Stuffed Pepper Casserole
Indulge in the best of both worlds with this delicious Stuffed Pepper Casserole. Packed with savory flavors, it brings together the classic goodness of stuffed peppers in a fuss-free and easy-to-make casserole, featuring hearty ground beef, melty cheese, and a medley of flavorful veggies.
Servings 6
Calories 262kcal
Ingredients
- 1 lb lean ground beef
- ½ cup yellow onion chopped
- 3 cloves garlic minced
- 4 bell peppers I used green, yellow and red, chopped
- 1 can diced tomatoes 14.5oz can
- 1 can tomato sauce 8oz can
- 1 cup cooked white rice
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp paprika
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
- fresh parsley chopped, optional
Instructions
- Preheat the oven to 375℉.
- In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks.
- Reduce the heat to medium-low. Add the onion and garlic and cook until the onion is softened.
- Add the chopped bell peppers, diced tomatoes, tomato sauce, cooked rice, dried basil, dried oregano, paprika, salt and pepper to the skillet. Stir to combine.
- Spoon the mixture into a 9x13 inch casserole dish and spread evenly.
- Sprinkle the shredded mozzarella cheese over the top of the mixture.
- Cover the casserole dish with foil and bake for 30 to 35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 to 10 minutes to brown the cheese. You can add additional cheese if you like.
- Remove from the oven and let the casserole cool for a few minutes before serving. Sprinkle fresh parsley on top, if desired.
Nutrition
Calories: 262kcal | Carbohydrates: 23g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 715mg | Potassium: 954mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3214IU | Vitamin C: 118mg | Calcium: 161mg | Iron: 4mg
