Stuffed-Pepper Casserole
A hearty stuffed-pepper casserole combining flavorful ground beef, rice, and savory tomato sauce, perfect for family dinners and comfort food lovers.
Ingredients
- 6 medium green peppers ⓘ
- 2 Tbsp. butter ⓘ
- 1/2 c. onion ⓘ
- 1/2 c. celery ⓘ
- 1 (20 oz.) can tomatoes ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1 clove garlic ⓘ
- 1 tsp. dried basil leaves ⓘ
- 1 tsp. dried oregano leaves ⓘ
- 2 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1 egg ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1 1/2 lb. ground chuck ⓘ
- 1 1/2 c. cooked rice ⓘ
Instructions
- Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops and set aside.
- Wash peppers and place in a large kettle with 2 quarts salted water. Bring to boiling, cover, and reduce heat. Simmer for 5 minutes.
- Drain peppers and set aside.
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter and sauté chopped onion, celery, and garlic until tender.
- In a bowl, combine cooked rice, ground chuck, sautéed vegetables, chopped pepper tops, egg, Worcestershire sauce, basil, oregano, salt, and pepper.
- Mix thoroughly and stuff the mixture into the drained peppers.
- Place stuffed peppers in a baking dish and top with tomato sauce.
- Bake uncovered for 25-30 minutes until heated through and bubbly.
Tips & Substitutions
For a twist on flavor, consider adding some grated cheese to the stuffing mixture or using ground turkey instead of ground chuck for a lighter option. You can also substitute bell peppers with poblano peppers for a slightly spicier kick. If you have leftover stuffing, it can be baked in a small dish and served as a side, much like in Mashed Potatoes With Cheese Casserole.
Serving Suggestions
Serve the stuffed pepper casserole with a side of crusty bread or a fresh garden salad for a complete meal. It pairs beautifully with Easy Apple Dessert for a delightful finish. Feel free to garnish with fresh herbs or a sprinkle of cheese on top just before serving to enhance the presentation.
Storage & Reheating
Leftover stuffed pepper casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Alternatively, you can use the microwave for a quicker option, heating in 1-minute intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed-Pepper Casserole contains roughly 403 calories, with 14g protein, 97g carbohydrates, and 6g fat. It is an excellent source of vitamin C (305% of the Daily Value), iron (221% of the Daily Value), and dietary fiber (166% of the Daily Value). Note that it is relatively high in sodium, at 1440mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peppers for this recipe?
Yes, you can use frozen peppers, but it's best to thaw and drain them first to avoid excess moisture in the dish. If you prefer fresh peppers, choose ones that are firm and vibrant in color for the best flavor and texture.
What can I substitute for rice in this casserole?
Quinoa or cauliflower rice are great alternatives to traditional rice, offering a different texture and nutritional profile. If you're looking for a low-carb option, cauliflower rice works particularly well and absorbs the flavors beautifully.
Can I prepare the casserole ahead of time?
Absolutely! You can prepare the stuffed peppers and assemble the casserole a day in advance. Just cover and refrigerate until you're ready to bake. This allows the flavors to meld together, enhancing the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).