Description

This Stuffed Pepper Casserole is a comforting, one-pan dish with all the flavors of classic stuffed peppers. It’s loaded with ground beef, bell peppers, rice, and a savory tomato sauce. Perfect for a cozy family dinner, it’s easy to make and packed with flavor.

Ingredients

Units Scale

1 lb ground beef (or ground turkey for a lighter option)
2 tablespoons olive oil
1 medium onion, diced
3 bell peppers (any color), diced
3 cloves garlic, minced
1 cup uncooked white rice (or brown rice)
2 cups beef or chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup shredded cheddar or mozzarella cheese

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Instructions

Preheat oven to 375°F (190°C).
In a large oven-safe skillet, heat olive oil over medium heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess grease if necessary.
Add diced onion and bell peppers to the skillet. Cook for 5 minutes until vegetables soften.
Stir in minced garlic and cook for another minute.
Add uncooked rice, broth, diced tomatoes (with juice), tomato sauce, salt, pepper, paprika, oregano, and basil. Stir until combined.
Bring the mixture to a gentle simmer. Cover and let it cook for about 10 minutes, stirring occasionally.
Remove from heat, sprinkle cheese over the top, and transfer the skillet to the preheated oven.
Bake for 15-20 minutes or until the rice is tender and the cheese is melted and bubbly.
Let it cool for a few minutes before serving.

Notes

Feel free to use ground turkey or chicken instead of beef.
For added spice, add a pinch of red pepper flakes.
You can make this dish ahead of time and reheat it in the oven or microwave.