Can't-Stop-Eating-It Stuffed Pepper Casserole Recipe Is Just Good by Donna John


Can't-Stop-Eating-It Stuffed Pepper Casserole Recipe Is Just Good

My pepper garden is already producing lots of peppers. I love to stuff my cubanelle peppers, but this time around, they didn't get large enough to make a good stuffed pepper. What to do? Make a stuffed pepper casserole recipe. This easy ground beef stuffed pepper casserole has super simple prep and cooks in about 30 minutes on the stovetop.

For this cheesy deconstructed stuffed pepper casserole recipe you'll need ground beef; bell peppers, cubanelle peppers or whatever pepper you like to stuff; an onion; green onions; Worcestershire sauce; beef broth; a can of diced tomatoes; long-grain white rice; dried Tuscan seasoning or Italian seasoning; shredded mozzarella and shredded cheddar cheese. The ingredients simmer on the stovetop, but you can finish the dish under the broiler if you want a browner top. (I went pure stovetop on this one.)

This casserole turned out great and we could not stop eating it. ("Just one more scoop!") Serve this tasty casserole for dinner with your favorite side dishes like zucchini, broccoli, green beans, corn, carrots or a fresh garden salad. The leftovers reheat well for dinner or lunch the next day.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

Helpful Products

Recipe Notes

  • Shred the mozzarella and cheddar cheese by hand. Freshly grated cheese always melts better than pre-shredded cheese.
  • The green onions are optional. I added for color because both of my peppers were red.
  • Use a combination of red, green, yellow or orange peppers for a colorful dish. 

Here's how to make it: 

  1. Cook the ground beef, peppers and onion in a skillet until meat is cooked through and onions are soft, about 8 minutes. Add the garlic and cook 30 seconds. Season with salt and black pepper.
  2. Add the Worcestershire sauce, beef broth, tomatoes, rice and Tuscan seasoning.
  3. Stir, bring to a simmer, reduce heat, cover and cook until rice is tender, about 20 minutes, stirring once or twice.
  4. Add half of the cheeses and stir until melted.
  5. Sprinkle the top with the remaining cheese. You can either cover it with a lid and let the cheese melt, or pop it under the broiler to melt the cheese.
  6. Garnish with additional chopped green onions, if desired.

Nutrition Facts Per Serving

Calories: 403

Total Fat: 11.9g

Saturated Fat: 6.8g

Cholesterol: 52mg

Sodium: 446mg

Total Carbohydrate: 52.4g

Dietary Fiber: 4.3g

Total Sugars: 7.8g

Protein: 22.1g

Vitamin D: 3mcg

Calcium: 262mg

Iron: 8mg

Potassium: 498mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Wow, does this look good, Donna John ! And all on the stovetop, which is a bonus during the warm weather months when you don't want to heat up the house with the oven. #yum
bepositive
My mouth is watering so I believe you.

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