Stuffed Pepper Casserole
This cheesy stuffed pepper casserole is a family favorite for sure! Like deconstructed stuffed bell peppers it's an easy casserole topped with lots of cheese you can throw together and even my kids love it! Packed with the classic flavors you remember it is easier to make and great the next day too.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
- 1 1/2 green peppers, diced
- 1 lb ground beef
- 1/2 onion diced
- 3 tbsp olive oil
- 1 tbsp garlic, minced
- 1 can diced tomatoes
- 2 c spaghetti sauce (or more at end if you prefer more sauce)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tbsp seasoned salt, Lawry's
- 1 tsp pepper
- 1 tsp chili powder optional
- 2 c cooked rice
- 2 c mozzarella cheese, shredded
- 1 c mushrooms, cut into fourths optional
- 1 tsp garlic salt
Put olive oil in a pot on medium heat.
Add ground beef and brown, add diced green peppers and onions and simmer until they soften a bit.
Add all other ingredients except the rice and cheese.
Simmer everything for about 5 minutes until it reaches a slow boil.
Turn heat off and stir in 1 cup of your cheese and your cooked rice.
Spray a 9x12" dish with non stick spray and spoon mixture in.
Put in oven at 350 degrees for 30 minutes. Then top with last cup of cheese and put back in for 5 minutes. Serve!
Serving: 5oz | Calories: 380kcal | Carbohydrates: 24g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 1697mg | Potassium: 868mg | Fiber: 3g | Sugar: 9g | Vitamin A: 21.7% | Vitamin C: 20.8% | Calcium: 19.5% | Iron: 20.3%