Stuffed Pepper Casserole (Freezer Meal)

Visually, this Stuffed Pepper Casserole is a beautiful dish. The bright colors of the peppers just pop. It also happens to be delicious.

Our family really likes these combinations of flavors as evidenced by our stuffed pepper soup, unstuffed pepper skillet, and Tex Mex stuffed peppers recipes! As a mom, I like that these dishes represent an all-in-one, healthy meal I can serve my family.

Stuffed Pepper Casserole Recipe:

Ingredients:

• 1 lb. lean ground beef, browned and cooled
• 1/2 onion, chopped
• 3 cups Basmati rice, cooked and cooled
• 1 tsp garlic, minced
• 1 each red, orange, and yellow bell peppers, chopped into ½ inch pieces
• 1/4 cup tomato paste
• 14.5 oz can diced tomatoes, drained
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup shredded mozzarella cheese

Assembly instructions:

1. Add the ground beef, rice, chopped onion, minced garlic, chopped peppers, tomato paste, drained can of diced tomatoes, Worcestershire sauce, and seasonings to a large resealable freezer bag.
2. Remove the excess air from the bag and seal.
3. Place the shredded cheese in a quart sized freezer bag. Remove excess air and staple above the seal to the large freezer bag. Freeze.

Cooking instructions:

1. Thaw.
2. Preheat oven to 350°.
3. Spray a 9×13 baking dish with cooking spray.
4. Dump the contents of the large freezer bag in the casserole dish and spread out evenly. Top with the cheese.
5. Bake uncovered for 35 minutes.

Single Serve Portions of Stuffed Pepper Casserole

The ground beef and rice in this casserole are already cooked, making it a great candidate for single serve portions that can easily be reheated.

If you want to make individual servings, mix the ingredients except for the cheese together in a bowl instead of adding into a freezer bag and scoop into small foil trays or microwaveable freezer trays and top each with cheese and freeze.

To reheat, thaw and microwave or if in a foil tray, heat in the oven. This is handy for work lunches or dinner for one or two.

What to serve with Stuffed Pepper Casserole

This casserole is gluten-free and hearty. It’s a nice all-in-one meal. It includes the protein, carb, vegetables, and dairy so there is no need to add any side dishes.

You might enjoy these other all in one recipes:

• Pesto Chicken and Vegetables
• Tater Tot Casserole with Beef and Veggies
• Chicken and Spinach Penne Alfredo
• Instant Pot White Chicken Chili
• Instant Pot Italian Chicken and Vegetables

Print

Stuffed Pepper Casserole

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Course: Main Course

Servings: 6 servings

Calories: 295 kcal

Ingredients

• 1 lb. lean ground beef browned and cooled
• 1/2 onion chopped
• 3 cups Basmati rice cooked and cooled
• 1 tsp garlic minced
• 1 each red, orange, and yellow bell peppers chopped into ½ inch pieces
• 1/4 cup tomato paste
• 14.5 oz diced tomatoes drained
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup shredded mozzarella cheese

Instructions

Assembly instructions:

1. Brown the ground beef. Chop the peppers and onion.
2. Cook the rice according to the package directions. Allow the rice to cool.

3. Add the ground beef, chopped onion, rice, minced garlic, chopped peppers, tomato paste, drained can of diced tomatoes, Worcestershire sauce, and seasonings to a large resealable freezer bag.

4. Remove the excess air from the bag and seal.

5. Put shredded cheese in medium freezer bag, remove the air, and staple to the large freezer bag above the seal. Freeze.

Cooking instructions:

1. Thaw.
2. Preheat oven to 350°.
3. Spray a 9×13 baking dish with cooking spray.

4. Dump the contents of the large freezer bag in the casserole dish and spread out evenly. Top with the cheese.

5. Bake uncovered for 35 minutes.