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Stuffed Pepper Casserole Recipe

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A savory stuffed pepper casserole recipe featuring ground beef, vibrant bell peppers, and tender basmati rice, all seasoned with Italian herbs and spices. This hearty dish is topped with melted cheddar cheese, creating the perfect family-friendly comfort food. Ideal for an easy and satisfying dinner.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 white onion, chopped
  • 1 lb lean ground beef
  • 1 tbsp Italian seasoning
  • 2 tsp paprika
  • 2 tsp ground cumin
  • Salt and black pepper to taste
  • 4 cloves garlic, minced
  • 1 red bell pepper, cored and diced
  • 1 yellow bell pepper, cored and diced
  • 2 cups water
  • 1 (15-ounce) can chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 cup basmati rice, rinsed and drained
  • 1 cup shredded cheddar cheese
  • Chopped fresh parsley (for serving)

Instructions

  • Preheat oven to 350°F (175°C).
  • Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened.
  • Add ground beef and cook until browned. Drain excess fat if necessary.
  • Stir in Italian seasoning, paprika, cumin, salt, and pepper.
  • Add minced garlic and cook for 1-2 minutes until fragrant.
  • Stir in diced red and yellow bell peppers, water, chopped tomatoes, Worcestershire sauce, and basmati rice. Bring to a boil.
  • Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid is absorbed.
  • Transfer the mixture to a baking dish. Top with shredded cheddar cheese.
  • Bake in preheated oven for 10-15 minutes, until cheese is melted and bubbly.
  • Garnish with chopped fresh parsley before serving.

Notes

  • You can substitute ground turkey for a lighter version.
  • For extra heat, add a pinch of crushed red pepper flakes.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://amandarecipes.com/stuffed-pepper-casserole-recipe/