Stuffed Pepper Casserole Bake

Stuffed Pepper Casserole is my answer to busy weeknights when I want that beloved classic stuffed pepper flavor, but do not have the energy for all the stuffing and baking steps. It comes together in one skillet and is loaded with comforting beef, peppers, rice, and stretchy cheese on top for a family-friendly meal every time.

When I first tried this casserole out of pure curiosity my husband could not believe how much it tasted like his favorite traditional stuffed peppers and now it is a regular in our dinner rotation.

Ingredients

• Ground beef: This provides rich flavor and heartiness Choose high-quality beef for less grease and better taste
• Onion: It gives sweetness and depth Yellow onions work best for their mellow flavor
• Garlic: Adds punchy fragrance and rounds out the dish Use fresh cloves for the best result
• Bell peppers: They add classic sweet crunch Any fresh color will brighten up the casserole
• Long grain rice: Absorbs flavors and keeps the casserole creamy Jasmine or basmati brings the best texture
• Beef broth: Adds savory notes and plenty of moisture Opt for low sodium varieties to control the salt
• Diced tomatoes: Their juicy acidity balances the richness Use canned or ripe fresh tomatoes
• Tomato sauce: Binds all elements with a velvety finish Go for a pure tomato version without added sugar
• Salt and black pepper: Classic seasoning Enhances every layer of flavor
• Italian seasoning or basil plus oregano: Provides herbal notes Buy a blend or mix dried Italian herbs yourself
• Paprika: Adds gentle warmth and a hint of smokiness Spanish or Hungarian types work well
• Monterey Jack cheese: It melts like a dream for that irresistible topping Freshly shredded from a block is best
• Fresh parsley or basil: Adds color and a pop of herbal freshness Choose vibrant green herbs for garnish

Step-by-Step Instructions

Brown the Beef

Place a large oven-safe skillet over medium heat and add the beef breaking it into small pieces as it cooks Stir and let it brown evenly for about seven minutes draining any extra fat for a lighter dish

Sauté the Aromatics

Add diced onion and garlic to the browned beef Stir the mixture together and sauté for about three minutes until the onion is translucent and everything smells fragrant

Cook the Peppers

Scatter the diced bell peppers over the beef onion and garlic mixture Stir and let them soften for about three to four minutes This step makes the peppers sweet and tender but not mushy

Add Rice and Liquids

Stir the uncooked rice into the pan followed by the beef broth or water so the rice is fully submerged This ensures the rice absorbs all the flavors

Mix in Tomatoes and Seasonings

Pour in the diced tomatoes tomato sauce salt pepper Italian seasoning and paprika Stir very well so all ingredients combine and the rice is coated evenly

Simmer Until Tender

Turn up the heat until the mixture reaches a gentle boil then reduce to low and cover with a lid Let cook for fifteen to twenty minutes stirring halfway through and adding extra broth if needed so nothing sticks to the skillet

Bake with Cheese

Take off the lid and fluff the rice mixture evenly Sprinkle shredded Monterey Jack cheese all over the top of the casserole Transfer the skillet to a preheated oven at three hundred seventy five degrees Fahrenheit for about fifteen minutes until the cheese is melted and bubbly

Garnish and Serve

Carefully take the skillet out of the oven Let rest for a few minutes so it sets Sprinkle with fresh parsley or basil for bright color and serve warm and hearty

Pin

The rice soaks up every drop of savory sauce so each bite is loaded with rich comforting flavor My favorite part is the cheesy golden top because that is what my kids always race to scoop first at the table I remember my mom making a version of this that filled the whole kitchen with the smell of peppers and herbs

Storage Tips

Once fully cool store leftovers in an airtight container in the fridge for up to four days The flavors meld overnight making the casserole even tastier when reheated in the oven or microwave If you plan to freeze let it cool completely and transfer to a freezer safe container Thaw overnight in the fridge and reheat with a splash of broth to keep it moist

Ingredient Substitutions

Swap the ground beef for ground turkey or chicken for a lighter twist Use brown rice for more whole grain nutrition but increase liquid and cooking time If you are out of Monterey Jack use cheddar mozzarella or a cheese blend You can toss in extra vegetables like chopped zucchini corn or some baby spinach right before baking for extra nutrients

Serving Suggestions

I love this casserole with a crisp side salad or lightly buttered steamed green beans If I am serving a crowd I put out some crusty bread for soaking up every drop of sauce For a heartier meal try a baked potato on the side or a handful of tortilla chips to scoop up the cheesy beef and rice

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A Bit of History

Stuffed peppers have been a beloved home cooked meal in many countries for generations but this casserole version is a true American shortcut People created it to capture the same flavors with half the work as busy schedules made the classic version less practical on a regular basis Now it is one of the most requested comfort foods at my house

Recipe FAQs

→ What type of rice works best?

Long-grain varieties such as jasmine or basmati work well for a fluffy texture, but brown rice may be used if you adjust the cooking time and add a bit more liquid.

→ Can I substitute ground beef?

Yes, you can use ground pork, turkey, or chicken for a lighter flavor or to suit dietary needs.

→ Which cheese is recommended?

Monterey Jack melts smoothly, but cheddar, mozzarella, or a cheese blend are all great choices for topping.

→ How can I add more vegetables?

Consider stirring in corn, zucchini, spinach, or even mushrooms to boost nutrition and texture.

→ Do I need to pre-cook the rice?

No, the uncooked rice cooks directly in the skillet with the liquids, absorbing flavors as it softens.

→ Can it be made ahead?

Yes, assemble in advance and refrigerate, then bake just before serving for maximum freshness and melted cheese.