Description
This Stuffed Pepper Casserole is a one-pan wonder packed with cheesy goodness, savory spices, and hearty ingredients. It’s a high-protein, gluten-free comfort meal that comes together easily—perfect for busy weeknights or feeding a crowd. All the flavor of classic stuffed peppers without the fuss!
Ingredients
1 tbsp olive oil
1 white onion, chopped
1 lb lean ground beef
1 tbsp Italian seasoning
2 tsp paprika
2 tsp ground cumin
Salt and black pepper, to taste
4 cloves garlic, minced
1 red bell pepper, cored and diced
1 yellow bell pepper, cored and diced
2 cups water
1 (15 oz) can chopped tomatoes
1 tbsp Worcestershire sauce
1 cup basmati rice, rinsed and drained
1 cup shredded cheddar cheese
Chopped fresh parsley, for serving
Instructions
Heat olive oil in a pot over medium heat. Add the chopped onion and ground beef. Cook for 5–7 minutes, breaking up the beef as it cooks, until browned.
Stir in Italian seasoning, paprika, cumin, salt, black pepper, and minced garlic. Let it cook for another minute.
Add the diced red and yellow bell peppers, water, chopped tomatoes, Worcestershire sauce, and uncooked basmati rice. Stir to combine.
Bring to a boil, then reduce the heat, cover, and simmer for 25 minutes.
Remove the pot from the heat, stir, and top with shredded cheddar cheese. Cover and let it sit for 10 minutes to melt the cheese.
Serve with chopped fresh parsley or your favorite herbs for garnish.
Notes
You can swap ground beef with ground turkey or a plant-based alternative. Add black beans or corn for extra texture. For spicier flavor, stir in crushed red pepper flakes or diced jalapeños. Leftovers reheat well and make a great meal prep option.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg