St￭ Bell Pepper Casserole is a delightful twist on a classic dish that transforms the traditional st￭ peppers into a hearty, comforting casserole. This recipe combines the vibrant flavors of bell peppers, savory ground beef, and rice, all baked together in melty cheesy goodness.
Ingredients
Scale:
4 large bell peppers (any color)
1 lb ground beef (or turkey)
1 cup uncooked rice (white or brown)
1 can (15 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheese (cheddar, mozzarella, or a blend)
Fresh parsley, chopped (for garnish)
Extra cheese (if desired)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a large skillet over medium heat, add the ground beef and cook until browned, about 6-8 minutes.
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
Stir in the uncooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper.
Pour in 1 cup of water (or broth), bring to a simmer, cover, and reduce heat. Cook for about 20 minutes.
Remove the skillet from heat and carefully stuff each bell pepper with the beef and rice mixture.
Place the st￭ peppers in a baking dish. Cover with foil and bake for 25 minutes.
Remove the foil, sprinkle the shredded cheese on top, and bake uncovered for an additional 10-15 minutes.
