There's something magical about a well-crafted casserole. It brings warmth, comfort, and a burst of flavors in every bite. For busy parents, home cooks, and health enthusiasts, the stuffed pepper casserole is an all-in-one wonder. This Stuffed Pepper Casserole combines the rich, savory taste of stuffed peppers with the convenience of a casserole, making it a perfect addition to your weekly meal rotation.
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Stuffed Pepper Casserole
🎥Video Recipe:
📖Printable Recipe:
Stuffed Pepper Casserole
Ingredients
- 3 tablespoon olive oil
- 500 g 1 pound ground chicken
- 1 medium white onion chopped
- 2 thyme sprigs
- 1 tablespoon dry italian herbs
- salt and pepper to taste
- 3 garlic cloves minced
- 150 g 5 oz frozen spinach, thawed and dried
- 1 medium red bell pepper chopped
- 1 medium yellow pepper chopped
- 2 cups chicken stock
- 400 ml 14 oz tomato sauce
- 2 tablespoon tomato paste
- 2 tablespoon worcestershire sauce
- 1 cup uncooked long-grain rice
- 1 cup cheese shredded
Instructions
- Preheat the oven to 190C/375F.
- In a large pan, placed over medium-high heat, heat up olive oil and saute onions and peppers for 10 minutes. Add ground chicken and break it up with a wooden spoon. Cook for 5 minutes. Add in spinach and garlic, cook for 1 minute.3 tablespoon olive oil, 500 g 1 pound ground chicken, 1 medium white onion, 150 g 5 oz frozen spinach, thawed and dried, 1 medium red bell pepper, 1 medium yellow pepper, 3 garlic cloves
- Season with salt, pepper, garlic, herbs and worcestershire sauce, add tomato paste and cook for 1 minute.1 tablespoon dry italian herbs, salt and pepper to taste, 2 tablespoon tomato paste, 2 tablespoon worcestershire sauce, 2 thyme sprigs
- Pour in tomato sauce and chicken stock. Mix well and bring to a boil. Combine rice with the sauce and cook on a low heat, covered with a lid, for 15 minutes.2 cups chicken stock, 400 ml 14 oz tomato sauce, 1 cup uncooked long-grain rice
- Transfer rice mixture into a baking pan (it might still have some liquid left that will absorb after baking). Top the casserole with cheese and bake for 10 minutes.1 cup cheese
Video
Nutrition
📋Ingredients
- 3 tablespoon olive oil
- 500 g (1 pound) ground chicken
- 1 medium white onion, chopped
- 2 thyme sprigs
- 1 tablespoon dry italian herbs
- salt and pepper to taste
- 3 garlic cloves, minced
- 150 g (5 oz) frozen spinach, thawed and dried
- 1 medium red bell pepper, chopped
- 1 medium yellow pepper, chopped
- 2 cups chicken stock
- 400 ml (14 oz) tomato sauce
- 2 tablespoon tomato paste
- 2 tablespoon worcestershire sauce
- 1 cup uncooked long-grain rice
- 1 cup cheese, shredded
🔪How Do I Make It?
Preheat the oven to 190C/375F.
In a large pan, placed over medium-high heat, heat up olive oil and saute onions and peppers for 10 minutes. Add ground chicken and break it up with a wooden spoon. Cook for 5 minutes. Add in spinach and garlic, cook for 1 minute.
Season with salt, pepper, garlic, herbs and worcestershire sauce, add tomato paste and cook for 1 minute.
Pour in tomato sauce and chicken stock. Mix well and bring to a boil. Combine rice with the sauce and cook on a low heat, covered with a lid, for 15 minutes.
Transfer rice mixture into a baking pan (it might still have some liquid left that will absorb after baking). Top the casserole with cheese and bake for 10 minutes.
🍽What Do I Serve With This Casserole Dish?
Creating a balanced meal is all about knowing what pairs well together. While this stuffed pepper casserole is a wholesome meal on its own, pairing it with the right sides can elevate your dining experience.
Fresh Garden Salad
A fresh garden salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette complements the rich flavors of the casserole. The crisp, refreshing vegetables provide a delightful contrast to the warm, hearty casserole.
Garlic Bread
Who can resist the allure of warm, crusty garlic bread? It's an excellent side that helps soak up the flavorful juices from the casserole. Plus, it's quick and easy to prepare alongside your main dish.
Steamed Vegetables
For a lighter side, steamed vegetables such as broccoli, carrots, or green beans are perfect. They add an extra dose of vitamins and minerals to your meal, keeping it healthy and balanced.
⏲️Chef's Tip
Every great dish comes with a set of secrets from the kitchen. Here are some expert tips to ensure your stuffed pepper casserole turns out perfect every time.
Use Fresh Ingredients
While the recipe calls for frozen spinach, using fresh spinach can enhance the flavor and texture. Simply sauté it briefly before adding it to the mixture.
Perfectly Cooked Rice
To avoid mushy rice, make sure to cook it just until al dente before transferring it to the baking pan. It will continue to cook and absorb flavors in the oven.
Customize Your Cheese
Cheese lovers, rejoice! Feel free to mix different types of cheese for the topping. A blend of mozzarella, cheddar, and parmesan creates a deliciously gooey and flavorful crust.
💭Frequently Asked Questions
Can I Make This Casserole Ahead of Time?
Absolutely! This casserole is perfect for meal prep. You can prepare the entire dish up to the baking step, then refrigerate it. When ready to eat, simply top with cheese and bake as directed.
Is It Possible to Freeze the Casserole?
Yes, you can freeze this casserole. After cooking, allow it to cool completely before wrapping it tightly in aluminum foil or placing it in an airtight container. Freeze for up to three months. To reheat, thaw in the refrigerator overnight and bake at 190C/375F until heated through.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version of this stuffed pepper casserole, simply replace the ground chicken with a plant-based protein like lentils, chickpeas, or a meat substitute. Ensure your chicken stock is vegetable-based as well.
🥘More Easy Casseroles
If you loved this stuffed pepper casserole, you’re in for a treat. Casseroles are versatile, delicious, and often very simple to put together. Whether you’re looking for something cheesy, meaty, or packed with vegetables, we’ve got you covered. Just check out these awesome comfort food casseroles:
Martha Johnson
Absolutely love stuff peppers so I know I will love this casserole can't wait to try it.