Stuffed Bell Pepper Casserole
Stuffed Bell Pepper Casserole – this deconstructed stuffed pepper recipe is a cheap and easy dinner that won’t break the budget!
Austin and I cook dinner 5-6 nights per week so I’m always looking for ways to spice up old recipes. One of my favorite comfort meals is stuffed peppers. Stuffed peppers are so versatile; you can fill them with nearly any flavor or combination of a meat and a starch.
I grew up eating a traditional version of stuffed peppers made with white rice, beef, tomatoes and cheese. But, I always feel like the ratio is a little off. Do you know what I mean? There’s usually too much bell pepper and not enough MEAT [pretty sure my meat lover is grinning as he reads this]. Not to mention, I always find making them to be a chore.
That’s why I created this deconstructed version: Stuffed Bell Pepper Casserole.
Boom. Pepper to beef ratio FIXED. Exhausting stuffing process GONE. All that’s left is a hearty, flavorful casserole recipe that is easy to make and that will please the whole family.
A Budget Friendly Dinner
One of the best things about this dish is how cheap it is. Aforementioned meat lover and I are saving HARD CORE right now. I hope to share more on that soon 😉 One of the things we are looking at is our grocery bill. Holy cow! Between us friends, running a food blog is freaking expensive.
Well, that got me thinking about all of you. I think we all feel the pinch of the purse strings every now and then so I am going to start incorporating more budget-friendly dinner recipes into my posts. Hopefully some of you will find this helpful. I even created a new category under the “recipes” tab on the main menu above. This will start populating very soon.
Some other budget-friendly recipes to get you started are: Easy Cajun Jambalaya Pasta and Slow Cooker White Chicken Chili
Enjoy!
Kelsey Renee
Stuffed Bell Pepper Casserole
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion
- 1 cup white rice (uncooked)
- 1 pound ground beef
- 1 teaspoon freshly minced garlic
- 2 green bell peppers (diced into ½ inch pieces)
- ¼ cup tomato paste
- 1- 14.5 ounce can petite diced tomatoes (drain excess liquid)
- 2 tablespoons Worcestershire sauce
- ½ cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1. Prepare rice according to package directions. Do not overcook.
- 2. Preheat oven to 350 degrees.
- 3. Meanwhile, grease a 9x13 casserole dish with cooking spray.
- 4. In a large non-stick pan over medium heat, sauté onion in olive oil until translucent.
- 5. Add ground beef to skillet. Sauté until fully cooked and no red remains.
- 6. Add bell pepper. Sauté until pepper start to soften (about 3 minutes).
- 7. Stir in garlic, salt, pepper, tomato paste, diced tomatoes and Worcestershire sauce. Bring to a boil.
- 8. Remove skillet from heat. Stir in cooked rice.
- 9. Immediately pour mixture into prepared casserole dish.
- 10. Top with shredded cheese.
- 11. Bake uncovered for 25 minutes.
- 12. Enjoy immediately!
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