Stuffed Pepper Casserole: Easy, Flavorful Comfort for Weeknights
Turning traditional flavors into a one-dish dinner that saves time and satisfies every appetite.
Stuffed Pepper Casserole: An Effortless Twist on Classic Comfort Food
If you love stuffed peppers but don’t want the fuss of prepping and filling each pepper individually, this Stuffed Pepper Casserole is a game-changer. This recipe transforms the beloved flavors of traditional stuffed peppers into a weeknight-friendly casserole brimming with savory beef, fresh bell peppers, tender rice, and gooey cheese. With vibrant veggies like zucchini and tomatoes added, every bite promises hearty satisfaction and balanced nutrition.
Perfect for busy families or anyone seeking comfort in a hurry, this casserole is equally delicious as leftovers, making mealtime a breeze all week long.
Why You’ll Love Stuffed Pepper Casserole
- Quick and Easy: No stuffing required! Assemble, bake, and enjoy a wholesome meal in about an hour.
- Family-Friendly Flavors: The familiar taste of stuffed peppers, made more approachable in casserole form.
- Customizable: Easily swap vegetables, vary cheeses, or switch up spices for your perfect flavor profile.
- Nutritious: Loaded with lean beef, bell peppers, zucchini, and tomatoes for protein, fiber, and vitamins.
- Make-Ahead Magic: Bake once, reheat beautifully for leftover lunches or fast dinners.
Stuffed Pepper Casserole Ingredients
This recipe balances classic flavors with a few fresh twists. Here’s what you’ll need:
| Ingredient | Quantity | Role |
|---|---|---|
| Olive oil | 2 Tbsp (+ more for dish) | For sautéing and greasing |
| Yellow onion (chopped) | 1 medium | Deepens flavor, adds sweetness |
| Red bell pepper (1-inch pieces) | 1 | Classic stuffed pepper taste |
| Green bell pepper (1-inch pieces) | 1 | Bright color, mild flavor |
| Ground beef (80/20) | 1 lb | Hearty protein |
| Tomato paste | 2 Tbsp | Rich flavor booster |
| Kosher salt | 1.5 tsp | Brings out flavors |
| Ground cumin | 1 tsp | Smoky, earthy seasoning |
| Paprika | 1 tsp | Subtle sweetness, color |
| Black pepper | 0.5 tsp | Gentle heat |
| Garlic cloves (chopped) | 4 | Aromatic depth |
| Vine-ripened tomatoes (chopped) | 4 | Fresh, juicy flavor |
| Zucchini (quartered & sliced) | 1 large | Extra veggie boost |
| Chicken broth | 2 cups | Moistens and cooks the rice |
| Long-grain white rice | 1 cup (uncooked) | Classic casserole filler |
| Fresh parsley/cilantro | 1/4 cup + more for garnish | Herbaceous freshness |
| Worcestershire sauce | 1 Tbsp | Umami lift |
| Shredded pepper jack cheese | 2 cups (about 8 oz) | Melty, spicy goodness |
Step-by-Step Directions
- Prep the Oven and Dish: Preheat oven to 350°F. Grease a 3-quart baking dish with olive oil to prevent sticking.
- Sauté Veggies: In a large skillet, heat olive oil over medium. Sauté onion, red bell pepper, and green bell pepper until softened (about 3–5 minutes).
- Cook the Beef: Add ground beef and break up with a spoon. Cook until browned (6–8 minutes). Drain excess fat if needed.
- Flavor Base: Stir in tomato paste, salt, cumin, paprika, black pepper, and garlic. Cook until fragrant (about 1 minute).
- Add Veggies: Mix in tomatoes and zucchini. Cook until veggies soften (about 3–5 minutes).
- Combine and Layer: Add chicken broth, uncooked rice, parsley/cilantro, Worcestershire sauce, and 1 cup shredded cheese. Mix well, then transfer to prepared casserole dish. Cover tightly with foil.
- Bake: Bake covered so the rice steams, about 50–60 minutes, until rice is tender and liquid absorbed.
- Finish for Cheesiness: Remove foil, stir, and sprinkle remaining cheese on top. Broil for 2–3 minutes until cheese is bubbling and golden.
- Garnish and Serve: Cool for 5 minutes. Garnish with extra parsley or cilantro. Serve hot for ultimate comfort.
