Stuffed Pepper Casserole

Stuffed Pepper Casserole

A cozy, one-pan twist on classic stuffed peppers—this Stuffed Pepper Casserole is hearty, cheesy, and much easier than stuffing individual peppers.

 Ingredients

• 1 lb ground beef (or turkey)
• 1 cup uncooked white rice
• 2 cups beef broth (or water + bouillon)
• 3 bell peppers (any colors), chopped
• 1 small onion, diced
• 2–3 cloves garlic, minced
• 1 (15 oz) can diced tomatoes (with juice)
• 1 (8 oz) can tomato sauce
• 1–2 cups shredded cheese (cheddar or mozzarella)
• 1 tsp Italian seasoning
• Salt & pepper to taste
• Optional: red pepper flakes, fresh parsley

 Instructions

1. Brown the meat
   In a large skillet or pot, cook ground beef with onion until browned. Drain excess fat.
2. Add flavor base
   Stir in garlic, chopped peppers, Italian seasoning, salt, and pepper. Cook 3–5 minutes until slightly softened.
3. Combine everything
   Add uncooked rice, diced tomatoes, tomato sauce, and broth. Stir well.
4. Simmer
   Cover and cook on low for about 18–20 minutes, until rice is tender. Stir occasionally so nothing sticks.
5. Add cheese
   Sprinkle cheese on top, cover again, and let it melt (about 3–5 minutes).
6. Serve
   Garnish with parsley if you like, and serve hot.

 Variations

• Low-carb: Swap rice for cauliflower rice (reduce liquid slightly)
• Vegetarian: Use black beans or lentils instead of meat
• Spicy: Add diced jalapeños or hot sauce
• Extra creamy: Stir in a little cream cheese before adding shredded cheese

This dish stores well and tastes even better the next day. Want a slow cooker or oven-baked version too?