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I'm always turning to this stuffed pepper casserole when I want something with plenty of goodness that's simple and hearty. Forget fussing over filling peppers one by one. Just toss everything together—nice, soft rice, tasty ground meat, juicy sweet peppers, rich tomato sauce, and a big cheesy topping. All those cozy stuffed pepper vibes, just way less effort.
The first time I threw this together, the chill outside made every bite feel extra warm. It turned into this meal people actually hope there’s leftovers for—a cozy classic in our house.
Vibrant Ingredients
- Fresh garlic: Brings a punch of flavor. Pick firm cloves, no green sprouts please.
- Frozen spinach, chopped: Packs in greens. Squeeze it dry after thawing so your dish doesn't get watery.
- Yellow onion: Adds a mellow sweetness. Go for one that’s solid with clear skin.
- Ground cumin: Gives warmth and a bit of earthiness. Newer the better for real flavor.
- Italian seasoning: Oregano, basil, thyme—it’s all here. Lends that Italian herby lift.
- Kosher salt: Brings out every other taste. Fine salt spreads more evenly.
- Olive oil, extra virgin: Sauté base with deep flavor. Go for the robust stuff for the best results.
- Pepper, ground: Wake up those flavors with some fresh-cracked zing.
- Peppers—green and red bell: Bright crunch and color. Grab ones that are shiny and firm.
- Ground turkey, chicken, or beef: Use what you like. Leaner means less grease, more bite.
- Fire-roasted diced tomatoes (juice included): Smoked tomato richness. Avoid cans that smell weird or metallic.
- No-salt tomato sauce: Layers of tomato tang without going salty. Skip anything with extra sugar.
- Worcestershire: Tiny bit for that deep savory oomph. Less sweet is better.
- Brown rice, uncooked: Stays firm while cooking, adds heft. Long grain keeps things light.
- Water: Needed to cook the rice and soak up all that flavor.
- Cilantro or parsley and Greek yogurt (for topping): Brighten things up with herbs and bring it all together with a dollop of yogurt.
- Cheese—Cheddar, Pepper Jack, Monterey Jack, or Mozzarella, shredded: Top for melt and gooeyness. Shred it fresh for the best melt.
Easy Steps to Make It
- Get Cheesy:
- Remove from heat, scatter both cheeses all over the top, then cover it up and give it about ten minutes so that cheesy layer melts right in and the dish thickens up a bit.
- Brown Meat and Onion:
- Put olive oil in a heavy pot over medium-high. Wait ‘til it shimmers, then add your onion and chosen ground meat. Break up the meat, let it cook for seven minutes, stirring often, until it’s browned and onions get soft with golden edges.
- Mix in Spices:
- Sprinkle the pot with Italian herbs, cumin, pepper, salt, and minced garlic. Keep stirring for about a minute. Stop when the garlic gives off that good smell—don’t let it toast too much.
- Add Peppers and Greens:
- Drop in the squeezed spinach, breaking it up. Toss those bell peppers in too. Give it all a good stir until everything’s looking mixed and colorful.
- Simmer Away:
- Pour in rice, water, diced tomatoes, tomato sauce, and Worcestershire. Stir so the rice's covered. Turn the heat up to bubble, then cut it down to low and pop a lid on. Let it cook for a half hour.
- Doneness Check:
- Pop that lid off, give it a solid stir, scraping loose anything stuck. Cover and cook a bit more—ten to fifteen minutes. Taste the rice to be sure it’s just right: soft with a hint of bite.
- Broil for Bubbly Top (Totally Optional):
- If you want a golden cheese crust, stick the uncovered pot briefly under your broiler, just one to two minutes. Keep your eyes on it so it gets bubbly and gold, not burned.
- Garnish to Finish:
- Ladle into bowls, then finish with a smear of Greek yogurt and sprinkle with parsley or cilantro. So good!
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My favorite thing is when I can grab those sweet bell peppers from the backyard. There was this one dinner where my kid picked out every red pepper piece just to eat those first. Safe to say, now I double up on peppers whenever I make it.
Keeping Leftovers Fresh
Wait for it to cool down before stashing leftovers. Pop them into airtight containers and keep them in the fridge for up to four days—they reheat quick on the stove or in the microwave. For freezing, spoon into containers (big or small) that are freezer-safe. It’ll last about three months. When you want some, let it thaw overnight in the fridge and warm it up however you like.
Swap Options
If you're out of brown rice, grab white rice but cut the simmer time shorter and just check sooner. Spinach gone? Use kale or collards. Any ground meat swaps in just fine. Mozzarella if you want less kick. You can ditch the Worcestershire or splash in soy sauce for a similar vibe.
Fun Ways to Serve
This is solid as a dinner by itself but I like it best with a crunchy green salad and chunky bread. It’s great for lunches too—just pack up a serving in a thermos for school or work. Want heat? Drizzle some hot sauce over the top for extra zing.
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Backstory and Roots
You’ll find stuffed peppers from the Mediterranean to the Balkans to Latin America, and every spot puts in a different mix of meat and grains. This American-style bake spins the hands-on pepper dish into a cozy one-pan wonder—perfect for when you don’t have all night but still want something deeply comforting.
FAQs About the Recipe
- → What ground meat is good to use?
You can use ground beef, chicken, or turkey. Pick what you like best—they all taste great here.
- → Can something else stand in for rice?
Totally! Try cauliflower rice or even quinoa if you want to switch things up or cut out grains.
- → Should I cook rice before putting it in?
No need. Just rinse the brown rice and toss it in. It'll soak up all the good stuff as everything simmers.
- → Will it freeze well?
Yep, just let it cool off first, then stash it in airtight containers. It'll hang out in the freezer for about three months.
- → How do I get cheese extra golden on top?
Pop the whole thing under a broiler after adding cheese until you see bubbles and golden bits.
- → What goes well on the side?
Grab a hunk of crispy bread or make a quick green salad. Both go perfectly with all those hearty flavors.