Stuffed Bell Pepper Casserole

This Stuffed Bell Pepper Casserole has become an absolute legend in our house. I remember the first time I made it – I was short on time, craving the classic taste of stuffed peppers, but dreading the fiddly process of actually stuffing individual peppers that inevitably fall over in the oven. I stumbled upon the casserole concept, a sort of “deconstructed” version, and decided to give it a whirl. Skepticism was high amongst the family ranks; could it really capture the same magic? The aroma that filled the kitchen as it baked was the first clue – that savory blend of seasoned beef, sweet peppers, tangy tomato sauce, and melting cheese. When I pulled that bubbly, golden-topped dish from the oven, it looked like pure comfort. The verdict? An overwhelming success! Everyone loved how much easier it was to serve and eat, getting a perfect ratio of filling, pepper, and cheesy topping in every spoonful. It delivered all the familiar, comforting flavors of traditional stuffed peppers but with significantly less fuss and a wonderfully cohesive texture. Now, it’s a regular on our weeknight rotation, a go-to for potlucks, and a dish that always disappears fast. It’s hearty, flavorful, relatively simple to assemble, and feels both nostalgic and satisfyingly modern. Trust me, this version might just convert you from individual peppers forever!

Ingredients

Here’s what you’ll need to assemble this delicious Stuffed Bell Pepper Casserole:

• 1 tablespoon Olive Oil: Extra virgin preferred, used for sautéing the vegetables and browning the meat, providing a base layer of flavor.
• 1 pound Lean Ground Beef (85/15 or 90/10 recommended): The star protein of the dish. Leaner options reduce excess grease, but you can substitute ground turkey, chicken, or even a plant-based crumble.
• 1 large Yellow Onion (about 1.5 cups, chopped): Provides a foundational aromatic sweetness and depth when sautéed.
• 3-4 large Bell Peppers (various colors like green, red, yellow, orange – about 4 cups, chopped): The quintessential ingredient! Using multiple colors adds visual appeal and a spectrum of slightly different sweet flavors. Chopping them incorporates them throughout the casserole.
• 3 cloves Garlic (minced): Adds pungent aroma and savory flavor that complements the beef and tomato. Don’t skimp here!
• 1 teaspoon Salt (or to taste): Essential for enhancing all the other flavors. Adjust based on your preference and the saltiness of other ingredients (like broth or canned tomatoes).
• 1/2 teaspoon Black Pepper (freshly ground preferred): Adds a touch of warmth and spice. Freshly ground offers superior flavor.
• 1 teaspoon Dried Oregano: Contributes a classic Mediterranean, slightly earthy flavor often found in stuffed peppers.
• 1/2 teaspoon Dried Basil: Adds a hint of sweet, peppery flavor that pairs well with tomatoes.
• 1 (28 ounce) can Crushed Tomatoes: Forms the base of the sauce, providing moisture and tangy tomato flavor. Choose good quality tomatoes for best results.
• 1 (15 ounce) can Tomato Sauce: Adds further depth and smoothness to the tomato base.
• 1 cup Beef Broth (or water): Provides necessary liquid for cooking the rice and creating the right sauce consistency. Low-sodium broth is a good option to control salt levels.
• 1 cup Uncooked Long-Grain White Rice: This cooks directly in the casserole, absorbing the flavors of the sauce and beef. You can substitute brown rice, but cooking time will need significant adjustment (see Tips).
• 1 tablespoon Worcestershire Sauce: Adds a complex umami depth and savory note that elevates the beef flavor.
• 2 cups Shredded Cheese (Cheddar, Monterey Jack, Mozzarella blend recommended): Melts beautifully over the top, creating a gooey, golden crust. A blend offers complexity, but feel free to use your favorite melting cheese.

