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Truly mouthwatering! My better half served himself another portion, hardly leaving any behind. I’ll be making this one again soon


Hello, my dears! Today, I’m excited to share with you a special twist on a beloved classic. Stuffed bell peppers have been a family favorite for generations, symbolizing the rich harvest of our Midwest gardens. To adapt this tradition to our busy lives, I’ve created the Stuffed Bell Pepper Casserole. This dish is perfect for those chilly evenings when you crave something hearty but want to skip the fuss of stuffing each pepper. It’s a beautiful marriage of past and present, evoking warm memories while making space for new ones.
When it comes to serving, this casserole is a standalone star, but you can elevate it with a fresh side salad of cucumbers and tomatoes or some crusty, oven-fresh bread to mop up the delicious sauce. And don’t forget, a glass of chilled iced tea or a cozy mug of cider pairs wonderfully with this hearty meal.
Recipe: Stuffed Bell Pepper Casserole
Servings: 6-8


4 cups diced bell peppers (variety of colors)

1 lb ground beef

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 cup long-grain white rice, uncooked

2 cups beef broth

2 tsp Worcestershire sauce

1 tsp dried oregano

Salt and black pepper to taste

1 ½ cups shredded cheddar cheese

Fresh parsley for garnish (optional)


Preheat oven to 350°F (175°C).

In a skillet, brown the ground beef over medium heat. Halfway through, add onions and garlic. Cook until the beef is no longer pink and the onions are softened. Drain excess grease.

Stir in bell peppers, tomatoes, rice, beef broth, Worcestershire sauce, oregano, salt, and pepper.


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