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If you're craving the flavors of stuffed peppers but want something a bit easier to whip up, this Unstuffed Pepper Casserole is your answer. It's got all the deliciousness of traditional stuffed peppers without the fuss. Ground beef, bell peppers, and cheddar cheese come together in a hearty, comforting dish that's perfect for busy weeknights. Let's get cooking!
The name of the recipe: Unstuffed Pepper Casserole Recipe
Ingredients:
- 1 lb ground beef
- 2 cups cooked rice
- 3 medium bell peppers (any color), chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can tomato sauce (15 oz)
- 1 can diced tomatoes (15 oz)
- 1 cup shredded cheddar cheese
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped bell peppers, onion, and garlic to the skillet. Cook until the vegetables are tender.
- Stir in the cooked rice, tomato sauce, and diced tomatoes. Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and top with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need for This Dish
Read more: Unstuffed Mushroom Casserole Recipe
What you will need to make unstuffed pepper casserole
- Ground beef: Adds rich flavor and protein, making the casserole hearty and satisfying.
- Cooked rice: Provides a comforting, starchy base that absorbs flavors well.
- Bell peppers: Adds sweetness, color, and crunch, balancing the dish.
- Onion: Enhances the overall flavor with a mild, sweet taste.
- Garlic: Infuses a robust, aromatic depth to the casserole.
- Tomato sauce: Brings moisture and a tangy, rich tomato flavor.
- Diced tomatoes: Adds texture and a fresh, juicy burst of tomato goodness.
- Shredded cheddar cheese: Melts on top, creating a gooey, savory finish.
Essential Tools and Instruments
What tools/instruments will be needed to make Unstuffed Pepper Casserole Recipe
- Skillet: Essential for browning ground beef and sautéing vegetables, ensuring even cooking and flavor development.
- Baking dish: Needed to bake the casserole, allowing the ingredients to meld together and the cheese to melt perfectly.
- Cutting board: Provides a safe surface for chopping bell peppers, onions, and garlic, keeping your workspace organized.
- Knife: Crucial for chopping vegetables finely and evenly, ensuring consistent texture throughout the dish.
- Oven: Bakes the casserole to perfection, melting the cheese and blending flavors seamlessly.
Unstuffed Pepper Casserole
A simple and delicious casserole that tastes like stuffed peppers without all the fuss.
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Ingredients:
Main Ingredients
- 1 lb Ground Beef
- 2 cups Cooked Rice
- 3 medium Bell Peppers (any color), chopped
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 can Tomato Sauce (15 oz)
- 1 can Diced Tomatoes (15 oz)
- 1 cup Shredded Cheddar Cheese
- to taste Salt and Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped bell peppers, onion, and garlic to the skillet. Cook until the vegetables are tender.
- Stir in the cooked rice, tomato sauce, and diced tomatoes. Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and top with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This unstuffed pepper casserole is a great way to enjoy the flavors of stuffed peppers without all the work. Perfect for a weeknight dinner!
Read more: Unstuffed Shells Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 80mgCalcium: 200mgIron: 3mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook the ground beef and vegetables as directed.
- Mix in the rice, tomato sauce, and diced tomatoes.
- Let the mixture cool completely.
- Transfer to an airtight container and refrigerate for up to 2 days.
- When ready to bake, top with cheese and bake as directed.
Freezing Instructions
- Prepare the casserole mixture and let it cool.
- Place in a freezer-safe container or wrap tightly with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To reheat, thaw in the fridge overnight.
- Bake at 375°F (190°C) for 25-30 minutes until heated through and cheese is bubbly.
Using brown rice instead of white rice adds a nutty flavor and extra fiber, making the dish more nutritious.
Frequently Asked Questions
FAQ:
Can I use ground turkey instead of beef?
Yes, ground turkey works well as a substitute.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it for up to 3 months. Thaw before reheating.
What other cheese can I use?
Mozzarella or Monterey Jack are good alternatives.
Do I need to precook the rice?
Yes, use cooked rice for this recipe.
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