Description
This hearty Stuffed Pepper Casserole combines the rich flavors of ground beef, bell peppers, and a blend of cheeses with savory seasonings and rice. It’s an easy one-pan meal that captures the essence of stuffed peppers in a simplified casserole form, perfect for a comforting dinner in just 45 minutes.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 Tablespoon Worcestershire Sauce
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 1 (15 oz) can low sodium beef broth
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 cup uncooked long grain white rice
- 1/2 teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 3/4 cup Mozzarella cheese, shredded
- 3/4 cup cheddar cheese, shredded
Instructions
- Brown the beef: Heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it up with a spoon, until the beef is fully browned and no longer pink.
- Sauté vegetables: Add the chopped onion and bell peppers to the skillet with the beef. Cook for 5-10 minutes until the vegetables have softened.
- Add garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Combine liquids and seasonings: Pour in Worcestershire sauce, beef broth, and diced tomatoes. Add the uncooked rice along with Italian seasoning, salt, and black pepper. Stir everything to combine and bring the mixture to a boil.
- Simmer the casserole: Cover the skillet, reduce the heat to low, and let it simmer for about 20 minutes. Stir halfway through the cooking time to prevent sticking, until the rice is tender and has absorbed most of the liquid.
- Mix in half the cheese: Remove the lid and stir in half of the shredded Mozzarella and cheddar cheese until melted and well combined into the casserole.
- Top with remaining cheese: Sprinkle the rest of the cheese evenly on top. Cover again and let the cheese melt, or optionally, place the skillet briefly under a broiler to achieve a bubbly, golden cheese crust.
- Serve: Remove from heat and serve immediately while hot and cheesy.
Notes
- Using low sodium beef broth helps control the overall saltiness of the dish.
- For a spicier kick, add crushed red pepper flakes with the Italian seasoning.
- If you don’t have a broiler-safe skillet, transfer the casserole to a baking dish before broiling the cheese topping.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or in the microwave.
- To make it gluten free, confirm that Worcestershire sauce is gluten free or substitute with coconut aminos or tamari sauce.
