This Stuffed Pepper Casserole features a deconstructed mixture of stuffed pepper deliciousness. Serve it with a salad and garlic bread for a family style dinner worth coming home to.
Stuffed Pepper Casserole
Stuffed peppers are super popular in the warm summer months when fresh produce is in abundance. While I certainly make them for my family in the summer months it's become a regular rotation on our dinner menu when I started making this variation.
- I make this most often using ground beef, but you could also use ground turkey or chicken, if preferred.
- I love using a variety of brightly colored peppers for this casserole. That said, you can mix it up using your favorite. You can even use those little sweet peppers that come in various colors in a bag in the produce section.
- When it comes to green peppers you can use a green bell pepper, a poblano pepper or throw in some jalapeno pepper for heat, it's completely up to you.
- You can use any oven safe skillet to make this recipe. Should you plan on going from the stovetop to the oven, you can make it entirely in one pan, too.
- The rice for this casserole should be already cooked before assembling. You can use 2 cups and as much as 3 cups, depending on how much rice you like. Start with 2 cups then add more as desired.
- You can substitute cooked cauliflower rice in place of long grain rice in the same amount to cut carbs.
Other Recipes Using Peppers to Enjoy
Peppers add so much flavor to any given dish and they're good for you, too. Other recipes you may like to try
- Classic Sweet Tomato Glazed Stuffed Bell Peppers
- Baked Bacon Ranch Jalapeno Peppers
- Family Style Pepper Steak Stromboli
- See how to Grill Bell Peppers here on Eating on a Dime
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Helpful Kitchen Items:
Stuffed Pepper Casserole
- 1 ½-2 lbs lean ground beef (OR ground chicken or turkey)
- 1 medium red bell pepper diced
- 1 medium green bell pepper or poblano pepper diced
- 1 medium yellow bell pepper diced
- 1 medium onion diced
- olive oil
- 4 cloves garlic minced
- 3 tsp steak seasoning i.e. Montreal or Chicago, your favorite
- 1 ½ tsp dry Italian seasoning
- ½-1 tsp salt adjust depending on steak seasoning used
- 1 tsp red pepper flakes adjust to taste
- 1 23 oz jar garlic and herb seasoned marinara sauce
- 1 14.5 oz can diced tomatoes with green chilis
- 2 Tbsp worcestershire sauce
- 2 cups cooked long grain rice (Adjust amount adding more, if desired)
- 3 cups shredded colby jack or cheddar cheese divided
- chopped fresh parsley for garnishing
- Preheat oven to 350°F. Brush a large 12 inch cast iron skillet with oil OR spray a 13 x 9 inch baking dish with cooking spray. Set aside. (You can use any similar size oven safe skillet)
- In large heavy bottomed pot or skillet, cook together ground beef, bell peppers, and onion in a couple of drizzles of olive oil over medium-high heat. Cook for 8 to 10 minutes, stirring occasionally, until beef is browned and vegetables have softened.
- Drain excess fat from pot and add garlic, steak seasoning, Italian seasoning salt and red pepper flakes. Cook for 1 minute longer or until garlic is fragrant.
- To the pot add marinara sauce, tomatoes, rice and 1 ½ cups cheese. Mix well. Spoon mixture into skillet or baking dish. Sprinkle with remaining cheese.
- Bake for 30-35 minutes until hot and bubbly.
- Let stand for 5 minutes, then serve garnished with parsley.