Stuffed Pepper Casserole

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Here, you’ll find my delicious homemade stuffed pepper casserole made in just one pan . It’s high protein and gluten-free. The perfect comforting meal.

Stuffed pepper casserole is my go-to recipe when I want something homemade or when I am craving comfort food. Each bite I take is full of creamy, rich flavor that just warms my heart, and makes a dull day turn into a bright one.

Each serving of this casserole provides a whopping 23 grams of protein. This makes them a great option for those who love to fill themselves up with protein and hit the gym.

Additionally, what I love about this recipe is that you can make everything in one pan. So forget about having to clean hundreds of pans after you finish cooking.

There is nothing quite as satisfying and cooking a one-pan dinner. I’m sure you know the feeling.

Ingredients and Substitutes

Olive oil (1 tbsp) -You can also use avocado or chia seed oil. Make sure you don’t use extra virgin olive oil since it has a lower boiling point. For cooking, it’s best to use regular olive oil.

White onion (1, chopped) – If you don’t have white onions, you can use red or yellow onions. And, for those who feel a bit lazy, you can use onion flakes.

Lean ground beef (1 lb) – Try switching things up by using chicken or turkey ground meat.

Italian seasoning (1 tbsp)  – Don’t skip this ingredient since it adds a lot of flavor to the meal. You can try other seasonings. I’ve tried it with taco seasoning, and it turns out great.

Paprika (2 tsp) – This adds a bit of heat and color to the meal.

Ground cumin (2 tsp) – If you are using taco seasoning, you can skip this herb. But if you don’t have it, you can use ground coriander.

Salt and black pepper (to taste)

4 cloves garlic (minced) – Just like the onions, if you are feeling a bit lazy, you can use garlic flakes.

1 red bell pepper (cored and diced)

1 yellow bell pepper (cored and diced)

Water (2 cups)

Chopped tomatoes (1 15-ounce can)

Worcestershire sauce (1 tbsp) – If you don’t have it at home, you can use Tamari, coconut aminos, or a bit of soy sauce.

Basmati rice (1 cup, rinsed and drained) – Instead of Basmati rice, you can use quinoa, brown rice, or couscous.

Shredded cheddar cheese (1 cup) – Opt for full-fat cheese since it melts better. If you want to lower the calories, you can choose low-fat cheese.

Fresh parsley (chopped) – Don’t use dried parsley since it removes that freshness that fresh parsley adds to the dish.

How to Make Stuffed Pepper Casserole

Step 1. Grab a pot, and place it on medium heat. Place the olive oil and add the onion and ground beef.

Step 2. Break down the ground beef, and cook it for 5-7 minutes or until it’s brown.

Step 3. Add the Italian seasoning, paprika, minced garlic, ground cumin, salt, and pepper to the pot. Mix it thoroughly and cook it for a minute or so.

Add the bell peppers, water, chopped tomatoes, Worcestershire sauce, and uncooked Basmati rice. Make sure everything is combine.

Step 4. Increase the heat to boil, and then reduce the heat. Grab a lid and cover the pot. Let it simmer for roughly 25 minutes.

Step 5. Take the pot from the heat, stir it up, and then cover it with the shredded cheese.

Step 6. Cover it once more with the lid, and let it sit for 10 minutes before you serve it.

Step 7. Grab the fresh parsley and place it on top of the dish. Keep in mind that the longer the casserole sits, the more flavorful it can get!

How to Store and Freeze

This is a meal that I love to meal prep, or if there are any leftovers, I keep them in an airtight container to have it later in the week. Make sure you don’t keep it longer than 3-4 days.

If you are like me and love to have ready-to-eat comfort meals in your freezer, you can do so with this recipe. Place it in a container that’s suitable for the freezer and freeze it.

Just pop into the oven and bake it until warmed up.

I recommend not adding the parsley and only doing it when you are about to serve it. This can give a hint of freshness to the meal.

Watch How to Make

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Stuffed Pepper Casserole
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Stuffed Pepper Casserole

This casserole is filling, comforting, cheesy and herby. The perfect one-pan comfort meal for a crowd. It'll warm your heart and soul. High protein and gluten-free.
Prep: 5 minutes
Cook: 40 minutes
Inactive Time: 10 minutes
Total: 55 minutes
Servings: 6 bowls

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- ounce can chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 cup basmati rice rinsed and drained
  • 1 cup shredded cheddar cheese

For Serving:

  • Chopped fresh parsley

Instructions 

  • In a pot, heat up the olive oil and add onion and ground beef. With a spatula, break apart your ground beef and cook for 5-7 minutes until the meat is brown.
  • Add Italian seasoning, paprika, ground cumin, salt, black pepper and minced garlic. Stir in and let it cook for a minute or so.
  • Add red bell pepper, yellow bell pepper, water, chopped tomatoes, Worcestershire sauce and uncooked basmati rice. Combine well.
  • Bring it to a boil, then reduce the heat, cover it with a lid, and let it simmer for 25 minutes.
  • Remove the pot from the heat, stir it up, and cover it with shredded cheese. Cover with the lid and let it sit for 10 minutes before serving.
  • To top it up with some chopped parsley or any other fresh herbs. The longer the casserole sits, the more flavorful it will get!

Nutrition

Serving: 1 bowl | Calories: 386kcal | Carbohydrates: 35g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.8g | Trans Fat: 0.6g | Cholesterol: 68mg | Sodium: 311mg | Potassium: 655.8mg | Fiber: 3.3g | Sugar: 4.6g | Calcium: 200mg | Iron: 4.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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