Stuffed Pepper Casserole
Prep Time
20 mins
Cook Time
25 mins
Course: Main Course
Cuisine: Mexican
Keyword: casserole, stuffed pepper
Servings: 6 servings
  • 1 lb. lean ground beef browned
  • 1/2 onion chopped
  • 1 cup Basmati rice when measured uncooked
  • 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 cup shredded mozzarella cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
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, minced garlic, chopped peppers, shredded cheese, 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, seal, and freeze.
Cooking instructions:
  1. Thaw.
  2. Preheat oven to 350°.
  3. Spray a 9x13 baking dish with cooking spray.
  4. Dump the contents of the freezer bag in the casserole dish and spread out evenly.
  5. Bake uncovered for 35 minutes.