Description
Stuffed Pepper Casserole is an easy one-pan dinner made with seasoned ground beef, colorful bell peppers, tomatoes, white rice, beef broth, and melted cheese. It delivers the savory flavor of traditional stuffed peppers without filling individual peppers.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 pounds lean ground beef
- 1 yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 small garlic cloves, minced
- 1 teaspoon Italian seasoning or Cajun seasoning
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 14 ounces canned diced tomatoes with juices
- 1 cup uncooked long-grain white rice
- 1 1/2 cups beef broth
- 1 1/2 cups shredded cheddar, mozzarella, or a blend
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a deep 3.5-quart ovenproof skillet over medium-high heat.
- Add the ground beef and break it into small crumbles. Cook until no pink remains, then drain the excess fat.
- Add the diced onion, red bell pepper, and green bell pepper. Cook for 2 to 3 minutes, stirring often.
- Add the minced garlic, Italian seasoning, Worcestershire sauce, salt, and black pepper. Cook for 30 seconds.
- Pour in the diced tomatoes with their juices and stir well.
- Add the uncooked rice and beef broth. Stir and bring the mixture to a boil.
- Cover the skillet with a fitted lid or tightly with foil.
- Transfer the covered skillet to the oven and bake for 20 to 25 minutes.
- Taste the rice. If it remains firm, add a small splash of water or broth, cover, and bake for 5 more minutes.
- Remove the skillet from the oven and sprinkle the shredded cheese evenly over the casserole.
- Place the skillet under the broiler for 3 to 5 minutes, watching closely, until the cheese melts and bubbles.
- Garnish with chopped parsley and let the casserole rest for 5 minutes before serving.
Notes
- Use a deep 3.5-quart ovenproof skillet to prepare and bake the entire meal in one pan.
- If your skillet cannot go into the oven, transfer the mixture to a greased 3.5-quart casserole dish before baking.
- Fire-roasted diced tomatoes or tomatoes with green chiles add extra flavor.
- Ground turkey, ground chicken, or mild Italian sausage can replace the ground beef.
- Test the rice after 20 to 25 minutes because different rice brands and pan depths may change the cooking time.
- Add a small splash of broth or water if the rice remains firm.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the baked casserole in a freezer-safe container for up to 3 months.
- Thaw frozen casserole overnight in the refrigerator before reheating.
- For advance preparation, cook the meat, vegetables, seasonings, and tomatoes up to 2 days ahead. Add the rice and broth immediately before baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 486
- Sugar: 4
- Sodium: 799
- Fat: 34
- Saturated Fat: 13
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 16
- Fiber: 2
- Protein: 28
- Cholesterol: 103