Stuffed Pepper Casserole Recipe

A Weeknight Winner: My Family’s Obsession with Stuffed Pepper Casserole

Let me tell you, weeknight dinners in our house can sometimes feel like a culinary tightrope walk. Between picky eaters, time constraints, and the constant desire for something healthy-ish and satisfying, finding a recipe that ticks all the boxes is a victory. And that’s exactly what Stuffed Pepper Casserole has become in our home – a resounding victory. From the first time I made it, the aroma of savory ground beef, sweet peppers, and tangy tomato sauce wafting through the kitchen had everyone’s stomachs rumbling. Even my notoriously vegetable-averse son devoured a helping (or two!), praising the “hidden peppers” within the cheesy, comforting layers. This isn’t just a meal; it’s a warm hug on a plate, a symphony of flavors and textures that somehow manages to be both hearty and wholesome. It’s become our go-to when we crave something comforting but don’t want to spend hours in the kitchen. Trust me, if you’re looking for a crowd-pleasing, fuss-free dinner that delivers on flavor and satisfaction, look no further than this Stuffed Pepper Casserole. It’s a guaranteed hit, and I can’t wait to share the recipe and all my tips for making it perfect every time.

Ingredients You’ll Need for a Delicious Stuffed Pepper Casserole

This recipe is wonderfully adaptable, but here’s a list of the core ingredients that make up the heart of a truly delicious stuffed pepper casserole. We’ll break down each component and talk about why they’re important and potential substitutions if you need them!

• Ground Meat: 1.5 lbs ground beef is my go-to for a classic, hearty flavor. However, you can easily substitute ground turkey, chicken, or even Italian sausage for a different twist. For a leaner option, opt for ground turkey or chicken breast. If using Italian sausage, consider removing the casings and crumbling it for even cooking. For a vegetarian version, you can use lentils or crumbled plant-based ground meat substitutes – we’ll talk more about vegetarian adaptations later!
• Bell Peppers: 3-4 large bell peppers are ideal. A mix of colors (red, green, yellow, orange) not only looks beautiful but also provides a variety of subtle flavors. Red peppers are the sweetest, while green peppers have a slightly more bitter edge. Choose firm, unblemished peppers for the best texture. You can use any color you prefer or a combination for visual appeal.
• Cooked Rice: 1 cup cooked rice, such as long-grain white rice, brown rice, or even quinoa. Cooked rice acts as a binder and adds a lovely texture to the casserole. White rice will give you a softer texture, while brown rice or quinoa will add a nuttier flavor and more fiber. Make sure your rice is cooked according to package directions and slightly cooled before adding it to the casserole mixture. You can even use leftover rice to make this recipe even quicker!
• Onion: 1 medium yellow onion, chopped. Onions are the aromatic base of so many savory dishes, and this casserole is no exception. Yellow onions are versatile and mellow when cooked, providing a foundational savory flavor. You can also use white or sweet onions if preferred. Finely chop the onion so it cooks evenly and blends seamlessly into the casserole.
• Garlic: 2-3 cloves garlic, minced. Garlic is essential for adding depth and pungent flavor. Freshly minced garlic is always best, but you can use jarred minced garlic in a pinch. Adjust the amount of garlic to your preference – if you’re a garlic lover, feel free to add a clove or two more!
• Tomato Sauce: 24 oz (approximately 3 cups) tomato sauce. Tomato sauce provides the saucy, tangy base for the casserole. Choose a good quality tomato sauce for the best flavor. You can also use crushed tomatoes or diced tomatoes, but you might need to simmer them down slightly to thicken the sauce. For a richer flavor, consider using marinara sauce or adding a tablespoon of tomato paste.
• Diced Tomatoes with Green Chilies (Optional): 1 (10 oz) can diced tomatoes with green chilies (like Rotel) for a touch of heat. This is optional, but it adds a lovely kick and extra flavor dimension to the casserole. If you like a bit of spice, definitely include this! If you’re sensitive to spice, you can omit it or use mild diced tomatoes.
• Italian Seasoning: 1 tablespoon Italian seasoning. Italian seasoning is a blend of dried herbs that adds classic Italian flavor. It typically includes oregano, basil, rosemary, thyme, and marjoram. If you don’t have Italian seasoning, you can use a combination of these individual dried herbs.
• Salt and Pepper: To taste. Salt and pepper are essential for seasoning and enhancing the flavors of all the ingredients. Season generously, tasting as you go. Remember that you can always add more salt and pepper, but you can’t take it away!
• Shredded Cheese: 2 cups shredded cheese, such as mozzarella, cheddar, Monterey Jack, or a blend. Cheese adds a melty, gooey, and cheesy topping that everyone loves. Mozzarella is a classic choice for its mild flavor and excellent melting properties. Cheddar adds a sharper flavor, while Monterey Jack is creamy and mild. A blend of cheeses is always a great option for a more complex flavor profile. Consider using a Mexican blend or an Italian blend.
• Optional Garnishes: Fresh parsley, chopped, for garnish. Fresh parsley adds a pop of freshness and color as a garnish. Other optional garnishes include chopped green onions, a dollop of sour cream or Greek yogurt, or a sprinkle of red pepper flakes for extra heat.

