Stuffed Pepper Casserole
A comforting casserole filled with ground beef, bell peppers, and cheese.
Equipment
- Skillet A large skillet is ideal for this recipe.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1.5 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
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 14 ounces canned diced tomatoes
- 1 cup long grain white rice
- 1.5 cups beef broth
- 1.5 cups shredded cheddar, mozzarella, or a mix
- 1 bunch parsley for garnish
Instructions
- Preheat the oven to 350°F (180°C). In a skillet over medium-high heat, add olive oil and ground beef. Cook until the beef is no longer pink, breaking it up with a spatula. Drain excess fat.
- Add the diced onion and bell peppers to the skillet. Cook for 2-3 minutes until softened, stirring occasionally to ensure even cooking.
- Stir in the minced garlic, Italian or Cajun seasoning, Worcestershire sauce, salt, and pepper. Cook for an additional 30 seconds, allowing the flavors to meld.
- Add the canned diced tomatoes and mix well, ensuring everything is incorporated.
- Pour in the rice and beef broth. Stir to combine and bring to a boil. Cover the skillet with a lid or foil to trap the steam.
- Place the skillet in the oven and bake for 20-25 minutes until the rice is fully cooked. If after 25 minutes the rice is still crunchy, return to the oven, adding a splash of water if necessary.
- Remove from the oven and sprinkle the shredded cheese on top of the casserole.
- Return the skillet to the oven and broil for 3-5 minutes until the cheese is melted and bubbly. Keep a close eye to avoid burning.
- Garnish with fresh parsley before serving to add a touch of color and freshness.
Notes
For added flavor, consider mixing different types of cheese or adding a sprinkle of paprika on top before broiling.