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–+ servings

stuffed bell pepper casserole

A hearty and flavorful casserole that combines all the elements of stuffed bell peppers in a convenient dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: main dish
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1 cup uncooked rice white or brown
  • 1 lb ground beef or turkey
  • 1 can diced tomatoes 14.5 oz
  • 1 cup beef broth or vegetable broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp black pepper
Bell Peppers
  • 3 bell peppers any color, chopped
Toppings
  • 1 cup shredded cheese cheddar or mozzarella
  • 1 tbsp fresh parsley chopped, for garnish

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
  3. Add the chopped bell peppers, diced tomatoes, rice, beef broth, garlic powder, onion powder, Italian seasoning, salt, and pepper to the skillet. Stir to combine.
  4. Bring the mixture to a simmer, then cover and cook for about 15 minutes, or until the rice is tender.
Bake the Casserole
  1. Transfer the mixture to a greased casserole dish and spread evenly.
  2. Sprinkle shredded cheese on top.
  3. Cover with aluminum foil and bake in the preheated oven for 25 minutes.
  4. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  5. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven before serving.

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