Preheat oven to 375°F (190°C) and grease a casserole dish.
Brown the ground beef in a skillet. Add onion and cook until soft, then stir in garlic. Add bell peppers and cook briefly.
Stir in rice, diced tomatoes, tomato paste, broth, and seasonings. Pour mixture into the casserole dish and cover tightly
with foil.
Bake for 40–45 minutes until rice is tender. Remove foil, top with cheese, and bake another 10–15 minutes until melted.
Rest before serving.
Serving and Storage:
Serve hot as a complete meal. Refrigerate leftovers up to 4 days or freeze for up to 2 months.
Tips:
Use long-grain rice for best texture and allow the casserole to rest to help it set.
Conclusion:
Stuffed Pepper Casserole is a time-saving take on a beloved classic. It’s flavorful, filling, and perfect for any night
you want comfort without complexity.
FAQ:
Do I need to cook the rice first?
No, it cooks directly in the casserole.
Can I use ground turkey?
Yes, ground turkey works well as a lighter option.