Seasoned ground beef, rice, and bell peppers are simmered in a rich tomato broth and topped with loads of melty mozzarella cheese for the ultimate stuffed pepper casserole.
Ingredient Tips For Stuffed Pepper Casserole
Meat: The recipe calls for ground beef but ground turkey, chicken, or sausage can be used in this recipe. Bell Peppers: Bell peppers add a sweet crunch to this stuffed pepper casserole. Red, yellow, or orange bell peppers are sweeter while green peppers are a bit more earthy or bitter. I like to use a combination. Rice: Basmati white rice is used in this recipe, if changing the rice for another type, the amount of liquid may need to be adjusted. Tomatoes: Canned diced tomatoes add flavor, you can swap in Rotel for a little kick if you’d like. Broth: Adds flavor, use any kind you have on hand.
Variations
Use up leftover vegetables from the fridge to bulk up this hearty dish. Mushrooms, diced potatoes, zucchini, sweet potatoes, kale, and spinach are great options. This is also a great recipe for using up leftover brown rice or other varieties. Reduce the liquid. Sprinkle some cheddar cheese or Parmesan in with the mozzarella for extra flavor.
How to Make Stuffed Pepper Casserole
Storing and Reheating
Keep leftover stuffed bell pepper casserole in a covered container in the refrigerator for up to 4 days. Freeze portions in zippered bags for up to two months and thaw overnight in the refrigerator before reheating. Leftovers can be tucked into a wrap, a pita pocket, or added to a hearty soup.
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