Description
This Stuffed Pepper Casserole is a comforting and flavorful layered dish featuring seasoned ground beef, bell peppers, brown rice, and melted cheddar cheese baked to bubbly perfection. It's a hearty meal that combines the classic flavors of stuffed peppers in an easy-to-make casserole form, perfect for a family dinner.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef, lean
- 1 yellow onion, small, diced
- 3-4 garlic cloves, minced
- 3 small bell peppers, seeded and diced
- Parsley, freshly chopped, optional
Seasonings and Liquids
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 14.5 ounces diced tomatoes, 1 can
- 1 cup beef broth
- 3-4 tablespoons red pepper paste or harissa
Other Ingredients
- 1 ½ cups shredded cheddar cheese, divided
- 1 cup cooked brown rice
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole.
- Cook Ground Beef: In a large skillet over medium heat, cook 1 pound of lean ground beef, stirring continuously with a wooden spoon to break it apart.
- Season Meat: Add kosher salt, minced garlic cloves, ground black pepper, smoked paprika, and dried thyme to the beef. Cook until the beef begins to brown and the spices are fragrant.
- Add Liquids and Simmer: Stir in the diced tomatoes, beef broth, and red pepper paste. Bring the mixture to a boil, then lower heat to a simmer. Cook until the liquid reduces by half, about 8 minutes. Remove from heat.
- Assemble Casserole: In a baking dish, spread half of the meat mixture evenly. Layer with half of the cooked brown rice, diced bell peppers, diced yellow onion, and half of the shredded cheddar cheese. Repeat the layering with remaining ingredients.
- Bake: Place the baking dish in the preheated oven and bake for 40 minutes, until the casserole is bubbly and the top cheese is golden brown.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley if desired before serving.
Notes
- Ensure the brown rice is fully cooked before layering to avoid undercooked grains in the casserole.
- You can use pre-shredded cheddar cheese or grate your own; different cheese varieties can be substituted for a unique flavor.
- Any color bell peppers (green, red, yellow, or orange) can be used based on your preference or availability.
- If you prefer a spicier casserole, increase the amount of red pepper paste or harissa.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg
