Savory One-Pan Stuffed Pepper Casserole

There’s something so comforting about the aroma of a hearty casserole baking in the oven. This Savory One-Pan Stuffed Pepper Casserole is a perfect blend of flavors and textures, combining the goodness of stuffed peppers with the ease of a one-pan meal. It’s a dish that brings warmth to the kitchen and joy to the dinner table.

The idea for this casserole came to me on a busy weeknight when I craved the flavors of stuffed peppers but didn’t have the time or patience to prepare each pepper individually. By turning it into a casserole, I could enjoy all the deliciousness without the hassle. Plus, it’s a great way to use up those extra bell peppers in the fridge.

Ingredients

Here’s what you’ll need to make this delicious casserole:

• 2 tablespoons olive oil
• 1 ½ pounds lean ground beef
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 teaspoons Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 14 ounces canned diced tomatoes
• 1 cup long grain white rice
• 1 ½ cups beef broth
• 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
• Fresh parsley for garnish

Directions

Preheat the Oven

First things first, preheat your oven to 350°F (180°C).

Cook the Ground Beef

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until it’s no longer pink. Be sure to drain any excess fat.

Add Vegetables

Next, toss in the diced onion and bell peppers. Sauté for 2-3 minutes until they start to soften and become fragrant.

Season

Stir in the minced garlic, Italian seasoning, Worcestershire sauce, salt, and black pepper. Let everything cook together for about 30 seconds until the garlic is fragrant.

Combine with Tomatoes

Pour in the canned diced tomatoes, including their juices, and stir to combine well.

Add Rice and Broth

Mix in the rice and beef broth. Bring the mixture to a boil, then cover the skillet with a lid or foil.

Bake

Transfer the covered skillet to the oven and bake for 20-25 minutes, or until the rice is fully cooked. If the rice isn’t quite done, you can add a bit more broth or water as needed.

Add Cheese

Remove the cover, sprinkle the shredded cheese over the top, and set the oven to broil. Broil for 3-5 minutes, or until the cheese is melted and bubbly.

Garnish and Serve

Take the skillet out of the oven and let it sit for a few minutes. Garnish with fresh parsley before serving. Enjoy your meal!

Tips and Variations

• Tip: Use fire-roasted diced tomatoes for extra flavor.
• Variation: Substitute ground turkey or chicken for a lighter option.
• Tip: Add a chopped jalapeño with the bell peppers if you like a bit of heat.
• Variation: Try brown rice or quinoa instead of white rice for a healthier twist.

FAQs

1. Can I make this casserole ahead of time? Absolutely. You can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. Bake it when you’re ready to serve.
2. What can I serve with this casserole? A fresh green salad or some steamed vegetables would be perfect sides.
3. Can I freeze leftovers? Yes, this casserole freezes well. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months. Reheat in the oven or microwave.
4. How do I make this dish vegetarian? Simply substitute the ground beef with a plant-based ground meat alternative and use vegetable broth instead of beef broth.

This Savory One-Pan Stuffed Pepper Casserole is not just a meal, but an experience. It’s quick to prepare, packed with flavor, and perfect for feeding a hungry family. The combination of tender ground beef, colorful bell peppers, and melted cheese makes it irresistible. Enjoy