Craving a hearty, flavorful meal that’s also incredibly easy to make? Look no further than this unstuffed pepper casserole! This recipe takes all the deliciousness of stuffed peppers and simplifies it into a wonderfully comforting and satisfying one-pan dish. Perfect for busy weeknights or a relaxed weekend dinner, this unstuffed pepper casserole is a guaranteed crowd-pleaser, offering a healthy and delicious alternative to traditional comfort food. Get ready to experience the best of homemade cooking with minimal effort!
Ingredients:
This recipe yields 6-8 servings.
- 1 pound ground beef (or turkey for a leaner option)
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup uncooked long-grain rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese (or your favorite cheese blend)
Instructions:
Step 1: Browning the Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Step 2: Sautéing the Vegetables
Add the chopped onion and bell peppers to the skillet with the browned beef. Cook for about 5-7 minutes, or until the vegetables are softened.
Step 3: Combining Ingredients
Stir in the diced tomatoes (undrained), tomato sauce, Rotel (undrained), rice, oregano, basil, garlic powder, onion powder, salt, and pepper. Bring the mixture to a simmer.
Step 4: Baking the Casserole
Pour the mixture into a greased 9x13 inch baking dish. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
Step 5: Adding Cheese and Finishing
Remove the foil and sprinkle the shredded cheese evenly over the casserole. Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is cooked through. Let it stand for a few minutes before serving.
Tips for the Best Unstuffed Pepper Casserole:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add some beans: A can of drained and rinsed kidney beans or black beans adds extra protein and fiber.
- Make it vegetarian: Replace the ground beef with 1 cup of cooked quinoa or lentils for a delicious vegetarian option.
- Customize your cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
Variations:
- Creamy Casserole: Stir in ½ cup of sour cream or cream cheese during the last 10 minutes of baking for a richer, creamier casserole.
- One-Pot Wonder: For even easier cleanup, use a large oven-safe pot or Dutch oven to cook the entire casserole.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 30-35g
This unstuffed pepper casserole is a fantastic example of quick dinner ideas that are both healthy meals and delicious dishes. It's a perfect choice for busy weeknights, family gatherings, or potlucks. Enjoy this easy recipe and elevate your weeknight dinner routine with this simple yet satisfying dish! It’s sure to become one of your best recipes.