Weight Watchers Recipes

Stuffed Pepper Casserole


  • 1 pound lean ground beef or turkey
  • 1 onion, chopped
  • 2 bell peppers, chopped (use a mix of colors for visual appeal)
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 cup cooked rice (brown or white)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 1/2 cups shredded mozzarella cheese
  • Fresh parsley or green onions for garnish (optional)


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Cook the Ground Meat:
    • In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat if necessary.
  3. Add Vegetables:
    • Add chopped onion, chopped bell peppers, and minced garlic to the skillet. Cook for 5-7 minutes or until the vegetables are softened.
  4. Combine Tomatoes and Sauce:
    • Stir in diced tomatoes and tomato sauce. Add dried oregano, dried basil, salt, and black pepper. Simmer for an additional 5 minutes.
  5. Add Cooked Rice:
    • Mix in the cooked rice, ensuring it is well combined with the meat and vegetable mixture.
  6. Transfer to Casserole Dish:
    • Transfer the mixture to a greased 9×13-inch casserole dish and spread it evenly.
  7. Top with Cheese:
    • Sprinkle shredded mozzarella cheese over the top of the casserole.
  8. Bake:
    • Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
  9. Garnish and Serve:
    • Garnish with fresh parsley or green onions if desired. Let it cool for a few minutes before serving.
  10. Serve Warm:
    • Scoop portions onto plates and serve your Stuffed Pepper Casserole warm.

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