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Description
This deconstructed stuffed bell pepper casserole is a comforting, cheesy, and flavorful meal that’s easy to make and perfect for a weeknight dinner. With tender bell peppers, seasoned ground beef, and melted cheese, it’s sure to be a family favorite!
Ingredients
Scale
- 2 green bell peppers, chopped into bite-sized pieces
- 1 yellow onion, diced
- 1 lb ground beef (or ground turkey)
- 1/2 cup long grain rice (uncooked, not instant)
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1/2 cup beef broth
- 2 tbsp garlic powder (adjust to taste)
- 2 tbsp Worcestershire sauce
- Cheddar and pepper jack cheese, shredded (use as much as you like)
Instructions
- Prep the Veggies:
- Chop the green bell peppers into bite-sized pieces and dice the yellow onion to your desired size. Set aside.
- Cook the Meat & Onions:
- In a large skillet over medium heat, cook the ground beef with the diced onions. Stir frequently, cooking until the beef is browned and fully cooked, and the onions are soft and translucent (about 7-10 minutes).
- Drain the excess grease from the skillet using paper towels.
- Season the Meat:
- Return the skillet to the heat and stir in the garlic powder and Worcestershire sauce. Cook for an additional minute to allow the flavors to blend into the beef mixture.
- Assemble the Casserole:
- Transfer the cooked meat and onion mixture to a large casserole dish.
- Add the chopped bell peppers, uncooked rice, tomato sauce, diced tomatoes (with their juice), and beef broth. Stir everything together until well combined, ensuring that the rice is evenly distributed throughout the dish.
- Bake:
- Cover the casserole dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour and 15 minutes.
- Check the casserole after baking to ensure the rice is fully cooked. If it needs more time, continue baking (covered) for another 10-15 minutes until the rice is tender and all the liquid is absorbed.
- Add the Cheese:
- Once the rice is cooked through, remove the foil and sprinkle the shredded cheddar and pepper jack cheese over the top of the casserole.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve & Enjoy:
- Let the casserole cool slightly before serving. Spoon onto plates and enjoy the rich, cheesy flavors of this hearty unstuffed bell pepper casserole!
Notes
- Make It Ahead: You can prep the casserole in advance, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add an additional 10-15 minutes to the baking time if starting from cold.
- Add-Ins: Feel free to add extra vegetables, like chopped carrots or zucchini, for added texture and flavor.
- Storage: Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Cuisine: American