Description
Stuffed Pepper Casserole Recipe
Ingredients
1 lb (450 g) ground beef or turkey
3 large bell peppers (assorted colors), diced
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup (200 g) uncooked white or brown rice
1 can (14 oz/400 g) diced tomatoes
1 can (8 oz/225 g) tomato sauce
1 1/2 cups (360 ml) beef or chicken broth
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp chili flakes (optional)
Salt and black pepper to taste
1 cup (100 g) shredded mozzarella or cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Cook the Meat:
In a large skillet, cook the ground beef or turkey over medium heat until browned.
Drain any excess grease and set the cooked meat aside.
Sauté Vegetables:
In the same skillet, sauté diced bell peppers, onions, and garlic until softened (about 5 minutes).
Combine Ingredients:
Add the cooked ground meat back into the skillet.
Stir in the uncooked rice, diced tomatoes, tomato sauce, broth, oregano, smoked paprika, chili flakes, salt, and pepper.
Mix well and bring the mixture to a simmer.
Bake the Casserole:
Transfer the mixture to a greased 9×13-inch (23×33 cm) baking dish.
Cover the dish with aluminum foil and bake for 40 minutes, or until the rice is fully cooked.
Add Cheese:
Remove the foil and sprinkle shredded cheese evenly over the casserole.
Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with chopped parsley and serve warm.
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6
#ComfortFood #CasseroleRecipe #FamilyDinner
Step-by-Step Guide
Follow these detailed steps for a perfect casserole. First, ensure all vegetables are uniformly diced for even cooking. When browning the meat, break it into small crumbles. After sautéing the vegetables, deglaze the skillet with a splash of broth to capture all the flavorful bits before adding the other ingredients. When combining, ensure the rice is fully submerged in the liquid. Before covering with foil, give the mixture one final stir to distribute everything evenly. The key is the initial simmer on the stovetop, which kickstarts the rice cooking process.
Serving Suggestions
This hearty casserole is a complete meal on its own, but it pairs wonderfully with a simple green salad dressed with a light vinaigrette to cut through the richness. For a creamy contrast, serve with a dollop of sour cream or plain Greek yogurt. Warm, crusty bread or garlic breadsticks are perfect for soaking up any extra sauce. Leftovers taste even better the next day and make an excellent packed lunch.
How-to Summary
Brown the meat and set aside. Sauté peppers, onion, and garlic in the same pan. Combine all ingredients (including uncooked rice and liquids) in the skillet and bring to a simmer. Transfer to a baking dish, cover, and bake at 375°F for 40 minutes. Uncover, top with cheese, and bake for 10 more minutes until melted. Garnish and serve.
Frequently Asked Questions
Can I use pre-cooked rice? Yes, but reduce the broth to 1/2 cup and bake covered for only 20-25 minutes to heat through before adding the cheese.
How can I make this vegetarian? Substitute the ground meat with a plant-based alternative or an extra can of drained black beans. Use vegetable broth.
Can I prepare this casserole ahead of time? Absolutely. Assemble the dish completely (without baking), cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time.
Why is my rice still hard? This usually means there wasn’t enough liquid or the dish wasn’t covered tightly enough with foil, allowing steam to escape. Ensure your baking dish is properly sealed.
Can I freeze it? Yes, bake and cool the casserole completely. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
Common Mistakes to Avoid
- Using instant rice instead of regular long-grain rice, which will become mushy.
- Not bringing the mixture to a simmer on the stovetop before baking, which is crucial for proper rice absorption.
- Forgetting to cover the dish with foil for the initial bake, leading to dry, uncooked rice.
- Overcrowding the skillet when sautéing vegetables, which steams them instead of creating a flavorful sear.
- Adding the cheese at the beginning, which will burn before the rice is cooked.
Conclusion
This Stuffed Pepper Casserole captures all the beloved flavors of classic stuffed peppers in a much simpler, family-friendly format. It’s a versatile, forgiving recipe that delivers maximum comfort with minimal fuss. Perfect for busy weeknights or potluck dinners, it’s sure to become a regular in your meal rotation. Enjoy the delicious, cheesy results of this all-in-one dish.