Description
This Stuffed Pepper Casserole combines the classic flavors of stuffed peppers with the convenience of a one-pot meal. Ground beef, colorful bell peppers, and rice are simmered together with savory seasonings, then topped with melted cheese for a comforting and hearty dish perfect for family dinners.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 4 garlic cloves, minced
Meat and Dairy
- 1 pound lean ground beef
- ¾ cup shredded cheese of choice
Pantry and Seasonings
- 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika powder
- 1 ½ cups beef stock
- 2 teaspoons Worcestershire sauce
- ¾ cup long-grain white rice
Instructions
- Prepare the vegetables: In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon of olive oil over medium-high heat. Add the diced onion and bell peppers, sprinkle with ¼ teaspoon salt, and cook until they just begin to soften, about 4 minutes, stirring occasionally.
- Cook the beef: Add the remaining 1 teaspoon of olive oil, the ground beef, and ¼ teaspoon salt to the pot. Stir to break the beef into small pieces and cook until browned and cooked through, about 5 minutes, stirring occasionally.
- Add aromatics and spices: Stir in the minced garlic, tomato paste, and smoked paprika powder. Cook for about 1 minute until fragrant, stirring constantly to prevent sticking.
- Add liquids and simmer: Pour in the beef stock and Worcestershire sauce and bring the mixture to a rapid boil. Then add the long-grain white rice and the remaining ½ teaspoon salt. Stir to combine all ingredients evenly.
- Cook the casserole: Cover the pot, reduce the heat to low to maintain a gentle simmer, and cook for 18 minutes or until the rice is tender and has absorbed the liquid.
- Finish with cheese: Remove the pot from heat and fluff the rice with a fork. Sprinkle the shredded cheese evenly over the top, then cover and let sit for 7 minutes to allow the cheese to melt and the rice to fully tenderize.
- Serve: Optionally garnish with chopped parsley. Serve the casserole hot, optionally topped with sour cream for extra creaminess.
Notes
- Use a large pot with a tight fitting lid to ensure the rice cooks evenly and absorbs all the liquid properly.
- Long-grain white rice is best; avoid instant or par-boiled rice for perfect texture.
- For a gluten-free version, substitute regular Worcestershire sauce with a gluten-free variety.
- Sour cream on top adds a delicious creamy contrast and is highly recommended by many readers.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
