Introduction
Stuffed Pepper Casserole is a classic main dish, perfect for family dinners, potlucks, or casual gatherings. This hearty casserole, combining savory beef, tender rice, colorful bell peppers, and a rich tomato sauce, delivers comforting, robust flavors in every bite. Presented in a white ceramic baking dish, garnished with fresh parsley or green onions, this Stuffed Pepper Casserole recipe offers an appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings cozy, homestyle charm to any occasion.
Ingredients
For the Stuffed Pepper Casserole:
- 1 lb ground beef
- 1 cup uncooked long-grain white rice
- 3 large bell peppers (red, yellow, or green), diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar cheese, divided
For Serving:
- Optional: Fresh parsley, chopped green onions
- Suggested Accompaniments: Green salad, garlic bread
- Suggested Pairings: Red wine (e.g., Merlot), iced tea
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: Large skillet, 9×13-inch baking dish, mixing bowl, knife, cutting board, measuring cups/spoons, spatula
Step-by-Step Process
- Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch white ceramic baking dish.
- Cook Beef and Vegetables: In a large skillet over medium heat, cook ground beef and onion until beef is browned and cooked through, about 5–7 minutes. Drain excess fat. Add garlic and diced bell peppers, cooking for 3–4 minutes until peppers soften.
- Prepare Filling: Stir in uncooked rice, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 2–3 minutes. Taste the filling and adjust with a pinch of salt or extra oregano for balanced flavor. Remove from heat.
- Assemble Casserole: Transfer the mixture to the prepared baking dish. Stir in 1 cup of shredded cheddar cheese. Sprinkle the remaining 1/2 cup of cheese on top.
- Bake: Cover with foil and bake for 60–65 minutes, until rice is tender and liquid is absorbed. Remove foil and bake for an additional 5–10 minutes until cheese is bubbly and golden.
- Serve: Let the casserole rest for 5 minutes. Serve warm in the white ceramic baking dish, garnished with fresh parsley or green onions, alongside green salad, garlic bread, red wine, or iced tea.
Tips for Better Stuffed Pepper Casserole
- Dice bell peppers uniformly for even cooking and texture.
- Taste the filling before baking to balance savory, tangy, and herbaceous flavors; adjust cautiously.
- Drain excess fat from the beef to prevent a greasy casserole.
- Use long-grain rice for the best texture; rinse rice beforehand to reduce stickiness.
- Present in a white ceramic baking dish to highlight the colorful peppers and bubbly cheese.
- Make ahead: Prepare filling up to 1 day in advance; store in the fridge, assemble, and bake fresh.
- For a crispier cheese topping, broil for 1–2 minutes at the end, watching closely to avoid burning.
- Enhance aesthetic: Garnish with chopped parsley or green onions in a white ceramic dish for a vibrant, homestyle look.
Variations and Customization
- Gluten-Free Stuffed Pepper Casserole: Ensure Worcestershire sauce is gluten-free; all other ingredients are naturally gluten-free.
- Vegetarian Stuffed Pepper Casserole: Replace beef with plant-based ground meat or 1 1/2 cups cooked lentils; use vegetable broth instead of beef broth.
- Low-Sodium Stuffed Pepper Casserole: Use low-sodium tomato sauce, broth, and reduce salt to 1/4 tsp.
- Spicy Stuffed Pepper Casserole: Add 1/2 tsp red pepper flakes or 1 diced jalapeño to the filling.
- Turkey Stuffed Pepper Casserole: Replace ground beef with ground turkey for a leaner option.
- Cheesy Mexican Stuffed Pepper Casserole: Add 1 tsp chili powder, 1/2 tsp cumin, and use Monterey Jack cheese instead of cheddar.
- Quinoa Stuffed Pepper Casserole: Replace rice with 1 cup uncooked quinoa for a nuttier flavor and higher protein.
- Italian Stuffed Pepper Casserole: Replace oregano and basil with 1 tbsp Italian seasoning and add 1/4 cup chopped olives.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 350°F oven for 15–20 minutes or microwave individual portions.
- Freeze baked casserole in a freezer-safe container for up to 2 months; thaw in the fridge overnight and reheat in a 350°F oven.
- Serve warm for the best flavor and texture.
- Use as a main dish with light sides or as a hearty potluck contribution.
- Pair with red wine or iced tea to complement the savory, tangy flavor.
- Present in a white ceramic baking dish with garnishes for an appetizing, homestyle charm.
Nutritional Information
Based on 6 servings:
- Calories: 420 kcal
- Total Fat: 20g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 780mg
- Total Carbohydrates: 38g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 22g
- Vitamin A: 25% Daily Value
- Vitamin C: 60% Daily Value
- Calcium: 20% Daily Value
- Iron: 15% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~500mg). High in protein and vitamin C; enjoy with vegetables for balance.
Conclusion
This Stuffed Pepper Casserole recipe delivers a hearty, flavorful main dish, perfect for any occasion, transforming simple ingredients into a comforting classic. Its easy preparation and vibrant presentation make it a favorite. The savory filling and cheesy topping delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Stuffed Pepper Casserole Recipe: Hearty and Flavorful
Classic Stuffed Pepper Casserole with hearty, savory flavor.
Ingredients
- 1 lb ground beef
- 1 cup uncooked long-grain white rice
- 3 large bell peppers diced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes, drained
- 1 can 15 oz tomato sauce
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 ½ cups shredded cheddar cheese divided
- Optional: Fresh parsley chopped green onions
- Suggested Pairings: Red wine green salad
Instructions
- Preheat oven to 375°F; grease a 9x13-inch white ceramic baking dish.
- Cook beef and onion; add garlic and peppers; cook 3–4 min.
- Stir in rice, tomatoes, sauce, broth, Worcestershire, oregano, basil, salt, and pepper; simmer 2–3 min; taste and adjust.
- Transfer to dish; stir in 1 cup cheese; top with 1/2 cup cheese.
- Bake covered 60–65 min; uncover, bake 5–10 min.
- Serve in a white ceramic dish with parsley, wine, and salad.
Notes
- Dice peppers uniformly for even cooking.
- Store in fridge for 4 days or freeze for 2 months.
- Try a vegetarian or spicy variation.
- Pair with garlic bread.
