Easy Stuffed Pepper Casserole
A simple one-pot dish that brings all the classic flavors of stuffed peppers without the hassle, making it perfect for busy weeknights.
Ingredients
Main ingredients
- 1 pound Ground beef Use lean ground beef for a healthier option.
- 2 Bell peppers, chopped
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 can Low-sodium beef broth (15 oz)
- 1 can Diced tomatoes (15 oz)
- 1 cup Uncooked long grain white rice Can substitute with cooked rice towards the end of the cooking time.
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 3/4 cup Mozzarella cheese, shredded Use half for mixing in and half for topping.
- 3/4 cup Cheddar cheese, shredded Use half for mixing in and half for topping.
Instructions
Preparation
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks.
- Add chopped bell peppers and onion; cook for 5–10 minutes until softened.
- Stir in minced garlic and cook for an additional 1–2 minutes.
- Add Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper.
- Bring the mixture to a boil, then cover, reduce the heat to a simmer, and cook for about 20 minutes, stirring halfway through, until the rice is tender and the liquid is absorbed.
- Stir in half of the cheese (3/4 cup mozzarella and 3/4 cup cheddar) until melted.
- Sprinkle the remaining cheese over the top, cover, and let it melt. If your pan is oven-safe, you can broil briefly to brown the cheese.
Notes
Serve hot in bowls. Garnish with fresh herbs, and serve with a side salad or crusty bread. Store leftovers in an airtight container for up to 3–4 days or freeze for longer storage. Thaw in the refrigerator before reheating.