Stuffed Pepper Casserole Recipe
Stuffed pepper casserole is made with sautéed peppers and onions cooked with seasoned ground beef and rice in a flavorful tomato sauce then covered in mozzarella cheese and baked until hot and bubbly.
Equipment
- 9" x 13" baking dish
Ingredients
- 2 Tbs Olive Oil
- 1 Red Bell Pepper, sliced thin
- 1 Green Bell Pepper, sliced thin
- 1 Yellow Bell Pepper, sliced thin
- 1 Large Onion, sliced
- 3 Cloves Garlic, minced
- 1 Pound Ground Beef
- 6 Oz Tomato Paste
- 14 Oz Diced Tomatoes
- 1 Cups Beef Broth
- 2 Cups White Rice, cooked
- 1 Cup Mozzarella Cheese, hand shredded
- Salt and Pepper to taste
- 1 Tbs Garlic Powder (divided)
- 2 Tbs Italian Seasoning (divided)
- Parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°
- In a large skillet, heat the oil over medium high heat and add the sliced peppers and onion. Season them with salt, pepper and half of the Italian seasoning. Sauté for 7-10 minutes or until soft. Add the ground beef and break it into small pieces while it cooks. Once the beef has browned, drain the fat and lightly it with a little more salt and pepper.
- Stir in the chopped garlic and tomato paste for 1- 2 minutes. Then, stir in the diced tomatoes and beef broth. Add the cooked white rice and re season everything with a little more salt, pepper, the rest of the garlic powder and Italian seasoning. Stir to combine.
- Add the mixture to a greased baking dish and smooth it out so that it’s flat and even. Sprinkle the top with shredded mozzarella cheese. Place the baking dish into the center rack of the oven, uncovered, for 20-25 minutes or until the cheese is melted and the sides are hot and bubbly. Finally, let it rest for 5 - 10 minutes, garnish with parsley (optional) and enjoy.