This easy casserole brings all the classic flavors of stuffed peppers without the fuss of stuffing each one. It’s a comforting, cheesy dish that’s perfect for a cozy weeknight dinner.
Start by preheating your oven to 350°F (175°C). Roughly chop the cauliflower and pulse it in a food processor until it looks like rice—be careful not to overdo it, or it’ll get mushy. Pour the riced cauliflower into a dry skillet over low heat and cook it gently to get rid of any extra moisture.
Next, heat a large skillet over medium-high heat and cook the ground beef, breaking it up as it browns, until it’s fully cooked and crumbly—this usually takes about 5 to 7 minutes. Once the beef is ready, stir in the riced cauliflower, tomato sauce, and chopped bell peppers until everything’s well combined.
Transfer this mixture to a casserole dish and sprinkle a generous layer of cheddar cheese on top. Pop it in the oven and bake for about 45 minutes to an hour, until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving.
- Use fresh bell peppers for the best flavor and texture.
- Don’t overcook the rice before assembling; it will finish cooking in the casserole.
- Cover the casserole while baking to keep it moist, then uncover near the end for a nice golden top.
This dish brings all the flavors of stuffed peppers without the hassle of hollowing out each pepper. It’s comforting, hearty, and perfect for a family dinner. Plus, it’s easy to customize with your favorite ingredients.
Serve with a simple green salad or steamed vegetables to balance the richness. A dollop of sour cream or a sprinkle of fresh herbs like parsley or cilantro can add a fresh touch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the casserole moist and flavorful. This dish also freezes well—just thaw overnight before reheating.
