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Cheesy casserole dish featuring layers of melted cheddar, browned ground beef, red and yellow bell peppers, and rice on a blue plate.

Stuffed Pepper Casserole

Course: Dinner
Cuisine: American
Keyword: deconstructed stuffed pepper casserole
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 676kcal
Author: Laureen King
Stuffed Pepper Casserole is an easy variation on the classic stuffed pepper recipe.
Print Recipe

Ingredients

  • 1 1/2 lbs extra lean ground beef
  • 3 bell peppers chopped, I prefer red, yellow, and orange
  • 3 tbsp extra virgin olive oil
  • 1 cup yellow onion finely chopped
  • 3  cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can diced tomatoes 540 ml can
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 3 cups rice  cooked
  • 3 cups shredded cheddar

Instructions

  • Using a large skillet sauté  the onions until softened and translucent.
  • Add the minced garlic and sauté  for 1-2 minutes.
  • Stir in the tomato paste.
  • Add the ground beef and mix with the onions, garlic and tomato paste. Cook until the beef is no longer pink.
  • Drain the tomatoes, reserving the juice. Stir into the ground beef mixture.
  • Blend in the spices, oregano, salt and pepper.
  • Mix in the cooked rice. Add the juice from the diced tomatoes to keep it moist.  Simmer for about 5 minutes, stirring occasionally.
  • Add the chopped peppers and combine.
  • Preheat oven to 400º F. Transfer ground beef- rice mixture into a 3 quart baking pan. Cover and bake for 30 minutes.  
  • Top with grated cheese and place back in oven for 7 to 10 minutes or until the cheese has melted.

Nutrition

Calories: 676kcal | Carbohydrates: 86g | Protein: 22g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 57mg | Sodium: 1100mg | Potassium: 513mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2602IU | Vitamin C: 86mg | Calcium: 470mg | Iron: 2mg