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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

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.

Method
 

Preparation
  1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks.
  2. Add chopped bell peppers and onion; cook for 5–10 minutes until softened.
  3. Stir in minced garlic and cook for an additional 1–2 minutes.
  4. Add Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper.
  5. 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.
  6. Stir in half of the cheese (3/4 cup mozzarella and 3/4 cup cheddar) until melted.
  7. 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.