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Easy Stuffed Pepper Casserole

A creamy and flavorful casserole that combines vibrant bell peppers with hearty rice and zesty spices, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large bell peppers, any color For stuffing
  • 1 cup cooked rice White or brown rice works
  • 1 pound ground beef Or ground turkey for a leaner option
  • 1 cup diced tomatoes Canned or fresh
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1 cup shredded cheese Cheddar or mozzarella
  • for garnish Fresh herbs Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). While the oven warms, gather your ingredients.
  2. Cut the tops off the bell peppers and remove the seeds. Set them aside while you prepare the filling.
  3. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
  4. In the skillet, add cooked rice, diced tomatoes, garlic powder, onion powder, and season with salt and pepper. Stir until everything is well mixed.
  5. Carefully spoon the meat and rice mixture into each bell pepper until they are filled to the top.
  6. Place the filled peppers upright in a casserole dish. Pour any remaining filling around them for added flavor and texture.
  7. Sprinkle the shredded cheese on top of the filled peppers.
  8. Cover the casserole with aluminum foil and bake for about 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  9. Once out of the oven, let it cool slightly, garnish with fresh herbs, and serve warm.

Notes

Tip: Feel free to use quinoa instead of rice, or swap the ground beef with plant-based protein for a vegetarian option. Store leftovers in an airtight container in the fridge for up to 3 days.