Description
There’s something magical about taking a classic like stuffed peppers and giving it a no-fuss twist. This casserole has all the goodness—tender rice, juicy beef, sweet peppers, tangy tomatoes, and gooey cheese—without the balancing act of stuffing each pepper. It’s hearty, soul-warming, and perfect for weeknights when you crave comfort without the chaos. Bonus: it’s flexible, forgiving, and even better the next day. Grab your favorite baking dish, and let’s bring some coziness to your table tonight!
Ingredients
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1 lb ground beef (or turkey/chicken/lentils)
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1 cup uncooked long-grain white rice
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2 cups beef broth (or chicken/veggie broth)
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2 bell peppers, diced (any color)
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1 small onion, diced
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1 can (14.5 oz) diced tomatoes, undrained
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1 tsp Italian seasoning (or oregano, basil & thyme)
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1 cup shredded mozzarella or cheddar
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Salt & pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a skillet, cook beef, onion & peppers over medium-high heat until beef is browned. Season with salt, pepper & Italian seasoning.
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Stir in rice, diced tomatoes (with liquid), and broth. Simmer 5–7 minutes.
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Transfer mixture to baking dish, cover tightly with foil, and bake 35–40 minutes (until rice is tender).
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Remove foil, sprinkle cheese on top, and bake 5–10 minutes uncovered until bubbly.
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Rest 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
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Swap rice for quinoa for a protein boost.
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Try taco seasoning + black beans for a Mexican twist.
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Use Italian sausage for a bolder flavor.
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Freezer-friendly: store up to 3 months, reheat at 350°F.
- Prep Time: 15 min
- Cook Time: 50 min
Nutrition
- Calories: 440 cal Per Serving
- Fat: 24g
- Carbohydrates: 30g
- Protein: 25g