Ingredients
To create this comforting Stuffed Pepper Casserole, you’ll need a collection of fresh, wholesome ingredients that are likely already in your pantry or garden. Here’s what you’ll need:
– 2 tablespoons olive oil
– 1 pound ground beef or turkey (for a lighter option)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups cooked rice (I often use jasmine or basmati for extra fragrance)
– 1 can (14.5 ounces) diced tomatoes, drained
– 1 can (8 ounces) tomato sauce
– 3 large bell peppers, chopped (a mix of colors adds visual appeal)
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 ½ cups shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
– Fresh parsley, chopped for garnish
These ingredients come together to create a dish that’s as nourishing as it is delicious, with flavors that remind me of the bustling markets in Spain, where fresh produce and herbs were abundant and vibrant.
Instructions
Creating this casserole is as rewarding as it is straightforward. Here’s how you can bring it to life in your kitchen:
1. Preheat your oven to 375°F (190°C). This ensures that your casserole will bake evenly, turning beautifully golden.
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey, breaking it up with a wooden spoon. Cook until browned, then add the chopped onion and minced garlic. Sauté until the onions are translucent, filling your kitchen with that irresistible aroma.
3. Stir in the cooked rice, diced tomatoes, and tomato sauce. At this point, I like to sneak a taste, adjusting the seasoning with salt, pepper, oregano, and basil, just as Nonna Rosa would.
4. Fold in the chopped bell peppers, allowing them to soften slightly in the mixture. This step always reminds me of the vibrant colors of the produce stalls in the markets of Italy.
5. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
6. Top with mozzarella and Parmesan cheese, ensuring a golden, bubbly crust forms as it bakes.
7. Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and slightly browned.
8. Garnish with fresh parsley before serving. This subtle touch of green is a nod to my grandmother’s garden, where herbs were always at the heart of our meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Calories: 400
- Fat: 20g
- Carbohydrates: 35g
- Protein: 25g