Pioneer Woman Stuffed Pepper Casserole Recipe
The Pioneer Woman Stuffed Pepper Casserole Recipe is a tasty and easy comfort meal. It tastes like stuffed peppers, but without the work.
Ingredients
- Ground beef – 1 pound
- Bell peppers – 3 diced (red, green, or yellow)
- Onion – 1 medium chopped
- Garlic – 2 cloves minced
- Cooked rice – 2 cups
- Tomato sauce – 1 can 15 oz
- Diced tomatoes – 1 can 14.5 oz
- Cream of mushroom soup – 1 can 10.5 oz
- Shredded cheddar cheese – 2 cups
- Worcestershire sauce – 1 tablespoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Olive oil – 1 tablespoon
Instructions
Preheat the Oven
- Preheat oven to 375°F. Lightly grease the baking dish to prevent sticking.
Cook the Ground Beef
- Heat olive oil in a skillet. Add ground beef and cook until browned.
Add Vegetables
- Add onion, garlic and bell peppers. Cook until soft and fragrant.
Add Tomato Sauce
- Stir in tomato sauce, diced tomatoes and Worcestershire sauce. Mix well.
Add Cooked Rice
- Add cooked rice to the skillet. Stir until everything is combined.
Add Soup and Cheese
- Stir in cream of mushroom soup and one cup of cheddar cheese. Mix evenly.
Transfer to Baking Dish
- Pour mixture into the prepared baking dish. Spread it out evenly.
Add Extra Cheese
- Sprinkle the remaining cheese over the top of the casserole.
Bake the Casserole
- Bake for 25-30 minutes until hot and bubbly. Cheese should be melted.
Rest and Serve
- Let casserole rest for 5 minutes. This helps it set and slice easier.
Notes
- Use cooked rice from leftovers for faster prep.
- Use different colored peppers for a pretty look.
- Add extra cheese for a richer casserole.
- Do not overcook peppers to keep them slightly crunchy.
- Cover with foil if the top browns too fast.