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Creamy Stuffed Pepper Casserole

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This creamy stuffed pepper casserole is a comforting, cheesy weeknight dinner loaded with sweet bell peppers, savory ground beef, rice, and a luscious homemade cheese sauce. It’s easy to prepare, crowd-pleasing, and perfect for cozy family meals or potlucks.

Ingredients

Scale
  • 1 lb lean ground beef (or ground turkey)
  • 1 cup cooked white rice (or brown rice)
  • 1 medium yellow onion, diced
  • 3 large bell peppers (red, yellow, or orange), seeded and chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 cup chopped fresh parsley (plus extra for garnish)
  • 1 cup whole milk (or unsweetened oat milk)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour (or gluten-free blend)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 cup additional mozzarella or cheddar cheese (for topping)
  • 2 tbsp chopped fresh basil (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
  2. Dice peppers, onion, and parsley; set aside.
  3. Heat a large nonstick skillet over medium-high. Add ground beef, crumble and cook until mostly browned (5-6 minutes).
  4. Add diced onion and garlic; sauté until onion is translucent.
  5. Add bell peppers; cook 3-4 minutes until softened.
  6. Stir in cooked rice and drained tomatoes. Add salt, pepper, smoked paprika, and oregano. Mix well and cook for 2 minutes.
  7. In a medium saucepan over medium heat, melt butter. Whisk in flour until smooth (1 minute).
  8. Slowly pour in milk, whisking constantly until thickened (3-4 minutes). Remove from heat and stir in mozzarella, cheddar, and parmesan until glossy and pourable.
  9. Pour half the pepper-meat mixture into the casserole dish. Drizzle with half the cheese sauce. Add remaining pepper mixture and top with remaining sauce. Spread evenly.
  10. Sprinkle top with extra mozzarella or cheddar, then scatter fresh basil and parsley.
  11. Bake uncovered for 25 minutes, until cheese is bubbling and edges are golden. For a crispier top, broil for 1-2 minutes.
  12. Let casserole cool for 5-10 minutes before serving. Garnish with more fresh herbs if desired.

Notes

Use day-old rice for best texture. For gluten-free, swap flour for gluten-free blend. Vegetarian option: substitute beef with lentils or black beans. For extra flavor, broil the top for 1-2 minutes. Add herbs after baking for brightness. Casserole can be assembled ahead and refrigerated up to 24 hours before baking. Leftovers freeze well.

Nutrition

Keywords: stuffed pepper casserole, creamy casserole, cheesy casserole, weeknight dinner, comfort food, bell peppers, ground beef, easy casserole, family meal, gluten-free option

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