Description
A delightful twist on classic stuffed peppers, this hearty casserole combines ground beef, bell peppers, rice, and gooey cheese, making it perfect for gatherings or cozy weeknight meals.
Ingredients
Scale
- 1 lb lean ground beef
- 1 cup cooked white or brown rice
- 3 large bell peppers (red, green, or yellow), diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 3-4 minutes.
- Add the ground beef to the skillet and cook until browned, approximately 5-7 minutes. Drain excess fat.
- Stir in the diced bell peppers and cook for an additional 3-4 minutes.
- Add the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper, then simmer on low heat for about 10 minutes.
- Fold in 1 cup of mozzarella cheese and transfer the mixture to a greased 9×13 inch baking dish.
- Top with the remaining mozzarella and cheddar cheese. Cover with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes.
- Let the casserole sit for about 5 minutes before serving. Garnish with parsley if desired.
Notes
Feel free to customize with different meats, cheeses, or vegetables. This dish can easily be made ahead and stored.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg