Stuffed Pepper Casserole is a hearty, deconstructed version of the classic stuffed peppers, offering all the comforting flavors in an easy-to-make dish. It combines seasoned beef, rice, and bell peppers, all mixed together in a flavorful tomato sauce. Layered with cheese and baked until bubbly, this casserole delivers the savory taste of stuffed peppers without the fuss of individually stuffing each one. The tender bell peppers, melted cheese, and rich tomato sauce create a delicious, cozy meal that’s perfect for family dinners and a great option for leftovers.
Stuffed Pepper Casserole
Ingredients
- 3 tsp oil, divided
- 1 pound lean ground beef
- 2 cups diced bell peppers
- 1/2 yellow onion, diced
- 1 cup corn
- 3 cloves garlic, minced
- 1 tsp Italian Seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups beef broth
- 1 can petite diced tomatoes, undrained
- 8 ounces tomato sauce
- 1 tbsp soy sauce
- 1 cup uncooked brown rice or white rice
- 1-1/2 cups cheddar cheese, shredded
- Fresh Italian flat leaf parsley, optional
Instructions
- In a large deep skillet or 5-quart dutch oven, heat 2 teaspoon oil over medium-high heat. Brown and crumble ground beef. Remove with a slotted spoon onto a plate and set aside.
- Add remaining teaspoon oil, reduce heat to medium, and cook onions and peppers for 6-8 minutes until soft. Add the beef back along with the corn, garlic, and seasoning and cook another 30 seconds.
- Stir in the broth, tomatoes, tomato sauce, and soy sauce. Turn heat up and bring to a boil. Add uncooked rice, reduce heat to low, cover, and simmer for 25 minutes or until rice is tender.
- Take off burner, stir in 3/4 cup cheese and sprinkle remaining 3/4 cup over the top. Let sit for about 5 minutes to allow cheese to melt. Serve.
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