10 minutes until they soften and release their sweet aromas, creating the perfect foundation for the casserole.
Step 2: Add Garlic and Seasonings
Next, stir in the minced garlic and cook for 1 to 2 minutes until you can really smell its fragrant warmth filling the kitchen. Now it’s time to add Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and pepper. This is where all the ingredients begin to marry, building layers of complexity that make this dish so irresistible.
Step 3: Simmer Until Rice is Tender
Bring the mixture to a gentle boil, then cover the skillet and lower the heat to a simmer. Let it cook for about 20 minutes, stirring halfway through to keep everything evenly distributed and prevent sticking. The rice will absorb the flavorful broth, soften perfectly, and meld with the other components to create a cozy, filling casserole.
Step 4: Stir in Cheese and Finish Baking
Once the rice is tender and the mixture has thickened, stir in half of the shredded Mozzarella and cheddar cheese while the skillet is still on low heat. Mixing the cheeses in creates irresistible creaminess and binds everything together beautifully. Then sprinkle the remaining cheese on top, cover the pan again, and allow it to melt. For an extra special touch, pop the skillet under the broiler briefly—watch as the cheese bubbles and turns golden brown, adding a delightful texture and richness.
Step 5: Serve and Enjoy
Remove your stuffed pepper casserole from the heat and get ready to dig in! This recipe shines best when served immediately, fresh from the pan, with the cheese perfectly melted and the flavors outstandingly vibrant.
How to Serve Stuffed Pepper Casserole Recipe
Garnishes
Make your Stuffed Pepper Casserole Recipe even more delightful by garnishing it with fresh herbs like chopped parsley or basil. A sprinkle of chopped green onions or a dollop of sour cream can add a refreshing contrast and extra burst of flavor. These little touches not only brighten the dish visually but also add subtle layers to each bite.
Side Dishes
This casserole is a hearty meal on its own, but pairing it with a simple crisp green salad or roasted vegetables can create a wonderfully balanced plate. Garlic bread or warm dinner rolls also complement the casserole beautifully, offering a perfect way to scoop up every last cheesy, savory morsel.
Creative Ways to Present
If you’re feeling a bit fancy or feeding a crowd, consider serving this Stuffed Pepper Casserole Recipe in individual ramekins for a restaurant-style presentation. Alternatively, spoon it over a bed of baby spinach or mixed greens for added freshness and a pop of color. It’s a crowd-pleaser no matter how you serve it!
Make Ahead and Storage
Storing Leftovers
This casserole stores wonderfully in airtight containers in the refrigerator for up to 3 days. As the flavors settle, you might even find it tastes better the next day. Just be sure to cool it slightly before refrigerating to maintain the best texture.
Freezing
If you want to save some for later, this Stuffed Pepper Casserole Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw it slowly in the fridge overnight before reheating.
Reheating
Reheat leftovers gently in the microwave or oven, adding a splash of beef broth or water if needed to keep it moist. For oven reheating, cover loosely with foil and warm at 350°F until heated through and bubbly, about 20 minutes. The cheese will regain that gooey, irresistible texture in no time.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and chewier texture, but keep in mind it requires a longer cooking time and more liquid, so adjust accordingly.
Is there a vegetarian version of this stuffed pepper casserole?
Yes! Simply swap the ground beef for plant-based crumbles or extra beans. Adding mushrooms can also boost the umami flavors to keep it rich and satisfying.
Can I make this recipe in a slow cooker?
You can, but since rice cooks differently in a slow cooker, you’d need to add pre-cooked rice towards the end or adjust liquid quantities carefully to avoid overcooking.
What cheeses work best besides Mozzarella and cheddar?
Try blending in Monterey Jack for creaminess or a bit of Parmesan for sharpness. A little smoked gouda can also add an exciting smoky twist.
Can I prepare this casserole entirely ahead of time and bake later?
Definitely! You can prepare the mixture up to the simmer step, then refrigerate it. When you’re ready, add the cheeses and finish the baking and broiling step just before serving for the freshest taste.
Final Thoughts
This Stuffed Pepper Casserole Recipe is a shining example of how a few simple ingredients can come together to create a spectacularly flavorful and comforting meal. Whether you’re craving something classic or need a reliable dinner that everyone will love, this dish ticks all the boxes. I encourage you to give it a try—you might just find your new favorite weeknight centerpiece.
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Stuffed Pepper Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty stuffed pepper casserole combining ground beef, tender bell peppers, and rice with a savory tomato and beef broth base, topped with melted mozzarella and cheddar cheese for a deliciously cheesy finish.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
Liquids and Canned Goods
- 1 (15 oz) can low sodium beef broth
- 1 (15 oz) can diced tomatoes
- 1 Tablespoon Worcestershire Sauce
Grains and Spices
- 1 cup uncooked long grain white rice
- 1/2 teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
Cheese
- 3/4 cup Mozzarella cheese, shredded
- 3/4 cup cheddar cheese, shredded
Instructions
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef thoroughly, breaking it up as it cooks to ensure even cooking and texture.
- Sauté Vegetables: Add the chopped onions and bell peppers to the browned beef, cooking them for 5 to 10 minutes until they soften and release their flavors.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant, enhancing the overall flavor of the dish.
- Combine Liquids and Seasonings: Pour in Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper. Stir well and bring the mixture to a boil to start cooking the rice.
- Simmer: Cover the skillet, reduce the heat to low to maintain a simmer, and let cook for about 20 minutes. Stir halfway through to prevent sticking and ensure the rice cooks evenly until tender.
- Mix in Cheese: Once the rice is tender, stir in half of the shredded mozzarella and cheddar cheese, mixing until melted and fully combined into the casserole.
- Top with Remaining Cheese: Sprinkle the remaining cheese over the top, cover the skillet again to allow the cheese to melt, or optionally place it under a broiler briefly to achieve a bubbly and golden cheesy top.
- Serve: Remove the skillet from heat and serve the casserole hot for a satisfying meal.
Notes
- For a spicier dish, consider adding some red pepper flakes when adding the seasonings.
- If you prefer a different cheese blend, Monterey Jack or Pepper Jack can be good alternatives.
- Use low sodium broth to better control salt levels in the dish.
- This casserole can also be prepared in advance and reheated; add a splash of broth or water when reheating to maintain moisture.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
