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three quarter shot of stuffed pepper casserole in a white pan with a scoop on a spoon
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Stuffed Pepper Casserole

This stuffed pepper casserole is a great weeknight, one pan meal.
Course Casserole
Cuisine Mexican
Keyword stuffed bell pepper casserole, stuffed pepper casserole, stuffed pepper casserole recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 424kcal
Author Madeline

Ingredients

  • 1 lb ground beef
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ¼ tsp smoked paprika
  • 2 bell peppers - diced
  • 1 15oz can diced tomatoes
  • 1 cup long grain white rice - thoroughly rinsed
  • 2 cups beef broth
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 350F. Heat a large oven safe skillet over medium heat.
  • Add the ground beef to the pan. Break into crumbles as you brown it for about 8 minutes. Drain off any excess oil and season with the salt, garlic powder, chili powder, cumin, oregano, and smoked paprika. 
  • Pour the diced peppers, diced tomatoes, rice, and beef broth into the pan. Stir together and continue heating on the stove until the mixture just begins to simmer.
  • Remove from heat and cover with foil. Bake at 350F for 35 minutes covered.
  • Remove foil, add cheese and bake for another 10 minutes. Remove from oven, allow to cool slightly and enjoy!

Notes

  • You can substitute ground chicken or ground turkey for the ground beef.
  • You can use brown rice instead of white rice.
  • Freezer instructions: freeze before baking. To bake from frozen, bake covered at 325F for 1 hour.
  • Store in the fridge for up to 4 days. 

Nutrition

Calories: 424kcal | Carbohydrates: 33g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 962mg | Potassium: 608mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1728IU | Vitamin C: 57mg | Calcium: 193mg | Iron: 3mg