Get all the classic flavors of the family favorite Stuffed Bell Pepper Casserole without the hard work. A combination of ground beef, rice, tomatoes, cheese and sweet bell peppers, this casserole is both versatile and kid-friendly.
Next time try this delicious Baked Ziti with Ground Beef - it's just delicious!
Easily made in your skillet on your stove top by sautéing the onions, garlic and browning the ground meat. Add in diced tomatoes, peppers, rice, spices and of course cheese. It is all baked in your oven where each cheesy bite is both hearty and satisfying.
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❤️ Why You'll Love It
- Stuffed vegetables have their own magic but when you can make them even easier it is a win win.
- Great use of bell peppers if you have extras or if you have wrinkled ones in the fridge. Just make sure they did not go bad.
- Hearty and delicious casserole that can be made ahead.
- Feeds a crowd so it is perfect as a party or potluck meal.
This unstuffed bell pepper casserole will quickly become a favorite in your home too. A budget-friendly dinner that can be made ahead of time and enjoyed at meal time.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Preheat oven to 375°F. In a large skillet over medium-high heat, add oil and sauté onion and garlic until fragrant. Add ground beef and brown until no longer pink then add diced bell pepper, spices, Worcestershire sauce and mix well.
- Add broth, tomatoes, rice and mix well.
- Add 1 ½ cups of cheese. Stir until well combined.
- Pour mixture into your casserole dish, top with remaining cheese and bake as directed below
🥣 Equipment
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💡 Tips for Success
For an even quicker version use store bought frozen diced bell peppers. No need to thaw.
- This is a great recipe to use those wrinkled bell pepper you forgot about in the crisper. I love to use a combination of green, yellow and red peppers but you are welcome to use whatever you have on hand.
- Flavor the meat mixture differently each time, try Italian seasoning, dry basil, thyme and oregano work great too.
- You can make this a one pot meal by browning the meat in an oven proof skillet or dutch oven and baking until done in your oven. Depending on the size of your dutch oven, cook time may vary from recipe.
🧺 Storage
Refrigerate : Place leftover stuffed bell pepper casserole in an airtight container and refrigerate for up to 3-5 days.
Reheat: in a 350°F oven or in the microwave until thoroughly heated.
To freeze: Allow casserole to cool completely, then cover tightly and freeze for up to 3 months. Thaw in the fridge overnight then cover and heat in the oven until thoroughly heated. You might want to add a little extra cheese on top.
🍽️ Serve With
Enjoy stuffed bell pepper casserole with a side salad, veggies or your favorite loaf of bread.
👩🍳 Variations
- Use any combination of your favorite shredded cheese.
- Use cauliflower rice in place of rice.
- You can switch out ground beef with ground turkey or ground chicken if you would like.
- For a Middle Eastern twist try adding fresh herbs to resemble Mahshi, it was great that way too.
💬 FAQs
Yes, I use a variety of colors but you can use whichever you choose. Yellow bell peppers have a slightly sweeter taste but all taste delicious in this recipe.
The stuffed bell pepper casserole can be cool completely, cover tightly and frozen for up to three months. When thawing, it's best to thaw overnight in the refrigerator before reheating.
📣 Related Recipes
- Mahshi is the Arabic word for anything stuffed and this mahshi recipe got them all. Delicious vegetables stuffed with fragrant aromatic rice mixture and cooked in tomato sauce.
- Eat and enjoy your veggies with this amazing Greek Gemista recipe. Plump tomatoes, fresh bell peppers, zucchini and potatoes all with a savory mixture of rice, herbs, and spices. A meal to remember.
More Bell Peppers Recipes
- Enjoy this Taktouka as a salad, dip, or on sandwiches for the ideal combination of roasted bell peppers, tomatoes, garlic, and spices. It's quite easy to create this traditional Moroccan cooked salad.
- This simple Philly Cheesesteak Casserole, brimming with meat and melted cheese, will completely transform your weeknight meals.
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Stuffed Bell Pepper Casserole
Equipment
- 1 13x9 casserole dish
- 1 large skillet
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 pound lean ground beef preferably 90-93%
- 2-3 each bell peppers diced, about 3 cups
- 1 can fire roasted tomatoes with water 15 ounce
- 3 Tablespoons Worcestershire sauce
- salt and freshly ground black pepper to taste
- ½ teaspoon smoked paprika
- 1½ cups beef broth
- 1 cup long grain white rice uncooked
- 2 cups shredded cheese I love to use a combination of mozzarella and cheddar.
Instructions
- Preheat oven to 375°F and spray a 13x9 casserole dish with non-stick oil. Set aside.
- In a large skillet over medium heat, add oil and sauté onin until translucent, about 3 minutes.
- Add garlic and continue to sauté for another 30 seconds.
- Add ground beef, break it apart.
- Brown ground meat until no longer pink, drain extra fat if necessary.
- Add diced bell pepper, spices, Worcestershire sauce and mix well.
- Add broth, tomatoes, rice and 1 ½ cups of cheese. Stir until well combined.
- Pour mixture into your baking sheet, top with remaining cheese.
- Cover with a. piece of parchment paper then aluminum foil and bake in the center of your oven for about 20-30 minutes.
- Remove parchment and foil, and broil for 5 minutes or until top is nicely golden.
- Let it rest for 10 minutes before serving.
Notes
- This is a great recipe to use those wrinkled bell peppers you forgot about in the crisper. I love to use a combination of green, yellow and red pepper but you are welcome ot use whatever you have on hand.
- Flavor the meat mixture differently each time, try Italian seasoning, dry basil, thyme and oregano work great too.
- Store leftover stuffed bell pepper casserole in an airtight container in the refrigerate for up to 3-5 days.
- Reheat in a 350°F oven or in the microwave until thoroughly heated.
- To freeze: Allow casserole to cool completely, then cover tightly and freeze for up to 3 months. Thaw in the fridge overnight then cover and heat in the oven until thoroughly heated. You might want to add a little extra cheese on top.
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