Stuffed Pepper Casserole (So Easy!)

Ingredients

• 2 tablespoons Olive Oil (for sautéing vegetables)
• 1 large Onion (chopped)
• 2 pieces Red Bell Pepper (diced; any color bell pepper works)
• 1 piece Jalapeno Pepper (diced; optional for heat)
• 5 cloves Garlic (smashed and chopped)
• 1 pound Ground Beef (80% lean; can substitute turkey, chicken, or a mix)
• 1 can (15 oz) Fire‑Roasted Diced Tomatoes (undrained; adds smoky flavor)
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Paprika (smoked or sweet)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Crushed Red Pepper Flakes (optional for extra heat)
• 1 tablespoon Hot Sauce (optional for extra heat)
• 1 cup Cooked White Rice (leftover or freshly cooked)
• 1 cup Shredded Cheese (divided: half mixed in, half on top; mozzarella, pepper jack, or cheddar work well)
• 2 tablespoons Fresh Herbs (Cilantro or Parsley) (chopped for garnish)

Instructions

1. Prep Vegetables

   Chop the onion, dice the bell peppers and jalapeno, and smash‑chop the garlic cloves.

   Time: PT5M

2. Heat Pan

   Place the oven‑safe skillet over medium heat and add the olive oil.

   Time: PT2M

   Temperature: medium

3. Sauté Base Vegetables

   Add the onion, bell peppers, and jalapeno to the pan. Cook, stirring occasionally, for 7‑10 minutes until softened and lightly caramelized.

   Time: PT10M

   Temperature: medium

4. Add Garlic

   Stir in the chopped garlic and sauté for 30‑60 seconds until fragrant.

   Time: PT1M

   Temperature: medium

5. Brown Ground Beef

   Add the ground beef, breaking it up with the spoon. Cook for 5‑6 minutes until browned and mostly cooked through.

   Time: PT6M

   Temperature: medium‑high

6. Add Tomatoes and Seasonings

   Stir in the fire‑roasted tomatoes (with juices), Worcestershire sauce, paprika, oregano, basil, salt, pepper, crushed red pepper flakes, and hot sauce if using.

   Time: PT2M

   Temperature: medium

7. Incorporate Rice and Cheese

   Add the cooked rice and half of the shredded cheese. Mix thoroughly so everything is evenly coated.

   Time: PT2M

   Temperature: medium

8. Add Remaining Cheese

   Turn off the heat. Sprinkle the remaining shredded cheese over the top of the casserole.

   Time: PT1M

9. Bake

   Place the skillet in a preheated oven at 425°F and bake for 15‑20 minutes, until the cheese is melted, bubbly, and lightly browned around the edges.

   Time: PT18M

   Temperature: 425°F

10. Garnish and Serve

    Remove from oven, let rest 2 minutes, then garnish with chopped fresh herbs and extra red‑pepper flakes if desired. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Red Bell Pepper: green bell pepper, yellow bell pepper, orange bell pepper
• Instead of Jalapeno Pepper: serrano pepper, habanero (use sparingly)
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Ground Beef: ground turkey, ground chicken, ground pork
• Instead of Fire‑Roasted Diced Tomatoes: regular diced tomatoes, tomato sauce
• Instead of Worcestershire Sauce: soy sauce
• Instead of Dried Basil: fresh basil (1 tbsp, chopped)
• Instead of Cooked White Rice: brown rice, cauliflower rice (for low‑carb)
• Instead of Shredded Cheese: Mexican blend cheese, Kraft American cheese

Equipment Needed

• Oven‑Safe Skillet or Casserole Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Can Opener
• Wooden Spoon or Heat‑Resistant Spatula
• Oven Mitts
• Serving Spoon (optional)

Critical Steps — Do Not Skip

• Sauté Base Vegetables until softened (Step 3)
• Add Garlic without burning (Step 4)
• Brown Ground Beef properly (Step 5)
• Bake until cheese is golden and bubbly (Step 9)

Chef Tips from the Video

• Use fire‑roasted tomatoes for a smoky depth that mimics the char of grilled peppers.
• Add a splash of beef broth (¼ cup) if you prefer a saucier casserole.
• Mix two types of cheese (e.g., mozzarella + pepper jack) for extra flavor and melt.
• Let the casserole rest 5 minutes before serving for cleaner slices.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Reheat from frozen, adding 5‑10 extra minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble steps 1‑8, cover the skillet, and refrigerate up to 24 hours before baking.
• For freezer‑friendly make‑ahead, assemble, cover tightly, and freeze; bake directly from frozen, adding 5‑7 minutes to the bake time.

Frequently Asked Questions