Oh, the stuffed pepper casserole. Honestly, my first attempt at this dish was a comedy of errors. I mean, I chopped the onions too big, the rice was undercooked, and I might have, just maybe, forgotten the cheese (I know, cardinal sin). But let me tell you, the second time was a charm, thanks to my mom’s eagle-eyed supervision and her mantra, “Read the recipe twice, cook once.”
Now, this casserole is a staple on our family dinner table, especially during those chilly months when you crave something hearty and warming. And you know what? The kids love when I let them sprinkle the cheese on top—it’s our little kitchen ritual.
Table of Contents
Ingredients
Now, about those ingredients… Nothing too fancy, but as my neighbor Joe always says, “Get the freshest produce you can” (he grows bell peppers in his garden, the lucky duck).
- 4 large bell peppers, any color, diced
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup rice, uncooked
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons Italian seasoning
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Alright, here we go. Follow these steps, and trust me, you’ll have a comforting and crowd-pleasing casserole in no time.
- Preheat your oven to 350°F (learned this the hard way—don’t skip it!)
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the diced onions and garlic to the skillet with the beef, cooking until the onions are translucent.
- Stir in the diced peppers, and cook for another 3 minutes—just until they start to soften.
- Mix in the uncooked rice, diced tomatoes, beef broth, salt, pepper, and Italian seasoning. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is cooked.
- Transfer the mixture to a greased 9×13 inch baking dish, top with shredded cheese, and cover with foil.
- Bake in the preheated oven for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Garnish with fresh parsley before serving (game changer!).
Tips & Tricks
But here’s the thing, a recipe is just a starting point, right? So here are a few tips that I’ve picked up along the way:
- For a lighter version, swap the ground beef for ground turkey or even a meatless alternative (trust me on this).
- If you can’t find cheddar, honestly, any melty cheese works—mozzarella or Monterey Jack are great too!
- Add a little heat with some red pepper flakes or a diced jalapeño if you’re feeling spicy.
- Leftovers? They reheat beautifully in the microwave or oven—just cover with foil to keep the moisture in.
FAQ
Got questions? Don’t worry, I’ve been there. Here are some answers based on my own trials and errors:
Q: Can I make this vegetarian?
A: Absolutely! Just use a plant-based ground meat substitute and vegetable broth instead of beef.
Q: Can I use brown rice?
A: Sure thing, but remember it’ll take longer to cook, so adjust your simmer time accordingly.
Q: Is this dish freezer-friendly?
A: Yes, it freezes well. Just cool it completely, then cover tightly. Thaw overnight in the fridge before reheating.
Conclusion
Every time I pull this stuffed pepper casserole out of the oven, I’m hit with the same cozy feeling I had when my mom would make her classic stuffed peppers. It’s a cultural story in a dish—bringing together the simplicity of home-cooked meals with the love of family traditions. And while I might have stumbled at first, this recipe has taught me that sometimes the best dishes come from a little bit of chaos and a whole lot of love.
So gather your ingredients, roll up your sleeves, and dive into making this homestyle casserole. And remember, whether it turns out perfect or a little imperfect, it’s all part of your unique culinary story. Happy cooking!
