Stuffed Pepper Casserole

Serving: Garnish with fresh parsley or a sprinkle of Parmesan cheese for extra flavor. Serve with a side of garlic bread or a fresh salad.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in a skillet over low heat, adding a splash of broth if needed. Microwave in 30-second intervals, stirring in between.
Freezing: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Variations
Turkey or Chicken Option: Swap ground beef for ground turkey or chicken for a lighter version.
Brown Rice Substitute: Use brown rice instead of white rice (increase the cooking time to about 40 minutes).
Low-Carb Version: Replace rice with cauliflower rice, reducing the broth slightly.
Spicy Kick: Add red pepper flakes or diced jalapeños for a bit of heat.
FAQ
1. Can I make this in the oven?
Yes! Transfer the cooked mixture to a casserole dish, top with cheese, and bake at 375°F for 15 minutes until bubbly.

2. What’s the best way to make this ahead?
Prepare everything up to the point of adding cheese, then refrigerate. When ready to eat, reheat and melt the cheese before serving.

3. Can I use a different type of cheese?
Absolutely! Colby Jack, Pepper Jack, or Gouda would work beautifully.

This Stuffed Pepper Casserole is an easy, one-pan meal that brings the comfort of classic stuffed peppers to your table with less effort. Enjoy!