Stuffed Bell Pepper Casserole: The Lazy Genius’s Weeknight Hero

Intro: When Peppers Are Just Too Much Work

Let’s be real: stuffing individual bell peppers is a culinary trust fall that no one asked for. You slice, you scoop, you fill, and then—bam!—they tip over like toddlers on ice. Enter the Stuffed Bell Pepper Casserole, your new weeknight BFF. It’s everything you love about the classic dish—savory beef, tender rice, melty cheese—but without the pepper acrobatics. Just toss it all in a pan and let the oven do its thing. No balancing acts required.

Why This Recipe Is Awesome (Like, Really Awesome)

• Flavor Bomb: All the rich, comforting flavors of traditional stuffed peppers without the hassle.
• One-Pan Wonder: Less mess, less stress.
• Customizable: Make it spicy, cheesy, meaty, or veggie—your call.
• Meal Prep Friendly: Leftovers that actually taste good the next day.
• Crowd-Pleaser: Even your picky cousin who “doesn’t like vegetables” will ask for seconds.

Ingredients You’ll Need

• 1 lb lean ground beef
• 2 large bell peppers, diced (any color you fancy)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, uncooked
• 1½ cups beef broth
• 1 can (15 oz) diced tomatoes, drained
• 1½ cups shredded cheddar cheese
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• Salt and pepper, to taste

Substitutions:

• Ground turkey instead of beef for a leaner option.
• Brown rice for added fiber.
• Vegan cheese to keep it dairy-free.

Tools & Kitchen Gadgets Used

• Large skillet or sauté pan
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or spatula
• 9×13-inch baking dish
• Aluminum foil

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
3. Add diced onions and bell peppers to the skillet. Sauté until softened, about 5 minutes.
4. Stir in minced garlic, cooking for another minute until fragrant.
5. Add uncooked rice, beef broth, diced tomatoes, Worcestershire sauce, smoked paprika, salt, and pepper. Stir to combine.
6. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until rice is tender.
7. Transfer the mixture to a greased 9×13-inch baking dish.
8. Sprinkle shredded cheddar cheese evenly over the top.
9. Cover with aluminum foil and bake for 10 minutes.
10. Remove foil and bake for an additional 5 minutes, or until cheese is bubbly and golden.
11. Let it cool for a few minutes before serving.

Calories & Nutritional Info (Per Serving)

• Calories: Approximately 600
• Protein: 31g
• Carbohydrates: 19g
• Fat: 50g
• Fiber: 15% of Daily Value
• Vitamin A: 13% of Daily Value

Note: These values are estimates and can vary based on specific ingredients used.

Common Mistakes to Avoid

• Overcooking the Peppers: Nobody likes mushy peppers. Sauté just until tender.
• Undercooking the Rice: Crunchy rice is a no-go. Ensure it’s fully cooked before baking.
• Skipping the Drain: Drain excess fat from the beef to avoid a greasy casserole.
• Forgetting to Season: Taste as you go. Bland casseroles are a crime.
• Overloading with Cheese: Yes, there is such a thing. Too much cheese can overpower other flavors.

Variations & Customizations

• Keto-Friendly: Swap rice for cauliflower rice and use full-fat cheese.
• Spicy Version: Add diced jalapeños or a dash of hot sauce for heat.
• Vegetarian Swap: Use lentils or plant-based meat alternatives instead of ground beef.

FAQ Section

Q1: Can I make this ahead of time?

Absolutely! Prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

Q2: Can I freeze Stuffed Bell Pepper Casserole?

Yes, let it cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q3: What type of rice works best?

Long-grain white rice is ideal, but brown rice or quinoa can be used for added nutrition.

Q4: Can I use different types of cheese?

Definitely! Mozzarella, Monterey Jack, or a blend of your favorites work well.

Q5: How do I make it spicier?

Add red pepper flakes, diced jalapeños, or a splash of hot sauce to the mix.

Q6: Is this recipe gluten-free?

It can be! Ensure all ingredients, especially the Worcestershire sauce, are gluten-free.

Q7: Can I add more vegetables?

Of course! Mushrooms, zucchini, or spinach make great additions.

Final Thoughts

There you have it—a Stuffed Bell Pepper Casserole that’s easy, customizable, and downright delicious. Perfect for busy weeknights, picky eaters, or anyone who just can’t be bothered to stuff a pepper. Give it a try, and don’t be surprised if it becomes a regular in your dinner rotation.