Simple Stuffed Pepper Casserole For When You Are In A Hurry

This delicious Stuffed Pepper Casserole recipe is a quick and easy way to enjoy the flavors of stuffed peppers without waiting 40 minutes to bake. It’s an easy-to-prepare meal that doesn’t require much time in the oven, and it’s perfect for any occasion.

This recipe combines a mixture of sautéed vegetables, lean ground beef, spices, and brown rice in a skillet to create a delicious and satisfying filling. Then, the filling is placed in a baking dish and topped with a layer of mozzarella cheese.

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Why you should try this recipe

Stuffed pepper casserole is a healthy, easy, and delicious dish that is perfect for a weeknight meal. Use up leftover rice and vegetables, and it is a great way to get your kids to eat their vegetables.

To make stuffed pepper casserole, simply sauté your favorite vegetables, such as onions, peppers, and tomatoes. Then, brown ground beef or turkey in the same pan. Add the cooked rice and vegetables to the meat, along with your favorite seasonings. Pour the mixture into a greased baking dish and top with cheese. Bake for 30 minutes, or until the cheese is melted and bubbly. Stuffed pepper casserole is a hearty and satisfying dish that is sure to please everyone at the table.

Yield: 6 servings

Preparation time: 30 minutes

Cooking time: 40 minutes

5 WW Points Per Serving

Ingredients

• 600 g. lean ground beef
• 1 cup chopped onion, 160 g.
• 1 cup chopped red bell pepper, 150 g.
• 1 cup chopped tomatoes, 150 g.
• 3 tbsp of tomato paste
• 1 bay leaf
• ½ teaspoon salt
• ½ teaspoon of paprika
• ¼ teaspoon black pepper
• 1 cup cooked brown rice, 227 g.
• 4 slices low-fat mozzarella cheese, 30 g.
• 1 teaspoon olive oil

Instructions for making Stuffed Pepper Casserole

1. Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat 1 teaspoon olive oil over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
2. Add diced tomatoes, tomato paste, salt, bay leaf and pepper to the skillet. Bring to a simmer and cook for 10 minutes.
3. Add ground beef to the skillet and cook until browned, about 5 minutes. Drain off any excess grease. (Remove bay leaf)
4. Stir in cooked brown rice.
5. Pour the mixture into a greased 9×13-inch baking dish. Cover with mozzarella cheese. Bake in preheated oven for 20 minutes, or until cheese is melted and bubbly.

Variations and substitutions

·         Add other sautéed vegetables to reduce the amount of ground beef. For example, you could use eggplants, carrots, or even celery.

·         Substitute ground chicken for ground beef for a healthier option.

·         For a vegetarian option, you could use tofu or just vegetables, mixed with meat.

Tips and Tricks Section for Stuffed Pepper Casserole

·         Use cooked and cold rice. This will allow the rice to crumble easily and prevent you from finding large chunks of rice. If you don’t have cooked and cold rice, you can cook it and then cool it in the refrigerator for at least 30 minutes.

·         Lightly toast the onion and vegetables. This will give the casserole a smoky flavor. To toast the onion and vegetables, heat a pan over medium-high heat and add a little olive oil. Add the onion and vegetables and cook, stirring occasionally, until softened and lightly browned.

·         Preheat the oven before baking. This will ensure that the casserole cooks evenly.

·         Cover the casserole with aluminum foil for the first half of the baking time. This will help to prevent the top of the casserole from burning.

·         This recipe is perfect for freezing. To freeze the casserole, place it in an airtight container and freeze for up to 3 weeks. When you are ready to serve, thaw the casserole in the refrigerator overnight and then bake according to the instructions.

Related Recipes

4.06 from 18 votes

Simple Stuffed Pepper Casserole

Servings: 6

Prep: 30 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 10 minutes mins

A quick and easy casserole version of stuffed peppers.

Ingredients 

1x2x3x

• ▢ 600 g. lean ground beef
• ▢ 1 cup chopped onion, 160 g.
• ▢ 1 cup chopped red bell pepper, 150 g.
• ▢ 1 cup chopped tomatoes, 150 g.
• ▢ 3 tbsp of tomato paste
• ▢ 1 bay leaf
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon of paprika
• ▢ ¼ teaspoon black pepper
• ▢ 1 cup cooked brown rice, 227 g.
• ▢ 4 slices low-fat mozzarella cheese, 30 g.
• ▢ 1 teaspoon olive oil

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Instructions 

• Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat 1 teaspoon olive oil over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
• Add diced tomatoes, tomato paste, salt, bay leaf, and pepper to the skillet. Bring to a simmer and cook for 10 minutes.
• Add ground beef to the skillet and cook until browned, about 5 minutes. Drain off any excess grease. (Remove bay leaf)
• Stir in cooked brown rice.
• Pour the mixture into a greased 9×13 inch baking dish. Cover with mozzarella cheese. Bake in preheated oven for 20 minutes, or until cheese is melted and bubbly.

Notes

5 WW points per serving.

Nutrition

Serving: 230gCalories: 290kcalCarbohydrates: 16gProtein: 23gFat: 15gSaturated Fat: 5.8gCholesterol: 64mgSodium: 116mgPotassium: 578mgFiber: 2.3gSugar: 2.4gCalcium: 63mgIron: 2.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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