Description
This Stuffed Bell Pepper Casserole is a one-pot meal that delivers all the flavors of traditional stuffed peppers without the extra work. It’s a hearty, comforting dish loaded with ground beef, rice, tomatoes, and bell peppers, all simmered together and topped with melty cheese.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 bell peppers, chopped (any color)
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 1/2 cups cooked rice
- 1 cup shredded cheddar cheese
- Fresh parsley or basil for garnish (optional)
Instructions
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
- Add chopped onion and bell peppers to the skillet. Sauté until the vegetables are tender, about 5 minutes.
- Stir in minced garlic, salt, pepper, red pepper flakes (if using), and Italian seasoning. Cook for another minute until fragrant.
- Add diced tomatoes and tomato sauce. Stir to combine and bring to a simmer.
- Stir in the cooked rice and mix well to combine all ingredients.
- Reduce heat and sprinkle the shredded cheese evenly over the top.
- Cover and cook for a few more minutes until the cheese is melted.
- Garnish with fresh parsley or basil if desired. Serve warm.
Notes
- Use ground turkey or chicken as a leaner protein alternative.
- Make it vegetarian by omitting the meat and adding black beans or lentils.
- Leftovers store well and are great for meal prep.
- Use pre-cooked rice to speed up prep time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 7g
- Sodium: 870mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