Instructions

Follow these steps carefully for the perfect Stuffed Bell Pepper Casserole:

1. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil. Set aside. This ensures the casserole doesn’t stick and makes cleanup easier.
2. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the chopped yellow onion and cook, stirring occasionally, until it begins to soften and become translucent, about 5-7 minutes. This step builds the flavor base.
3. Cook Bell Peppers: Add the chopped bell peppers to the skillet with the onions. Continue to cook, stirring frequently, for another 5-7 minutes, until the peppers soften slightly. They don’t need to be fully cooked, as they will continue cooking in the oven. This step mellows their flavor and releases some sweetness.
4. Brown the Ground Beef: Push the vegetables to one side of the skillet and add the ground beef to the empty side. Break it apart with a spoon and cook, stirring occasionally, until it’s browned and no longer pink. As it cooks, integrate it with the vegetables.
5. Add Garlic and Spices: Once the beef is browned, add the minced garlic, salt, black pepper, dried oregano, and dried basil to the skillet. Stir constantly for about 1 minute until the garlic is fragrant. Cooking the garlic briefly prevents it from burning and releases its aroma.
6. Drain Excess Fat (Optional but Recommended): Carefully tilt the skillet and spoon out any excess grease accumulated from cooking the beef. This prevents the casserole from being overly greasy.
7. Incorporate Sauce Ingredients: Pour the crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce into the skillet with the beef and vegetable mixture. Stir everything together well to combine.
8. Add Rice: Sprinkle the uncooked long-grain white rice evenly into the skillet. Stir thoroughly to ensure the rice is fully submerged in the liquid and evenly distributed. This is crucial for the rice to cook properly.
9. Simmer Briefly: Bring the mixture to a gentle simmer. Let it bubble softly for about 2-3 minutes, stirring occasionally. This helps kickstart the cooking process for the rice.
10. Transfer to Baking Dish: Carefully pour the entire mixture from the skillet into the prepared 9×13 inch baking dish. Spread it out evenly with a spoon or spatula.
11. Cover and Bake: Cover the baking dish tightly with aluminum foil. This traps the steam, which is essential for cooking the rice through. Place the dish in the preheated oven and bake for 45 minutes.
12. Check Rice and Add Cheese: After 45 minutes, carefully remove the foil (watch out for steam!). Check if the rice is tender by tasting a small amount. Most of the liquid should be absorbed. If the rice is still crunchy or there’s excessive liquid, cover and bake for another 10-15 minutes. Once the rice is cooked, sprinkle the shredded cheese evenly over the top of the casserole.
13. Bake Uncovered: Return the dish to the oven, uncovered. Bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.
14. Rest Before Serving: Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the casserole to set slightly, making it easier to scoop and serve, and lets the flavors meld further. The molten cheese also needs a moment to cool down slightly.

Nutrition Facts

• Servings: This recipe typically yields 6-8 servings.
• Calories per Serving: Approximately 450-550 calories per serving (based on 8 servings, using 85/15 ground beef and standard ingredients). Please note this is an estimate and can vary based on specific ingredients used.
  • Protein: High in protein (approx. 25-30g per serving), primarily from the ground beef and cheese, essential for muscle maintenance and satiety.
  • Carbohydrates: Contains a good amount of carbohydrates (approx. 40-50g per serving) mainly from the rice and vegetables, providing energy.
  • Fiber: Offers moderate fiber (approx. 5-7g per serving) from the bell peppers, onions, and tomatoes, supporting digestive health.
  • Fat: Contains fat (approx. 20-25g per serving, depending on ground beef leanness), providing flavor and aiding nutrient absorption. A portion of this is saturated fat from the beef and cheese.
  • Vitamins: A good source of Vitamin C from the bell peppers and tomatoes.

(Disclaimer: Nutritional information is an estimate only and calculated using standard databases. Actual values may vary based on specific ingredients, brands, and measurement variations.)

Preparation Time

• Prep Time: Approximately 25-30 minutes. This includes chopping the vegetables (onion, peppers, garlic) and browning the meat and sautéing the vegetables on the stovetop. Utilizing tools like a food processor for chopping can speed this up slightly.
• Cook Time: Approximately 60-75 minutes total baking time in the oven (45-60 minutes covered, plus 10-15 minutes uncovered for melting the cheese).
• Resting Time: 10-15 minutes after baking.
• Total Time: Around 1 hour 35 minutes to 1 hour 55 minutes from start to finish. While the baking time is significant, much of it is hands-off, allowing you to focus on other tasks.

