My Stuffed Peppers Casserole
Turn classic stuffed peppers into a comforting, all-in-one dish with this irresistible Stuffed Peppers Casserole! Packed with vibrant bell peppers, savory ground beef or turkey, hearty rice, and a rich blend of tomatoes and Italian seasoning, this recipe brings all the flavors of the beloved stuffed pepper into an easy-to-prepare casserole. Topped with melty mozzarella cheese and baked until bubbly, it's a crowd-pleasing meal that's perfect for busy weeknights or casual gatherings. With just 15 minutes of prep time, it's simple to assemble yet loaded with bold, comforting flavors. Serve this casserole piping hot and garnish with fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 3 whole Bell peppers (mixed colors)
- 1 pound Ground beef (or ground turkey)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 cups Cooked white or brown rice
- 14.5 ounces Diced tomatoes (with juices)
- 8 ounces Tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the bell peppers by washing them, removing the seeds and stems, and dicing them into small pieces.
Heat a large skillet over medium heat and add the olive oil.
Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant and softened.
Add the ground beef (or turkey) to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 8-10 minutes. Drain any excess grease from the skillet.
Stir in the diced tomatoes (with juices), tomato sauce, Italian seasoning, salt, black pepper, and diced bell peppers. Let the mixture simmer for 5 minutes.
Add the cooked rice to the skillet and stir until everything is well combined and the flavors are evenly distributed.
Lightly grease a 9x13-inch casserole dish with cooking spray or a small amount of olive oil.
Transfer the rice mixture into the prepared casserole dish, spreading it out evenly.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley, if desired, before serving.
Serve warm and enjoy your delicious Stuffed Peppers Casserole!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 671 mg | 14% | |
*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.
