Easy Stuffed Pepper Casserole

Looking for a crowd-pleasing dinner idea? Try our Easy Stuffed Pepper Casserole recipe! Made with ground beef, bell peppers, rice, and gooey cheese, it’s a flavorful twist on traditional stuffed peppers. Perfect for busy weeknights or family gatherings, this casserole is simple to make and packed with deliciousness.

Ingredients:

• 1 pound ground beef
• 2 bell peppers, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 (15 oz) can low-sodium beef broth
• 1 (15 oz) can diced tomatoes
• 1 cup uncooked long-grain white rice
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup shredded Mozzarella cheese
• 3/4 cup shredded cheddar cheese

Instructions:

Cook the Ground Beef and Vegetables:

• In a large skillet, cook the ground beef over medium heat until mostly browned. Add chopped onions and bell peppers, cooking for 5-10 minutes until softened.
• Stir in minced garlic and cook for an additional minute until fragrant.

Add Remaining Ingredients:

• Pour in Worcestershire sauce, low-sodium beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.

Simmer and Cook:

• Cover the skillet, reduce the heat to low, and let it simmer for about 20 minutes, stirring halfway through, until the rice is tender.

Incorporate Cheese:

• Once the rice is cooked, stir in half of the shredded Mozzarella and cheddar cheese until melted and well combined.

Finish and Serve:

• Sprinkle the remaining cheese over the top of the casserole, cover the skillet, and let it sit until the cheese melts. Alternatively, you can place the skillet under the broiler for faster melting.
• Remove from heat and serve immediately.

Flavor Variations:

• Add diced jalapeños for a spicy kick.
• Substitute ground turkey or chicken for beef.
• Mix in cooked quinoa or cauliflower rice for a low-carb option.

Nutritional Benefits:

Easy Stuffed Pepper Casserole is a balanced meal that provides essential nutrients such as protein, fiber, vitamins, and minerals. Bell peppers are rich in vitamin C and antioxidants, while lean ground beef offers protein and iron. The combination of rice and vegetables adds fiber and complex carbohydrates to keep you feeling full and satisfied.

Tips & Tricks:

• Use low-sodium beef broth to control the saltiness of the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with a side salad or crusty bread for a complete meal.

FAQs:

Can I use different colored bell peppers?

• Yes, feel free to use a mix of red, yellow, and green bell peppers for added color and flavor.

Can I make this casserole ahead of time?

• Absolutely! Prepare the casserole up to the point of baking, cover, and refrigerate. Bake when ready to serve.

Can I freeze leftovers?

• Yes, portion the cooled casserole into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use instant rice instead of uncooked rice?

• Yes, you can use instant rice, but reduce the cooking time accordingly and add it towards the end of cooking.

What can I serve with Easy Stuffed Pepper Casserole?

• This casserole pairs well with a side of steamed vegetables or a simple green salad.