Description
This Stuffed Pepper Casserole is a hearty and comforting dish that combines seasoned ground beef, bell peppers, tomatoes, and brown rice, all topped with melted cheddar cheese. Perfect for a family dinner, it delivers the full flavor of stuffed peppers in an easy-to-make casserole form.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef, lean
- 1 yellow onion, small; diced
- 3-4 garlic cloves, minced
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 14.5 ounces diced tomatoes, 1 can
- 1 cup beef broth
- 3-4 tablespoons red pepper paste or harissa
Casserole Assembly
- 1 ½ cups cheddar cheese, shredded and divided
- 1 cup cooked brown rice
- 3 small bell peppers, seeded and diced
- 1 yellow onion, diced
- Fresh parsley, chopped; optional
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef while stirring with a wooden spoon.
- Season Meat: Add kosher salt, minced garlic, ground black pepper, smoked paprika, and dried thyme to the beef. Continue cooking until the beef starts to brown evenly.
- Add Liquids and Simmer: Stir in diced tomatoes, beef broth, and red pepper paste. Bring the mixture to a boil, then reduce heat and simmer until the liquid reduces by half, about 8 minutes. Remove from the heat.
- Assemble Casserole Layers: Transfer half of the meat mixture into a baking dish. Layer with half of the cooked brown rice, diced bell peppers, diced onion, and half of the shredded cheddar cheese. Repeat these layers once more.
- Bake: Place the casserole in the preheated oven and bake for 40 minutes until the casserole is bubbly and the cheese on top starts to brown.
- Garnish and Serve: Remove from oven and sprinkle with freshly chopped parsley if desired before serving.
Notes
- Ensure the brown rice is fully cooked before layering it into the casserole to avoid undercooked rice.
- You can grate your own cheese for better meltability or use pre-shredded; cheddar is recommended but feel free to experiment with other cheeses.
- Any color of bell peppers—green, red, yellow, or orange—can be used based on your preference or availability.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 80 mg
