Stuffed Pepper Casserole with Ground Beef and Rice
Stuffed pepper casserole turns the familiar flavors of stuffed peppers into a cozy one-pan meal with tender rice and a cheesy finish.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds lean ground beef
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 3 small cloves garlic 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
- 1 cup long-grain white rice
- 1 1/2 cups beef broth
- 1 1/2 cups shredded cheese cheddar, mozzarella, or both
- fresh parsley for garnish
Instructions
Instructions
- Preheat the oven to 350°F/180°C. Heat olive oil in an oven-safe skillet over medium-high heat and add the ground beef.
- Sauté, breaking up the beef, until no longer pink. Drain excess fat, then add onion and bell peppers and cook for 2–3 minutes.
- Add garlic, seasoning, Worcestershire sauce, salt, and pepper; cook for 30 seconds. Stir in diced tomatoes.
- Add rice and beef broth. Stir, bring to a boil, then cover with a lid or foil.
- Bake for 20–25 minutes, until the rice is tender. If needed, add a splash of water and return it to the oven.
- Remove from the oven and sprinkle with cheese.
- Broil for 3–5 minutes, until the cheese is melted and bubbly. Garnish with parsley and serve.