Stuffed Pepper Casserole Pioneer Woman
This stuffed pepper casserole Pioneer Woman style brings the flavors of classic stuffed peppers into a cozy casserole. Featuring savory ground beef, tender bell peppers, rice, and a melty cheddar cheese topping, this dish is easy to make and perfect for weeknight dinners. Whether you’re feeding a family or prepping for leftovers, this recipe is both filling and satisfying, with a flavorful twist inspired by Ree Drummond’s comforting recipes.
Equipment
- Large Skillet
- 9x13-inch baking dish
- Knife and cutting board
- Cooking Spoon
- Aluminum Foil
Ingredients
- 1 lb ground beef
- 3-4 bell peppers any color
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 ½ cups cooked rice or cauliflower rice for low-carb
- 1 can 15 oz tomato sauce
- 1 tsp oregano
- 1 tsp basil
- 1 tsp salt
- ½ tsp pepper
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
- Cook the Ground Beef: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Drain any excess fat and set aside.
- Sauté the Vegetables: Add chopped onions to the skillet and sauté for 3-4 minutes until soft. Add minced garlic and cook for another minute.
- Mix in Rice and Sauce: Stir in cooked rice, tomato sauce, oregano, basil, salt, and pepper. Simmer for 3-4 minutes to let the flavors combine.
- Assemble the Casserole: Spread the meat mixture evenly in the baking dish. Slice bell peppers in half, remove seeds, and place them on top of the meat mixture.
- Add Cheese: Sprinkle shredded cheddar cheese evenly over the top.
- Bake: Cover with foil and bake for 25-30 minutes, until peppers are tender. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden and bubbly.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. Enjoy!
Notes
- Substitute Ground Turkey: If you prefer a lighter option, ground turkey can be used instead of beef.
- Make Ahead: This casserole can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Freezing: To freeze, assemble the casserole, cover tightly, and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the baking time.