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Stuffed Pepper Casserole

  • Author: Chef Sophia
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

This Stuffed Pepper Casserole takes all the comforting flavors of classic stuffed peppers and turns them into a hearty, one-pan meal. It’s easy, cheesy, and full of rich tomato and beef flavor the kind of dinner that satisfies the whole family without the fuss of stuffing individual peppers. Perfect for busy weeknights, potlucks, or meal prep, this dish is a cozy favorite that delivers all the comfort with half the effort.

Ingredients

Scale

  • 1 pound ground beef

  • 2 bell peppers (any color), chopped

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon Worcestershire sauce

  • 1 (15 oz) can low-sodium beef broth

  • 1 (15 oz) can diced tomatoes (with juices)

  • 1 cup uncooked long grain white rice

  • 1 teaspoon Italian seasoning (optional, but recommended)

  • Salt and black pepper, to taste

  • 1 to 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)

  • Optional garnish: chopped parsley or green onions

Instructions

  1. Prep: Preheat oven to 375°F (190°C) if finishing in the oven.

  2. Brown the meat: In a large, deep skillet or Dutch oven, cook ground beef over medium heat until no longer pink. Drain excess fat if necessary.

  3. Add veggies: Stir in chopped bell peppers, onion, and garlic. Sauté for 4–5 minutes until softened and fragrant.

  4. Combine and simmer: Add Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, and Italian seasoning. Season with salt and pepper. Stir well.

  5. Cook the rice: Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until rice is tender and most liquid is absorbed.

  6. Add cheese: Sprinkle shredded cheese on top.

    • Oven method: Transfer to a baking dish, top with cheese, and bake uncovered for about 10 minutes, or until bubbly and golden.

    • Stovetop method: Cover again for a few minutes until the cheese melts.

  7. Finish: Garnish with parsley or green onions and serve hot!

Notes

  1. Rice consistency: The casserole should be thick and hearty, not soupy. If the liquid hasn’t absorbed by the time the rice is done, uncover and simmer for a few extra minutes.
  2. Cheese choice: A blend of cheddar and mozzarella gives the perfect balance of flavor and meltiness.
  3. One-pan tip: Use a deep, oven-safe skillet so you can go straight from stovetop to oven without transferring.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop and Oven-Baked
  • Cuisine: American Comfort Food

Nutrition

  • Serving Size: 1 portion (about 1 ½ cups)
  • Calories: 370
  • Sugar: 5g
  • Sodium: 540mg
  • Fat: 17g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 75mg

Keywords: stuffed pepper casserole, one-pan meal, easy dinner, cheesy beef rice bake

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Find it online: https://chefsophia.com/stuffed-pepper-casserole/