Step-by-Step Instructions for Making Stuffed Pepper Casserole

This recipe is surprisingly easy to put together, especially once you get the hang of it. Follow these step-by-step instructions for a foolproof and delicious stuffed pepper casserole every time!

1. Preheat Oven and Prepare Peppers: Preheat your oven to 375°F (190°C). While the oven is preheating, prepare the bell peppers. Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, from stem to bottom. Remove the seeds and membranes from each half. You can leave the stems on for presentation if you like, or remove them. Set the pepper halves aside.
2. Cook Ground Meat and Aromatics: In a large skillet or Dutch oven, heat a tablespoon of olive oil (or cooking spray) over medium-high heat. Add the ground meat (beef, turkey, chicken, or sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion and minced garlic to the skillet with the cooked meat. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. The garlic should become fragrant.
3. Combine Filling Ingredients: To the skillet with the cooked meat, onion, and garlic, add the cooked rice, tomato sauce, diced tomatoes with green chilies (if using), Italian seasoning, salt, and pepper. Stir everything together well to combine all the ingredients and ensure the rice is evenly distributed throughout the mixture. Bring the mixture to a simmer and cook for 5-10 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed – you might want to add a little more salt, pepper, or Italian seasoning to your liking.
4. Assemble the Casserole: Lightly grease a 9×13 inch baking dish or casserole dish. Pour about half of the meat and rice mixture into the bottom of the prepared baking dish, spreading it evenly to create a base layer. Arrange the bell pepper halves, cut-side up, on top of the meat and rice mixture. Spoon the remaining meat and rice mixture evenly into each bell pepper half, filling them generously. You can mound the filling slightly on top of the peppers.
5. Top with Cheese and Bake: Sprinkle the shredded cheese evenly over the stuffed pepper halves and the surrounding meat and rice mixture. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the bell peppers are tender-crisp (or softer, depending on your preference). The casserole should be heated through and the filling should be hot and bubbling.
6. Rest and Serve: Once baked, remove the casserole from the oven and let it rest for a few minutes before serving. This allows the cheese to set slightly and the flavors to settle. Garnish with fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts for Stuffed Pepper Casserole (Estimated)

Please note that these are estimated nutritional values and can vary based on the specific ingredients you use, portion sizes, and brands. This is based on a recipe using ground beef, white rice, and mozzarella cheese.

