If you’re like me, you’ll agree that the best part of a stuffed pepper is, well, the stuffing. I can never seem to get enough of golden tomato rice, topped with oven-broiled cheese, and fresh cilantro. If this sounds like you, you’re going to love this stuffed pepper casserole. As far as casseroles go, this recipe is at the top of my list. The sweetness from the pepper perfectly balances the umami of the beef and the acidity of the tomato. Top it with pepper Jack cheese and you’re on a roll… a casserole.
This one-pot wonder packs all the great flavor of a stuffed pepper while requiring way less effort. It’s the perfect recipe for meal prepping because it keeps great throughout the week. Eat this on a cozy night in or bring this to your next dinner party. I promise you, stuffed pepper casserole is the comfort food you didn’t know you needed.
If you have any leftovers of this casserole, store them in an airtight container in the fridge for around 3-4 days. If you’d prefer to freeze them, store them in an airtight, freezer-safe container in the freezer for up to 3 months. Before reheating in the microwave or on the stovetop, let thaw overnight in the refrigerator.
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