Stuffed Pepper Casserole
Everything from a stuffed pepper without the stuffing: beef, chopped peppers, tomatoes, and rice stirred in at the end.
Stuffed Pepper Casserole
Course: Main CourseDifficulty: Easy6
servings15
minutes4
hours30
minutesEverything from a stuffed pepper without the stuffing: beef, chopped peppers, tomatoes, and rice stirred in at the end.
Ingredients
1 lb lean ground beef
1 onion, diced
3 bell peppers, chopped
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 tsp Italian seasoning
salt and pepper
2 cups cooked rice
1 cup shredded mozzarella
Salt and black pepper to taste
Chopped fresh basil to finish
Crusty bread to serve
Directions
- Gather and measure everything before you start, so nothing waits on the counter.
- Brown the beef with the onion and drain.
- Put the beef, peppers, tomatoes, sauce, and seasoning in the insert.
- Cook 4 hours on LOW.
- Stir in the rice, top with the mozzarella, and cook 15 minutes more.
- Check that the peppers are soft and the rice has absorbed the tomato liquid.
- Let the casserole rest 10 minutes with the lid off so the layers set.
- Scoop with a wide spoon straight down to the bottom, so each serving has every layer.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- Lean beef and no cream soup make this the high-protein pick. Use cooked brown rice for more fiber.
Why this beats stuffed peppers
You get the same flavors without hollowing out and filling each pepper. Chopped peppers soften in the tomato juices and spread through every bite.
Adding the rice at the end keeps it from turning to mush.
Stuffed Pepper Casserole: swaps
Any color of bell pepper works, and red ones add sweetness. Ground turkey can replace beef. Brown rice adds fiber, but use it fully cooked. Do not use raw rice here, since the liquid is not measured for it.
Cheddar or provolone can stand in for mozzarella.
Serving and reheating
Crusty bread and a green salad round out the plate. The casserole reheats well in a covered dish or the microwave. Leftover portions also make a quick lunch.
A mistake to avoid
Using raw rice or skipping the draining step. Cooked rice absorbs the tomato liquid at the end, while raw rice would stay hard. Drain the beef well after browning, so the casserole is not greasy.
Stir gently when you add the rice, so the peppers keep their shape.
Stuffed Pepper Casserole at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 6 servings
- Ingredients: 12, led by lean ground beef, onion, bell peppers, (14.5 oz) diced tomatoes
Tips for Stuffed Pepper Casserole
Lean beef and no cream soup make this the high-protein pick. Use cooked brown rice for more fiber.
Stuffed Pepper Casserole FAQ
How long does Stuffed Pepper Casserole take?
Stuffed Pepper Casserole takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Stuffed Pepper Casserole serve?
This recipe makes 6 servings.
What do I need to make Stuffed Pepper Casserole?
12 ingredients, led by lean ground beef, onion, bell peppers, (14.5 oz) diced tomatoes. Amounts are in the recipe card above.
Part of: 10 Crockpot Casserole Recipes for Dinner
