Stuffed Pepper Casserole

Packed with ground beef, colorful peppers, rice, and savory flavor, this stuffed pepper casserole is great go-to weeknight meal. Made with just 8 ingredients, this easy dinner can even be made in advance to save you kitchen time.

Course Dinner

Cuisine American

Recipe Type Baked, Beef, Camping, Casseroles, Fall, Healthy Dinner, High-Protein Meals, Meal Prep, One-pan, Rainy Day, Rice Dishes, Served Hot

Skill Level Easy

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 372kcal

Author Angela G.

Equipment

9x13 casserole dish

Ingredients

1 lb ground beef
1 onion diced
3 bell peppers (multi-colored) diced
2 teaspoon garlic minced
8 oz tomato sauce
1 ½ cups beef broth
1 cup white rice uncooked
2 cups white cheddar cheese shredded

Instructions

Preheat the oven to 375 degrees. Grease a 9x13 casserole dish and set aside.
Cook beef and onions. In a large skillet, brown the ground beef and diced onion until the beef is no longer pink and the onion is translucent. Remove from heat and transfer to the casserole dish.
Layer in rice, peppers and garlic. Spread the rice evenly over the beef, followed by the peppers and garlic.
Layer in broth and sauce. Pour the beef broth and tomato sauce over the top. Use a spoon to gently mix everything together.
Bake. Cover with tin foil and bake for 40 minutes.
Add cheese. Uncover the casserole and top with the cheddar cheese, return to the oven for 3-5 minutes until the cheese is melted, then serve.

Notes

Adjust bake time as needed. Time can vary depending on size and shape of your pan. You want the center of the casserole to be hot and the side will be bubbling. Check the center with a fork.
I used red, orange, and yellow peppers but you can use all green or a mix of whatever you prefer.
To ensure your rice fully cooks in the casserole: Tightly seal the tin foil around the edges all of the way. For higher elevations: you may need to add up to a ¼ cup of water bake for up to an additional ten minutes.

Nutrition