Beef Stuffed Pepper Casserole With Roasted Red Pepper Cheese Swirl

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Beef Stuffed Pepper Casserole With Roasted Red Pepper Cheese Swirl 1767860533.8767822

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Beef Stuffed Pepper Casserole With Roasted Red Pepper Cheese Swirl 1767860533.8767822

recipes stuffed pepper casserole beef

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  • Author: Rachel Morgan
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: General
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Description

This Beef Stuffed Pepper Casserole is a comforting and flavorful dish featuring savory beef, tender peppers, and a creamy roasted red pepper cheese swirl. It’s a delightful twist on a classic, perfect for any occasion.

Ingredients

Scale
  • 500g ground beef (80/20)
  • 4 large bell peppers (various colors)
  • 200g cooked white rice
  • 150g diced onion
  • 9g minced garlic
  • 400g canned diced tomatoes
  • 30g tomato paste
  • 250ml vegetable broth
  • 60ml olive oil (divided)
  • 5g smoked paprika
  • 3g ground cumin
  • 2g chili flakes
  • 5g salt
  • 2g black pepper
  • 200g roasted red peppers
  • 120ml heavy cream
  • 100g shredded smoked Gouda
  • Pinch of nutmeg
  • 30g panko breadcrumbs
  • 20g sliced almonds
  • 10g chopped fresh parsley

Instructions

  1. Prepare Oven & Dish: Preheat oven to 180°C (350°F) and grease a baking dish.
  2. Cook Rice: Cook 1 cup white rice per package directions.
  3. Sauté Aromatics: Sauté diced onion and garlic in olive oil until softened.
  4. Brown Beef: Brown 500g ground beef, drain excess grease.
  5. Season Beef: Season beef with paprika, cumin, chili flakes, salt, and pepper.
  6. Simmer Filling: Simmer beef with diced tomatoes and tomato paste in vegetable broth.
  7. Combine with Rice: Fold cooked rice into the beef mixture.
  8. Make Cheese Sauce: Blend roasted red peppers, heavy cream, Gouda, and nutmeg.
  9. Assemble Casserole: Fill pepper halves with beef mixture.
  10. Swirl Sauce: Swirl cheese sauce over the stuffed peppers.
  11. Prepare Topping: Toss panko, almonds, parsley, and olive oil.
  12. Sprinkle Topping: Sprinkle topping over the casserole.
  13. Bake Casserole: Bake for 30-35 minutes, until tender and bubbly.
  14. Rest & Serve: Let rest for 10 minutes before serving.

Notes

For a dairy-free option, substitute coconut cream for heavy cream. Halving peppers lengthwise helps them retain shape during baking.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 10 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 100 mg

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