Mouthwatering Green Pepper Casserole
Savor the comforting flavors of our Mouthwatering Green Pepper Casserole, a hearty and flavorful dish that transforms simple ingredients into a family favorite. This recipe features tender green bell peppers stuffed with a savory blend of seasoned ground beef, aromatic garlic and onion, and perfectly cooked rice, all brought together with a zesty tomato sauce. Topped with a luscious layer of melted mozzarella and cheddar cheese, each bite is pure bliss. Baked to perfection and garnished with fresh parsley, this easy casserole is ideal for weeknight dinners or meal prepping. With its vibrant presentation and wholesome ingredients, it’s a delicious way to enjoy stuffed peppers with minimal effort. Prep, bake, and enjoy this satisfying dish in under an hour!
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Recipe Information
Ingredients
- 3 large green bell peppers
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 cups cooked white or brown rice
- 1 14-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon Italian seasoning
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the green bell peppers, remove the seeds, and cut each pepper into halves lengthwise. Set aside.
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 7-8 minutes. Use a wooden spoon to break it up into crumbles as it cooks.
Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is translucent and fragrant.
Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally, to allow the flavors to meld.
Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray. Arrange the green pepper halves cut side up in the dish.
Fill each green pepper half generously with the ground beef and rice mixture, packing it down gently with a spoon.
Sprinkle the tops of the stuffed peppers with shredded mozzarella and cheddar cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 4923 mg | 214% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 33.2 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1954 mg | 150% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3267 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
