Stuffed Pepper Casserole

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Stuffed Pepper Casserole

Prep Time25 mins
Cook Time35 mins
Course: Main Course
Diet: Gluten Free, Low Calorie
Keyword: casserole, precooked
Main Protein: Beef, Ground Beef
Cooking Method: Oven
Servings: 6
Calories: 301kcal


  • 1 lb. lean ground beef browned
  • 1/2 onion chopped
  • 1 cup Basmati rice when measured uncooked
  • 1 tsp. garlic minced
  • 1 red bell pepper chopped into ½ inch pieces
  • 1 orange bell pepper chopped into ½ inch pieces
  • 1 yellow bell pepper chopped into ½ inch pieces
  • 1/4 cup tomato paste
  • 14 oz diced tomatoes canned, drained
  • 2 Tbsp. Worcestershire sauce
  • 1/2 cup mozzarella cheese shredded
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Brown the ground beef. Chop the peppers and onion.
  • Cook the rice according to the package directions. Allow the rice to cool.
  • Add the ground beef, chopped onion, minced garlic, chopped peppers, shredded cheese, tomato paste, drained can of diced tomatoes, Worcestershire sauce, and seasonings to a large resealable freezer bag.
  • Remove the excess air from the bag, seal, and freeze.

Cooking instructions:

  • Thaw.
  • Preheat oven to 350°.
  • Spray a 9x13 baking dish with cooking spray.
  • Dump the contents of the freezer bag in the casserole dish and spread out evenly.
  • Bake uncovered for 35 minutes.


Calories: 301kcal | Carbohydrates: 38g | Protein: 23g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 497mg | Potassium: 799mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1664IU | Vitamin C: 97mg | Calcium: 104mg | Iron: 4mg