• Servings: Approximately 8 servings
• Calories Per Serving: Approximately 450-550 calories
• Protein: 30-35 grams
• Fat: 25-30 grams
• Saturated Fat: 10-12 grams
• Cholesterol: 100-120 mg
• Sodium: 600-800 mg
• Carbohydrates: 35-45 grams
• Fiber: 4-6 grams
• Sugar: 8-10 grams

Important Note: These are estimates. For more accurate nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients you use in your recipe. You can also reduce calories and fat by using leaner ground meat, brown rice, and reduced-fat cheese.

Preparation Time Breakdown for Stuffed Pepper Casserole

This casserole is relatively quick to prepare, making it perfect for weeknights. Here’s a breakdown of the estimated time involved:

• Prep Time: 20-25 minutes
  • This includes chopping vegetables (onion, garlic, peppers), browning the ground meat, cooking the rice (if not already cooked), and measuring out ingredients.
• Cook Time: 25-30 minutes
  • This is the baking time in the oven, allowing the casserole to heat through, the cheese to melt, and the peppers to soften slightly.
• Total Time: 45-55 minutes

Tips to Speed Up Prep Time:

• Use pre-cooked rice: Leftover rice is perfect for this recipe and saves you cooking time.
• Pre-chop vegetables: Chop your onion, garlic, and peppers ahead of time (even the day before) and store them in airtight containers in the refrigerator.
• Use pre-minced garlic: While fresh garlic is preferred, jarred minced garlic can save you a few minutes.

How to Serve Stuffed Pepper Casserole for a Complete Meal

Stuffed Pepper Casserole is a hearty and satisfying dish on its own, but it pairs wonderfully with a variety of side dishes to create a complete and balanced meal. Here are some serving suggestions:

• Salads:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing is a classic and healthy side that complements the richness of the casserole.
  • Caesar Salad: A creamy Caesar salad adds a contrasting texture and flavor.
  • Caprese Salad: The fresh flavors of tomatoes, mozzarella, and basil in a Caprese salad pair beautifully with the Italian-inspired flavors of the casserole.
  • Cucumber and Tomato Salad: A simple cucumber and tomato salad with a light dressing is a refreshing and hydrating side.
• Vegetables:
  • Roasted Vegetables: Roasted broccoli, asparagus, green beans, or Brussels sprouts are healthy and flavorful options that roast well alongside the casserole (though in a separate pan).
  • Steamed Vegetables: Steamed green beans, broccoli, or carrots are quick and easy sides that add extra nutrients.
  • Garlic Bread or Breadsticks: For a more indulgent meal, serve with garlic bread or breadsticks to soak up the delicious sauce.
• Grains & Starches (If you want to make it extra hearty):
  • Mashed Potatoes: Creamy mashed potatoes are a comforting side that pairs well with the savory casserole.
  • Polenta: Creamy polenta is another great starchy side that complements the flavors.
  • Quinoa or Couscous: For a lighter grain option, serve with quinoa or couscous.
• Toppings and Garnishes:
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a cool and tangy contrast to the warm casserole.
  • Fresh Parsley or Cilantro: Chopped fresh herbs add a pop of freshness and color.
  • Red Pepper Flakes: For those who like a little extra heat, sprinkle with red pepper flakes.
  • Hot Sauce: Serve with your favorite hot sauce for an extra kick.

Serving Suggestions for Different Occasions:

• Weeknight Family Dinner: Serve with a simple green salad and garlic bread for a quick and satisfying weeknight meal.
• Potluck or Gathering: Stuffed Pepper Casserole is a great dish to bring to a potluck. It travels well and is always a crowd-pleaser. Serve it with a large salad and bread rolls.
• Comfort Food Meal: Pair with mashed potatoes and roasted vegetables for a cozy and comforting meal on a chilly evening.

