Stuffed Pepper Casserole Recipe For Two

If you love the taste of stuffed peppers but don’t make them often because they are too time consuming, you are going to love this casserole recipe. It has all the flavors of the classic dish, but instead of stuffing peppers with rice and ground beef, everything is mixed together and put into a baking dish.

Then all you have to do is top it with cheese and put it in the oven to bake. Once it comes out of the oven, you will have a delicious dinner that was not only easy to make, but it is also easy to eat!

No need to grab a knife to cut through a whole bell pepper. Instead, grab a fork and enjoy the flavors of seasoned ground beef, tomatoes and bell peppers mixed with rice and cheese.

Ingredients For Stuffed Pepper Casserole

1. Ground Beef

It is best to use lean ground beef that has a 90/10 lean to fat ratio for this recipe. However because you will be draining the mixture, you can use whatever type of ground beef that you have on hand.

And if you prefer a healthier meal, you can definitely substitute ground turkey or ground chicken. However, be sure to put a little oil in the skillet before browning the meat to prevent it from sticking to the surface.

2. Green Bell Pepper

Of course you will need a bell pepper to make this casserole. Although I prefer to use green bell pepper, you can use any color of bell pepper that you have on hand.

However, instead of keeping the pepper whole like in the traditional recipe, you will need to chop or dice the pepper. I prefer to cut the pepper in slightly larger chunks than I would when I make other recipes where the peppers aren’t the star of the recipe.

3. Onion

Use a half of a yellow, white or sweet onion to add more flavor to the dish. However, dice the onion into small pieces so that the flavor doesn’t overpower the peppers.

To make easy work of chopping the onion, use this Fullstar Vegetable Chopper. I have been using mine for months and it makes dicing onions and peppers a breeze!

4. Garlic

One clove of garlic is used to enhance the flavors of the other ingredients. Although I always prefer to use fresh garlic, sometimes I run out and use jarred minced garlic or garlic powder instead.

• 1 clove of garlic = 1/2 teaspoon jarred minced garlic
• 1 clove garlic = 1/4 teaspoon garlic powder

5. Broth

Broth is needed in this stuffed pepper casserole recipe to cook the rice. It is best to use chicken or beef broth for the most flavor.

6. Worcestershire Sauce

The secret ingredient in this recipe is Worcestershire sauce. The hint of tangy, savory, sweet, and salty flavor pairs perfectly with the ground beef, rice and tomatoes.

7. Smoked Paprika

As you know, I use smoked paprika in a lot of my recipes. The sweet and smoky flavor of the ground paprika takes this casserole to a whole new level of flavor.

However, if you don’t have smoked paprika, use standard paprika instead. The sweetness in the spice will still compliment the other flavors in the dish.

8. Diced Tomatoes

Whenever possible, instead of grabbing a can of diced tomatoes, reach for the fire roasted diced tomatoes instead. The added flavor that the tomatoes get when charred is amazing!

Although you won’t need the entire 15 ounce can. You will only need half the amount, however be sure to save the other half to make Jambalaya later in the week.

9. Rice

In order for the stuffed pepper casserole to cook in the given time, be sure to use long grain white rice. Brown rice takes much longer to cook and can’t be substituted in this recipe.

However, you could substitute basmati or Jasmine rice if you prefer. They have the same cook time and rice to liquid ratio as long grain white rice.

10. Cheese

Shredded cheese is used not only to top the casserole, but also as the binder inside the casserole. Mozzarella cheese is most often used, but you can use whatever shredded cheese that you prefer.

And feel free to use more cheese on top of your casserole. Some people prefer to have the casserole completely covered in melted cheese and some people like a little less. The choice is up to you!

Recipe Tips

• Dice the Peppers and Onions First – The recipe comes together quickly so it is important to have the veggies cut and ready to be added to the skillet.

• Cook the Garlic Just Until Fragrant – Overcooking the garlic will cause it to become bitter. Therefore, add the garlic and stirring constantly for 30 seconds – 1 minute and then quickly add the broth.

• Be Sure The Rice Is Submerged In The Liquid – In order for the rice to cook properly the grains need to be submerged in the liquid. If not the grains will be uncooked and tough.

• Cover With Foil – Cover the baking dish with foil before it goes in the oven. The steam will help cook the rice and the foil will also prevent the cheese from browning too much. Just be sure to tent the foil so the cheese doesn’t stick to it.

• Let The Casserole Rest Before Serving – Once the casserole comes out of the oven there will be liquid bubbling up the sides. Therefore, let it sit for a few minutes before serving so the rice has time to absorb the excess liquid.

Stuffed Pepper Casserole Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/2 pound lean ground beef
• 1 large green bell pepper, diced
• 1/2 onion, diced
• 1 clove garlic, minced
• 3/4 cup chicken or beef broth
• 1 1/2 tablespoons Worcestershire sauce
• 1/4 teaspoon smoked paprika
• 7 ounces fire roasted diced tomatoes
• 1/2 cup long grain white rice, uncooked
• 1 cup shredded Mozzarella cheese, divided
• salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven to 375°F (190°C). Spray a 8 x 8 inch casserole dish with nonstick cooking spray, Set aside.

2. In a medium skillet placed over medium-high heat, add the ground beef. When the meat is half way cooked add the diced peppers and onions.

3. Once the meat is no longer pink drain and return it back to the skillet. Add the minced garlic to the pan, saute for 1 minute.

4. Add the chicken broth, Worcestershire sauce, smoked paprika, salt & pepper to taste. Mix to combine.

5. Stir the diced tomatoes and rice into the skillet mixture and then add half of the Mozzarella cheese. Stir until well combined.

6. Pour the stuffed pepper casserole mixture into the prepared baking dish and sprinkle the top with the remaining Mozzarella cheese. Cover the baking dish with aluminum foil, tenting it up a little in the middle so that it doesn’t touch the cheese.

7. Place the pan in the preheated oven and bake for 45 minutes, or until the casserole is hot and bubbly around the edges and the cheese has melted.

8. Remove the pan from the oven and let it sit for 10 minutes before serving to allow mixture to thicken.

Optional Step:

Once the casserole is done, remove the foil and place the baking dish under the broiler for 3-5 minutes to lightly brown the cheese.

Enjoy! Mary

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