Tips, Variations, and Make-Ahead Advice
- No Pre-Cooking Rice: Add rice uncooked; it bakes with the casserole for ease and ideal texture.
- Make-Ahead: Although best baked immediately to cook rice perfectly, you can bake ahead, cool, and refrigerate for up to 2 days. Reheat covered in a 350°F oven for 20–30 minutes.
- Vegetable Options: Substitute other veggies like mushrooms, squash, or spinach if desired.
- Cheese Choices: Swap pepper jack for cheddar, Monterey Jack, or even mozzarella.
- Lean Protein: Ground turkey or chicken work well as beef substitutes.
- Spice It Up: Add diced jalapeños or hot sauce for extra kick.
- Gluten-Free: Recipe is naturally gluten-free if you use gluten-free Worcestershire sauce.
Nutrition Information
The casserole is robust in protein, thanks to ground beef, and rich in vitamins and fiber from bell peppers, zucchini, and tomatoes. Cheese supplies calcium and savory flavor, while rice rounds out the meal with healthy carbohydrates.
Calories per serving may vary but expect about 400–500 calories per average scoop, depending on serving size and cheese quantity.
Serving Suggestions
- Main Course: Serve with a simple green salad or steamed vegetables.
- Side Dish: Pair alongside roasted potatoes or crusty bread.
- Leftovers: Excellent for lunchboxes or next-day dinners; reheat gently in the microwave or oven.
- Freezer-Friendly: Wrap tightly and freeze for up to 2 months; thaw and reheat before serving.
Stuffed Pepper Casserole vs. Traditional Stuffed Peppers
| Traditional Stuffed Peppers | Stuffed Pepper Casserole |
|---|---|
| Peppers halved or hollowed, stuffed individually | All ingredients layered together, no stuffing required |
| Slower to assemble, time-consuming | Quick, less labor-intensive |
| Often uses cooked rice | Uses uncooked rice, baked with liquid |
| Portioned servings by pepper | Serve by scoop; feeds a crowd |
What others are reading
Frequently Asked Questions (FAQs)
Do I need to pre-cook the rice?
No. The uncooked rice bakes inside the casserole, absorbing flavor and liquid, making preparation much faster.
Can I make this casserole ahead of time?
It’s best baked fresh for perfect rice texture, but you can bake, cool, refrigerate for up to two days, then reheat covered at 350°F until warm and bubbly.
How do I store leftovers?
Cool fully, cover classically with foil or an airtight lid, and refrigerate for up to 3 days. Reheat in the oven or microwave.
Can I freeze stuffed pepper casserole?
Yes. Allow to cool, then wrap in heavy-duty foil or a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge, then reheat covered in the oven.
What vegetables work in this casserole?
Bell peppers are classic, but zucchini, mushrooms, squash, or spinach can add extra flavor and nutrition.
Expert Tips for Perfect Stuffed Pepper Casserole
- Meat Browning: Ensure beef is browned for deep flavor and proper texture.
- Foil Seal: Seal casserole tightly for even rice cooking.
- Herbs & Spices: Adjust parsley, cilantro, cumin, and paprika to taste.
- Broil at End: Broiling cheese adds an irresistible golden finish.
- Let Rest: Cool just a few minutes before serving for easiest slicing and serving.
Stuffed Pepper Casserole: Quick Recap
- Prep time: About 15 minutes
- Bake time: 50–60 minutes
- Serves: 6–8 generously
- Best for: Busy families, comfort-food seekers, meal preppers
Conclusion: Classic Flavors, Maximum Ease
For anyone craving the nostalgic taste of stuffed peppers but short on time and patience, this Stuffed Pepper Casserole is the ultimate solution. Easy to prepare, brimming with vegetables, and crowned with gooey cheese, it’s destined to become a family favorite and weeknight staple. Make it, serve it, and watch both kids and adults scoop up seconds!
References
- https://ourtableforseven.com/pioneer-woman-stuffed-pepper-casserole/
- https://sk.pinterest.com/pin/48273027252708054/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63410902/stuffed-pepper-casserole-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a88385/video-stuffed-bell-peppers/
- https://www.youtube.com/watch?v=BGV4p4fE1cc
- https://www.thepioneerwoman.com/food-cooking/recipes/a37896535/stuffed-pepper-soup-recipe/
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