If you’re looking for a comforting and flavorful dish, this stuffed pepper casserole is a must-try. Packed with wholesome ingredients, it brings together the goodness of bell peppers and savory filling, all baked to perfection. Perfect for weeknight dinners or meal prep, this recipe is sure to please the whole family.
Ingredients
– 4 large bell peppers (any color)
– 1 lb ground beef (or turkey)
– 1 cup cooked rice
– 1 can diced tomatoes (14 oz)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp Italian seasoning
– Salt and pepper to taste
– 1 cup shredded cheese (mozzarella or cheddar)
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 45 minutes.
Nutritional Value
Each serving (1/4 of the casserole) contains approximately:
– Calories: 380
– Protein: 25g
– Carbohydrates: 30g
– Fat: 18g
– Fiber: 3g
This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds.
3. In a skillet, sauté the diced onion and minced garlic until translucent.
4. Add the ground meat to the skillet and cook until browned.
5. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
6. Fill each bell pepper with the meat and rice mixture.
7. Place the stuffed peppers in a baking dish.
8. Pour any remaining filling around the peppers in the dish.
9. Cover with foil and bake for 30 minutes.
10. Remove the foil, sprinkle cheese on top, and bake for an additional 15 minutes until cheese is bubbly.
Alternative Ingredients
Feel free to substitute ground beef with ground chicken or a plant-based alternative for a lighter option. You can also use quinoa instead of rice for added nutrition.
Serving and Pairings
This casserole pairs well with a fresh garden salad or garlic bread. For a complete meal, consider serving with roasted vegetables or a side of creamy mashed potatoes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This dish can also be frozen for up to 3 months—just thaw before reheating.
Cooking Mistakes
- Don’t overcook the meat; it can become tough.
- Ensure the peppers are fully hollowed out for even cooking.
- Use a meat thermometer to check for doneness.
- Don’t skip the cheese; it adds flavor and moisture.
- Check the seasoning before baking; adjust to taste.
Helpful Tips
- Use a variety of bell pepper colors for a vibrant dish.
- Mix in different spices for a unique flavor profile.
- Top with fresh herbs before serving for added freshness.
- For a vegetarian version, use beans and vegetables as the filling.
FAQs
Can I use frozen peppers for this recipe?
Yes, frozen peppers can be used, but they may require extra cooking time due to their moisture content. Thaw and drain them before stuffing.
How do I make this dish spicier?
You can add diced jalapeños or red pepper flakes to the meat mixture for an extra kick. Adjust to your spice preference.
Can I make this recipe ahead of time?
Absolutely! Prepare the stuffed peppers and store them in the fridge overnight. Bake when ready to serve.
What other fillings can I use?
Besides rice, you can use quinoa, couscous, or even cauliflower rice for a lower-carb option. Mix in vegetables like corn or black beans for added nutrition.
How can I prevent the peppers from being too crunchy?
Pre-bake the hollowed peppers for 10 minutes before stuffing to soften them slightly, ensuring a tender texture after baking.
Conclusion
This stuffed pepper casserole is a delightful and satisfying dish that combines flavors and textures in every bite. Easy to prepare and customizable, it’s perfect for family gatherings or a cozy dinner. Enjoy the warmth and comfort it brings to your table!
Stuffed Pepper Casserole
Ingredients
- 4 large bell peppers
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 can diced tomatoes 14 oz
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese mozzarella or cheddar
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a skillet, sauté the diced onion and minced garlic until translucent.
- Add the ground meat to the skillet and cook until browned.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Fill each bell pepper with the meat and rice mixture.
- Place the stuffed peppers in a baking dish.
- Cover with foil and bake for 30 minutes.
- Remove the foil, sprinkle cheese on top, and bake for an additional 15 minutes.
- Garnish with fresh parsley before serving.
