Go Back
–+ servings
Stuffed pepper casserole in a pan with a serving spoon ready to scoop out a serving.
Print

Stove Top Stuffed Pepper Casserole

Each bite delivers a satifying blend of rich, savory meat, sweet peppers with a hint of tangy tomatoes.
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 441kcal
Author Deb Clark

Equipment

  • Cast Iron Skillet

Ingredients

  • 1 ½ pounds lean ground beef
  • 3 large bell peppers diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 6 ounce package stuffing mix I used Stove Top Stuffing
  • 15 ounce can fire roasted tomatoes undrained
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons Montreal steak seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon smoked paprika
  • 1 ½ cup shredded cheese divided
  • 2 tablespoons butter
  • 1 ½ cups beef stock
  • fresh parsley for garnish

Instructions

  • Add ground beef, diced bell peppers, and diced onions to a large, deep skillet. Cook over medium heat until the beef is no longer pink and the vegetables begin to soften. Drain excess grease if necessary.
  • Stir in the minced garlic, mix well, and sauté for 3-5 minutes more.
  • Add the stuffing mix, tomatoes, Worcestershire sauce, Montreal grill seasoning, salt, pepper, paprika, 1 c. shredded cheese, butter, and beef stock. Stir well.
  • Cook over medium heat for 10-15 minutes, stirring occasionally.
  • Top the casserole with the remaining cheese, cover, and allow the cheese to melt.
  • Garnish with fresh parsley, serve, and enjoy!

Nutrition

Calories: 441kcal | Carbohydrates: 34g | Protein: 36g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1408mg | Potassium: 831mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2520IU | Vitamin C: 80mg | Calcium: 234mg | Iron: 5mg