That’s it, my friends. I hope you enjoy my stuffed pepper casserole recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! Stuffed pepper casserole is the perfect one-pan dish that focuses on all the flavors of Classic Stuffed Peppers, but with quite a bit less work. Let’s talk about how to make stuffed pepper casserole, shall we?
Olive Oil. Ground Meat. I’m using ground beef, though you can also use ground turkey, chicken, pork, sausage, tofu, or other similar. Vegetables. Onion, bell peppers (use any color – green bell peppers, yellow, red, orange), jalapeno pepper (optional, for spicy), garlic. Fire Roasted Tomatoes. Canned is great. Or you can use diced tomatoes or tomato sauce. Worcestershire Sauce. Seasonings. Paprika, dried oregano, basil, salt and pepper to taste. You can easily vary this up to your personal favorites, like Italian seasonings or Cajun seasonings. Cooked Rice. White rice, brown rice, or wild rice. Melty Cheese. Use cheddar cheese, mozzarella, or a blend – I LOVE pepperjack for myself. For Garnish. Fresh chopped parsley, red pepper flakes.
Cook the Vegetables. Heat the oil in a large pan or Dutch oven to medium heat and add the onions, jalapeno (if using), and bell peppers. Cook for 10 minutes to soften, stirring often. Add the garlic and cook 1 minute, or until the garlic becomes fragrant. Ground Meat. Add the lean ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through. Stir in 1/2 cup of the shredded cheese until incorporated. Transfer to a casserole dish or baking dish (or keep in the Dutch oven or other oven safe pan). Top with the remaining shredded cheese. Cool slightly, garnish, and serve. Boom! Done! Your stuffed pepper casserole is ready to serve. Easy enough to make, isn’t it? This is a great weeknight meal for the whole family. I hope they love it! You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