How to Serve

This Stuffed Bell Pepper Casserole is a hearty meal on its own, but here are some ways to serve it for a complete and satisfying experience:

• As a Main Course: Serve generous scoops directly onto plates. Its all-in-one nature makes it a perfect standalone dish.
• Garnishes: Elevate the presentation and flavor with simple garnishes:
  • A dollop of sour cream or plain Greek yogurt for a cool, tangy contrast.
  • A sprinkle of fresh chopped parsley or cilantro for brightness and color.
  • Extra shredded cheese if desired (though it’s already cheesy!).
  • A dash of hot sauce for those who like extra heat.
• Side Dishes: Pair it with simple sides that complement the rich flavors:
  • Simple Green Salad: A light salad with a vinaigrette dressing provides a fresh counterpoint. Think mixed greens, cucumber, and cherry tomatoes.
  • Crusty Bread or Garlic Bread: Perfect for soaking up any extra sauce left on the plate. Garlic bread adds another layer of savory flavor.
  • Steamed Vegetables: Simple steamed green beans or broccoli add extra nutrients and color without competing with the casserole’s flavor.
  • Cornbread: A slightly sweet cornbread pairs wonderfully with the savory tomato and beef flavors.
• Serving Occasions:
  • Weeknight Dinner: Its relative ease of preparation (especially the hands-off baking time) makes it great for busy nights.
  • Potlucks & Gatherings: Casseroles transport well and feed a crowd, making this an excellent choice for sharing. It reheats reasonably well too.
  • Meal Prep: Portions can be divided into individual containers for easy lunches or dinners throughout the week.

Additional Tips

Here are 8 tips to help you perfect your Stuffed Bell Pepper Casserole and customize it to your liking:

1. Choosing Your Peppers: While any color bell pepper works, using a mix (red, yellow, orange, green) provides the best visual appeal and a more complex flavor profile. Red, yellow, and orange peppers are generally sweeter than green ones. Cut them into uniform bite-sized pieces (around 1/2 to 3/4 inch) for even cooking.
2. Rice Variations (and Adjustments):
   • Brown Rice: You can substitute brown rice for white rice for added fiber and nutrients. However, brown rice takes significantly longer to cook. You’ll likely need to increase the covered baking time to 60-75 minutes before adding the cheese, and potentially add an extra 1/4 to 1/2 cup of broth, as brown rice absorbs more liquid. Always test for doneness.
   • Pre-Cooked Rice: If you’re short on time or prefer a different texture, you can use about 3 cups of cooked rice. Add it in Step 8 along with the sauce ingredients, reduce the beef broth to about 1/2 cup (just enough for sauciness), skip the initial 45-minute covered bake, and go straight to adding the cheese and baking uncovered for 15-20 minutes until heated through and bubbly.
3. Meat Swaps: Feel free to substitute the ground beef with other ground meats like turkey, chicken, or even Italian sausage (remove casings if using links). For a vegetarian version, use plant-based ground crumbles or a mix of lentils and finely chopped mushrooms. Adjust seasonings accordingly.
4. Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes along with the other dried spices, or incorporate a finely diced jalapeño pepper when sautéing the onions and bell peppers. A dash of cayenne pepper works too.
5. Make-Ahead Magic: This casserole is great for making ahead. You can assemble the entire casserole (up to the point before baking) up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, you may need to add an extra 10-15 minutes to the initial covered baking time since it’s starting cold. Alternatively, cook the beef and vegetable mixture ahead of time, refrigerate, and then assemble with the rice and liquids just before baking.
6. Freezing Instructions: Stuffed Bell Pepper Casserole freezes well! Let the baked casserole cool completely. You can freeze it whole in the baking dish (if freezer-safe) covered tightly with plastic wrap and then foil, or portion it into freezer-safe containers. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator. Bake, covered with foil, at 350°F (175°C) for 20-30 minutes, or until heated through. Remove the foil for the last 10 minutes, adding more cheese if desired.
7. Achieving a Crispier Top: For an extra golden and slightly crispy cheese topping, you can switch the oven to the broil setting for the last 1-3 minutes of cooking (after the cheese is melted). Watch it VERY carefully, as the broiler can burn the cheese quickly. Stay by the oven!
8. Don’t Skip the Rest: Allowing the casserole to rest for 10-15 minutes after removing it from the oven is crucial. It helps the casserole firm up, preventing it from being too soupy when served. It also allows the flavors to meld together beautifully and prevents burnt tongues from molten cheese!

