Stuffed Pepper Casserole

Instructions

  1. Cook the Rice
    • Prepare rice according to package instructions. Set aside.
  2. Cook the Meat
    • In a large skillet or deep pot, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
  3. Sauté Vegetables
    • Add the diced bell peppers, onion, and garlic to the skillet. Cook until softened, about 5 minutes.
  4. Combine Ingredients
    • Stir in the cooked rice, diced tomatoes (with juices), tomato sauce, broth, Italian seasoning, smoked paprika, salt, and pepper. Mix well and bring to a simmer.
  5. Transfer to a Casserole Dish
    • Preheat your oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch casserole dish.
  6. Top with Cheese
    • Sprinkle the shredded cheese evenly over the casserole.
  7. Bake
    • Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
  8. Serve
    • Garnish with fresh parsley and serve warm.

Tips

  • Add more veggies: You can include zucchini, mushrooms, or spinach for extra nutrition.
  • Make it spicy: Add red pepper flakes or diced jalapeños for heat.
  • Meal prep: This casserole freezes well! Divide into portions, cool completely, and store in airtight containers for up to 3 months.

Let me know if you’d like to customize this recipe further! 😊