How do you reheat stuffed pepper casserole?

The easiest way to reheat this easy stuffed pepper casserole recipe is to microwave your serving for 1-2 minutes. It may benefit from a little extra moisture, so add a splash of chicken broth or water first. You can also sautee your leftovers in a large nonstick skillet on the stove or bake them in a small dish in your oven at 350 degrees F for 5-6 minutes.

Do you boil peppers for unstuffed peppers?

Although some stuffed pepper recipes call for boiling the peppers to remove any bitterness, that process is not necessary at all for unstuffed peppers. As the peppers cook, they will soften and absorb all the seasonings, tomato, and broth. It also helps you get dinner on the table quickly, too!

Can you make unstuffed peppers in a Dutch oven?

If you want an easy way to make stuffed pepper casserole, skip the baking dish and use a Dutch oven. You can cook everything right in the pot and even close the lid to melt the mozzarella cheese so it seeps into all the nooks and crannies. You can also cook everything in the pot and then transfer it to a baking dish under the broiler to melt the cheese, but that's just one more pot to clean up. For the easiest meal, cook the entire thing in your Dutch oven or large soup pot right on the stove!

Stuffed Pepper Casserole

Description

If you love traditional stuffed peppers but don't have time for that process, try this easy Stuffed Pepper Casserole instead. It skips the stuffing process entirely — cooking the peppers with the beef, rice, tomatoes, and spices for a delicious, one pot meal that's sure to hit the spot. The entire dish comes together in about an hour and makes plenty of leftovers you'll be thankful for later in the week.

Ingredients

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, finely chopped
2 medium red bell peppers, cut into 1 inch thick slices
1/2 teaspoon Italian seasoning
2 cups beef broth or vegetable stock
1 (14.5 ounce) can whole peeled tomatoes or diced tomatoes
1 tablespoon tomato paste
1 cup basmati rice, uncooked and rinsed
1/4 cup fresh parsley, finely chopped
1 1/2 cups smoked gouda cheese or mozzarella cheese, shredded and divided
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)

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Instructions

In a 4 quart Dutch oven or large skillet, add ground beef and cook over medium high heat until no longer pink, about 5-7 minutes. Stir well and break up the beef into small pieces.
Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender.
Add bell peppers, Italian seasoning, beef broth, canned tomatoes, tomato paste, and rice. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer until all the liquid has been absorbed and the rice is fully cooked, about 25 minutes.
Stir in parsley and 1/2 cup shredded cheese. Season with salt and pepper to taste.
Transfer the mixture into a 2 quart casserole pan and top with the remaining cup of cheese. Turn the broiler on HI and place into the oven until the melted cheese is golden brown, about 2 minutes. (You can also leave the mixture in the Dutch oven and top with cheese and cover the lid until the cheese is melted).
Top with extra parsley, if desired, and serve warm.

Notes

How to store: Store leftover stuffed pepper casserole in an airtight container in the fridge for 3-4 days. You can also cover the entire baking dish in plastic wrap.

How to reheat: To keep your rice from drying out, add an extra splash of beef stock or water, then microwave your leftovers for 1-2 minutes, stirring once. You can also sautee your leftovers in a skillet until fully heated.

How to freeze: Let any leftovers cool to room temperature, then store them in a freezer safe container and freeze for 2-3 months. Thaw in the fridge overnight before reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Bake
Cuisine: American