Description
A hearty and comforting stuffed pepper casserole that combines ground beef, bell peppers, rice, and a blend of flavorful seasonings all cooked together in one skillet. Topped with a cheesy mix of mozzarella and cheddar, this easy-to-make dish delivers all the flavors of classic stuffed peppers without the hassle of stuffing each pepper individually.
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: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon until fully browned and no longer pink.
- Sauté Vegetables: Add the finely chopped onions and chopped bell peppers to the skillet. Cook for 5 to 10 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 to 2 minutes until the garlic releases its aroma.
- Add Liquids and Seasonings: Pour in Worcestershire sauce, low sodium beef broth, diced tomatoes (with juices), uncooked rice, Italian seasoning, salt, and black pepper. Mix well 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 once halfway through cooking to prevent sticking and ensure even cooking. Cook until the rice is tender and liquid is absorbed.
- Mix in Cheese: Stir in half of the shredded mozzarella and cheddar cheese until completely melted and incorporated into the casserole.
- Top with Remaining Cheese: Sprinkle the remaining cheese evenly over the top of the casserole. Cover again, allowing the cheese to melt. For a bubbly golden crust, optionally place the skillet under a broiler for a few minutes, watching carefully to prevent burning.
- Serve: Remove from heat and serve the stuffed pepper casserole immediately, garnished if desired.
Notes
- Use low sodium beef broth to control the salt level in the dish.
- If you prefer a milder flavor, remove the seeds from the bell peppers before chopping.
- For a vegetarian version, substitute the ground beef with plant-based crumbles and vegetable broth instead of beef broth.
- The casserole can be made ahead and refrigerated; reheat in the oven before serving.
- Using long grain white rice cooks evenly in this dish, but you may substitute with brown rice adjusting cooking time accordingly.
- Placing under a broiler is optional but enhances the melted cheese texture and appearance.
