Stuffed Pepper Casserole
A delicious and colorful casserole that combines ground beef, rice, and bell peppers, topped with melted cheese for a satisfying weeknight dinner.
Ingredients
Main Ingredients
- 3 large bell peppers Choose vibrant colors like red, yellow, and green.
- 1 pound ground beef Can substitute with turkey for a leaner option.
- 1 cup uncooked rice White, brown, or quinoa for a gluten-free alternative.
- 1 can (14.5 oz) diced tomatoes Crushed tomatoes work great too!
- 1 cup shredded cheese Try mozzarella or cheddar for a gooey topping.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until fragrant and the onions are translucent, roughly 3-4 minutes.
- Add the ground beef (or turkey) to the skillet. Cook until browned, stirring occasionally, about 5-7 minutes. Season with salt, pepper, and Italian seasoning.
- To the meat mixture, stir in the uncooked rice and the can of diced tomatoes, mixing well. Allow it to simmer for about 5 minutes.
- While the mixture simmers, chop the bell peppers into small pieces.
- In a greased 9×13-inch baking dish, spread half of the meat and rice mixture on the bottom. Layer half of the chopped peppers on top, followed by another layer of the meat mixture. Finally, add the remaining peppers before topping with shredded cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop it in the microwave or the oven until heated through.