Here’s a hearty, easy Stuffed Pepper Casserole—all the flavor of classic stuffed peppers, but simpler and baked in one dish.
🌶️ Stuffed Pepper Casserole
🧾 Ingredients
- 500 g ground beef (or chicken/turkey)
- 1 cup uncooked rice (basmati or long grain)
- 2–3 bell peppers, chopped (any colors)
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 can (400 g) diced tomatoes (or fresh chopped tomatoes)
- 1 cup tomato sauce (or passata)
- 2 tbsp oil
- 1 tsp paprika
- 1 tsp cumin (optional, adds depth)
- Salt & black pepper to taste
- 1½ cups water or broth
- 1–1½ cups shredded cheese (mozzarella or cheddar)
🔥 Instructions
1. Cook the meat
- Heat oil in a pan
- Sauté onion until soft
- Add garlic, cook 1 minute
- Add ground meat and brown it well
2. Build flavor
- Stir in chopped bell peppers
- Add diced tomatoes, tomato sauce, paprika, cumin, salt, and pepper
- Cook for 5–7 minutes
3. Add rice
- Mix in uncooked rice
- Pour in water or broth
- Stir everything together
4. Bake
- Transfer mixture to a greased baking dish
- Cover with foil
- Bake at 180°C (350°F) for 35–45 minutes (until rice is cooked)
5. Add cheese
- Remove foil
- Sprinkle cheese on top
- Bake uncovered for another 10 minutes until melted and golden
🔑 Tips
- Use broth instead of water for richer flavor
- Chop peppers small for better texture
- Don’t overcook before baking—rice finishes in the oven
🌶️ Variations
- Spicy: add chili flakes or jalapeños
- Low-carb: replace rice with cauliflower rice
- Cheesy deluxe: mix cheese into the casserole before baking
🍽️ Result
You get a savory, cheesy, one-pan meal that tastes just like stuffed peppers—but way easier to make.
If you want, I can also give you a slow cooker version or a no-rice keto version.
