Description
A comforting and flavorful stuffed pepper casserole featuring tender bell peppers, ground beef, and aromatic spices cooked with rice and topped with melted cheese. This one-pot dish simulates the classic stuffed pepper taste in a simple, easy-to-make casserole form.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 4 garlic cloves, minced
Meat & Dairy
- 1 pound lean ground beef
- ¾ cup shredded cheese of choice
Pantry & Spices
- 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika powder
- 1 ½ cups beef stock
- 2 teaspoons Worcestershire sauce
- ¾ cup long-grain white rice
Instructions
- Cook Vegetables: In a large 5- or 6-quart pot or Dutch oven with a tight-fitting lid, heat 1 teaspoon of olive oil over medium-high heat. Add the diced onion and bell peppers, sprinkle with ¼ teaspoon of kosher salt, and cook until just beginning to soften, about 3-4 minutes, stirring occasionally.
- Brown Ground Beef: Add remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon salt to the pot. Stir to break the meat into small pieces and cook until browned and cooked through, about 5 minutes, stirring occasionally.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, and smoked paprika powder. Cook for about 1 minute until fragrant, stirring constantly to avoid burning.
- Add Liquids and Rice: Pour in the beef stock and Worcestershire sauce. Bring the mixture to a rapid boil. Add the long-grain white rice and remaining ½ teaspoon salt, stirring to combine.
- Simmer Rice: Cover the pot, reduce heat to low, and simmer for 15-18 minutes or until the rice is just tender and has absorbed most of the liquid.
- Finish with Cheese: Remove the pot from heat and fluff the rice with a fork. Sprinkle shredded cheese evenly over the top, then cover and let sit for 5-7 minutes until cheese melts and the rice is fully tender.
- Serve: Optionally garnish with chopped parsley. Serve hot and enjoy your stuffed pepper casserole.
Notes
- Use a large pot with a tight-fitting lid to ensure even rice cooking and moisture retention.
- Long-grain white rice is preferred over instant or parboiled rice for best texture.
- For a gluten-free option, substitute Worcestershire sauce with a gluten-free variety.
- Many readers recommend topping the casserole with sour cream for added creaminess.
- Feel free to use your favorite shredded cheese—cheddar, mozzarella, or a blend works well.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
