Indulge in the warm, comforting flavors of stuffed peppers without the hassle of stuffing! Ineskohl Kitchen brings you a delightful stuffed pepper casserole, filled with colorful peppers, savory ground beef, aromatic herbs, and melted cheese. This step-by-step recipe will guide you through creating a casserole that recalls memories of home-cooked meals, all in under an hour!
Ingredients:
- 1 tsp olive oil (plus a little extra)
- 1 white onion, finely diced
- 1 large green pepper, finely diced
- 1 red pepper, finely diced
- A pinch of salt
- 2 cloves of garlic, finely diced
- 1 lb extra lean ground beef, shredded
- 1 tbsp Italian seasoning
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 28-ounce can of diced tomatoes
- 2 cups cooked rice (pre-cooked varieties like Uncle Ben’s can save time)
- 1 oz soy sauce
- 1 cup fresh grated Parmesan
- 2 cups grated Italian mixed cheese
Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Prepare the Vegetables: In a non-stick pan, heat 1 tsp of olive oil over medium-high heat. Add the diced onion, green pepper, and red pepper, along with a drizzle of olive oil and a pinch of salt. Cook for about 5 minutes until softened, not browned.
- Add Garlic: Stir in the finely diced garlic and cook for another minute to release its fragrance.
- Cook the Ground Beef: Add the shredded ground beef to the pan along with Italian seasoning, black pepper, and red pepper flakes. Stir constantly until all the pink has disappeared from the beef, around 5 minutes.
- Mix in Tomatoes and Rice: Pour in the canned diced tomatoes and stir well. Add the cooked rice (ready-made varieties work well here) and soy sauce. Mix thoroughly.
- Add Cheese: Stir in the fresh grated Parmesan and continue cooking for 6 minutes to reduce the moisture. Be sure not to skip this step or the casserole may become soggy.
- Prepare the Baking Dish: Lightly grease a 9×13 baking dish and pour the mixture into it. Spread the grated Italian mixed cheese evenly on top.
- Bake: Cover the dish with tin foil and place it in the preheated oven for 30 minutes.
- Final Touch: Remove the tin foil and bake for an additional 10 minutes, or until the cheese is golden brown.
- Serve and Enjoy: Once out of the oven, allow the casserole to cool slightly before serving. The tantalizing blend of soft peppers, savory beef, and golden-brown cheese will be a hit with everyone at your table!
Serving Suggestions:
This stuffed pepper casserole pairs wonderfully with a side salad or steamed green vegetables. Consider serving it with:
- A crisp Caesar salad with croutons
- Steamed asparagus or broccoli with a touch of lemon
- Fresh crusty bread or garlic knots for a hearty meal
Storage and Reheating:
- Storage: Allow the casserole to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: To reheat, cover the desired portion with foil and bake in a 350°F (175°C) oven until heated through, or microwave for a quick option.
Nutritional Information:
- Calories: Approx. 400 per serving
- Protein: 28g
- Carbohydrates: 38g
- Fats: 14g
- Fiber: 5g
- Sodium: 720mg
(Note: Nutritional information is approximate and can vary based on portion size and specific ingredients used.)
Tips and Variations:
- Make It Spicier: For a more intense kick, increase the amount of red pepper flakes or add a splash of hot sauce.
- Vegetarian Option: Substitute the ground beef with a plant-based meat alternative or add extra vegetables like mushrooms and zucchini.
- Cheese Choices: Feel free to experiment with different cheeses, like mozzarella or provolone, to change the flavor profile.
This stuffed pepper casserole is a comforting and satisfying dish that’s sure to please. It’s perfect for weeknight dinners or special occasions. Enjoy the tastes and textures you love from traditional stuffed peppers, now in a convenient casserole form. Visit Ineskohl Kitchen for more delicious recipes!