FAQ Section

Here are answers to some frequently asked questions about Stuffed Bell Pepper Casserole:

1. Q: Can I make this Stuffed Bell Pepper Casserole low-carb or keto-friendly?
   • A: Yes, easily! The main source of carbs is the rice. To make it low-carb/keto, simply omit the rice entirely. You might also want to reduce the amount of liquid (beef broth) slightly, perhaps by half, as you won’t need it to cook the rice. Alternatively, you can replace the rice with cauliflower rice. Add the cauliflower rice during the last 10-15 minutes of the covered baking time, or stir it in raw just before transferring to the baking dish if you like it firmer. Ensure your tomato products have no added sugar.
2. Q: My rice didn’t cook fully. What went wrong?
   • A: This usually happens for a few reasons: a) Not enough liquid – ensure you measured the broth and canned tomatoes correctly. b) The dish wasn’t covered tightly enough with foil, allowing too much steam to escape. Crimp the foil edges securely. c) The oven temperature might be inaccurate (consider using an oven thermometer). d) Using a different type of rice (like brown rice) without adjusting the cooking time and liquid. If it’s undercooked, add a splash more broth, cover tightly, and continue baking until tender.
3. Q: Can I use different vegetables?
   • A: Absolutely! While bell peppers are key to the “stuffed pepper” flavor, you can supplement or substitute with other vegetables. Zucchini, mushrooms, corn, or even finely chopped carrots could be added along with the onions and peppers. Adjust cooking times slightly based on the vegetable’s density.
4. Q: What kind of cheese works best?
   • A: A good melting cheese is ideal. Sharp cheddar, Monterey Jack, Colby, a Mexican blend, or mozzarella are all excellent choices. Provolone can also add a nice flavor. Using a blend often gives the best results in terms of flavor and meltiness. You could even stir some Parmesan into the mixture for extra savory depth.
5. Q: Is this recipe gluten-free?
   • A: Yes, this recipe is naturally gluten-free as long as you ensure your specific ingredients are certified gluten-free. Pay attention to the beef broth and Worcestershire sauce, as some brands may contain gluten. Always check labels if serving to someone with celiac disease or severe gluten sensitivity.
6. Q: How do I store and reheat leftovers?
   • A: Store leftover casserole covered tightly in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave until hot (usually 1-3 minutes depending on wattage and portion size). You can also reheat larger portions in an oven-safe dish at 350°F (175°C) for 15-25 minutes, or until heated through. Covering with foil can prevent drying out, especially in the oven.
7. Q: Can I prepare the components separately ahead of time?
   • A: Yes. You can chop the vegetables (onions, peppers, garlic) a day or two in advance and store them in an airtight container in the refrigerator. You can also brown the ground beef mixture (with vegetables and seasonings) ahead of time, cool it, and store it refrigerated for up to 2 days. When ready to assemble, combine the cooked mixture with the liquids and uncooked rice in the baking dish and proceed with baking as directed (remembering it might need slightly longer if starting cold).
8. Q: My casserole seems a bit watery/soupy. How can I fix it?
   • A: If it seems watery after the initial covered bake, it might just need more time for the rice to absorb the liquid. Ensure the rice is cooked, then bake uncovered for a bit longer (15-20 minutes instead of 10-15) to allow some excess moisture to evaporate before or after adding the cheese. Also, resting the casserole after baking is key – it thickens considerably as it cools slightly. Using lean ground beef and draining excess fat also helps prevent it from becoming too greasy or watery. If using pre-cooked rice, ensure you reduced the added liquid significantly during assembly.