Stuffed Pepper Casserole
A comforting one-dish meal featuring bell peppers, seasoned ground beef, and rice, topped with melted cheese.
Ingredients
For the casserole
- 1 tablespoon olive oil Use avocado oil if preferred.
- 1 ½ pounds lean ground beef Consider using ground turkey for a lighter option.
- ½ cup diced onion Sweet onions are recommended for a milder flavor.
- 1 cup diced red bell pepper Can also mix in yellow bell peppers.
- 1 cup diced green bell pepper
- 1 cup diced orange bell pepper
- 2 teaspoons minced garlic Garlic enhances flavor significantly.
- 1 tablespoon Worcestershire sauce Soy sauce can be used for a different taste.
- ¾ teaspoon salt Essential for flavor enhancement.
- ¼ teaspoon ground black pepper Adjust according to personal taste.
- ½ teaspoon paprika Smoked paprika can add a flavorful twist.
- 2 teaspoons Italian seasoning Adds a Mediterranean flair.
- 1 can diced tomatoes (14.5-ounce) Undrained; the juices will help cook the rice.
- 1 cup uncooked long grain white rice No need to pre-cook; it cooks in the dish.
- 1 ½ cups beef broth Low-sodium recommended.
- 1 can tomato sauce (8-ounce) Adds richness to the dish.
- 1 ½ cups shredded Colby Jack cheese Can substitute with cheddar or Monterey Jack.
- Fresh optional parsley for garnish Adds freshness to presentation.
Instructions
Cooking Instructions
- Preheat your oven to 375°F (190°C) and spray a 9 x 13-inch casserole dish with nonstick cooking spray.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook for about 7-10 minutes until browned.
- Add the diced onion, red, green, and orange bell peppers. Sauté for about 5 minutes until everything softens.
- Stir in minced garlic, Worcestershire sauce, salt, black pepper, paprika, and Italian seasoning. Cook for an additional minute until fragrant.
- Add canned diced tomatoes (with juices), beef broth, tomato sauce, uncooked rice, and 1 cup of shredded cheese. Mix until well combined.
- Pour the mixture into the prepared casserole dish and top it with the remaining ½ cup of cheese. Cover with aluminum foil.
- Bake in the preheated oven for 45 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once done, remove the foil and allow to cool for a few minutes. Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. You can freeze individual portions for up to a month.