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Clean recipe · bowl-me-over.com

Easy Stuffed Pepper Casserole

The BEST Hot Dish! The classic flavors of Stuffed Pepper Recipe without all the fussy prep! This is easy to make and a real crowd pleaser. It's also great for meal-planning and freezer friendly.

Original recipe: bowl-me-over.com

Yield:
6 servings
Prep:
15 min
Cook:
45 min
Total:
60 min
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Easy Stuffed Pepper Casserole

Ingredients

  1. 1 pound lean ground beef
  2. 2 large bell peppers (seeded and diced)
  3. 1 onion (peeled and diced)
  4. 3 cloves garlic (minced)
  5. 3 tablespoons Worcestershire sauce
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 1 1/2 teaspoons Montreal Grill Seasoning
  9. 1/2 teaspoon smoked paprika
  10. 1 1/2 cups beef stock
  11. 15 ounces diced tomatoes (I used fire roasted tomatoes)
  12. 1 cup long grain white rice (uncooked)
  13. 2 cups cheese

Instructions

  1. Preheat the oven to 375 degrees. Spray the 9x13 casserole dish with nonstick cooking spray, set aside.
  2. Using a large, deep pan over medium heat. Brown ground meat.
  3. Dice the bell peppers and onions. Add to the meat as it cooks, along with the diced onions.
  4. Mince the garlic and add to the pan. Next add Worcestershire, salt, pepper, paprika and grill seasoning. Mix to combine.
  5. Add the remaining ingredients, reserving 1/2 cup shredded cheese - stir until well combined.
  6. Pour the entire mixture into the baking dish. Top with remaining cheese, cover with aluminum foil and bake until all the liquid is absorbed, the cheese melts and the casserole is hot and bubbly. About 45 minutes.
  7. If desired remove the foil set under the broiler to brown the cheese. This only takes 3-5 minutes.
  8. Allow the Stuffed Pepper Casserole to sit 10 minutes before serving.