Stuffed Pepper Casserole Recipe

Name: Stuffed Pepper Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large green peppers (about 2 1/2 lb.); 2 Tbsp. margarine, melted; 1/2 c. chopped onion; 1/2 c. chopped celery; 1 can (1 lb.) tomatoes (undrained); 1 can (8 oz.) tomato sauce; 1 clove garlic, crushed; 1 tsp. dried basil leaves; 1 tsp. dried oregano leaves; 2 1/2 tsp. salt; 1/2 tsp. pepper; 1 egg; 1 tsp. Worcestershire sauce; 1 1/2 lb. ground chuck; 1 1/2 c. cooked white rice

Servings: persons

6 large green peppers (about 2 1/2 lb.)
2 Tbsp. margarine, melted
1/2 c. chopped onion
1/2 c. chopped celery
1 can (1 lb.) tomatoes (undrained)
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
2 1/2 tsp. salt
1/2 tsp. pepper
1 egg
1 tsp. Worcestershire sauce
1 1/2 lb. ground chuck
1 1/2 c. cooked white rice

1
Cut off tops of peppers; remove ribs and seeds.
2
Chop edible portion of tops; set aside.
3
Wash peppers.
4
Place peppers in large kettle with 2-quarts salted water.
5
Bring to boiling; cover, reduce heat and simmer 5 minutes.
6
Drain peppers; set aside.
7
In hot margarine in medium skillet, saute chopped green pepper, onion and celery, 3 to 5 minutes, until tender.
8
Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
9
Simmer, uncovered, 10 minutes.
10
Preheat oven to 350u00b0. Meanwhile, in large mixing bowl, combine remaining salt and pepper and Worcestershire.
11
Beat with spoon to blend.
12
Add chuck, rice and 1 cup of tomato mixture, mixing well.
13
Stuff peppers with meat mixture.
14
Place in 3-quart casserole.
15
Pour remaining tomato mixture over peppers.
16
Bake, uncovered, 1 hour.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 large green peppers (about 2 1/2 lb.), 2 Tbsp. margarine, melted, 1/2 c. chopped onion, 1/2 c. chopped celery, and more.

Yes, Stuffed Pepper Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Pepper Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions