Stuffed Pepper Casserole: Deconstructed Peppers for Easier Weeknight Prep

Are you a fan of classic stuffed peppers but find the prep work a bit too time-consuming for a busy weeknight? You're not alone! While the traditional dish is undeniably delicious, the hollowing, stuffing, and careful arranging can often push it into "special occasion" territory. But what if we told you there's a way to enjoy all those mouthwatering flavors with significantly less fuss?

Enter the Stuffed Pepper Casserole – a brilliant deconstructed take on the beloved recipe that brings all the savory goodness to your table in a fraction of the time. This casserole transforms the individual pepper-stuffing process into a simple, layered bake, making it the ultimate comfort food solution for weeknight dinners. Get ready to add a new family favorite to your rotation!

Why Deconstructed is the Way to Go

The beauty of a deconstructed stuffed pepper casserole lies in its simplicity. Instead of painstakingly filling each pepper, you're essentially chopping all the ingredients and baking them together. This not only speeds up the prep but also allows the flavors to meld beautifully throughout the dish, creating a hearty and satisfying meal with every spoonful. It's also a fantastic way to stretch ingredients and feed a crowd!

Stuffed Pepper Casserole: The Recipe

This recipe is designed for ease and maximum flavor. Feel free to adjust ingredients based on your preferences!

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 40-45 minutes

Ingredients:

1 tablespoon olive oil
1 pound ground beef (or ground turkey/chicken for a leaner option)
1 large onion, chopped
3 cloves garlic, minced
2 bell peppers (any color), cored and chopped into 1-inch pieces
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 cup cooked white or brown rice (leftover rice works perfectly!)
1/2 cup beef broth (or vegetable broth)
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste
2 cups shredded cheddar cheese (or a cheddar-Monterey Jack blend), divided
Fresh parsley, chopped (for garnish, optional)

Equipment:

Large skillet or Dutch oven
9x13 inch baking dish

Instructions:

Preheat & Brown: Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain any excess grease.
Sauté Aromatics: Add the chopped onion and bell peppers to the skillet with the cooked beef. Sauté for 5-7 minutes, or until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Combine Wet Ingredients & Season: Stir in the diced tomatoes (with their liquid), tomato sauce, beef broth, Worcestershire sauce, oregano, and basil. Bring the mixture to a simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld. Season generously with salt and pepper to taste.
Add Rice & Layer: Remove the skillet from the heat. Stir in the cooked rice until well combined. Pour half of the beef and rice mixture into the prepared 9x13 inch baking dish, spreading it evenly.

Sprinkle 1 cup of the shredded cheese over this layer. 5. Second Layer & Bake: Pour the remaining beef and rice mixture over the cheese layer and spread evenly. 6. Final Cheese & Bake: Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole.

Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese is melted and golden brown.
Rest & Serve: Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the flavors to settle and makes for easier serving. Garnish with fresh parsley if desired.

Tips for Success:

Make Ahead: You can assemble this casserole up to a day in advance! Simply cover and refrigerate before baking. You might need to add an extra 10-15 minutes to the baking time if baking from cold.
Vegetable Variations: Don't limit yourself to bell peppers and onions! Add diced zucchini, corn, or mushrooms for extra nutrients and flavor.
Spice It Up: A pinch of red pepper flakes added with the garlic will give this casserole a nice kick.
Serving Suggestions: This casserole is a complete meal on its own, but it pairs wonderfully with a simple green salad or some crusty bread.

The Verdict: A Weeknight Winner

This Stuffed Pepper Casserole truly delivers on its promise of classic flavor with minimal effort. It's hearty, comforting, and packed with all the delicious components you love about traditional stuffed peppers, but in an approachable weeknight format. Give it a try, and prepare to be delighted by this clever culinary shortcut!