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4.64 from 11 votes

Easy Stuffed Pepper Casserole

All the hearty, flavorful goodness of a stuffed pepper in one easy-to-make casserole! Stuffed pepper casserole is easy, cheesy, and packed to the brim with delicious seasoned rice and vegetables.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, entree, lunch, Main Course, main dish
Cuisine: American, Spanish
Keyword: casserole recipe, casserole recipes, stuffed bell pepper casserole, stuffed pepper casserole, stuffed pepper casserole recipe, stuffed peppers, stuffed peppers in a dish, stuffed peppers recipe
Servings: 8 people
Author: Alyssa Rivers

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds lean ground beef
  • ½ cup onion diced
  • 1 cup diced red bell pepper about 1 whole pepper
  • 1 cup diced green bell pepper about 1 whole pepper
  • 1 cup diced orange bell pepper about 1 whole pepper
  • 2 teaspoons minced garlic
  • 1 tablespoon Worcestershire sauce
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon paprika
  • 2 teaspoons Italian seasoning
  • 1 (14.5-ounce) can diced tomatoes undrained
  • 1 cup uncooked long grain white rice
  • 1 ½ cups beef broth
  • 1 (8-ounce) can tomato sauce
  • 1 ½ cups shredded Colby Jack cheese shredded and divided
  • fresh parsley for garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
  • Add 1 tablespoon olive oil to a large skillet and heat over medium-high heat. Add 1 ½ pounds lean ground beef to the skillet and cook until browned and no pink remains, about 7-10 minutes.
  • Add 1 cup diced red bell pepper, 1 cup diced orange bell pepper, 1 cup diced green bell pepper, and ½ cup onion diced to the skillet and cook for about 5 minutes until the vegetables soften.
  • Stir in 2 teaspoons minced garlic, 1 tablespoon Worcestershire sauce, ¾ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon paprika, and 2 teaspoons Italian seasoning.
  • Add 1 (14.5-ounce) can diced tomatoes with its juice, 1 ½ cups beef broth, 1 (8-ounce) can tomato sauce, 1 cup uncooked long grain white rice, and 1 cup of the 1 ½ cups shredded Colby Jack cheese. Reserve the remaining ½ cup of cheese for the top.
  • Pour the pepper mixture into the prepared casserole dish. Top with the remaining ½ cup of cheese, cover with aluminum foil, and bake for 45 minutes. The liquid should be absorbed, and the rice cooked through. Garnish with fresh parsley and serve warm.

Video

Nutrition

Serving: 1cup | Calories: 355kcal | Carbohydrates: 28g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 831mg | Potassium: 713mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1736IU | Vitamin C: 71mg | Calcium: 225mg | Iron: 4mg

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