Description
A comforting one-dish meal that layers all the flavors of classic stuffed peppers into a cheesy, tomato-saucy bake. Ground beef and rice mingle with bell pepper and onion in a savory tomato sauce, then are topped with melted cheese for a satisfying casserole the whole family will love.
Ingredients
4 bell peppers (any color), diced
1 pound ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1 cup cooked rice
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
Begin by preheating the oven to 350 °F and lightly greasing a 9×13-inch baking dish. While the oven warms, heat a large skillet over medium heat. Add the ground beef and cook until no longer pink, breaking it apart with a spoon. Stir in the onion and garlic and continue to sauté until the onion becomes translucent. Drain any excess fat from the pan.
Stir the diced bell pepper into the beef mixture and cook for two to three minutes until the peppers begin to soften. Add the cooked rice, diced tomatoes with their juices, tomato sauce, Italian seasoning, salt, and pepper. Simmer for five minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Transfer the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the shredded mozzarella and Parmesan evenly over the top. Place the casserole in the oven and bake for twenty to twenty-five minutes, or until the cheese is fully melted and bubbling around the edges.
Remove the casserole from the oven and let it rest for five minutes before serving. Garnish with chopped parsley for a burst of color and freshness if desired.
Notes
For extra vegetable boost stir in a cup of chopped zucchini or mushrooms along with the bell peppers. Swap ground turkey or Italian sausage for the beef to vary the flavor profile. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven at 325 °F until warmed through. To make ahead, assemble the casserole without the cheese topping, cover, and refrigerate; add the cheese and bake just before serving.