Additional Tips for the Best Stuffed Pepper Casserole

Want to take your Stuffed Pepper Casserole to the next level? Here are five helpful tips to ensure it’s a smashing success every time:

1. Don’t Overcook the Peppers (Unless You Prefer Softer Peppers): For peppers with a bit of bite and texture, bake the casserole until they are tender-crisp. If you prefer softer peppers, you can par-boil or roast the pepper halves briefly before stuffing them. To par-boil, simmer the pepper halves in boiling water for 5 minutes, then drain. To roast, toss pepper halves with olive oil and roast at 400°F (200°C) for 10 minutes before stuffing. However, for ease, baking them directly in the casserole works perfectly well for most people.
2. Brown the Ground Meat Thoroughly: Browning the ground meat properly is crucial for developing deep, savory flavor. Don’t overcrowd the pan when browning – work in batches if necessary. Let the meat brown nicely on all sides before breaking it up. Draining off excess grease after browning is also important to prevent a greasy casserole.
3. Don’t Skimp on Seasoning: Seasoning is key to a flavorful casserole. Don’t be afraid to season generously with salt, pepper, and Italian seasoning at each stage of cooking. Taste the meat mixture before stuffing the peppers and adjust seasoning as needed. Under-seasoning can result in a bland casserole.
4. Make it Ahead of Time: Stuffed Pepper Casserole is a fantastic make-ahead meal. You can assemble the entire casserole (up to the point of baking) and store it covered in the refrigerator for up to 24 hours. When ready to bake, simply add about 10-15 minutes to the baking time to ensure it’s heated through. This makes it perfect for busy weeknights or for meal prepping.
5. Customize Your Cheese and Toppings: Feel free to experiment with different types of cheese to create your own flavor combinations. Pepper jack cheese will add a spicy kick, while provolone will add a creamy, mild flavor. Get creative with toppings as well! Try adding a sprinkle of breadcrumbs before baking for a crispy topping, or garnish with fresh basil, oregano, or a drizzle of balsamic glaze after baking.

Frequently Asked Questions About Stuffed Pepper Casserole (FAQ)

Here are some common questions people have about making stuffed pepper casserole:

Q1: Can I make this casserole vegetarian?

A: Absolutely! To make this casserole vegetarian, simply substitute the ground meat with a plant-based ground meat substitute, cooked lentils, or crumbled firm tofu. Lentils are a great option as they add protein and a meaty texture. You can also add more vegetables to the filling, such as chopped mushrooms, zucchini, or spinach. Ensure your tomato sauce and cheese are also vegetarian-friendly.

Q2: Can I freeze Stuffed Pepper Casserole?

A: Yes, Stuffed Pepper Casserole freezes very well! Assemble the casserole in a freezer-safe dish, but don’t bake it. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months. To bake from frozen, thaw it overnight in the refrigerator (or for several hours at room temperature). Bake as directed, adding about 15-20 minutes to the baking time to ensure it’s heated through. You can also bake it directly from frozen, but it will take significantly longer, around 1-1.5 hours at 375°F (190°C).

Q3: Can I use different types of rice?

A: Yes, you can use different types of rice! White rice, brown rice, and quinoa all work well in this casserole. White rice will give you a softer texture, while brown rice and quinoa will add a nuttier flavor and more fiber. Cook your chosen rice according to package directions before adding it to the casserole filling. You can even use leftover rice to make it even easier.

Q4: How do I prevent the casserole from being watery?

A: To prevent a watery casserole, make sure to drain off any excess grease from the ground meat after browning. Also, avoid adding too much liquid to the filling. If using diced tomatoes, you can drain off some of the liquid before adding them. Simmering the meat and rice mixture for a few minutes before assembling the casserole will also help to thicken the sauce and reduce excess moisture.

Q5: Can I make this casserole spicier?

A: Yes, easily! To add more spice, you can include the canned diced tomatoes with green chilies (like Rotel), as mentioned in the ingredients. You can also add a pinch of red pepper flakes to the meat mixture, or use a spicier Italian sausage. For even more heat, consider adding a chopped jalapeño pepper to the onion and garlic when sautéing, or serve with hot sauce on the side.

Print