Everything we love about stuffed peppers in an easy casserole form!
First of all, how beautiful is this casserole? So often casseroles end up looking kind of bland, even though they taste incredible. Thereâ€™s a reason we do so many casserole recipes here on 12 Tomatoes, after all. But this Stuffed Bell Pepper Casserole is both delicious and colorful. Plus, it couldnâ€™t be easier to throw together for a quick weeknight meal.
If youâ€™ve ever had stuffed bell peppers, then you know how flavorful the dish is. Plus, it has an amazing crunchy texture to it that I just love. And letâ€™s not forget about the cheese. The one downside to traditional stuffed peppers is that they can be kind of tricky to eat. Thatâ€™s where the casserole version comes into play.
20m prep time
25m cook time
1 tablespoon olive oil
1/2 yellow onion
1 cup white rice (uncooked)
1 pound ground beef
2 teaspoons freshly minced garlic
2 green bell peppers, diced
1/4 cup tomato paste
1 (14.5 oz) can petite diced tomatoes, drained
2 tablespoons Worcestershire sauce
1/4 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
Salt & pepper to taste
Preheat oven to 350 degrees and grease a 9×13 casserole dish. Set aside for later.
Prepare rice according to package directions.
While the rice is cooking, add oil to a large skillet and sautÃ© onion over medium heat until translucent (usually 2-4 minutes).
Add ground beef to skillet, cooking until no red remains in the beef.
Add bell peppers to the skillet and sautÃ© until they soften (about 3 minutes).
Add garlic, salt, pepper, tomato paste, diced tomatoes, and Worcestershire sauce to the skillet and bring to a boil.
Remove skillet from heat. Stir in cooked rice, then immediately pour mixture into the prepared casserole dish and top with shredded cheese.
Bake uncovered for 25 minutes. Serve warm & enjoy!