Stuffed Pepper Casserole Recipe

Emma

Food Blogger | Recipe Enthusiast🍲
Stuffed Pepper Casserole

There’s something undeniably comforting about a hearty stuffed pepper casserole. It’s a dish that brings warmth and nostalgia to the table, and it’s the perfect fusion of flavors and textures. In this blog post, we’ll guide you through the ingredients, step-by-step directions, kitchen equipment you’ll require, how to store leftovers, and even some fantastic food pairings—all in our Stuffed Pepper Casserole Recipe. Whether you’re a pepper lover or not, this dish is bound to change your mind. So, let’s dive right into creating this soul-soothing meal!

Who Will Enjoy This Recipe?

This Stuffed Pepper Casserole is a versatile and time-saving solution for various situations. It’s tailor-made for:

  • Busy Families: When you crave a wholesome dinner without the fuss.
  • Meal Prep Enthusiasts: Ideal for preparing ahead and enjoying throughout the week.
  • Weeknight Hosts: Impress your guests with a comforting, hassle-free meal.
  • Stuffed Pepper Enthusiasts: For those who adore the classic dish but want a quicker alternative.

Now, let’s embark on our culinary journey and craft a dish that marries convenience with flavor.

Ingredients and Directions

Ingredients

Gather the following ingredients to create this flavor-packed Stuffed Pepper Casserole:

  • 1 tablespoon of olive oil
  • ½ pound of ground beef
  • ½ pound of ground mild Italian sausage
  • ¾ yellow onion, diced
  • 2 cups of bell peppers, diced (a combination of red, yellow, and green)
  • 1 tablespoon of minced garlic
  • 2 teaspoons of Italian seasoning blend
  • ¾ teaspoon of salt
  • ½ teaspoon of black pepper
  • 3 tablespoons of tomato paste
  • 2 cups of low-sodium beef broth
  • 15-ounce can of crushed tomatoes
  • 1 tablespoon of Worcestershire sauce
  • 1 cup of jasmine rice
  • 2 cups of shredded Monterey Jack cheese
  • 1 tablespoon of chopped fresh parsley (optional garnish)

Pro Tips:

  • When selecting bell peppers, opt for a variety of colors for a visually appealing dish.
  • Garlic and tomato paste are convenient staples to have in your fridge.
  • Feel free to substitute jasmine rice with Basmati or brown rice.
  • Experiment with different cheese blends, such as Colby-jack, white cheddar, or mozzarella.
  • For a spicier kick, swap mild Italian sausage for hot, or use a combination of ground beef and sausage.

Directions

  1. Heat olive oil in an extra-large deep skillet over medium-high heat. Add ground beef and mild Italian sausage. Cook until no pink remains, breaking the meat into crumbles. Remove the cooked meat and set it aside, leaving the fat in the skillet.
  2. In the same skillet, add diced onions, diced peppers, minced garlic, Italian seasoning blend, salt, and black pepper. Sauté for 5-6 minutes until the vegetables turn tender.
  3. Stir in the tomato paste and cook for an additional minute.
  4. Add low-sodium beef broth, crushed tomatoes, Worcestershire sauce, and the reserved cooked meat to the skillet. Allow the mixture to come to a boil.
  5. Once boiling, add the uncooked jasmine rice and stir to evenly distribute it.
  6. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let the rice cook for 20-22 minutes.
  7. Remove the lid, stir the casserole, and check if the rice is fully cooked. If needed, replace the lid and cook for an extra 2-3 minutes.
  8. Sprinkle the shredded cheese over the casserole. Cover with the lid, remove from heat, and let it sit until the cheese melts.
  9. Finish by garnishing with chopped fresh parsley, if desired.

Kitchen Equipment

To make this Stuffed Pepper Casserole, ensure you have the following kitchen equipment on hand:

  • Extra-large deep skillet
  • Tight-fitting lid for the skillet

How to Serve

This Stuffed Pepper Casserole is a meal in itself, perfect for busy weeknights. You can also elevate it with these serving ideas:

  • Bread: Accompany the casserole with crusty beer bread or dinner rolls to soak up the flavorful sauce.
  • Salad: A simple tomato cucumber salad with a light vinaigrette dressing provides a fresh contrast to the savory casserole.
  • Roasted Vegetables: Add a side of roasted vegetables for an extra burst of flavor.
  • Original Stuffed Peppers: If you’re interested in the traditional method, check out our stuffed peppers recipe.

