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Delicious stuffed bell pepper casserole served in a baking dish

Stuffed Bell Pepper Casserole

A delightful twist on classic stuffed peppers, combining ground meat, rice, and cheese in colorful bell peppers. Perfect for busy weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large bell peppers (any color)
  • 1 pound ground beef or turkey
  • 1 cup cooked rice (white or brown)
  • 1 can (15 oz) diced tomatoes (with juice)
  • 1 cup tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 cup shredded cheese (cheddar or mozzarella)
  • to taste Salt and pepper
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by lightly greasing it.
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in the baking dish.
Cooking
  1. In a skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
  2. In a large bowl, combine the cooked meat, rice, diced tomatoes (with juice), tomato sauce, garlic powder, onion powder, Italian seasoning, and half of the cheese. Season with salt and pepper to taste.
  3. Spoon the meat and rice mixture into the prepared bell peppers, packing it down gently.
  4. Sprinkle the remaining cheese over the filled peppers.
  5. Tightly cover the baking dish with aluminum foil to retain moisture during baking.
  6. Place the dish in the preheated oven and bake for 30 minutes.
  7. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Once done, remove from the oven, let cool slightly, and garnish with fresh parsley if desired. Serve warm.

Notes

Feel free to customize the casserole with different grains, meats, or vegetables. Leftover casserole can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in the oven or microwave before serving.