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Baked Stuffed Bell Pepper Casserole

This Baked Stuffed Bell Pepper Casserole combines classic stuffed pepper flavors in a cozy, easy dish perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 6 large large bell peppers, tops removed, seeded, and diced (reserve the diced pepper flesh) Any color works, but red, yellow, and orange tend to taste sweeter.
  • 1 tbsp extra-virgin olive oil
  • 1 lb 85/15 ground beef Can substitute with ground turkey, chicken, or Italian sausage.
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup cooked white rice Can substitute with brown rice, quinoa, or cauliflower rice.
  • 1 14.5 oz can diced tomatoes, drained
  • 1 8 oz can tomato sauce, divided
  • 1 tsp dried oregano Can substitute with fresh thyme or Italian seasoning.
  • 1 tsp smoked paprika
  • 1 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 cups shredded mozzarella cheese, divided Can substitute with cheddar, Monterey Jack, provolone, or a blend.
  • fresh basil, chopped, for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Bring a large pot of water to a boil. Blanch the hollowed bell peppers for 3 to 4 minutes, then transfer them to ice water to stop the cooking. Drain and stand them upright in the baking dish.
Cooking the Filling
  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, cooking for 6 to 7 minutes while breaking it into crumbles. Drain off any excess fat.
  2. Add the onion and reserved diced pepper flesh to the skillet and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
  3. Add the cooked rice, diced tomatoes, half of the tomato sauce, oregano, smoked paprika, salt, and black pepper. Simmer for 3 to 4 minutes until slightly thickened. Fold in 3/4 cup of the mozzarella.
Assembly and Baking
  1. Spoon the filling into the peppers, packing gently and mounding a little on top. Pour the remaining tomato sauce around the base of the peppers in the baking dish. Cover with foil and bake for 25 minutes.
  2. Remove the foil, top each pepper with the remaining mozzarella, and bake uncovered for another 10 to 15 minutes until the peppers are tender and the cheese is melted and golden.
  3. Garnish with fresh basil and serve warm.

Notes

This casserole is great for leftovers and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in a skillet or microwave until hot through.