Stuffed Pepper Casserole Recipe with Ground Beef and Rice
An easy and hearty one-pan meal that combines ground beef, rice, and vibrant vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1.5 pounds lean ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 small cloves garlic, minced
- 1 teaspoon Italian seasoning or Cajun seasoning
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 14 ounces canned diced tomatoes
- 1 cup long grain white rice
- 1.5 cups beef broth
- 1.5 cups shredded cheese (cheddar, mozzarella, or both)
- Parsley for garnish
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Instructions
Preparation
- Preheat the oven to 350 degrees F (180 degrees C).
- In a heatproof skillet over medium-high heat, heat olive oil and add the ground beef. Sauté until no longer pink, then drain the fat.
- Add the diced onion and bell peppers, and cook for 2-3 minutes until softened.
- Stir in the minced garlic, Italian or Cajun seasoning, Worcestershire sauce, salt, and black pepper. Cook for an additional 30 seconds.
- Add the canned diced tomatoes, rice, and beef broth. Stir well and bring to a boil.
Cooking
- Cover the skillet and carefully place it in the oven. Bake for 20-25 minutes or until the rice is cooked. If the rice is still crunchy, return to the oven and add a splash of water if needed.
- After baking, remove from the oven and sprinkle shredded cheese on top. Broil for 3-5 minutes until the cheese is melted and bubbly.
Serving
- Garnish with chopped parsley and serve hot.
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Note
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until warmed through or place it back in the oven until hot. If you have more leftovers, you can freeze them for up to 3 months. For added flavor, try using flavored rice such as Spanish or jambalaya rice. You can mix in other vegetables like corn or zucchini for added nutrition. Ensure the rice is fully cooked by checking before serving. If it's still tough, add a bit more broth and return to the oven.