stuffed pepper casserole

This Healthy Stuffed Pepper Casserole with Cheddar is a great go-to meal for nights when you don’t really feel like cooking. It’s easy to make, hearty, and tastes great!

Healthy Stuffed Pepper Casserole with Cheddar

turkey breast

onion

salt

pepper

large bell peppers, chopped

(28 ounce) can crushed tomatoes

brown rice

oregano

garlic powder

cheddar cheese

Preheat oven to 350°F.

In a large high-sided skillet, add ground turkey and onions and season with salt and pepper. (I use a non-stick skillet. If you don’t, you might want to add a teaspoon or two of olive oil.) Cook, breaking up ground turkey, until turkey is cooked through and browned.

Add to a 9×13 casserole dish and add all other ingredients except cheese. Stir to combine. Cover tightly with foil. Bake for 75 minutes to 90 minutes or until rice is tender. Remove foil, add cheese and bake for about 5 minutes longer or until cheese is melted and bubbling.

https://embed.mediavine.com/videos/qnyaebxc23nniuqhemd8

Healthy Stuffed Pepper Casserole

This easy rice bake is a spin on making stuffed peppers. It's all made in one baking dish and topped with cheese! So easy!

Stuffed Pepper Rice Bake

lb beef

long grain or jasmine rice

tomatoes

red bell pepper, chopped

yellow bell pepper, chopped

red onion, chopped

paprika

tsp chili powder

onion powder

tsp salt,

tsp black pepper,

broth

olive oil

garlic

oz shredded Colby jack cheese

cilantro

Cook ground beef and season with your favorite seasonings. (We use 3 cloves fresh garlic, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, and 1/2 tsp paprika.)

Chop the red bell pepper, yellow bell pepper, and red onion.  

In a 12&#215;8 baking dish add the  rice, diced tomatoes with chilis, red bell pepper, yellow bell pepper, and onions.

Mix in paprika, chili powder, onion powder, salt, black pepper, olive oil, low sodium broth, and garlic.

Give everything a good mix to make sure it is combined.

Cover and bake at 400 degrees Fahrenheit for 45 minutes.

Remove dish, add shredded cheese, and bake uncovered for an additional 10 minutes or until cheese is nicely melted.

Garnish with fresh cilantro or Italian parsley. Serve immediately or cover and let sit until ready to serve.

Quick and easy Stuffed Pepper Casserole is loaded with fresh bell peppers, onions, garlic, ground beef and rice for a hearty dinner the whole family will love!

ONE POT STUFFED PEPPER CASSEROLE

large bell peppers

garlic (minced)

tbsp italian seasoning

long grain white rice

tomato paste

beef stock

kosher salt and fresh ground pepper

Heat the oil in a large deep skillet over medium high heat.

Add the beef to the pan and break up into small pieces with a fork. Cook until browned and no longer pink.

Using a slotted spoon, transfer the beef to a bowl and set aside. Drain all but two tablespoons fat from the pan.

Add the peppers and onions to the pan cooking until softened, approximately 3-4 minutes.

Stir in the garlic, italian seasoning, rice, garlic powder, onion powder and tomato paste. Continue cooking for 3-4 minutes.

Return the beef to the pan. Add the tomatoes and beef stock. Season with salt and pepper. Bring to a boil.

Cover the casserole and cook for 20 minutes, stirring occasionally, until the rice is tender.

Sprinkle the cheese over the casserole and return the lid. Turn off the heat and allow the cheese to melt.

Serve immediately.

The Best Stuffed Pepper Casserole is a deliciously easy and tasty dinner recipe! Ground beef, rice, tomatoes, garlic, cheese and seasonings!

Stuffed Pepper Casserole

beef

green bell peppers, (diced)

onion, (diced)

garlic, (minced)

black pepper

Italian seasoning

can diced tomatoes

beef broth

rice

Preheat oven to 350F degrees and spray a 9&quot;x 13&quot; casserole dish with nonstick cooking spray.

In a large skillet (with high sides) over medium-high heat, add ground beef, diced green peppers and onion. Cook and crumble the ground beef until no longer pink and the peppers and onions are soft. Turn off heat.

Drain excess grease from meat and put back into the skillet. Add in minced garlic, salt, pepper, Italian seasoning, tomato paste and diced tomatoes, beef broth and uncooked rice.

Stir this mixture really well and place into prepared baking dish.

Cover the baking dish with aluminum foil and put into preheated oven. Bake for about an hour. Stir the mixture halfway through to ensure all the rice gets evenly cooked. Casserole is done once the rice is completely cooked and soft.

Remove the casserole and top with shredded cheese. Place back into the oven for about 5-7 minutes for the cheese to get completely melted.

