Description
A comforting and flavorful stuffed pepper casserole featuring ground beef, bell peppers, rice, and melted cheese in a savory tomato and beef broth base. This one-pot dish simplifies the classic stuffed pepper flavors into an easy-to-make casserole perfect for weeknight dinners.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 4 garlic cloves, minced
Meat and Dairy
- 1 pound lean ground beef
- ¾ cup shredded cheese of choice
Pantry Items and Liquids
- 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 Dutch oven or pot with a tight-fitting lid, heat 1 teaspoon olive oil over medium-high heat. Add onion and bell peppers, sprinkle with ¼ teaspoon salt, and cook until just starting to soften, about 3 to 4 minutes, stirring occasionally.
- Brown Beef: Add remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon salt. Stir to break beef into small pieces and cook until browned and just cooked through, about 5 minutes, stirring occasionally.
- Add Flavors: Stir in garlic, tomato paste, and smoked paprika. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Simmer Liquid and Rice: Pour in beef stock and Worcestershire sauce, bring to a rapid boil. Add rice and remaining ½ teaspoon salt, stirring to combine evenly.
- Cook Rice: Cover the pot, reduce heat to low simmer, and cook for 15 to 18 minutes or until rice is tender and liquid absorbed.
- Finish with Cheese: Remove pot from heat and fluff the rice with a fork. Sprinkle shredded cheese evenly over the top, then cover and let sit for an additional 5 to 7 minutes until cheese melts and rice is fully tender.
- Serve: Optional—sprinkle with chopped parsley before serving. Enjoy warm.
Notes
- Use a large pot with a tight-fitting lid to ensure rice cooks properly without drying out.
- Always choose long-grain white rice for optimal texture; avoid instant or par-boiled rice.
- For gluten-free version, substitute Worcestershire sauce with a certified gluten-free alternative.
- Many recommend topping with sour cream when serving for added creaminess and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
