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Stuffed Pepper Casserole

A comforting blend of ground meat, rice, bell peppers, and cheese, perfect for family gatherings and weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef or turkey Feel free to swap in plant-based alternatives
  • 1 cup cooked rice Quinoa works as a nutritious substitute
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup bell peppers, chopped Use a mix of colors for a vibrant dish
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cheese Cheddar, Monterey Jack, or your favorite blend
  • Olive oil For sautéing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Add chopped onions and garlic; sauté until onions are translucent, about 3-4 minutes.
  3. Add the ground beef (or turkey) into the skillet, breaking it up with a wooden spoon and cooking until browned. Drain excess fat if necessary.
  4. Stir in the rice, diced tomatoes, bell peppers, oregano, salt, and pepper. Mix well and let simmer for about 5 minutes.
Assembly and Baking
  1. Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly. Top with shredded cheese.
  2. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until cheese is bubbling and golden.
  3. Let cool for a few minutes before serving. Garnish with fresh herbs if desired.

Notes

This dish can be assembled ahead of time. Leftover casserole can be stored in an airtight container for 3-4 days in the refrigerator or frozen in portions for up to three months.