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Stuffed Pepper Casserole

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All the flavors of classic stuffed peppers baked into a hearty, comforting casserole.

Ingredients

1 lb ground beef (or ground turkey)

1 tablespoon olive oil

1 medium onion, diced

3 bell peppers (any color), chopped

3 cloves garlic, minced

1 ½ cups uncooked long-grain white rice

3 cups beef broth (or chicken broth)

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

1 teaspoon Italian seasoning

1 teaspoon salt (or to taste)

½ teaspoon black pepper

2 cups shredded cheddar cheese (or mozzarella)

Instructions

Cook Beef: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned. Drain excess grease.

Add Vegetables: Stir in onion, bell peppers, and garlic. Cook until softened, about 5 minutes.

Add Rice & Liquids: Stir in rice, broth, tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper.

Simmer: Bring to a boil, then reduce heat to low. Cover and cook for 20–25 minutes, until rice is tender.

Add Cheese: Stir half the cheese into the casserole, then sprinkle the remaining cheese on top.

Melt & Serve: Cover and let cheese melt for 2–3 minutes before serving.

Notes

For a low-carb version, replace rice with cauliflower rice and reduce broth to 1 cup.

Add crushed red pepper flakes for a little heat.

This dish freezes well — cool completely before transferring to a freezer-safe container.