If you love the idea of stuffed bell peppers but want the ease of a casserole, reach for this recipe. A delicious spin on the old favorite, this savory casserole dish is an easy way to have a filling, flavorful dish on your table in an hour. It’s all of the things that you love about stuffed peppers but in one easy-to-eat casserole.
Ingredients for Stuffed Bell Pepper Casserole
- Ground beef: Consider lean ground beef if you want a lighter fat version.
- Onion: The onion is essential in this dish, as it adds a hefty dose of flavor. You cannot skimp on it.
- Tomatoes: Store-bought, canned stewed tomatoes are just fine here, but if you’d like a fuller, richer flavor, consider making your own to keep on hand for dishes like this.
- Green pepper: Thanks to the faintly bitter taste of green bell peppers, the meat and Worcestershire sauce won’t take over the flavors of this dish.
- Long grain rice: Rice helps to bind the casserole together, creating a genuinely filling dish.
- Water: Water is imperative for softening the ingredients while they cook – namely, the rice.
- Worcestershire sauce: This sauce is famous for adding a savory depth to casserole dishes.
- Salt: Reach for large, flaky salt flakes for optimal flavor enhancement.
- Pepper: Fresh ground pepper brings a hint of spice.
- Shredded cheddar cheese: Sharp cheddar adds an excellent flavor, but you can sub any shredded cheese you have.
Directions
Step 1: Preheat oven and cook beef
Preheat the oven to 350°F. While the oven is preheating, cook the beef in a large skillet over medium heat until no longer pink. Drain thoroughly, then transfer the meat to a greased 2 quart casserole dish.
Step 2: Prepare vegetables
Next, chop the onion, green bell pepper and stewed tomatoes and add them to the beef. Add uncooked long-grain rice, water, Worcestershire sauce, salt and pepper.
Step 3: Cover and bake
After all the ingredients have been added to the casserole dish, cover and bake until the rice is tender for about one hour. Uncover and sprinkle with the shredded cheddar cheese. Cook until the cheese has melted (this should take an additional five minutes).
Stuffed Bell Pepper Casserole Variations
- Substitute ground turkey: For a lighter flavor and less saturated fat, try swapping the beef for ground turkey.
- Make it meatless: If you’d like to opt out of meat, consider plant-based meat instead of ground beef, or simply chop and saute mushrooms. You can also use black beans for meat here, too. This will change the flavor but still be delicious.
How to Store Stuffed Bell Pepper Casserole
As with most casseroles, storing this version is straightforward. Once completely cooled, store it in an airtight container in the fridge for up to four days. To reheat, simply place it back in the oven on low and let it sit until thoroughly warmed through. Additionally, you can freeze stuffed bell pepper casserole for up to three months. To rewarm, you’ll first need to thaw it overnight in the fridge and then proceed with the baking instructions.
Can you make stuffed bell pepper casserole ahead of time?
Yes. Making this casserole dish is a satisfying way to meal prep, as it can be stored in the freezer for up to a few months and pulled out just in time for a chilly fall evening.
Stuffed Bell Pepper Casserole Tips
Can I add cooked rice instead of uncooked to save time?
You’ll want to stick with the uncooked rice this recipe calls for. If you add cooked rice, you’ll end up with a casserole that’s basically just a dish full of mush—not the most appealing.
What else can I add to this casserole?
You can try adding more vegetables (consider frozen corn, chopped mushrooms or even a variety of peppers) to boost nutrients and flavor. Adding garlic is always a plus, too.
What should I serve with stuffed bell pepper casserole?
This dish is a bit heartier, so serving it with lighter sides is a good idea. You can go right with a green salad, or melt-in-your-mouth corn on the cob.
