Stuffed Pepper Casserole Recipe
A hearty, one-dish meal that brings all the rich, savory flavors of traditional stuffed peppers with minimal effort.
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Servings: 6
Equipment
- 3.5-quart ovenproof skillet or casserole pan
Ingredients
- 1 medium green bell pepper diced
- 1 ½ pounds lean ground beef
- 3 small garlic cloves minced
- 1 medium red bell pepper diced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 teaspoon Italian or Cajun seasoning
- 1 ½ cups beef broth
- ½ teaspoon salt
- 14 ounces canned diced tomatoes
- ¼ teaspoon ground black pepper
- 1 cup long-grain white rice
- 1 ½ cups shredded cheese cheddar, mozzarella, or a mix
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (180°C). Warm the olive oil in a heat-resistant skillet or pan over medium-high heat. Add the ground beef and sauté, breaking it apart with a spatula, until fully browned. Drain any excess fat.
- Incorporate the diced onion and both bell peppers into the skillet. Cook for 2–3 minutes until the vegetables soften slightly.
- Stir in the minced garlic, seasoning, Worcestershire sauce, salt, and black pepper, cooking for an additional 30 seconds. Add the canned diced tomatoes and mix thoroughly.
- Pour in the rice and beef broth, stirring well. Allow the mixture to come to a boil. Cover with a lid or foil if using a casserole dish without a lid.
- Transfer the pan to the preheated oven and bake for 20–25 minutes, or until the rice is tender. Check the rice for doneness; if it’s still firm, add a splash of water and bake for a few more minutes as needed.
- Remove the skillet from the oven and evenly sprinkle the shredded cheese on top. Place the skillet back under the broiler for 3–5 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- Opt for an ovenproof skillet to make this a true one-pan dish, or transfer the mixture to a 3.5-quart casserole dish before baking.
- For extra flavor, substitute fire-roasted diced tomatoes or Rotel for the regular variety.
- Swap the ground beef for ground turkey or Italian sausage for a variation in taste.
- Test the rice before serving; if it’s still crunchy, add a bit more liquid and bake for an additional 5 minutes.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm in the microwave or over medium-low heat on the stove.
- Freezing: Store the casserole or individual portions in freezer containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Make-Ahead Option: Complete steps 1–3, let the mixture cool, and refrigerate for up to 2 days. Continue from step 4 when ready to bake.