Easy Stuffed Pepper Casserole

Casseroles have long held a cherished place in kitchens around the world, celebrated for their comforting nature and simplicity. They are the quintessential comfort food, offering a perfect blend of flavors, textures, and aromas that can warm your heart and nourish your body. Among the myriad of casserole options, the Colorful Stuffed Pepper Casserole stands out as a vibrant and nutritious dish that not only satisfies the taste buds but also brings a splash of color to the dinner table.

Discover the vibrant and delicious Colorful Stuffed Pepper Casserole! This hearty meal combines layers of colorful bell peppers, savory meat or vegetarian alternatives, and a blend of spices, all baked to perfection. Perfect for family dinners, meal prep, or potlucks, this one-pan dish is not only satisfying and nutritious but also incredibly versatile. With fresh ingredients and easy preparation steps, it’s bound to become a favorite in your kitchen. Enjoy a warm, comforting meal that's as appealing to the eyes as it is to the palate!

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Ingredients

1 lb ground beef (or turkey)

1 medium onion, diced

2 cloves garlic, minced

1 cup long-grain white rice (uncooked)

2 cups vegetable broth (or beef broth)

3 bell peppers (red, yellow, and green), diced

1 can (15 oz) diced tomatoes (with juice)

1 can (15 oz) black beans (drained and rinsed)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon dried oregano

Salt and pepper to taste

1 1/2 cups shredded cheddar cheese (divided)

Fresh parsley (for garnish)

Instructions

Preheat the oven to 350°F (175°C).

In a large skillet, over medium heat, cook the ground beef until browned. Drain excess fat if needed.

Add the diced onion and minced garlic to the skillet and sauté until onions become translucent, about 3-4 minutes.

Stir in the uncooked rice, vegetable broth, diced bell peppers, diced tomatoes, black beans, chili powder, cumin, oregano, salt, and pepper. Mix well to combine all ingredients.

Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally until the rice is mostly cooked.

In a greased 9x13 inch casserole dish, pour in the rice and meat mixture. Top with 1 cup of shredded cheddar cheese, then cover with aluminum foil.

Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley and the remaining half cup of shredded cheese if desired.

Serve warm and enjoy your delicious stuffed pepper casserole!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8