Stuffed Pepper Casserole Beef
Why Make This Recipe
Stuffed Pepper Casserole Beef is a comforting and satisfying dish that combines the classic flavors of stuffed peppers with the ease of a casserole. It’s perfect for busy weeknights or when you want to impress your family and friends with a hearty meal. The blend of ground beef, rice, and vibrant bell peppers makes it not only delicious but also a great way to pack in some nutrients.
How to Make Stuffed Pepper Casserole Beef
Ingredients:
- 450 g ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 425 g canned low sodium beef broth
- 425 g canned diced tomatoes
- 180 g uncooked long grain white rice
- 75 g shredded mozzarella cheese
- 75 g shredded cheddar cheese
Directions:
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until mostly browned.
- Add onions and bell peppers to the skillet. Continue cooking for 5 to 10 minutes until the vegetables start to soften.
- Incorporate minced garlic and cook for 1 to 2 minutes until fragrant.
- Stir in Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and uncooked rice. Mix thoroughly.
- Increase heat to bring the mixture to a boil. Cover, reduce to a simmer, and cook for 20 minutes, stirring once halfway through, until the rice is tender.
- Remove the lid and stir in half of the shredded mozzarella and cheddar cheeses until melted into the mixture.
- Sprinkle the remaining cheese evenly over the top. Cover and allow cheese to melt or place under the grill for rapid melting if your pan is oven-proof. Remove from heat and serve immediately.
How to Serve Stuffed Pepper Casserole Beef
Stuffed Pepper Casserole Beef is great on its own, but you can also serve it with a side salad or some garlic bread. A dollop of sour cream or a sprinkle of fresh herbs can add extra flavor.
How to Store Stuffed Pepper Casserole Beef
After serving, let any leftovers cool down. Then, store them in an airtight container in the refrigerator. It will last for about 3 to 4 days. If you want to keep it longer, consider freezing the casserole. Portion it out before freezing and it can last up to 3 months.
Tips to Make Stuffed Pepper Casserole Beef
- Use lean ground beef to reduce excess fat.
- Feel free to mix up the bell pepper colors for a more colorful dish.
- If you like a little heat, add some red pepper flakes or diced jalapeños.
- For a vegetarian version, you can substitute the ground beef with lentils or a meat substitute.
Variation
You can easily alter this recipe by using different types of rice such as brown rice or quinoa. This will change the texture and flavor slightly while still keeping the essence of the dish.
FAQs
-
Can I use other types of meat?
Yes, you can use turkey, chicken, or even plant-based ground meat as alternatives to beef. -
Is it possible to make this ahead of time?
Absolutely! You can prepare the casserole ahead, refrigerate it, and just bake it before serving. -
Can I add other vegetables?
Yes, you can add other vegetables like corn, zucchini, or mushrooms for extra flavor and nutrition.
Stuffed Pepper Casserole Beef
Ingredients
Main Ingredients
- 450 g ground beef Use lean ground beef to reduce excess fat.
- 2 pieces bell peppers, chopped Feel free to mix up the bell pepper colors for a more colorful dish.
- 1 piece onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper Add red pepper flakes or diced jalapeños for heat.
- 425 g canned low sodium beef broth
- 425 g canned diced tomatoes
- 180 g uncooked long grain white rice You can use brown rice or quinoa as variations.
- 75 g shredded mozzarella cheese
- 75 g shredded cheddar cheese
Instructions
Cooking
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until mostly browned.
- Add onions and bell peppers to the skillet. Continue cooking for 5 to 10 minutes until the vegetables start to soften.
- Incorporate minced garlic and cook for 1 to 2 minutes until fragrant.
- Stir in Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and uncooked rice. Mix thoroughly.
- Increase heat to bring the mixture to a boil. Cover, reduce to a simmer, and cook for 20 minutes, stirring once halfway through, until the rice is tender.
- Remove the lid and stir in half of the shredded mozzarella and cheddar cheeses until melted into the mixture.
- Sprinkle the remaining cheese evenly over the top. Cover and allow cheese to melt or place under the grill for rapid melting if your pan is oven-proof. Remove from heat and serve immediately.
