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Bell pepper hot dish in white casserole dish with a spoon.
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4.86 from 7 votes

Stuffed Bell Pepper Casserole

Unstuffed pepper casserole for an easy weeknight meal with all the flavors of the classic stuffed pepper casserole without the hard work.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: dinner, Main Course
Cuisine: American, Italian / American
Diet: Halal
Servings: 6 servings
Author: Amira

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.
 
Storage:
  • 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.