Stuffed Pepper Casserole Bake

Mexican-inspired stuffed pepper casserole brings together tender ground beef, vibrant peppers, fluffy rice, and golden melted cheese for a cozy all-in-one dinner that is as easy as it is satisfying. This recipe is my solution for busy weeknights when I want something filling but crave big, family-pleasing flavors in every bite.

The first chilly night I tried this my family demolished the whole dish and asked if I could make it again the next night It is pure comfort food but packed with color and veggies

Ingredients

• Ground beef or turkey: gives the casserole its hearty base I look for meat with a bit of fat for flavor and juicy texture
• Bell peppers in red yellow and green: offer both color and a sweet crunch Choose firm glossy peppers with no soft spots
• Cooked rice white brown or even cooked quinoa: makes each bite fluffy and filling For best taste use rice cooked the day before so it does not get mushy
• Shredded cheese cheddar mozzarella or a blend: melts on top for gooeyness Always grate your own cheese for better melt and taste if you can
• Tomato sauce or crushed tomatoes: creates the saucy layer Look for those with just tomatoes and no extra sugar
• Diced tomatoes undrained: add both texture and a little acidity
• Beef or chicken broth: gives savory depth and keeps everything moist I use homemade or low sodium for better control of salt
• Onion diced: forms the aromatic base with peppers
• Garlic minced: provides a punch of flavor Fresh garlic is best for aroma
• Tomato paste: brings a deep tomato richness Look for thick concentrated paste for best flavor
• Italian seasoning: blends herbs for background notes Use a fresh mix if you have it or check for a vibrant scent in dried
• Salt and pepper: seasons every layer Add little by little and taste as you go

Step-by-Step Instructions

Brown the Meat:

Place ground beef or turkey in a large skillet over medium heat Break it into small pieces as it cooks for about seven minutes until no pink remains Drain the grease thoroughly to avoid a greasy casserole

Sauté Vegetables:

Add the diced onion and bell peppers to the skillet Cook over medium heat for four to five minutes until the veggies soften and the onion turns translucent Stir in the minced garlic and let it cook for one more minute so it releases its fragrance

Build the Sauce:

Pour in the tomato sauce or crushed tomatoes along with the diced tomatoes and their juices Stir in tomato paste and broth Sprinkle in Italian seasoning salt and pepper Stir well and let the mixture simmer uncovered for about eight minutes This lets the flavors meld and the sauce thicken slightly

Add the Rice:

Fold in the cooked rice making sure it is well distributed throughout the mixture Everything should look even and saucy at this point

Assemble the Casserole:

Grease a nine by thirteen inch baking dish and spread the entire skillet mixture in an even layer Top with the shredded cheese spreading it to the corners for maximum coverage

Bake:

Place the dish on the center rack of a 375 degree oven Bake for twenty two to twenty five minutes until the cheese on top is fully melted and turns golden and bubbly Watch closely near the end to prevent over browning

Rest and Serve:

Take the casserole out and let it rest for five minutes This helps flavors settle Slice and serve Garnish with chopped fresh parsley if you like for a burst of color

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The best part for me is mixing up the peppers each time My youngest always picks the yellow ones out first because she says they are the sweetest I love watching everyone dig in and argue over who got the cheesiest piece

Storage Tips

Let leftovers cool fully before packing into airtight containers This casserole keeps three days in the fridge Reheat in the microwave or covered in a low oven If you want to freeze cool completely then cut into portions and wrap tightly It stores well frozen for up to two months and heats up directly from frozen for a fast meal

Ingredient Substitutions

Swap out ground beef for ground turkey chicken or even plant based crumbles for a vegetarian twist Cauliflower rice is perfect for cutting carbs and sneaks in extra veggies Any cheese that melts well works I often use a combo of cheddar and pepper jack for some heat You can use crushed tomatoes in place of tomato sauce if you like a chunkier texture

Serving Suggestions

A crisp green salad or a side of steamed broccoli rounds out the meal Add tortilla chips to scoop up extra cheesy bits or even serve in warm tortillas for a deconstructed stuffed pepper taco night Sour cream or avocado slices on top also work as tasty finishers

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Cultural Inspiration

This casserole is inspired by classic Mexican stuffed peppers which traditionally use a filling of meat rice spices and tomato I have always loved transforming those flavors into a simple bake that feeds a crowd without individual pepper prep It delivers all the seasoned taste with much less work

Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey can be used in place of beef for a lighter option with a similar texture and flavor.

→ What cheeses work well in this casserole?

Cheddar, mozzarella, pepper jack, or a blend all melt well and deliver delicious flavor. Try different combinations for variety.

→ Is it possible to make this casserole vegetarian?

Absolutely. Substitute the meat with lentils or crumbled tofu and use vegetable broth for a satisfying meatless version.

→ Can I prepare this dish ahead of time?

Yes, assemble the casserole, cover, and refrigerate. Bake when ready to serve for a convenient meal.

→ What rice alternatives can I use?

Cauliflower rice works well for a lower-carb option, or try quinoa for an added protein boost and nutty flavor.