Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This stuffed pepper casserole is a delightful twist on a classic dish, featuring bell peppers filled with a savory mixture of ground meat, rice, and spices, all baked to perfection. It’s not only colorful and visually appealing but also packed with flavor and nutrition. Perfect for family dinners or meal prep, this casserole is sure to become a favorite!
Ingredients
– 4 large bell peppers (any color)
– 1 pound ground beef (or turkey)
– 1 cup cooked rice
– 1 can diced tomatoes (15 oz)
– 1 cup shredded cheese (cheddar or mozzarella)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1/4 of the casserole) contains approximately:
– Calories: 350
– Protein: 25g
– Carbohydrates: 30g
– Fat: 15g
– Fiber: 3g
(Note: Nutritional values may vary based on specific ingredients used.)
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds.
3. In a skillet, heat olive oil over medium heat.
4. Add diced onion and garlic; sauté until translucent.
5. Add ground beef, cooking until browned; drain excess fat.
6. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
7. Fill each bell pepper with the meat mixture.
8. Place stuffed peppers upright in a baking dish.
9. Top with shredded cheese.
10. Cover with foil and bake for 30 minutes; remove foil and bake an additional 15 minutes until cheese is bubbly.
Alternative Ingredients
Feel free to substitute ground beef with ground chicken or plant-based meat for a healthier option. You can also use quinoa instead of rice for a gluten-free alternative.
Serving and Pairings
This stuffed pepper casserole pairs beautifully with a simple green salad or steamed vegetables. It also goes well with crusty bread for a heartier meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. This casserole can also be frozen for up to 2 months; thaw in the fridge before reheating.
Cooking Mistakes
– Ensure peppers are fully cooked before serving.
– Don’t overfill the peppers; they may burst.
– Avoid using too much salt in the meat mixture.
– Let the casserole sit for a few minutes before serving to set.
– Use a meat thermometer to check doneness.
Helpful Tips
– Experiment with different types of cheese for varied flavors.
– Add chopped vegetables like zucchini or mushrooms to the filling.
– Use leftover cooked meat or grains to save time.
– For extra spice, add crushed red pepper flakes to the mixture.
FAQs
Can I use frozen peppers for this recipe?
Yes, you can use frozen bell peppers, but thaw them completely and drain excess moisture before stuffing.
How can I make this dish vegetarian?
Substitute the ground meat with a mixture of beans, lentils, or plant-based meat alternatives to create a satisfying vegetarian version.
What can I do with leftover filling?
Leftover filling can be used in tacos, burritos, or as a topping for nachos.
Can this recipe be made ahead of time?
Absolutely! You can prepare the stuffed peppers in advance and store them in the fridge until ready to bake.
How do I know when the peppers are done?
The peppers should be tender, and the cheese should be melted and bubbly. A fork should easily pierce the pepper.
Conclusion
This stuffed pepper casserole is a versatile and delightful dish that brings comfort and flavor to your dining table. With its vibrant colors and hearty filling, it’s sure to please everyone. Easy to make and perfect for leftovers, this recipe is one you’ll want to keep on hand for busy weeknights or family gatherings.
Stuffed Pepper Casserole
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 can diced tomatoes 15 oz
- 1 cup shredded cheese
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a skillet, heat olive oil over medium heat.
- Add diced onion and garlic; sauté until translucent.
- Add ground beef, cooking until browned; drain excess fat.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Fill each bell pepper with the meat mixture.
- Place stuffed peppers upright in a baking dish.
- Top with shredded cheese.
- Cover with foil and bake for 30 minutes; remove foil and bake an additional 15 minutes until cheese is bubbly.