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Baked Bell Pepper Rice Casserole with Cheese – Delicious and Easy!

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This Baked Bell Pepper Rice Casserole with Cheese is a delightful homage to childhood memories, filled with colorful peppers and creamy cheese. It’s a comforting dish that brings the family together, perfect for any occasion.

Ingredients

Scale
  • 4 large bell peppers (any color: red, yellow, green, or orange)
  • 1 cup uncooked long-grain rice
  • 2 cups vegetable broth (or chicken broth for the non-vegetarian option)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 can (15 oz) black beans, rinsed and drained (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder (optional, for heat)
  • Salt and pepper, to taste
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded cheese (Cheddar, Mozzarella, or a mix)
  • 2 tablespoons olive oil
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat the oven to 180 °C (350 °F). This ensures the casserole cooks evenly.
  2. Wash the bell peppers, cut off the tops, and remove the seeds and white parts. Make sure the peppers can stand stable by trimming the bottoms slightly if necessary.
  3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent, being careful not to burn it.
  4. Add the garlic and sauté for another 1-2 minutes until fragrant. Stir constantly to prevent burning.
  5. Add the uncooked rice, broth, diced tomatoes, beans (if using), cumin, paprika, chili powder, salt, and pepper to the pot. Stir well and bring to a boil.
  6. Reduce the heat and cover the pot. Let the rice simmer for 15 minutes until the liquid is absorbed and the rice is tender. Stir occasionally to prevent sticking.
  7. Remove the pot from heat and stir in the corn and 1 cup of shredded cheese. This adds extra creaminess and flavor to the dish.
  8. Place the prepared bell peppers in a baking dish and evenly fill them with the rice mixture. Make sure to pack them well so they don't topple over while baking.
  9. Top the stuffed peppers with the remaining shredded cheese and optionally sprinkle with breadcrumbs for a crispy crust.
  10. Place the baking dish in the preheated oven and bake for 25-30 minutes until the peppers are tender and the cheese is golden brown. Watch for a lightly browned cheese crust.
  11. Remove the baking dish from the oven and let it rest for 5 minutes before serving. This makes portioning easier and allows the flavors to meld.

Nutrition

Keywords: Avoid overstuffing the peppers, as they may overflow while baking. You can also experiment with different vegetables or cheese types to customize the dish.

Find it online: https://tastelle.com/kase-reis-auflauf-mit-paprika-lecker-und-einfach/