Stuffed Bell Pepper Casserole

Stuffed Bell Pepper Casserole


1 tablespoon olive oil
½ yellow onion
1 cup white rice (uncooked)
1 pound ground beef
1 teaspoon freshly minced garlic
2 green bell peppers (diced into ½ inch pieces)
¼ cup tomato paste
1- 14.5 ounce can petite diced tomatoes (drain excess liquid)
2 tablespoons Worcestershire sauce
½ cup shredded mozzarella cheese


  • 1. Prepare rice according to package directions. Do not overcook.
  • 2. Preheat oven to 350 degrees.
  • 3. Meanwhile, grease a 9x13 casserole dish with cooking spray.
  • 4. In a large non-stick pan over medium heat, sauté onion in olive oil until translucent.
  • 5. Add cooked ground beef to skillet. Sauté until beef is warmed.


  • 6. Add bell pepper. Sauté until pepper start to soften (about 3 minutes).
  • 7. Stir in garlic, salt, pepper, tomato paste, diced tomatoes and Worcestershire sauce. Bring to a boil.
  • 8. Remove skillet from heat. Stir in cooked rice.
  • 9. Immediately pour mixture into prepared casserole dish.
  • 10. Top with shredded cheese.
  • 11. Bake uncovered for 25 minutes.
  • 12. Enjoy immediately!

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