EASY STUFFED PEPPER CASSEROLE

Hey there, my comfort-food champ! Let’s whip up this Easy Stuffed Pepper Casserole—it’s about to become your new weeknight hero. Picture this: all the cozy flavors of classic stuffed peppers—juicy beef, tender rice, and sweet bell peppers—tossed together in a cheesy, one-pan wonder that’s way less fuss than stuffing each pepper. It’s hearty, it’s flavorful, and it’s so simple you’ll have dinner on the table in no time. I’m totally pumped for you to try this—it’s like a warm hug from your kitchen, and you’re gonna love every scoop!

Why You’ll Love Easy Stuffed Pepper Casserole

This casserole isn’t just dinner—it’s a stress-free, crowd-pleasing meal that’ll make any night feel special. Whether you’re feeding a hungry family, meal-prepping for the week, or just craving something satisfying, it’s got you covered. Here’s why it’s about to become your new go-to:

Versatile: Perfect for busy nights, potlucks, or a cozy Sunday—anytime you need hearty vibes.
Budget-Friendly: Beef, rice, peppers—pantry staples turned into a filling feast.
Quick and Easy: One pan, no stuffing—big flavor with little effort.
Customizable: Swap the meat or cheese—make it your own casserole masterpiece!
Crowd-Pleasing: Kids will love the rice, adults will dig the peppers—everyone’s scooping seconds.

Ingredients in Easy Stuffed Pepper Casserole

Here’s the lineup that makes this casserole a stuffed pepper dream—simple stuff turned into pure comfort:

Ground Beef

Lean or whatever—brings the hearty, savory base.

Bell Peppers

Any color—chopped up for sweet, crunchy bites.

Rice

Uncooked long-grain—cooks right in the dish, soaking up flavor.

Onion

Diced—adds that cozy, aromatic depth.

Garlic

Minced—because garlic makes everything better.

Tomato Sauce

Canned—rich and tangy, ties it all together.

Beef Broth

Keeps it moist—cooks the rice and boosts the beefy vibe.

Cheddar Cheese

Shredded—melty goodness on top.

Salt and Pepper

Season to taste—keeps it balanced.

Italian Seasoning

A sprinkle—oregano, basil, thyme for that classic touch.

Instructions

Let’s get this casserole baking—it’s so easy, you’ll be digging in fast!

Preheat Your Equipment

Heat your oven to 375°F (190°C)—gets it ready for that cheesy bake.

Combine Ingredients

In a large skillet, brown 1 pound ground beef with 1 diced onion over medium heat—drain the fat. Toss in 2-3 chopped bell peppers and 2 minced garlic cloves—cook ‘til soft, about 5 minutes. Stir in 1 cup uncooked rice, 1 can (15 oz) tomato sauce, 1 ½ cups beef broth, 1 teaspoon Italian seasoning, and salt and pepper to taste—mix it up good!

Prepare Your Cooking Vessel

Transfer everything to a greased 9×13 baking dish—spread it even so it cooks nice.

Assemble the Dish

It’s already assembled! Just sprinkle 1 ½ cups shredded cheddar over the top—cheese blanket activated!

Cook to Perfection

Cover with foil and bake for 45 minutes—rice gets tender, flavors meld. Uncover, bake 10-15 more minutes ‘til the cheese is bubbly and golden.

Finishing Touches

Let it sit 5 minutes—makes scooping easier and flavors settle.

Serve and Enjoy

Dish it up hot—perfect with a spoon and a big appetite!

Nutrition Facts

Servings: 6
Calories per serving: 400

Preparation Time

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

How to Serve Easy Stuffed Pepper Casserole

This casserole’s a star however you scoop it—here’s how to make it extra awesome:

Fresh Salads: Pair with a green salad—cucumber or lettuce—for a crisp contrast.
Crusty Bread: Serve with garlic bread—sop up that saucy goodness!
Creamy Accompaniments: Add a dollop of sour cream—cool and creamy twist!
Vegetable Sides: Roasted broccoli or green beans—keeps it hearty and balanced.
As a Standalone: Serve straight from the dish with a sprinkle of parsley—rustic and ready.

I love it hot with a side of crusty bread—the peppers and cheese are pure comfort!

Additional Tips

Here’s the scoop to make this casserole even more epic:

Prep Ahead: Cook the beef and peppers a day early—assemble and bake when ready.
Spice It Up: Add red pepper flakes or hot sauce—kick it up a notch!
Dietary Adjustments: Use turkey or plant-based meat, brown rice—still delish!
Storage Tips: Keep covered in the fridge for 4 days—reheats like a dream.
Double the Batch: Double it in two pans—same bake time, more to share!

FAQ Section

Q1: Can I use cooked rice?
A1: Yep! Use 2 cups cooked—cut broth to ½ cup and bake 30 minutes total!

Q2: Can I make this dish ahead of time?
A2: Totally! Assemble up to a day ahead—bake when ready, add 10 minutes if cold.

Q3: How do I store leftovers?
A3: Airtight in the fridge—good for 4 days of tasty reheats!

Q4: Can I freeze this dish?
A4: Oh, yeah! Freeze baked or unbaked for 2 months—thaw, bake, enjoy!

Q5: What’s the best way to reheat this dish?
A5: Oven at 350°F for 20 minutes—keeps it moist, or microwave a scoop!

Q6: Can I double the recipe?
A6: For sure! Use two 9x13s or one big pan—same time, more love.

Q7: Can I skip the cheese?
A7: Sure! Still tasty—top with breadcrumbs for crunch if you want!

Q8: Why’s my rice crunchy?
A8: Not enough liquid—add a splash more broth next time, cover tight!

Q9: Can I use different peppers?
A9: Absolutely! Green, red, yellow—mix ‘em up for color and flavor!

Q10: How do I make it less saucy?
A10: Cut broth to 1 cup—still moist but thicker, your call!

Conclusion

There you have it, my friend—this Easy Stuffed Pepper Casserole is your new dinner MVP! It’s cheesy, it’s hearty, and it’s so darn simple you’ll be making it on repeat. Whether you’re feeding your crew or stashing leftovers for later, it’s a big pan of comfort that hits all the right spots. So grab those peppers, brown that beef, and let’s bake up some casserole magic together—you’re gonna love this one, I promise!

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