Stuffed Bell Pepper Casserole
I love stuffed bell peppers but I hate all the work of having to stuff the filling into the individual peppers. Well, here you get all the flavors of stuffed bell peppers but without the unpleasant taste of all that work!
I love stuffed bell peppers.
I mean, I absolutely love them.
What I don’t love, however, is all of the work that is involved with them! Stuffing each individual pepper can be time consuming and leave even the most patient person with a bad taste in their mouth.
Now, I’m definitely no stranger to the work of stuffing peppers! I have a 2800 square foot garden and nearly half of that space is dedicated to peppers of various sorts… and I grow a lot! A lot, a lot! So, in turn – I stuff and put back in the freezer tons and tons of stuffed peppers, with one filling or another.
So, I definitely appreciate a good recipe where no stuffing is involved!
This casserole is so super easy to make, bursting with stuffed pepper flavors, & it freezes well too!
What do I serve this Stuffed Bell Pepper Casserole with?
This recipe is pretty hearty on it’s own and I definitely consider it to be a one pot meal. It’s super filling!
I usually serve mine alongside a salad and/or maybe some crusty bread too.
What do I need to make this casserole recipe?
Here’s your cast of ingredients! The full recipe can be found at the bottom of this post!
- ground beef
- green bell peppers
- diced onion
- garlic
- salt & pepper
- Italian seasoning
- tomato paste
- diced tomatoes
- beef broth
- long grain rice
- sharp cheddar cheese
How do I make this Stuffed Pepper Casserole?
Preheat oven to 350F degrees and spray a 9″x 13″ casserole dish with nonstick cooking spray. In a large skillet – add ground beef, diced green peppers and onion and cook over medium heat.
Cook and break up the ground beef until no longer pink and the peppers and onions are soft. Turn off the heat. Drain off the excess grease.
Stir in the minced garlic, salt, pepper, Italian seasoning, tomato paste and diced tomatoes, & beef broth. Next, add in your uncooked rice and stir the mixture again and place into your baking dish. Sometimes I use fresh tomatoes from my garden instead of canned diced tomatoes if I have a bunch and they need to be used up.
Cover with aluminum foil and bake in the oven at 350 for an hour. Stir the mixture halfway through cooking to insure that the rice gets evenly cooked. The casserole is done once the rice is completely cooked and tender.
Remove the casserole and top with shredded cheese. Place the dish back into the oven for about 5 or so minutes until the cheese has melted.
Serve while hot!
How do I store this Stuffed Bell Pepper Casserole?
- Cover stuffed pepper casserole and put it into the refrigerator. It will keep for up to three days. To reheat, sprinkle a little water on the rice mixture and cover with a paper towel and reheat in the microwave.
- To freeze, store in an airtight container. Freeze for up to 3 months. To reheat, allow it to thaw in the refrigerator, then reheat using microwave directions above or bake in the oven at 325 degrees until hot.
Stuffed Bell Pepper Casserole
Ingredients
- 2 Pounds ground chuck
- 2-3 bell peppers diced & seeds removed
- 1 Medium onion diced
- 4 cloves of garlic minced
- 2 Tsp salt
- 1/2 Tsp black pepper
- 1-1/2 Tsp Italian seasoning
- 3 Tbsp tomato paste
- 1 14.5oz can diced tomatoes
- 3 Cups beef broth
- 1-1/2 Cups white long grain rice uncooked
- 2 Cups Cheddar cheese shredded
Instructions
- Preheat oven to 350F degrees and spray a 9"x 13" casserole dish with nonstick cooking spray.
- In a large skillet - add ground beef, diced green peppers and onion and cook over medium heat.Â
- Cook and break up the ground beef until no longer pink and the peppers and onions are soft. Turn off the heat. Drain off the excess grease.
- Stir in the minced garlic, salt, pepper, Italian seasoning, tomato paste and diced tomatoes, & beef broth. Next, add in your uncooked rice and stir the mixture again and place into your baking dish. Sometimes I use fresh tomatoes from my garden instead of canned diced tomatoes if I have a bunch and they need to be used up.
- Cover with aluminum foil and bake in the oven at 350 for an hour. Stir the mixture halfway through cooking to insure that the rice gets evenly cooked. The casserole is done once the rice is completely cooked and tender.
- Remove the casserole and top with shredded cheese. Place the dish back into the oven for about 5 or so minutes until the cheese has melted. Serve while hot.
