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Maya

Stuffed Pepper Casserole: A Flavorful One-Pan Delight!

A delicious and hearty stuffed pepper casserole that combines ground meat, pasta, and cheese, all baked in bell peppers for a flavorful one-pan meal.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 -8 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef or turkey
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can 15 ounces diced tomatoes, undrained
  • 1 can 8 ounces tomato sauce
  • 1 cup uncooked elbow macaroni
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 medium bell peppers any color, halved and seeds removed
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese divided

Method
 

  1. Preheat the oven to 350°F.
  2. In a large skillet over medium heat, brown the ground beef or turkey with the diced onion and minced garlic until the meat is fully cooked. Drain any excess fat.
  3. Stir in the diced tomatoes, tomato sauce, uncooked macaroni, water, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally, until the pasta is tender.
  4. While the pasta mixture is simmering, prepare the bell peppers by placing them cut-side up in a 9x13 inch baking dish.
  5. Spoon the pasta mixture evenly into each halved bell pepper.
  6. Sprinkle half of the Parmesan cheese over the filled peppers before covering with foil.  Cover the baking dish with aluminum foil and bake for 30 minutes.
  7. Remove the foil, sprinkle the mozzarella and the remaining parmesan cheese on top of the stuffed peppers, and return to the oven. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly. 
  8. Let cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 800mgFiber: 3gSugar: 6g

Notes

  • For a vegetarian option, substitute the ground meat with a mix of black beans and chopped mushrooms.
  • Add a teaspoon of crushed red pepper flakes to the meat mixture for a spicy kick.
  • To make ahead: Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
  • Parmesan cheese is optional but adds a rich, nutty flavor—feel free to adjust the amount to suit your taste.
  • To freeze: Cool completely, then wrap and freeze for up to 3 months.

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