Description: A comforting and flavorful casserole that captures the essence of stuffed peppers without the individual stuffing. This recipe simplifies the classic dish, making it perfect for busy weeknights while still delivering that satisfying taste of tender peppers, savory ground beef, and cheesy goodness.
Ingredients:
- 1 pound ground beef (80/20 blend is recommended for flavor)
- 1 medium onion, finely diced
- 1 large green bell pepper, diced (approximately 1 cup)
- 1 large red bell pepper, diced (approximately 1 cup)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup cooked white rice (long-grain or medium-grain)
- 1 cup shredded cheddar cheese (sharp or mild, your preference)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika (optional, for added depth of flavor)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil (or vegetable oil)
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or a drizzle of olive oil. This prevents sticking and makes for easier cleanup.
Step 2: In a large skillet (preferably cast iron for even heat distribution), heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. This process usually takes 5-7 minutes. Ensure the ground beef is fully cooked and no longer pink.
Step 3: Drain any excess fat from the skillet. Leaving the fat in can make the casserole greasy. Use a colander or carefully pour the excess fat into a heat-safe container.
Step 4: Add the diced onion, green bell pepper, and red bell pepper to the skillet with the cooked ground beef. Cook, stirring occasionally, until the vegetables are tender and slightly softened. This usually takes 5-7 minutes. The onions should become translucent, and the peppers should lose some of their crispness.
Step 5: Stir in the diced tomatoes (undrained), cooked rice, garlic powder, dried oregano, and smoked paprika (if using) into the skillet. Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, but it’s difficult to take it away.
Step 6: Bring the mixture to a simmer, then reduce heat to low and cook for an additional 5 minutes, stirring occasionally. This allows the flavors to meld together and the tomatoes to break down slightly, creating a cohesive sauce.
Step 7: Transfer the entire mixture from the skillet to the prepared baking dish, spreading it evenly across the bottom.
Step 8: Top the casserole evenly with the shredded cheddar cheese. Ensure the cheese covers the entire surface of the mixture for a golden-brown, bubbly topping.
Step 9: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The casserole should be heated through and the cheese should be nicely melted.
Step 10: Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the flavors to settle and the casserole to become slightly easier to slice.
Why You Will Love This Recipe
This Stuffed Pepper Casserole is a crowd-pleaser for several reasons:
- Easy and Convenient: It captures the flavors of classic stuffed peppers without the labor-intensive process of stuffing each individual pepper.
- Family-Friendly: The combination of ground beef, rice, vegetables, and cheese is a hit with both kids and adults.
- Versatile: You can easily customize the recipe to your liking by using different types of ground meat, vegetables, or cheeses.
- Make-Ahead Friendly: You can prepare the casserole ahead of time and bake it just before serving, making it perfect for busy weeknights or potlucks.
- Freezer-Friendly: Leftovers can be easily frozen for a quick and convenient meal later on.
Serving Suggestions:
- Serve the Stuffed Pepper Casserole as a main course with a side salad or crusty bread.
- Garnish with a dollop of sour cream or Greek yogurt.
- Add a sprinkle of fresh parsley or cilantro for a pop of color and flavor.
- Serve with a side of cornbread for a heartier meal.
- For a spicier kick, add a pinch of red pepper flakes or a drizzle of hot sauce.
Tips:
- For a vegetarian version, substitute the ground beef with cooked lentils or crumbled vegetarian ground meat.
- Add other vegetables such as corn, black beans, or zucchini for added nutrients and flavor.
- Use different types of cheese such as mozzarella, Monterey Jack, or pepper jack for a different flavor profile.
- For a richer flavor, use beef broth instead of water when cooking the rice.
- If you don’t have diced tomatoes, you can use crushed tomatoes or tomato sauce.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Nutritional Information: (Approximate per serving, based on 6 servings)
- Calories: 350-400
- Protein: 25-30g
- Sodium: 400-500mg (depending on cheese and added salt)
Conclusion
The Stuffed Pepper Casserole is a delicious and convenient way to enjoy the classic flavors of stuffed peppers without all the fuss. It’s a versatile and family-friendly dish that is sure to become a weeknight staple in your home. Enjoy!
Questions and Answers about Stuffed Pepper Casserole:
Q1: Can I use ground turkey or ground chicken instead of ground beef?
A: Absolutely! Ground turkey or ground chicken works wonderfully as a leaner alternative to ground beef. Just ensure you cook it thoroughly until it reaches an internal temperature of 165°F (74°C). Ground turkey and chicken can sometimes be drier than ground beef, so you might consider adding a little extra olive oil or tomato sauce to maintain moisture in the casserole. You might also want to adjust the seasoning slightly to complement the flavor of the turkey or chicken, perhaps adding a touch of poultry seasoning or sage.
Q2: Can I make this casserole ahead of time?
A: Yes, this casserole is perfect for making ahead of time! You can assemble the entire casserole (up to the point of baking) and store it, tightly covered, in the refrigerator for up to 24 hours. When you’re ready to bake, simply preheat the oven and bake as directed. You might need to add an extra 5-10 minutes to the baking time if the casserole is cold from the refrigerator. Alternatively, you can bake the casserole completely and then reheat it when you’re ready to serve.
Q3: Can I freeze the Stuffed Pepper Casserole?
A: Yes, this casserole freezes well. Allow the casserole to cool completely after baking. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. You can also portion it into individual servings for easy thawing. The casserole can be frozen for up to 2-3 months. To thaw, transfer it to the refrigerator overnight. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions until warm. You may want to add a sprinkle of fresh cheese before reheating if you find the original cheese has lost some of its moisture.
Q4: I don’t have white rice; can I use brown rice or quinoa?
A: Yes, you can substitute brown rice or quinoa for white rice. However, keep in mind that brown rice and quinoa typically require longer cooking times than white rice. Make sure the brown rice or quinoa is fully cooked before adding it to the casserole mixture. You might also need to adjust the liquid in the recipe slightly, as brown rice and quinoa tend to absorb more liquid than white rice. You may also want to consider precooking the brown rice, as it will take 40 minutes to cook completely.
Q5: I want to make this casserole spicier. What can I add?
A: There are several ways to add a kick to your Stuffed Pepper Casserole! You can add a pinch of red pepper flakes to the skillet while cooking the vegetables. Another option is to use a can of diced tomatoes with green chilies (such as Rotel). You could also add a diced jalapeno pepper to the skillet along with the onions and bell peppers. For an extra layer of heat, you could use pepper jack cheese instead of cheddar cheese. A drizzle of hot sauce or a sprinkle of chili powder on top of the casserole before baking is also a great way to add spice. Remember to taste as you go and adjust the amount of spice to your preference.