Storage Tips

If, by some miracle, you have leftovers, here’s how to handle them:

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to three days. Note that the rice may absorb some liquid as it sits. If needed, add a splash of beef broth or water before reheating individual servings.
  • Freezing/Make Ahead: To prepare in advance or freeze, follow the recipe up to step four. Add the rice only when ready to serve. Let the sauce cool, transfer it to a lidded freezer-safe container, and freeze. When ready to enjoy, thaw the sauce in the fridge, bring it to a boil, add the rice, and proceed with the recipe.

Conclusion

Indulge in the rich flavors of classic stuffed peppers without the hassle. This Stuffed Pepper Casserole recipe delivers a comforting one-pan meal that’s perfect for family dinners. It’s the ultimate way to stay warm and satisfied on chilly evenings.

FAQs

1. Can I prepare this recipe ahead of time? Yes, you can make the sauce in advance and add the rice when you’re ready to serve.

2. Can I use ground pork instead of ground beef in this recipe? Absolutely, you can use ground pork, ground turkey, ground chicken, or any ground meat of your choice.

3. How can I make a vegetarian version of this dish? To make it vegetarian, replace the meat with black beans and use vegetable broth instead of beef broth.

4. Is this dish best served hot? Yes, it’s most enjoyable when served warm.

5. What’s the best way to reheat leftovers? Reheat individual portions in the microwave or warm the entire casserole in the oven until heated through.

Thank you for joining me on this culinary adventure. I hope you savor every bite of your Stuffed Pepper Casserole!

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Stuffed Pepper Casserole

Stuffed Pepper Casserole Recipe

Loaded with delicious flavors from meat, veggies, and rice, this stuffed pepper casserole is the ultimate comfort food.

  • Total Time: 40 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 1 tablespoon olive oil
  • ½ pound ground beef
  • ½ pound ground mild Italian sausage
  • ¾ yellow onion, diced
  • 2 cups bell peppers, diced (red, yellow, and green)
  • 1 tablespoon garlic, minced
  • 2 teaspoons Italian seasoning blend
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons tomato paste
  • 2 cups low-sodium beef broth
  • 15 ounces crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 cup jasmine rice
  • 2 cups shredded Monterey jack cheese
  • 1 tablespoon chopped fresh parsley, optional garnish

Instructions

  1. In an extra-large skillet on medium-high heat, add the olive oil, ground beef, and ground mild Italian sausage. Brown the ground meat for 6 to 7 minutes or until no pink remains. Remove the cooked ground meat using a slotted spoon and place it on a large plate. Be sure to leave the fat in the hot skillet to cook the vegetables in.
  2. Add the diced onion, diced peppers, minced garlic, Italian seasoning blend, salt, and black pepper to the skillet. Saute the vegetables for 5 to 6 minutes or until the vegetables are tender.
  3. Add the tomato paste to the sauteed vegetables, stir the tomato paste into the vegetables and cook for an additional minute.
  4. Add the low-sodium beef broth, crushed tomatoes, Worcestershire sauce, and the reserved cooked ground meat to the skillet.
  5. Stir all the ingredients together and allow the liquids to come up to a boil. Once the liquids are boiling, add the jasmine rice, and stir to evenly distribute the rice.
  6. Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook the rice for 20 to 22 minutes.
  7. Remove the lid, stir the stuffed pepper casserole and check to ensure that the rice is fully cooked. If not, then replace the lid and cook for another 2 to 3 minutes.
  8. Top the stuffed pepper casserole with the shredded Monterey jack cheese. Place the lid back onto the skillet, remove the skillet from the heat, and allow the cheese to melt.
  9. Top the melted cheese with a garnish of chopped fresh parsley.

Notes

  • When choosing the bell peppers at the grocery store, I like to buy the package of the trio of colored peppers. Any combination of bell peppers will be great in this recipe. Three small peppers will yield approximately 2 cups chopped.
  • If quick and easy skillet meals are a staple in your house, I highly recommend a good quality heavy-duty lidded skillet. I love my Le Creuset Deep Saute Pan with lid. It holds a capacity of 4 to 4¼ quarts, which is perfect for a family of 4 to 6. For this recipe, your skillet should be at least 3½ inches deep and 12 inches wide.
  • I like to dice my peppers and onions into approximately ½-inch pieces. I find that if you dice your peppers too small, they get lost in the dish.
  • This stovetop stuffed pepper casserole is best served while warm.
  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 6
  • Calories: 550kca
  • Sugar: 6g
  • Sodium: 1073mg
  • Fat: 34g
  • Saturated Fat: 15g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 89mg

Keywords: Stuffed Pepper Casserole, Comfort Food, Easy Dinner Recipe, Stovetop Casserole, Ground Beef, Italian Sausage, Bell Peppers, Rice, Cheese

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