Stuffed Pepper Casserole: The Ultimate Comfort Food Recipe
Introduction to Stuffed Pepper Casserole
Stuffed Pepper Casserole is a delightful and comforting dish that brings warmth to your dinner table. This one-pan meal is packed with flavor and nutrients, making it a perfect option for busy weeknights or family gatherings. With its blend of lean ground beef, colorful bell peppers, and gooey melted cheese, this casserole is not only easy to prepare but also incredibly satisfying. Let’s dive into the details of this wonderful dish!
A Personal Story Behind My Stuffed Pepper Casserole Journey
Growing up, my family often enjoyed a variety of casseroles, especially on chilly evenings. My grandmother had a special way of making stuffed peppers, and she would often transform it into a casserole for simplicity. This dish reminds me of those warm family gatherings, where we would sit around the table, sharing stories and laughter. Making this casserole today brings back those cherished memories, and I hope it does the same for you.
What Makes This Stuffed Pepper Casserole Recipe Special?
What sets this Stuffed Pepper Casserole apart is its simplicity and heartiness. The combination of lean ground beef, fresh vegetables, and aromatic seasonings creates a mouthwatering flavor profile. Plus, the ease of preparation—where everything cooks together in one pan—makes cleanup a breeze. It’s a versatile recipe that you can customize based on your preferences, whether you want to add more vegetables or try different types of cheese. This dish is not just a meal; it’s an experience!
The Full Stuffed Pepper Casserole Recipe
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds lean ground beef
- 1 yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 small cloves garlic, minced
- 1 teaspoon Italian seasoning or Cajun seasoning
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 14 ounces canned diced tomatoes
- 1 cup long grain white rice
- 1 ½ cups beef broth
- 1 ½ cups shredded cheddar, mozzarella, or a mix
- Parsley for garnish
Instructions
- Preheat the oven to 350°F (180°C). In a skillet over medium-high heat, add olive oil and the ground beef. Cook until the beef is no longer pink, breaking it up with a spatula. Drain excess fat for a healthier option.
- Add the diced onion and bell peppers to the skillet. Cook for 2-3 minutes until softened, stirring occasionally to ensure even cooking.
- Stir in the minced garlic, Italian or Cajun seasoning, Worcestershire sauce, salt, and pepper. Cook for an additional 30 seconds, allowing the flavors to meld.
- Add the canned diced tomatoes and mix well, ensuring everything is incorporated.
- Pour in the rice and beef broth. Stir to combine and bring to a boil. Cover the skillet with a lid or foil to trap the steam.
- Place the skillet in the oven and bake for 20-25 minutes until the rice is fully cooked. If after 25 minutes the rice is still crunchy, return to the oven, adding a splash of water if necessary.
- Remove from the oven and sprinkle the shredded cheese on top of the casserole.
- Return the skillet to the oven and broil for 3-5 minutes until the cheese is melted and bubbly. Keep a close eye to avoid burning.
- Garnish with fresh parsley before serving to add a touch of color and freshness.
Serving Suggestions and Variations for Stuffed Pepper Casserole
This casserole is a complete meal on its own, but you can serve it alongside a fresh garden salad or some crusty bread for a more filling dinner. For variations, consider adding corn or black beans for extra texture and flavor. You can also mix different types of cheese or add a sprinkle of paprika on top before broiling for an added kick. This recipe is quite flexible, so feel free to experiment based on what you have on hand!
Frequently Asked Questions About Stuffed Pepper Casserole
Can I make this casserole ahead of time?
Yes! You can prepare the casserole up to the baking step, cover it, and store it in the refrigerator for up to 24 hours. Just adjust the baking time if it’s coming straight from the fridge.
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and liquid. Brown rice usually requires more water and a longer cooking period.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving again.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories per Serving: 450
Servings: 6
Stuffed Pepper Casserole
Equipment
- Skillet A large skillet is ideal for this recipe.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1.5 pounds lean ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 small cloves garlic, minced
- 1 teaspoon Italian seasoning or Cajun seasoning
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 14 ounces canned diced tomatoes
- 1 cup long grain white rice
- 1.5 cups beef broth
- 1.5 cups shredded cheddar, mozzarella, or a mix
- 1 bunch parsley for garnish
Instructions
- Preheat the oven to 350°F (180°C). In a skillet over medium-high heat, add olive oil and ground beef. Cook until the beef is no longer pink, breaking it up with a spatula. Drain excess fat.
- Add the diced onion and bell peppers to the skillet. Cook for 2-3 minutes until softened, stirring occasionally to ensure even cooking.
- Stir in the minced garlic, Italian or Cajun seasoning, Worcestershire sauce, salt, and pepper. Cook for an additional 30 seconds, allowing the flavors to meld.
- Add the canned diced tomatoes and mix well, ensuring everything is incorporated.
- Pour in the rice and beef broth. Stir to combine and bring to a boil. Cover the skillet with a lid or foil to trap the steam.
- Place the skillet in the oven and bake for 20-25 minutes until the rice is fully cooked. If after 25 minutes the rice is still crunchy, return to the oven, adding a splash of water if necessary.
- Remove from the oven and sprinkle the shredded cheese on top of the casserole.
- Return the skillet to the oven and broil for 3-5 minutes until the cheese is melted and bubbly. Keep a close eye to avoid burning.
- Garnish with fresh parsley before serving to add a touch of color and freshness.