Description
Easy Stuffed Pepper Casserole combines ground beef, bell peppers, rice, and cheese in a hearty, one-pan meal that’s simple to prepare.
Ingredients
Scale
- 1 lb (450g) lean ground turkey or ground beef: The protein base of the dish, providing a hearty and satisfying flavor while maintaining a healthier profile.
- 1 cup cooked rice: This carb source adds substance and lowers the overall density of the casserole, making it more filling.
- 4 large bell peppers (red, yellow, or green): These vibrant vegetables not only add color but also a sweet flavor and texture.
- 1 small onion, chopped: For savory depth, enhancing the overall flavor of the casserole.
- 2 cloves garlic, minced: Adding aroma and depth of flavor to the dish.
- 1 can (15 oz) diced tomatoes (with juices): The tomatoes provide a rich sauce base, contributing moisture and acidity.
- 1 teaspoon Italian seasoning: A blend of herbs that gives this casserole its comforting Italian flair.
- Salt and pepper to taste: Essential for seasoning the dish and bringing out the flavors of the ingredients.
- 1 cup shredded cheese (cheddar or mozzarella): Optional but recommended for a gooey topping that adds richness to every bite.
Instructions
- Preheat your oven: Start by preheating your oven to 350°F (175°C).
- Prepare your peppers: While the oven is warming up, chop the tops off the bell peppers and remove the seeds and membranes. Set them aside.
- Cook the meat: In a large skillet over medium heat, add the 1 lb of ground turkey or ground beef. Cook until browned, about 5-7 minutes, breaking it apart with a spatula as it cooks. Season with salt and pepper.
- Add vegetables: Once the meat is cooked, add 1 chopped onion and 2 minced garlic cloves to the skillet. Sauté until the onion becomes translucent, roughly 3-5 minutes.
- Incorporate rice and tomatoes: Stir in the cooked rice and the can of diced tomatoes (with juices), followed by 1 teaspoon of Italian seasoning. Combine well and allow to simmer for an additional 5 minutes to let the flavors meld.
- Assemble the casserole: In a 9×13 inch baking dish, add half of the prepared filling to the bottom. Layer the bell peppers on top, then fill each one with the remaining filling. Sprinkle any leftover mixture around the peppers.
- Top with cheese: If using cheese, generously sprinkle 1 cup of shredded cheese over the top of the casserole.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden brown.
- Let it cool: Once cooked, allow the casserole to cool for a few minutes before serving. This makes it easier to dish out!