Then serve!

https://www.youtube.com/watch?v=MLge9NNsubc

The Best Stuffed Pepper Casserole is a deliciously easy and tasty dinner recipe! Ground beef, rice, tomatoes, garlic, cheese and seasonings!
FULL RECIPE HERE: https://www.thecountrycook.net/the-best-stuffed-pepper-casserole/

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Final Step

How to make: THE BEST STUFFED PEPPER CASSEROLE

Stuffed pepper casserole made with spiced ground beef, peppers, onion, rice, and smothered in melty cheese is a win every time!

sweet bell peppers (any color, chopped)

tomatoes (15 ounces, undrained)

tomato paste (6 ounces)

Worcestershire sauce

instant rice

mozzarella cheese

In a large skillet, brown the ground beef, then drain excess liquid. Add the bell peppers, onion, garlic, Italian seasoning, salt and pepper to your skillet. Continue cooking over medium heat, until the onion is translucent.  Remove from heat.

Stir in the diced tomatoes, tomato paste, Worcestershire sauce and beef broth. Turn off heat and stir in the rice.

Transfer the beef and rice mixture into a 9x13 inch casserole dish and cover very tightly with foil. Bake at 375°F for 35 to 40 minutes.

Remove the foil and sprinkle the shredded mozzarella over the top of the casserole. Return to oven and cook an additional 5 to 10 minutes, until the cheese has melted.

Stuffed Pepper Casserole is a one-pan meal that has all the delicious, savory flavors of stuffed peppers, without any of the fancy prep work.

beef (lean)

red bell pepper (diced)

green bell pepper (diced)

Italian seasoning (or cajun seasoning)

shredded cheese (cheddar, mozzarella, or both)

parsley (for garnish)

Preheat the oven to 350°F/180°C. In a pan, or in a heat resistant skillet over medium-high heat and heat olive oil, and add ground beef.

Saute while breaking it with a spatula until it’s no longer pink. Drain the fat, then add the onion, and bell peppers. Cook for 2-3 minutes.

Add garlic, seasoning, worcestershire sauce, salt, and pepper. And cook for 30 seconds. Add diced tomatoes and stir it in.

Add rice, and beef broth. Stir and bring to a boil, then cover with a lid (or foil if using a casserole dish that doesn’t have a lid).

Place in the oven for 20-25 minutes. It’s ready to be removed when the rice is cooked through (I try the rice and see if it still has a crunch). If not, return to the oven and add a splash of water IF necessary.

Remove from the oven, and sprinkle with cheese.

Then return to the oven and place under the broiler for 3-5 minutes or until the cheese has melted and bubbly. Garnish with fresh parsley and serve.

This Dump and Bake Vegan Stuffed Pepper Casserole is cheesy, flavor-packed, and simple - dump everything in the oven, then bake until bubbly! Naturally gluten-free, protein-packed, and totally delicious.

Vegan Stuffed Pepper Casserole | Dump-and-Bake

(245 ml) marinara sauce

(590 ml) vegetable broth

14.5 (440 g) ounce can diced tomatoes

cumin

yellow onion, diced

red bell pepper, diced

green bell pepper, diced

garlic,

(180 g) dry brown rice

(280 g) frozen spinach,

-2 cups dairy-free cheese, to put on top (optional)

Fresh parsley, for serving (optional)

Prep

Preheat the oven to 400F and set a 9&#215;13&#8243; casserole dish aside. Mix the sauce, broth, diced tomatoes, cumin, and Italian seasoning together in a medium pot. Cover and bring to a boil over high heat.

Dump

While the liquid is heating up, add the onion, bell peppers, lentils, garlic, and rice to the casserole dish. Use your hands to separate and sprinkle the thawed spinach over the veggies, then mix together with a spatula until everything is evenly combined.

Bake

Remove the broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with a lid, aluminum foil, or parchment paper followed by aluminum foil and bake in the middle rack of the oven for 60 minutes.

Broil

Remove from the oven, uncover, and stir well to incorporate the sauce evenly. If you are not using vegan cheese, serve here. Otherwise, top the casserole with vegan cheese and return to the oven; broil for 2 to 5 minutes, until the cheese is melted and bubbly. Top with fresh parsley and serve warm.

Storage

Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Healthy, absolutely delicious and SO easy to pull together, will definitely make again!!!

https://content.jwplatform.com/videos/YoR9dKeJ.mp4

This Dump and Bake Vegan Stuffed Pepper Casserole is cheesy, flavor-packed, and simple – dump everything in the oven, then bake until bubbly! 

