Stuffed Pepper Casserole Recipe

So, you’re craving something tasty, comforting, and packed with flavor, but you’re too lazy to spend forever meticulously stuffing individual peppers, huh? SAME. High five, friend. We’re in this together. This Stuffed Pepper Casserole is your new weeknight hero, promising all the deliciousness of classic stuffed peppers without the actual *stuffing* part. Because who has time for that? Not us, obviously.

Why This Recipe is Awesome

Listen up. This isn’t just a recipe; it’s a life hack. It’s basically a hug in a pan, and it’s so **idiot-proof**, even I didn’t mess it up. Seriously. You get all those hearty, savory, slightly sweet, and tangy flavors of traditional stuffed peppers but in a glorious, scoopable, messy-in-the-best-way casserole form. It’s perfect for meal prep, feeding a hungry crowd, or just making enough so you don’t have to cook again for two days (my personal strategy, IMO). Plus, think of all the time you’ll save not scooping seeds from stubborn bell peppers. You’re welcome.

Ingredients You’ll Need

Gather your troops, folks. Here’s what you’ll need to make this magic happen:

• **1 lb Ground Beef or Turkey:** Whatever floats your boat. Or whatever’s on sale. I’m not judging your grocery budget.
• **1 large Onion:** Chopped. Don’t worry, tears are temporary, deliciousness is forever.
• **2-3 Bell Peppers (any color):** Chopped. Red, green, yellow, orange – mix it up for a pretty casserole!
• **2 cloves Garlic:** Minced. Because everything is better with garlic, right?
• **1 (15 oz) can Diced Tomatoes:** Undrained. We want all that juicy goodness.
• **1 (8 oz) can Tomato Sauce:** The simple stuff.
• **1 cup Beef Broth:** Or chicken broth, or even water in a pinch. Don’t stress.
• **1 cup Cooked Rice:** Leftover rice? Perfect! Freshly cooked? Also perfect. Brown rice, white rice – whatever.
• **1 cup Shredded Cheddar Cheese:** Or Colby Jack, Monterey Jack, a mix… get wild.
• **1 tsp Italian Seasoning:** Your secret weapon for flavor.
• **Salt and Pepper:** To taste, duh.
• **A splash of Olive Oil:** For sautéing.

Step-by-Step Instructions

1. **Preheat Power:** Get your oven nice and toasty at **375°F (190°C)**. Grease a 9×13 inch baking dish. Nobody likes a sticky situation.
2. **Brown the Beef:** Heat a splash of olive oil in a large skillet over medium-high heat. Add your ground beef (or turkey!) and cook until it’s beautifully browned. Make sure to **break it up** as it cooks.
3. **Drain the Dread:** Once the meat is cooked, drain off any excess fat. This is important unless you’re into super greasy casseroles (and who is, really?).
4. **Veggie Party:** Toss in the chopped onion and bell peppers with the beef. Sauté them for about 5-7 minutes until they start to soften up a bit.
5. **Garlic Time:** Add the minced garlic and Italian seasoning. Cook for another minute until you can really smell that amazing aroma. Mmm, garlic.
6. **Sauce It Up:** Pour in the diced tomatoes (undrained!), tomato sauce, and beef broth. Stir everything together. Bring it to a gentle simmer.
7. **Rice to the Rescue:** Stir in your cooked rice. Season with a good pinch of salt and pepper. Give it a taste test – does it need more oomph? Now’s your chance!
8. **Into the Dish:** Transfer this glorious mixture into your prepared baking dish. Spread it out evenly.
9. **Cheese Please:** Sprinkle that beautiful shredded cheese all over the top. Go on, don’t be shy.
10. **Bake Away:** Pop it into the preheated oven for **20-25 minutes**, or until the cheese is melted, bubbly, and slightly golden. Oh, you know, perfection.

Common Mistakes to Avoid

• **Forgetting to Drain the Fat:** Seriously, don’t skip this. A greasy casserole is a sad casserole.
• **Under-seasoning:** Don’t be afraid of salt and pepper! Taste as you go. Bland food is a crime.
• **Overcooking the Rice:** If your rice is already cooked, you’re basically just heating it through. Don’t bake for so long it turns to mush.
• **Not Greasing the Dish:** Unless you enjoy chiseling dinner off the bottom of your pan, take that extra 10 seconds.

Alternatives & Substitutions

Feeling creative? Or just missing an ingredient? No worries, I got you!

• **Meatless Monday?** Ditch the meat and use a can of drained lentils or extra mushrooms instead. It’ll still be hearty and delicious, I promise.
• **Different Grains:** Not a rice fan? Try cooked quinoa or even tiny pasta (like orzo) for a different texture. Who says you can’t live a little?
• **Spice it Up:** Add a pinch of red pepper flakes with the garlic if you like a little kick. Go on, unleash your inner fire-breather.
• **Cheese Swap:** Any good melting cheese works here. Provolone, mozzarella, a Mexican blend – whatever you have lurking in your fridge.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly humorous, but still helpful!)

• **Can I make this ahead of time?** Absolutely! Assemble everything (without baking) and cover it tightly. Pop it in the fridge for up to 2 days. When you’re ready, bake as directed, maybe adding an extra 5-10 minutes since it’s chilled.
• **What if I don’t have cooked rice?** Well, then you gotta cook some! Or, if you’re truly desperate, some people use instant rice directly, but it might get a little mushier. FYI, cooked is always better here.
• **Can I freeze leftovers?** Yes! This casserole freezes beautifully. Let it cool completely, then portion it into airtight containers. It’s good for up to 3 months. Future you will thank past you!
• **My kids hate bell peppers, what do I do?** Ah, the age-old dilemma. You can finely mince them so they practically disappear, or swap them for more onion, zucchini, or even finely chopped carrots. Don’t tell them.
• **Do I *have* to drain the diced tomatoes?** Nope, quite the opposite! We want that liquid from the can for the sauce. Just dump ’em in, juice and all.
• **Can I use fresh tomatoes instead of canned?** Technically yes, but why add extra work? Canned diced tomatoes are consistent and perfect for this. Unless you’re a garden god with a bounty, stick to the can.

Final Thoughts

There you have it, folks! Your new favorite Stuffed Pepper Casserole, ready to bring comfort and joy without the culinary gymnastics. It’s easy, it’s delicious, and it’s proof that you don’t need to be a Michelin-star chef to whip up something truly amazing. Now go impress someone – or just yourself – with your newfound (or enhanced) cooking prowess. You’ve earned it! Enjoy!