This Stuffed Pepper Casserole has all the delicious flavors of regular stuffed peppers but turned inside out and made in one pan, keeping the mess to a minimum!
Stuffed peppers have always been one of my favorite things ever. The mixture of peppers, ground beef and rice has just been a comfort to me growing up.
Now my mom has an aversion to anything, so I had to make them myself when I was younger since peppers weren’t really her thing, but it made me appreciate them a little more.
Now this Stuffed Pepper Casserole is kind of the inside out version of a regular stuffed pepper, taking everything into one pot, but will all the same great flavors.
WHY THIS RECIPE WORKS:
- Easily available ingredients makes this recipe a breeze.
- Being a one pot recipe, it keeps all your clean up to a minimum, who likes to wash all the dishes anyways.
- The flavors and addition of cheese mixed in and melted on top of this recipe makes it a creamy and cheesy delight.
While this recipe isn’t short on ingredients, they are super easy to get and nothing weird is found in this Stuffed Pepper Casserole recipe.
We usually have our pantry and fridge stocked with all the things you will need to make this happen! It is the perfect weeknight dinner when the “stuffed pepper” cravings kick in.
Let me show you how easy it is to whip up!
HOW TO MAKE STUFFED PEPPER CASSEROLE, STEP BY STEP:
In large high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until ground beef is no longer pink and vegetables are tender, drain (Photos 1 & 2).
Add in your garlic and cook just for a little bit until atomic, about one minute (Photos 3 & 4).
Next add in your broth, tomatoes, tomato sauce and balsamic vinegar, stir and bring to a boil. Add in your rice and bring to a boil, then reduce heat, cover and simmer for about 20-25 minutes until rice is tender and most the juice are soaked up (Photos 5-8).
Remove from heat and stir in 1 cup of your cheese, top with remaining cheese and place the lid back on so the cheese can melt (Photo 9).
Serve with sliced parsley if desired.
This Stuffed Pepper Casserole recipe really truly is lacking in the mess department. We absolutely adore it, and since the peppers and onions are cooked down, even my kids can tolerate it.
There is no spice to this recipe at all, some people get the notion that adding peppers to things brings up the spice level, this is not true.
Bell peppers are tame in nature and really don’t provide any spice, especially after the seeds are removed. Usually in any pepper, the seeds are where the spice lies.
TIPS AND TRICKS FOR MAKING STUFFED PEPPER CASSEROLE:
- Use any color bell peppers you would like, we like to use green and red, but have used orange and yellow as well.
- We like to use just regular uncooked whole white rice for this recipe, do not use instant rice.
- You can use either petite diced tomatoes or regular diced tomatoes in a can.
- We love the taste of the balsamic vinegar in the recipe, you can leave it out or sub for Worcestershire sauce or soy sauce if you don’t keep balsamic vinegar on hand.
- Any cheese can be replaced with the Colby Monterey Jack, this has just been our favorite to use flavor wise.
If you want a fun and easy dinner recipe that it big on flavor and is absolutely filling, then you need to whip up this Stuffed Pepper Casserole soon!
If you’ve tried this STUFFED PEPPER CASSEROLE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Stuffed Pepper Casserole
- 1 lb ground beef
- 1 green pepper diced
- 1 red pepper diced
- 1 medium onion diced
- 1 tsp oregano
- Salt & pepper
- 3 cloves garlic minced
- 2 cups beef broth
- 1 15 oz can diced tomatoes (petite for regular)
- 1 8 oz can tomato sauce
- 1 Tbs balsamic vinegar
- 1 cup long grain white rice
- 1-2 cups Colby Monterey Jack cheese
- In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.
- Add in garlic and cook until aromatic, about 1 minutes.
- Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
- Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.
- Remove from heat and stir in 1 cup cheese.
- Top with remaining cheese and place cover back on to melt.
- Serve with chopped parsley if desired.