Deconstructed Stuffed Pepper Casserole
Recipe Introduction: Deconstructed Stuffed Pepper Casserole
Fancy a bit of comfort food that doesn't take all day? Me too! That's why I'm obsessed with this Stuffed Pepper Casserole .
It's basically the easy version of stuffed peppers. Honestly, it’s the Idee Pasto Sano we all need for a busy weeknight.
What’s the Deal with This Casserole?
This recipe is my take on the classic, but way easier. We're talking about a bell pepper casserole that delivers all the flavor without the fuss.
You get the savory ground beef, the sweet peppers, and the comforting rice, all baked together under a blanket of melty cheese.
This Deconstructed stuffed pepper casserole is simply amazing!
It is inspired by that warm, comforting feeling, this easy stuffed pepper casserole recipe tastes of home without all the work! This isn't just a casserole; it's a hug in a dish.
Why You'll Love It
This Stuffed Peppers Healthy recipe is a winner. It's ready in under an hour, perfect for those hectic weeknights. Plus, it feeds a crowd, making it ideal for family dinners or potlucks.
And let's be real, who can say no to a cheesy stuffed pepper casserole ?
A great benefit is that this casserole is packed with veggies. It gives you a good dose of vitamins and fiber.
It’s a fantastic way to sneak some extra nutrients into your meal. Think of it as a tasty shortcut to eating well.
I swear, even my picky eater loves it! This is a great weeknight dinner casserole .
This casserole is proper versatile. You can easily swap out ingredients to suit your taste. For example, You can change the meat or add different veggies.
Let's get cooking! Are you ready to make an amazing ground beef casserole with rice and peppers ?
Ingredients & Equipment for Your Stuffed Pepper Casserole Masterpiece
So, you're ready to make a Stuffed Pepper Casserole ? Awesome! Let's gather the troops aka the ingredients and kit.
Making this easy stuffed pepper casserole recipe is simpler than you think. No faffing about trying to stuff peppers. Honestly, who has time for that on a weeknight? This deconstructed stuffed pepper casserole is the perfect weeknight dinner casserole .
Main Ingredients: The Building Blocks of Flavor
Here's what you'll need. Don’t worry, it's mostly stuff you probably already have!
- Olive Oil: 1 tablespoon ( 15 ml ). This is for sautéing our lovely onion and garlic.
- Onion: 1 large , chopped (about 1 cup ). Brown or yellow, your call!
- Garlic: 2 cloves , minced. Fresh is best, but jarred is fine in a pinch.
- Ground Beef: 1.5 pounds ( 680 g ). Aim for lean, but don't go too lean, some fat adds flavour.
- Dried Oregano: 1 teaspoon . Get a good quality one. It makes a difference.
- Dried Basil: 1/2 teaspoon . Because basil is always a good idea.
- Red Pepper Flakes: 1/4 teaspoon (optional). Only if you want a little kick!
- Salt and Black Pepper: To taste. Seasoning is key, folks!
- Bell Peppers: 3 (red, yellow, orange), chopped. Colourful is better, right?
- Cooked Long Grain Rice: 2 cups (about 400 g cooked). Leftover rice is PERFECT for this.
- Diced Tomatoes: 1 (14.5 ounce) can , undrained ( 411 g ). Don't drain them! We want that lovely juice.
- Tomato Sauce: 1 (15 ounce) can ( 425 g ). Makes it nice and saucy.
- Beef Broth: 1/2 cup ( 120 ml ). Adds depth of flavor.
- Worcestershire Sauce: 1 teaspoon . This is my secret ingredient. So umami.
- Shredded Cheddar Cheese: 1 1/2 cups (about 170 g ). Go for mature cheddar for a proper cheesy hit.
Seasoning Notes: Spice Up Your Life (and Casserole)
Oregano and basil are the classic combo for that comfort food casserole recipe vibe. Worcestershire sauce gives it a savory edge.
Red pepper flakes? Purely optional, but I love a bit of heat. You can also substitute Italian seasoning for the oregano and basil if you're feeling lazy!
