Undone Stuffed Pepper Casserole
Savor the comforting flavors of this Undone Stuffed Pepper Casserole, a deconstructed twist on the classic stuffed peppers. This hearty, family-friendly dish layers ground beef or turkey, tender bell peppers, aromatic onions, and garlic with perfectly seasoned rice and a rich tomato base. Topped with melted cheddar cheese, every bite is a cozy explosion of flavor that’s both satisfying and easy to make. Ready in just under an hour, this one-pan casserole is perfect for busy weeknights or meal prep, offering a wholesome mix of protein, veggies, and grains in each serving. Plus, it’s customizable—use your favorite bell pepper colors or swap in brown rice for a nutty twist. Serve it hot with a sprinkle of fresh parsley, and enjoy a dish that's as simple as it is delicious.
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Recipe Information
Ingredients
- 1 lb ground beef (or ground turkey for a leaner option)
- 2 bell peppers (any color), diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked white or brown rice
- 1 14.5 oz can canned diced tomatoes (with juice)
- 1 8 oz can canned tomato sauce
- 1.5 cups shredded cheddar cheese
- 1 tsp Italian seasoning
- 1 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked (about 5-7 minutes). Drain off any excess grease.
Add the diced onion, diced bell peppers, and minced garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the Italian seasoning, paprika, salt, and black pepper. Cook for 1-2 minutes to let the spices bloom.
Reduce the heat to low and add the canned diced tomatoes (with juice), tomato sauce, and cooked rice. Stir to combine everything thoroughly. Let the mixture simmer gently for 5 minutes.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 528 mg | 11% | |
*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.
