Description
A comforting and hearty Stuffed Pepper Casserole combining ground beef, colorful bell peppers, aromatic spices, and fluffy white rice all cooked together in a single pot and topped with melted cheese. This easy one-pot meal captures the flavors of classic stuffed peppers without the hassle of hollowing out vegetables, making it a delicious weeknight dinner option.
Ingredients
Scale
Main Ingredients
- 2 teaspoons extra virgin olive oil, divided
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 1 teaspoon kosher salt, divided
- 1 pound lean ground beef
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika powder
- 1 ½ cups beef stock
- 2 teaspoons Worcestershire sauce (use gluten free for gluten free version)
- ¾ cup long-grain white rice
- ¾ cup shredded cheese of choice
Instructions
- Sauté vegetables: In a large 5- or 6-quart pot or Dutch oven, heat 1 teaspoon olive oil over medium-high heat. Add diced onion and both green and red bell peppers. Sprinkle with ¼ teaspoon kosher salt and cook until vegetables just begin to soften, about 3-4 minutes, stirring occasionally.
- Cook ground beef: Add remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon kosher salt to the pot. Stir to break the meat into small pieces and cook until browned and fully cooked, approximately 5 minutes, stirring occasionally.
- Add aromatics and spices: Stir in the minced garlic, tomato paste, and smoked paprika. Cook for about 1 minute, stirring constantly until fragrant.
- Add liquids and bring to boil: Pour in the beef stock and Worcestershire sauce. Increase heat and bring the mixture to a rapid boil.
- Add rice and season: Stir in the long-grain white rice and the remaining ½ teaspoon kosher salt. Mix well to combine.
- Simmer casserole: Cover the pot with a tight-fitting lid, reduce heat to low, and simmer for 15-18 minutes, or until the rice is tender.
- Finish with cheese: Remove the pot from heat. Fluff the rice gently and sprinkle the shredded cheese evenly over the top. Cover and let sit for an additional 5-7 minutes, allowing the cheese to melt and the flavors to meld.
- Serve: Optionally sprinkle with chopped parsley. Serve warm, optionally topped with sour cream as a garnish.
Notes
- Use a large pot or Dutch oven with a tight-fitting lid to ensure proper cooking of rice.
- Long grain white rice works best; avoid instant or parboiled rice for best texture.
- For a gluten free option, substitute Worcestershire sauce with a gluten free version.
- Consider topping the finished casserole with sour cream for added creaminess, as many readers recommend.
- This recipe serves 6 and makes a great easy weeknight meal.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
