Easy Stuffed Pepper Casserole – All the Flavor, Half the Work! 🌶️🍚


 

1. Brown the Meat & Veggies

  • Preheat oven to 375°F (190°C).

  • In a large skillet, cook ground beef, onion, and bell peppers over medium heat until meat is browned. Drain excess fat.

  • Stir in garlic, tomato sauce, diced tomatoes, rice, and seasonings. Simmer for 5 mins.

2. Layer the Casserole

  • Transfer mixture to a greased 9x13-inch baking dish.

  • Sprinkle mozzarella and Parmesan cheese evenly on top.

3. Bake to Bubbly Perfection

  • Bake uncovered for 20-25 mins until cheese is melted and golden.

4. Garnish & Serve

  • Let cool 5 mins, then sprinkle with fresh herbs if desired.

Pro Tips for the Best Casserole

🔥 Use day-old rice – Prevents mushiness.
🧀 Broil at the end – For extra crispy cheese.
⏳ Make-ahead option – Assemble, refrigerate, and bake later (add 10 extra mins).
🌶 Spice it up – Add jalapeños or hot sauce.

FAQs

❓ Can I use uncooked rice?

Yes! Add 1 cup uncooked rice + 1 extra cup liquid (broth/water) and bake 45-50 mins.

❓ How do I store leftovers?

  • Fridge: Up to 4 days (reheat in microwave or oven).

  • Freezer: 3 months (thaw overnight before reheating).

❓ Can I make this vegetarian?

Swap beef for lentils or plant-based crumbles.

❓ What sides go well with this?

  • Garlic bread

  • Simple green salad

  • Roasted zucchini

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