Equipment Needed: Keep It Simple, Stupid (KISS)
You don’t need fancy gear for this bell pepper casserole . I once tried to make this in a microwave! Don't do that. Here's the basics:
- Large Skillet or Dutch Oven: For browning the beef and sautéing the veggies.
- 9x13 inch Baking Dish: Essential for baking the cheesy stuffed pepper casserole .
- Cutting Board and Knife: Obvious, but important.
- Measuring Cups and Spoons: Unless you’re a professional and can eyeball everything!
If you don't have a Dutch oven, don't panic. A large frying pan will do. And if you don't have a proper baking dish, an oven safe dish will work too.
The important thing is to get cooking! Think of the delicious Stuffed Peppers Healthy dish!
Deconstructed Stuffed Pepper Casserole : All the Flavor, Less the Fuss
Forget trying to fill whole peppers! Honestly, who has the time during the week? This Easy Stuffed Pepper Casserole Recipe is the perfect solution.
It takes all the goodness of classic stuffed peppers and turns it into a ridiculously easy casserole. It's packed with savory ground beef, fluffy rice, sweet bell peppers, and a tangy tomato sauce.
Think of it as your mum's Stuffed Peppers Healthy , but even easier to whip up as a Weeknight Dinner Casserole .
This Bell Pepper Casserole is so easy, it's practically foolproof. We're talking basic skills like browning meat and chopping veggies.
So, whether you're a beginner cook or just fancy a quick Comfort Food Casserole Recipe , this is it! Why wrestle with peppers when you can have this Cheesy Stuffed Pepper Casserole on the table in under an hour?
Prep Steps for Maximum Flavor
-Essential mise en place : Dice 1 large onion and 3 bell peppers. Mince 2 cloves garlic. Cook 2 cups rice.
Grate 1 1/2 cups cheddar cheese. It is the Idee Pasto Sano !
-Time saving organization tips: Chop veggies while the rice cooks. Honestly, it speeds things up massively.
-Safety reminders: Don't forget to wash your veggies! And be careful when draining hot grease from the browned beef.
step-by-step Process for Deliciousness
- Preheat your oven to 375° F ( 190° C) .
- Sauté onion and garlic in 1 tablespoon olive oil until soft. This takes about 5 minutes .
- Brown 1.5 pounds ground beef, then drain any fat.
- Stir in 1 teaspoon oregano, 1/2 teaspoon basil, 1/4 teaspoon red pepper flakes (optional), salt, and pepper.
- Combine beef mixture with chopped peppers, cooked rice, 1 can diced tomatoes, 1 can tomato sauce, 1/2 cup beef broth, and 1 teaspoon Worcestershire sauce.
- Pour into a 9x13 inch baking dish.
- Cover with foil and bake for 20 minutes .
- Top with 1 1/2 cups shredded cheddar cheese and bake uncovered for 15 minutes , until melted and bubbly.
Pro Tips for Stuffed Pepper Casserole Perfection
-Roast your peppers first for extra sweetness. Toss them in olive oil and roast at 400° F ( 200° C) for 15 minutes before chopping.
-Common mistake to avoid: Soggy rice! Make sure your rice isn't overcooked before adding it to the casserole. -make-ahead option: Assemble the casserole ahead of time and keep it in the fridge before baking!
Right, that's your guide to this Ground Beef Casserole with Rice and Peppers Sorted. Serve it up with a green salad and maybe some garlic bread for extra deliciousness. Enjoy.
Recipe Notes That'll Make You a Casserole Champ
This Deconstructed Stuffed Pepper Casserole is more than just an Easy stuffed pepper casserole recipe ; it's a weeknight winner! Trust me, I've made this more times than I can count.
It's my go-to when I need a Comfort food casserole recipe and I don't want to spend hours in the kitchen.
I think everyone likes it.
Serving Suggestions That'll Wow 'Em
Okay, so plating can be a bit of a laugh, right? Honestly, just piling a spoonful of this Stuffed Pepper Casserole onto a plate works a treat.
But, if you wanna be fancy, a sprig of parsley does wonders.
For sides, I like a simple green salad with a zingy vinaigrette. It cuts through the richness of the Cheesy stuffed pepper casserole perfectly.
