Seasoned ground beef, rice, and bell peppers are simmered in a rich tomato broth and topped with loads of melty mozzarella cheese for the ultimate stuffed pepper casserole.
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4.98 from 93 votes↑ Click stars to rate now!Or to leave a comment, click here!
Enjoy all the delicious flavors of stuffed peppers in this easy, flavorful casserole!
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 6 servings
Dutch Oven 3.5 QT
Saucepan (If no Dutch Oven is available)
In a 3.5QT Dutch oven or saucepan, brown beef with onion and garlic until no pink remains over medium-high heat. Drain excess fat.
Add peppers, beef broth, diced tomatoes, tomato sauce, tomato paste, rice, Italian seasoning, and salt & pepper to taste.
Bring mixture to a boil, reduce heat to a simmer and cover. Simmer 25 minutes or until rice is tender. (Add more beef broth if needed).
Once rice is tender, top with cheese and cover with a lid until melted. Optionally, broil in the oven to brown the cheese for 2-3 minutes.
Store leftover stuffed bell pepper casserole in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions in zippered bags for up to two months. When you’re ready to enjoy it again, just thaw overnight in the fridge and reheat!
4.98 from 93 votes
Calories: 434 | Carbohydrates: 41g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 763mg | Potassium: 1035mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2422IU | Vitamin C: 86mg | Calcium: 172mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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