One-Pot Stuffed Pepper Casserole
A comforting and flavorful one-pot meal that combines the essence of stuffed peppers in an easy-to-make casserole format, with ground beef, bell peppers, rice, tomatoes, and cheese.
Equipment
- Large skillet or pot with lid
- Baking dish (optional)
Ingredients
- 500 grams lean ground beef - or ground turkey/chicken (1 pound or 16 oz)
- 2 bell peppers - diced (any color)
- 1 onion - diced
- 3 cloves garlic - minced
- 2 cups uncooked rice - white or brown
- 1 large tomatoes - diced
- 1 cup tomato cooking sauce - 8 ounces
- 2 cup beef or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon cayenne pepper
- 1 tablespoon turmeric - optional
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 1 cup shredded cheddar cheese - or cheese of your choice
- Fresh parsley or cilantro for garnish - optional
Instructions
- In a large skillet or pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed if you are not using lean, grounded beef.
- Add the diced onions and minced garlic to the skillet. Cook until the onions are translucent.
- Stir in the diced bell peppers, uncooked rice, diced tomatoes, tomato sauce, beef or chicken broth, Italian seasoning, turmeric, cayenne pepper, Worcestershire sauce, salt, and pepper. Mix well to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for about 35–40 minutes or until the rice is cooked and tender.
- Once the rice is cooked, remove the skillet from heat and sprinkle shredded cheese evenly over the top.
- Cover the skillet with a lid or aluminum foil and let it sit for 10 minutes to allow the cheese to melt.
- Garnish with fresh parsley or cilantro if desired, then serve the stuffed pepper casserole hot.
Notes
Storage Tips
For any leftovers, I make sure to let my casserole cool to room temperature before tackling storage. I then transfer the casserole into an airtight container.
- Refrigerator: It stays good for 3–4 days.
- Freezer: Can last up to 2–3 months.
- Microwave
- Stovetop
- Oven
Nutrition
Calories: 292kcal | Carbohydrates: 28g | Protein: 29g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 650mg | Potassium: 700mg | Fiber: 4g | Vitamin A: 7988IU | Vitamin C: 40mg | Calcium: 200mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.