This Stuffed Pepper Casserole recipe is perfect for getting all the classic flavors of stuffed peppers in a simpler, casserole format. Here’s a more detailed step-by-step guide for the best results:
Ingredients & Preparation
- Lean Ground Beef:
- Use 1 pound of lean ground beef (90% lean is ideal to reduce grease). For added flavor, you can also use a mix of ground beef and ground turkey or sausage.
- Bell Peppers & Onion:
- 2 large bell peppers (any color), diced.
- 1 onion, peeled and diced. Yellow onions are recommended for a mild, sweet flavor.
- Beef Stock:
- 1 ½ cups of beef stock to provide richness to the casserole and help cook the rice.
- Canned Tomatoes & Tomato Sauce:
- 15 ounces each of diced tomatoes and tomato sauce for a robust tomato flavor and a bit of moisture for the rice.
- White Rice:
- 1 cup of uncooked long-grain white rice. This will absorb the flavors and cook to a tender consistency.
- Cheddar Cheese:
- 2 cups of shredded cheddar cheese (reserve ½ cup for topping). Sharp cheddar works well, but you can mix in mozzarella for a gooier texture.
- Seasonings:
- 3 tablespoons Worcestershire sauce for a savory, umami boost.
- 3 cloves of garlic, minced for aroma and depth.
- Salt and pepper to taste (½ teaspoon each suggested).
Instructions
Step 1: Prepare the Casserole Dish
- Preheat your oven to 375°F (190°C).
- Spray a 9×13-inch casserole dish with nonstick cooking spray to ensure easy cleanup.
Step 2: Cook the Ground Beef and Vegetables
- In a large, deep pan over medium heat, add 1 pound of ground beef. Cook until the meat is browned, breaking it apart with a spatula.
- Drain any excess fat from the pan.
- Add the diced bell peppers and onions to the pan with the beef. Stir and cook for about 5 minutes or until the vegetables begin to soften.
- Add the minced garlic, Worcestershire sauce, salt, and pepper. Stir well and cook for another 1-2 minutes to let the flavors meld.
Step 3: Add Remaining Ingredients
- Stir in the beef stock, diced tomatoes (with juices), tomato sauce, and uncooked rice. Mix thoroughly to combine.
- Add 1 ½ cups of shredded cheddar cheese to the mixture, reserving the remaining ½ cup for topping. Stir well until everything is evenly mixed.
Step 4: Assemble and Bake
- Pour the mixture into the prepared casserole dish, spreading it evenly.
- Sprinkle the reserved ½ cup of shredded cheddar cheese over the top.
- Cover the dish tightly with aluminum foil to trap the steam and help the rice cook.
Step 5: Bake
- Place the dish in the preheated oven and bake for 45 minutes or until the rice is tender, the liquid is absorbed, and the casserole is hot and bubbly.
- If you’d like a golden top, remove the foil during the last 5 minutes of baking.
Step 6: Rest and Serve
- Allow the casserole to sit for about 10 minutes to set before serving. This helps the flavors develop and makes it easier to portion out.
Optional Add-Ins and Variations
- Spice it Up: Add ½ teaspoon of red pepper flakes or a dash of hot sauce if you like a bit of heat.
- Veggies: Add 1 cup of mushrooms, zucchini, or corn for extra texture.
- Herbs: Fresh parsley or basil sprinkled on top adds a nice touch.
This Stuffed Pepper Casserole is comforting, cheesy, and perfect for a family meal! Enjoy!