Savory Stuffed Bell Pepper Casserole

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A comforting and easy-to-prepare casserole filled with savory ground meat, rice, and zesty tomatoes, perfect for family nights.

Scale

4 pieces Large Bell Peppers (Any color you prefer)
1 pound Ground Beef or Turkey (Can be substituted with ground chicken or sausage)
1 cup Cooked Rice (Adjust liquid if using uncooked rice)
1 can (15 ounces) Diced Tomatoes (Fire-roasted varieties can elevate the taste)
1 cup Shredded Cheddar Cheese (Mozzarella or any cheese of choice can be used)
1 small Onion, diced (Skip for a simpler recipe if desired)
2 cloves Garlic, minced
1 teaspoon Italian Seasoning (Can swap in your favorite dried herbs)
1 teaspoon Salt (Adjust to dietary needs)
0.5 teaspoon Black Pepper (Use more for a spicier dish)
1 tablespoon Olive Oil (Any cooking oil can work just fine)
Fresh Parsley (For garnish, optional)

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Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and gently remove the seeds and membranes.
Heat the olive oil over medium heat in a large skillet. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Add the ground beef (or turkey) to the skillet. Cook until browned, about 7-10 minutes.
Mix in the cooked rice, diced tomatoes, Italian seasoning, salt, and black pepper. Combine thoroughly and adjust seasoning as needed.
Stuff each bell pepper with the mixture and pack tightly. Place them upright in a baking dish.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil, add cheese on top, and bake uncovered for an additional 10-15 minutes until bubbly and golden brown.
Cool for a few minutes and garnish with parsley before serving.

Feel free to customize by adding different cheeses or vegetables. Leftovers can be stored in the fridge for up to 3 days or frozen for 3 months.

Find it online: https://ameliasweets.com/2026/03/26/savory-stuffed-bell-pepper-casserole-cozy-family-nights/

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