Stuffed Pepper Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
• STEP 2.In a large skillet, cook ground beef over medium heat until browned. Drain any excess fat.
• STEP 3.Add onions and bell peppers to the skillet and cook until softened.
• STEP 4.Stir in cooked rice, diced tomatoes, tomato sauce, garlic powder, salt, and pepper. Cook for a few minutes until heated through.
• STEP 5.Transfer the mixture to the prepared baking dish and spread it evenly.
• STEP 6.Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the top is slightly browned.
• STEP 7.Remove from the oven and let it cool for a few minutes before serving.
• STEP 8.Garnish with chopped parsley, if desired, and serve hot.

Cooking Tips

• You can use any color of bell peppers for this recipe, or a combination of colors for a vibrant presentation.
• Feel free to add some shredded cheese on top of the casserole before baking for an extra cheesy touch.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Stuffed Pepper Casserole as a main dish with a side of salad or crusty bread.
• Reheat leftovers in the microwave or oven until heated through.
• This casserole can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.