Vegan Stuffed Pepper Casserole

This stuffed pepper casserole recipe will be in our family menu plan from now on! It&#39;s become a favorite, and I love that I can make it with chicken, or meat-free, depending on how we feel. Step-by-step photos can be seen below the recipe card.

Stuffed Pepper Casserole Recipe

low-fat cream cheese ((2 bricks))

taco seasoning (store-bought or homemade (1 packet))

corn (drained and rinsed (1 can))

black beans (drained and rinsed (1 can))

tomatoes (drained (1 can))

green chiles ((1 can))

red enchilada sauce

cilantro (plus more for garnish)

white rice

mozzarella cheese (divided)

cheddar cheese (divided)

green bell peppers

red bell peppers

Preheat

Preheat oven to 350°F. Spray a large baking dish with nonstick spray. I used a 10-inch round dish, but you can also use a 9x13.

Heat

In a large microwave-safe bowl, heat the cream cheese in the microwave for 30-40 seconds, or until softened.

Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and ½ cup of each of the cheeses until fully combined. Set aside.

Layer

Start by making a layer of the green peppers along the bottom of the dish.

Smooth

Top with half of the rice mixture, and use a spoon to smooth out as much as possible.

Layer in the red peppers and top with last half of the rice mixture.

Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.

Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.

Garnish

Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.

OMG!!!! Sooooo delicious!!! I had so many peppers left over from what I bought to dehydrated so I needed to find a recipe that used a lot, and this was it! I made a few modifications based on what I had &amp; my preferences…. Like half the rice (I like ALOT of veggies), didn’t have cream cheese so I used sour cream, no enchilada sauce so just water with some more seasoning. I also roasted the peppers while I was prepping the remaining items since I like them kinda soft and just mixed everything into the dish. This was so delicious!!! A keeper for my meal prep ☺️

My husband and I really enjoyed this.  I did modify the recipe by adding ground beef.  Also I had buffalo chicken dip that needed to be used up.  The more the merrier, used two cans of enchilada sauce.  The only problem I had was that the peppers in the center did not get done.  Next time, I will put them all on the bottom layer.  Thank you for a great recipe.

This was an easy bake and good way to use up cream cheese that was approaching expiration.  My teen daughter loved it.  My partner and I thought it was "fine" but not good enough that it was worth all the calories.  Thanks for something new to try though!

This was delightful, with the cream cheese mixture perfect for the sweetness of the peppers. I used a 13x9 baking pan so next time might include one more of each color pepper for even better cover. In any case, I'll definitely be making this again!

Sounds spectacular and I can't wait to make it! I've enjoyed several of your recipes for other meals and been so happy with them. I will 1/2 the recipe because I cook in a toaster oven. Don't have a regular stove. It works out.  I do love all the veggies in it too. Have some Pallo Asado to ad to it. Thank You for the mouthwatering recipe  :)

This is very good, it's really is at least a 4+.

I use my frozen peppers from my garden last summer . I didn't let them throw out .

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625849465/udswnokbs8okmywsnyrh.mp4

This Enchilada Casserole recipe is a family favorite! Layered with red and green bell peppers, rice, black beans, corn, cheese, and so much more, this stuffed pepper casserole is super easy and super tasty!

Stuffed Pepper Enchilada Casserole

Easiest ever Stuffed Pepper Skillet one pot meal. All the flavors of classic stuffed peppers made super quick and easy in just 20 minutes in a skillet on your stovetop!

Stuffed Pepper Skillet

bell pepper (diced, any color)

jalapeno (seeds and stem removed, finely chopped)

tomato sauce

chili powder

cheese

cilantro and green onions

In a large skillet over medium-high heat, add oil, ground beef, diced bell peppers, and chopped jalapeno.

Cook for 6-8 minutes, stirring and using a spatula or spoon to break up the ground beef, until meat is completely browned and peppers are becoming tender.

Stir in tomato sauce, salt, cumin, chili powder, onion powder, garlic powder, and beef broth.

Reduce heat to medium-low and simmer for 5-10 minutes til reduced and thickened.

Stir in rice. Top with shredded cheese. Cover for 2-3 minutes until cheese is melted.

Garnish with cilantro and green onions if desired and serve.

I grew some poblanos last summer and decided to do the same thing. I also wrapped them in bacon then baked them. My wife loved them, but I had issues with the skins. Your suggestions for softening probably would have solcved that issue for me. Thanks.

Really good I used a recipe for Spanish rice in another recipe they have and it’s pretty tasty

10/10!!!!! Easy and delicious! Affordable ingredients!! This will be a staple of mine!

So tasty!!!!!  Added a little more chili powder but otherwise did as is. So good

Very good.  I ised brown rice instead of white rice. So you have the calories, serving size and such?

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