Stuffed Pepper Casserole

Stuffed Pepper Casserole is a tasty casserole that brings you all the flavors of a stuffed pepper. This casserole is a freezer-friendly dish. Ground beef, sausage, Rotel, tomato paste, and more all come together for a tasty and easy dinner idea.

Course Dinner

Cuisine American

Keyword bell pepper casserole, freezer friendly recipe, freezer meal, green pepper casserole, green pepper recipe, ground beef and peppers casserole, ground beef dinner, ground beef freezer meal, stuffed bell pepper casserole, stuffed pepper casserole, stuffed pepper casserole recipe, unstuffed pepper casserole, unstuffed peppers

Prep Time 10

Cook Time 25

Total Time 35

Servings -12 servings

Calories 312kcal

Author Kelsey

Equipment

Ingredients

1 pound ground beef
1 pound sausage I used Jimmy Dean breakfast sausage
2 cups cooked rice (cook as directed on the back of the box)
2 bell peppers diced
1 yellow onion diced
1 can Rotel
4 tablespoons Worcestershire
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces tomato paste
1 cup mozzarella cheese optional

Instructions

In a skillet, you will want to cook your ground beef and sausage in a skillet until crumbled and no longer pink. Drain off any excess grease.
Now you will mix in your chopped peppers and onion, and saute for 2-3 minutes or until they soften just a bit.
While meat is cooking cook up enough rice to make 2 cups of cooked rice.
Once your peppers and onions cook down, add in your Rotel, Worcestershire, salt, pepper, and tomato paste. Turn heat to low and let it simmer for a bit until rice is cooked.
Stir in your cooked rice. Pour into a 9x13 pan, or split into two 8x8 pans if you plan to freeze part.
Top with cheese if you want, and bake at 350 degrees for 10 minutes or until cheese is melted.
Dish up the stuffed pepper casserole for an easy weeknight dinner for the whole family.

Notes

You can do all ground beef or all sausage if you don't want to do both types of meat for this stuffed pepper casserole.
Any rice can be used, if you want to do brown rice just follow cooking directions on the container.
To freeze just double wrap in aluminum foil and freeze up to three months. Double wrap in aluminum foil.
Mozzarella cheese is optional for topping.
Store leftovers in the fridge for around 3 days.
I used green peppers but any color of bell pepper will work.

Nutrition