Stuffed Pepper Cass Recipe

STUFFED PEPPER CASSEROLE is the kind of warm, hearty meal that turns any regular weeknight into a celebration. Imagine all the best flavors of traditional stuffed peppers—tender beef, sweet bell peppers, aromatic garlic, and a tangy tomato base—wrapped up conveniently in a bubbling, cheesy casserole. With every spoonful, you get that beloved taste and comforting texture, but with none of the fuss of actually stuffing peppers. It’s a family favorite that promises to be as fun to make as it is to eat!

Ingredients You’ll Need

These simple but essential ingredients are the foundation of a truly unforgettable casserole. Each one adds a special touch—whether it’s the juicy beef or the vibrant peppers joining forces to create pure comfort in a dish.

• Ground Beef: Go for lean beef to keep the casserole hearty yet not too greasy—this is the anchor flavor of the recipe.
• Bell Peppers: Choose colorful peppers for sweetness and that signature stuffed pepper pop in every bite.
• Onion: Finely chopped, the onion melds in and builds incredible depth of flavor.
• Garlic: Freshly minced garlic brings a punchy aroma and warmth you’ll love.
• Worcestershire Sauce: Just a splash, but it builds that savory, almost smoky undertone you crave in a casserole.
• Low Sodium Beef Broth: This not only flavors the rice as it cooks, but keeps the whole dish moist and cohesive.
• Diced Tomatoes: Canned tomatoes provide a gentle acidity and lots of saucy, comforting goodness.
• Uncooked Long Grain White Rice: The magic ingredient that pulls everyone together—fluffy, tender, and absorbs all those delicious flavors as it bakes.

How to Make STUFFED PEPPER CASSEROLE

Step 1: Brown the Beef and Sauté the Veggies

Start by heating a large skillet or Dutch oven over medium-high heat. Toss in your ground beef and cook, breaking it up with a spoon, until it’s nicely browned. Drain off any excess fat if you need to, then drop in the onion, bell peppers, and garlic. Sauté everything together for about 3 to 4 minutes—until the veggies turn tender and fragrant. This is where those signature pepper flavors really start to build!

Step 2: Season and Make It Saucy

Pour in the Worcestershire sauce and give the pan a good stir. Next, add the can of diced tomatoes (don’t drain them!) and the beef broth. Stir well, making sure to scrape up any tasty bits from the bottom of the pan—those little caramelized morsels pack a ton of flavor into your STUFFED PEPPER CASSEROLE.

Step 3: Add the Rice and Simmer

Mix in the uncooked long grain white rice. Give everything a thorough stir so the rice is distributed evenly and submerged in the liquid—this ensures every grain comes out perfectly tender. Bring the mixture to a gentle simmer, then cover and reduce the heat. Let it bubble away for 20 to 25 minutes, until the rice is cooked through and the casserole is thick and satisfying.

Step 4: Bake for That Irresistible Finish (Optional)

If you love a bubbly, golden top, transfer your mixture to a casserole dish, top with shredded cheese if you like, and pop it into a 375°F oven for 10 to 15 minutes. This step isn’t mandatory, but it gives your STUFFED PEPPER CASSEROLE that iconic casserole crust that’s impossible to resist!

How to Serve STUFFED PEPPER CASSEROLE

Garnishes

A sprinkle of fresh chopped parsley or cilantro adds color and a burst of freshness. If you’re feeling bold, try a little grated Parmesan or a dollop of sour cream—it’s a simple way to take every bite up a notch.

Side Dishes

This casserole shines on its own, but pairing it with a crisp green salad or some roasted vegetables makes for a well-rounded meal. Warm, crusty bread is always a welcome companion for soaking up that saucy goodness.

Creative Ways to Present

If you’re serving guests, try portioning the STUFFED PEPPER CASSEROLE into mini cast-iron skillets or ramekins for a bistro-style feel. For a family night, simply dish it up right from the baking dish—everyone will love the relaxed, homey vibe.

Make Ahead and Storage

Storing Leftovers

Leftover STUFFED PEPPER CASSEROLE keeps beautifully in the fridge for up to four days. Let it cool, then transfer to airtight containers for super easy lunches or dinners all week long.

Freezing

This casserole is perfect for freezing! Cool the baked casserole completely, portion into freezer-safe bags or containers, and freeze for up to three months. Thaw in the fridge overnight before enjoying for best results.

Reheating

To reheat, just pop your casserole into the microwave or a 350°F oven until hot and bubbly. Add a splash of broth if needed to rehydrate the rice, and garnish just before serving to freshen things up.

FAQs

Can I use brown rice instead of white?

Absolutely! Just remember that brown rice takes longer to cook, so you may need to add extra beef broth and simmer a bit longer until the grains are tender.

Is there a vegetarian version of STUFFED PEPPER CASSEROLE?

Yes! Swap the ground beef for cooked lentils or a plant-based crumble, and use vegetable broth instead of beef. You’ll still get all the classic flavors with a veggie twist.

Can I add cheese on top?

Definitely! A layer of shredded cheddar or mozzarella right before baking gives you a melty, golden finish that makes the casserole even more irresistible.

What’s the best way to chop the bell peppers?

Dice them into bite-sized pieces so they cook evenly and blend perfectly with the beef and rice—plus, kids love the fun pops of color.

Can I make this recipe ahead of time?

Yes, you can assemble the casserole a day in advance, cover, and refrigerate. Simply bake when you’re ready to enjoy for an easy, stress-free meal.

Final Thoughts

If you’re looking for a comforting, crowd-pleasing dinner that’s easy enough for any night of the week, STUFFED PEPPER CASSEROLE is your answer. It’s satisfying, simple, and endlessly adaptable—so gather your ingredients and treat yourself to this feel-good classic soon!

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