Stuffed Pepper Casserole

When it pertains to indulging in comfort cuisine, only a few culinary delights can match the robust and exquisite allure of stuffed peppers. Nevertheless, the preparation of traditional stuffed peppers can prove to be a rather time-intensive endeavor. However, what if I were to apprise you of an alternative, allowing you to savor all the delectation of stuffed peppers with but a fraction of the exertion? Introducing the “Stuffed Pepper Casserole” – a tantalizing variation on the age-old recipe that will undoubtedly titillate your palate. Within this discourse, we shall delve into the origins of this delightful repast and furnish you with a meticulous, step-by-step culinary guide, ensuring that you can present a delightful feast with unparalleled expeditiousness.


1 pound of ground beef or turkey

1 cup of uncooked white rice

2 cups of water

4 bell peppers (in any hue), finely chopped

1 onion, finely diced

2 cloves of garlic, minced

1 can (15 ounces) of tomato sauce

1 can (14.5 ounces) of diced tomatoes

1 teaspoon of dried oregano

1 teaspoon of dried basil

Salt and pepper to your palate’s preference

2 cups of shredded cheese (cheddar, mozzarella, or a harmonious blend)

Fresh parsley for an optional garnish


In a spacious skillet, sauté the ground beef or turkey over medium heat until it loses its pink hue. Employ a spatula to break it apart as it cooks. If needed, drain any excess fat.

While the meat is browning, rinse the uncooked rice under cold water until it runs clear, effectively eliminating excess starch. Drain the rice thoroughly.

In a separate saucepan, bring 2 cups of water to a boil. Stir in the rinsed and drained rice, then reduce the heat to low, cover, and let it simmer for approximately 15-20 minutes, or until the rice attains tenderness, and the water is wholly absorbed.

Preheat your oven to 350°F (175°C).

In the same skillet that held the browned meat, add the finely chopped bell peppers, diced onion, and minced garlic. Sauté for approximately 5 minutes until the vegetables achieve a slight tenderness.

Stir in the tomato sauce, diced tomatoes, dried oregano, dried basil, salt, and pepper. Allow the amalgamation to simmer for an additional 5 minutes, ensuring a thorough blend.

Incorporate the cooked rice into the skillet and blend the contents meticulously.

Transfer the mixture to a 9×13-inch (23×33 cm) casserole dish. Sprinkle the shredded cheese evenly over the top.

Cover the casserole dish with aluminum foil and bake in the preheated oven for approximately 25 minutes.

After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is gloriously melted and bubbling, and the peppers attain tenderness.

If desired, garnish with fresh parsley prior to serving.

Serve your Stuffed Pepper Casserole piping hot, and savor!

This casserole presents a delectable and convenient means of savoring the essence of stuffed peppers sans the intricacies of individually stuffing each pepper.



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