A hearty, cheesy, and comforting twist on classic stuffed peppers—no stuffing required!
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
Servings: 6–8
📝 Ingredients
1 lb ground beef (or turkey)
1 medium onion, chopped
2 cloves garlic, minced
2 cups cooked rice (white or brown)
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 cup bell peppers, chopped (mix of red, green, and yellow)
1 tsp Italian seasoning
1 tsp paprika
Salt & pepper, to taste
1 ½ cups shredded cheese (cheddar or mozzarella)
Fresh parsley, chopped (optional, for garnish)
👩🍳 Instructions
1️⃣ Cook the Meat
Preheat oven to 350°F (175°C).
In a large skillet over medium heat, cook ground beef and onion until meat is browned and onion is translucent.
Stir in garlic and cook for 1 minute.
2️⃣ Combine Ingredients
Add rice, diced tomatoes (with juice), tomato sauce, bell peppers, Italian seasoning, paprika, salt, and pepper.
Mix well until evenly combined.
3️⃣ Assemble the Casserole
Transfer mixture into a greased 9×13-inch baking dish and spread evenly.
Sprinkle shredded cheese evenly over the top.
4️⃣ Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 10–15 minutes, until cheese is bubbly and golden.
5️⃣ Serve
Let cool slightly before serving. Garnish with fresh parsley, if desired.
💡 Tips & Variations
Low-Carb Option: Swap rice for cauliflower rice.
Extra Veggies: Add chopped zucchini, mushrooms, or spinach for more nutrition.
Make Ahead: Assemble the casserole up to 24 hours in advance and refrigerate before baking.
If you want, I can also give you a freezer-friendly meal prep version so you can make this casserole ahead for busy nights. Would you like me to add that?