Description
Cheesy stuffed pepper beef casserole is an easy, hearty bake combining all the flavors of stuffed peppers—ground beef, rice, peppers, tomato sauce—topped with melted cheese in one comforting dish.
Ingredients
- 1 lb ground beef
- 1 cup cooked white or brown rice
- 2–3 bell peppers (red, green, yellow), chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes or tomato sauce
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1–1½ cups shredded cheddar or mozzarella cheese
- 1 tbsp olive oil
- Optional: parsley or chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, heat olive oil and sauté onion and chopped peppers for 5–7 minutes until softened.
- Add garlic and cook 1 minute more. Stir in ground beef and cook until browned, draining excess fat.
- Mix in crushed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer 5–10 minutes.
- Stir cooked rice into the beef mixture, then spread evenly in the baking dish.
- Sprinkle shredded cheese over the top and cover with foil.
- Bake covered for 20 minutes, then uncover and bake another 10–15 minutes until cheese is melted and bubbly.
- Let rest 5 minutes before serving. Garnish with parsley or green onions if desired.
Notes
- Use cooked rice for even baking and texture.
- Drain beef mixture well to prevent soggy casserole.
- Add beans or corn for added texture or nutrition.
- Substitute turkey or chicken for beef for a leaner option, or use pepper jack cheese for more heat.
- Assemble ahead and refrigerate—add extra bake time if baking from cold.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 7g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
