Mohamed Shili This Pioneer Woman Stuffed Pepper Casserole is prepared using lean ground beef, bell peppers, onions, beef stock, and diced tomatoes. This hearty Stuffed Pepper Casserole recipe is a satisfying dinner option that takes about 1 hour to prepare and can serve up to 6 people.
Stuffed Pepper Casserole Ingredients
- 1 pound lean ground beef
- 2 large bell peppers seeded and diced
- 1 onion peeled and diced
- 1 ½ cups beef stock
- 15 ounces diced tomatoes
- 1 cup long-grain uncooked white rice
- 2 cups shredded cheddar cheese
- 3 tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 1 ½ teaspoons Montreal Grill Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika(you can use regular paprika)
How To Make The Best Stuffed Pepper Casserole In The Oven
- Prepare the oven: Begin by preheating your oven to 375 degrees Fahrenheit to ensure it’s ready for baking.
- Prepare the casserole dish: Coat a 9×13 casserole dish with non-stick cooking spray to prevent any sticking during the baking process.
- Brown the beef: Place the ground beef in a large, deep skillet over medium heat and cook until it is completely browned, ensuring no pink remains.
- Add vegetables: Once the beef is browned, add the diced bell peppers and onion to the skillet, along with the minced garlic, mixing them thoroughly with the beef.
- Incorporate seasonings: To the skillet, add the Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning, stirring well to ensure the seasonings are evenly distributed.
- Mix in remaining ingredients: Add the beef stock, diced tomatoes, and uncooked white rice into the skillet, stirring the mixture well; reserve half a cup of the shredded cheddar cheese for later use.
- Bake the casserole: Transfer the entire skillet mixture into your prepared casserole dish, sprinkle the reserved shredded cheddar cheese on top, cover with aluminum foil, and bake for about 45 minutes or until the rice absorbs all the liquid and is tender.
- Broil and rest: For a beautifully browned cheese topping, remove the foil and broil the casserole for 3-5 minutes, then allow the dish to rest for about 15 minutes before serving to let the flavors meld together perfectly.
Recipe Tips
- Choose the right peppers: Opt for bell peppers that are large and firm to hold all the ingredients without tearing.
- Enhance the flavor: Consider browning the beef with a tablespoon of tomato paste for deeper flavor before adding other ingredients.
- Rice selection matters: Using a rice variety like Basmati can add a subtle fragrance and avoid the mushiness some other types might yield.
- Cheese variations: Experiment with a mix of cheeses such as Gouda or Monterey Jack along with cheddar for a different flavor profile.
- Herb freshness: Add fresh herbs like parsley or basil after baking to bring a bright, fresh contrast to the hearty flavors of the casserole.
What to Serve with Stuffed Pepper Casserole
Serve your Stuffed Pepper Casserole with roasted Brussels sprouts, a crisp apple walnut salad, garlic butter mushrooms, steamed asparagus, and a cucumber dill salad.
You can also pair it with a tangy coleslaw or a fresh beetroot and feta salad for added freshness and texture.
How To Store Leftover Stuffed Pepper Casserole
To Refrigerate: Store the Stuffed Pepper Casserole in an airtight container. It will keep well in the fridge for up to three days. Ensure it’s cooled to room temperature before sealing to maintain freshness.
To Freeze: Freezing is not recommended for this casserole due to the rice and cheese content, which may become mushy and lose texture upon thawing.
How To Reheat Stuffed Pepper Casserole
In The Oven: To reheat the Stuffed Pepper Casserole, cover it with foil and bake at 350 degrees Fahrenheit for about 20 minutes, or until heated through.
In The Microwave: Place a serving of the casserole in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat for about 3-4 minutes, stirring halfway through for even warmth.
In The Air Fryer: Reheat the casserole in the air fryer by placing it in the basket, set at 320 degrees Fahrenheit for about 10 minutes, or until hot and bubbly.
Pioneer Woman Stuffed Pepper Casserole Nutrition Facts
Amout Per Serving:
- Calories: 507kcal
- Carbohydrates: 35g
- Protein: 27g
- Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 93mg
- Sodium: 692mg
- Potassium: 705mg
- Fiber: 2g
- Sugar: 6g
Frequently Asked Questions
Can I use a different type of meat instead of ground beef?
Yes, you can substitute ground beef with ground turkey, chicken, or pork for a lighter version of the casserole. Each will offer a distinct flavor but maintain the overall hearty nature of the dish.
Can the casserole be prepared ahead of time?
Yes, you can prepare this casserole in advance. Assemble the casserole, cover it, and refrigerate up to a day before baking. Add an extra 5-10 minutes to the baking time if it’s coming straight from the fridge.
What type of bell peppers are best for this casserole?
Red, yellow, or green bell peppers are suitable for this casserole, depending on your taste preference. Red peppers are slightly sweeter, while green peppers offer a more robust flavor.
More Casserole Recipes:
- Chicken And Rice Casserole
- Contessa Green Bean Casserole
- Beef Casserole
- Broccoli Casserole
- Tuna Casserole
Pioneer Woman Stuffed Pepper Casserole
Description
This Pioneer Woman Stuffed Pepper Casserole is prepared using lean ground beef, bell peppers, onions, beef stock, and diced tomatoes. This hearty Stuffed Pepper Casserole recipe is a satisfying dinner option that takes about 1 hour to prepare and can serve up to 6 people.
Pioneer Woman Stuffed Pepper Casserole Ingredients
Pioneer Woman Stuffed Pepper Casserole Instructions
- Prepare the oven: Begin by preheating your oven to 375 degrees Fahrenheit to ensure it’s ready for baking.
- Prepare the casserole dish: Coat a 9×13 casserole dish with non-stick cooking spray to prevent any sticking during the baking process.
- Brown the beef: Place the ground beef in a large, deep skillet over medium heat and cook until it is completely browned, ensuring no pink remains.
- Add vegetables: Once the beef is browned, add the diced bell peppers and onion to the skillet, along with the minced garlic, mixing them thoroughly with the beef.
- Incorporate seasonings: To the skillet, add the Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning, stirring well to ensure the seasonings are evenly distributed.
- Mix in remaining ingredients: Add the beef stock, diced tomatoes, and uncooked white rice into the skillet, stirring the mixture well; reserve half a cup of the shredded cheddar cheese for later use.
- Bake the casserole: Transfer the entire skillet mixture into your prepared casserole dish, sprinkle the reserved shredded cheddar cheese on top, cover with aluminum foil, and bake for about 45 minutes or until the rice absorbs all the liquid and is tender.
- Broil and rest: For a beautifully browned cheese topping, remove the foil and broil the casserole for 3-5 minutes, then allow the dish to rest for about 15 minutes before serving to let the flavors meld together perfectly.
