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We can have casserole any time we want because one of our freezer favorites is a stuffed pepper casserole

Once you taste these cream cheese-stuffed peppers, you won’t love traditional stuffed peppers again.

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With a fraction of the work, this one-pot miracle delivers all the fantastic flavor of a stuffed pepper. The traditional fillings for stuffed peppers—ground beef, sizable pieces of peppers and onion, a robust blend of seasonings, and a tomato-heavy broth—form the basis of this recipe for stuffed pepper casserole. A cup of rice is dipped into that pool of liquid gold, everything is placed in the oven, and in a matter of minutes, you have a warm, filling supper that can serve a large number of people. One more thing, though! On top, a stack of pepper jack cheese is cooked until it is golden, bubbling, and utterly delicious. (Of course, you can substitute Monterey Jack if you are sensitive to heat.) To offset its robust tastes, serve this casserole with lighter fare like an arugula salad or sautéed carrots.

The best thing about this casserole is that, like with ordinary stuffed peppers, the peppers don’t need to be cooked before baking. The chunks of pepper come out delightfully tender because of the lengthy bake, along with the broth and other ingredients that steam while they simmer.

Although we prefer the hearty flavors of ground beef and beef broth, feel free to substitute turkey, chicken, or plant-based alternatives.

6–8 servings are produced.

20 minutes to prepare

Time total: one hour

Ingredients

Extra-virgin olive oil, 2 tablespoons

1 lb. (80%) lean hamburger

two any-color bell peppers, cut into one “pieces

1 substantial yellow onion, divided into 1 “pieces

3 finely sliced garlic cloves

Kosher salt, 2 teaspoons

freshly ground black pepper, one teaspoon

1 teaspoon cumin powder

Smoked paprika, 1 teaspoon

Oregano, dried, 12 tsp.

1 can (6 ounces) of tomato paste

1 (14.5 oz.) can of chopped tomatoes cooked over fire

1.5 cups of beef broth

Basmati rice, one cup

8 oz. (2 cups) of pepper Shredded Jack cheese

1 tablespoon of fresh cilantro, chopped finely

Directions

the oven to 350 degrees. Heat the oil in a sizable Dutch oven over medium heat. When the oil begins to shimmer, add the ground beef and fry, breaking it up with a wooden spoon and stirring occasionally, for 4 to 6 minutes, or until it is thoroughly cooked. Add the peppers, onion, garlic, cumin, paprika, and oregano along with the salt and pepper. Cook for approximately a minute, stirring regularly, until spices begin to smell good. Add the tomato paste and stir while cooking for two minutes or until aromatic. Add rice, broth, and tomatoes. Stir thoroughly, scraping up any browned bits from the pot’s bottom as you go. Turn up the heat and bring to a boil. Transfer to oven under cover right away. Bake for 20 to 24 minutes, or until rice is soft. Take the oven out, then turn the broiler to high. Re-stir, then sprinkle cheese on top. Return to oven and broil, uncovered, for 3 to 4 minutes, or until cheese is bubbling and golden brown. Adding cilantro last.