Can stuffed bell pepper casserole be frozen?

Yes, you can freeze stuffed bell pepper casserole. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven.

Stuffed Bell Pepper Casserole

Name: Stuffed Bell Pepper Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef, ground turkey, or ground Italian sausage; 1 large yellow onion, chopped; 3 bell peppers, any color, chopped; 1 can (14.5-ounce) diced tomatoes; 1 can (8-ounce) tomato sauce; 1 Tablespoon (15 milliliters) Worcestershire sauce; 1 cup uncooked rice (white rice or jasmine rice); 2 cups (480 milliliters) chicken broth or vegetable broth; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon cumin; ½ teaspoon paprika; 1 cup (112 grams) shredded cheddar cheese; Finely-chopped fresh parsley

Description

This Stuffed Bell Pepper Casserole is a delicious one-pot weeknight dinner idea that is easy enough for beginner cooks to make — no stuffing vegetables required. It comes together in just 45 minutes and yields a filling, flavorful family meal.

Ingredients

1 pound ground beef, ground turkey, or ground Italian sausage
1 large yellow onion, chopped
3 bell peppers, any color, chopped
1 can (14.5-ounce) diced tomatoes
1 can (8-ounce) tomato sauce
1 Tablespoon (15 milliliters) Worcestershire sauce
1 cup uncooked rice (white rice or jasmine rice)
2 cups (480 milliliters) chicken broth or vegetable broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon paprika
1 cup (112 grams) shredded cheddar cheese

Optional Garnish:

Finely-chopped fresh parsley

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Instructions

Brown Ground Meat: In a large ovenproof skillet (like a Dutch Oven) over medium-high heat, brown the ground meat. (You do not need to drain the excess fat after browning.)
Add Vegetables: Add chopped onion and bell peppers to skillet, stir, then sauté until tender, about 4-5 minutes.
Add Additional Ingredients: Add in and stir together diced tomatoes, tomato sauce, and Worcestershire sauce.
Add Rice and Broth: Stir in uncooked rice, making sure it’s evenly distributed in the skillet, then pour in chicken broth.
Add Seasonings: Season with garlic powder, Italian seasoning, salt, pepper, cumin, and paprika. Stir to combine.
Boil then Simmer: Bring mixture to a boil, then reduce heat to low. Cover skillet with a lid and simmer for 15 minutes.
Scrape Bottom of Skillet then Cook Again: Remove lid, scrape up any rice that has stuck to the skillet, then cover again and simmer until rice is fully cooked, about an additional 10 minutes.
Remove Pot from Stovetop Burner: Remove pot from stovetop heat (it’s OK if there is still some liquid in the pot). Carefully taste then adjust seasoning based on your preferences.
Add Cheese then Broil: Turn on oven broiler, then sprinkle shredded cheddar cheese on top. Transfer pot to oven under oven broiler and broil until cheese is golden and bubbling, about 1-2 minutes.
Garnish and Serve: Garnish with fresh parsley, then serve.

Recipe Notes:

Refrigerator Storage: Store in an airtight container in the refrigerator. It will keep well for up to 3-4 days.

Freezer Storage: Allow it to cool completely, then transfer the casserole to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven.

Reheating Instructions: Place it in an oven-safe dish, cover with foil, and bake in a preheated oven at 350 degrees F until heated through, which typically takes about 20 minutes. Alternatively, reheat in the microwave in 45-second increments until warmed throughout.

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