Garlic bread is always a winner too! Think about a dollop of sour cream or Greek yogurt. A little fresh chopped parsley sprinkled on top also looks smashing!
Storage Tips: Keepin' it Fresh
Got leftovers? (If you do, you're stronger than I am!) Just pop the Bell pepper casserole in an airtight container and into the fridge. It'll keep for up to 3 days .
Freezing is also an option. Let the casserole cool completely, then wrap it tightly in foil and freeze for up to 3 months .
When you are ready to eat, you can either bake it in the oven or use a microwave. To reheat, bake at 350° F ( 175° C) until heated through usually about 20- 30 minutes.
If frozen, thaw it overnight in the fridge first. Microwaving works too, but it might not be as even.
Variations: Your Casserole, Your Rules
Feel like switching things up? Go for it! To reduce calories and fat, try a healthier Idee Pasto Sano . You can easily make this Stuffed Peppers Healthy .
Swap the ground beef with some Italian sausage, it adds a lovely depth of flavor.
For a vegetarian version, use vegetarian mince and some vegetable broth. Throw in a can of drained and rinsed black beans for extra protein and fiber, lovely.
Also, you can swap the bell peppers for other veggies, if that is your taste. Courgettes and mushrooms are smashing! Also, to keep it low carb, you can replace the rice with riced cauliflower.
Nutrition Basics: Fueling Your Body
Each serving of this Ground beef casserole with rice and peppers packs a decent punch. We're talking about 350-400 calories, 25-30g of protein, and 3-5g of fiber.
Not bad for a Weeknight dinner casserole , eh? Plus, bell peppers are loaded with Vitamin C, which is always a good thing.
So, there you have it! My notes on making this Stuffed Pepper Casserole your own. Don't be afraid to experiment and have a laugh.
Cooking should be fun, right? And who knows, you might just create your Easy stuffed pepper casserole recipe !.
Frequently Asked Questions
Can I make Stuffed Pepper Casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover it tightly with foil, and store it in the fridge. When you're ready to bake, simply add about 10-15 minutes to the cooking time to ensure it's heated through. Just like prepping your ingredients before Mary Berry arrives get ahead, stay ahead!
How do I store leftover Stuffed Pepper Casserole?
Store leftover Stuffed Pepper Casserole in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the microwave or oven until heated through. For best results, add a splash of beef broth when reheating to keep it moist and prevent it from drying out - nobody likes a dry bake!
Is there a vegetarian version of Stuffed Pepper Casserole?
Yes, definitely! To make a vegetarian version, substitute the ground beef with a plant based ground meat alternative, or even a mix of lentils and chopped mushrooms. Be sure to use vegetable broth instead of beef broth.
A can of drained and rinsed black beans is also a fantastic addition for extra protein and fibre, it's a cracking alternative!
Can I use different types of cheese in this Stuffed Pepper Casserole recipe?
Of course, cheese is a very personal choice, isn't it? While cheddar is a classic choice, feel free to experiment with other cheeses like Monterey Jack, mozzarella, or even a blend of Italian cheeses. You can also adjust the amount of cheese to your liking. A little bit of crumbled feta after baking adds a lovely tang!
My casserole is a bit watery. How can I fix it?
A watery casserole usually means there's excess moisture from the tomatoes or peppers. Next time, try draining the diced tomatoes before adding them, or roasting the peppers beforehand to release some of their liquid.
If it's already made, you can try baking it uncovered for a longer period to help the liquid evaporate, but keep an eye on the cheese to avoid burning it!
What are some easy substitutions if I'm missing ingredients for my Stuffed Pepper Casserole?
No problem at all! If you're out of beef broth, chicken broth works perfectly well as a substitute. If you don't have tomato sauce, use crushed tomatoes instead, but you might need to add a little sugar to balance the acidity.
Similarly, if you're missing cheddar cheese, Monterey Jack or mozzarella cheese would both be amazing stand ins. Remember to always taste as you go, just like they teach on "Bake Off"!
Deconstructed Stuffed Pepper Casserole
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350-400 |
|---|---|
| Fat | 15-20g |
| Fiber | 3-5g |
