BAKED Easy Stuffed Pepper Casserole made with green peppers! This dinner dish uses my Mother’s famous stuffed pepper recipe but I turned it into a casserole to make it quicker and easier. It’s filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.
Growing up one of my Mother’s favorite meals to make was stuffed peppers. Whenever I go back to visit my Father I always ask him to think of a meal or two he wants me to make for him and usually always he requests Mom’s Stuffed Peppers.
What isn’t there to love about stuffed peppers? Fresh peppers, meat, tomato sauce, rice and mozzarella cheese. Yes, please! The seasonings add so much flavor and you can make it as spicy or mild as you want.
Stuffed Pepper Casserole Recipe VideoWith so many green peppers growing in the garden I wanted to take my usual stuffed pepper recipe but turn it into Stuffed Pepper Casserole. I wanted it have the original taste, but I wanted to throw some more greens in there like spinach.
Stuffed Pepper Casserole Ingredients
For this recipe you will need:
- ground beef
- minced garlic
- chopped onion
- green peppers
- diced tomatoes
- tomato sauce
- beef broth
- white rice
- Worcestershire sauce
- mozzarella cheese
How to Make Stuffed Pepper Casserole
Here’s my bell green peppers. Aren’t they beauties? I’m sorry, I say that all the time. But I’m really in love with them. It’s so satisfying to eat veggies out of your own garden. They taste so sweet too!
I usually chop them up into quarters first.
Then I cut them into little size diced pieces.
Grab your spinach leaves. This is my bag of wrinkly spinach leaves that I try to throw in every meal. This recipe calls for 12 spinach leaves, but feel free to use more if you’d like. Double it! Or triple it!
Cook up your ground beef with garlic for tons of delicious flavor. I love the smell of this! Then throw it into your casserole dish.
Now let’s start adding the ingredients.. Spinach.. Seasonings..
Rice, and Diced Tomatoes..
Sauce, Broth.. Everything! Except the cheese!
Cook your casserole for 1 hour, covered.
Then take it out, sprinkle cheese on top and bake for 5 more minutes..
Overall, this Stuffed Pepper Casserole is a pretty healthy meal at 380 calories per serving. You can substitute cauliflower rice if you’re worried about the carbs from regular rice. That’s the best thing about casseroles, because they get baked and because no one can really see inside, you can throw so many healthy vegetables in there and no one really seems to notice. This casserole is a real winner in our kitchen here.
Can I freeze stuffed pepper casserole?
Yes you can freeze stuffed pepper casserole! I get this asked this frequently so I thought I’d add this to the recipe. I suggest cooking the casserole as instructed below and freezing it. Why? This casserole has a lot of liquid and uncooked rice, so I find it’s best to cook first, and then freeze. Do not add the mozzarella cheese if you are going to freeze it! Save the mozzarella cheese for when you’re going to bake and serve it.
When I’m ready to use it, I will thaw it overnight in the refrigerator and then bake at 350 degrees for about 60 minutes.
Other Recipes You Might Like
Pin for later:
Stuffed Pepper CasserolePrint
- 1 pound ground beef
- 2 cloves garlic minced
- 1/2 cup chopped onion
- 2 large green peppers chopped
- 12 spinach leaves ripped
- 14 oz diced tomatoes
- 8 oz tomato sauce
- 1/2 cup beef broth
- 1/2 cup long grain rice uncooked
- 3 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese
- In a skillet, add your garlic and ground beef and cook until browned.
- Transfer your beef and garlic into a casserole baking dish.
- Add the rest of the ingredients except the mozzarella cheese. Stir to combine.
- Cover with aluminum foil and bake at 350 degrees for 75 minutes.
- Take out of the oven, sprinkle mozzarella cheese on top and bake 5 minutes more.