Stuffed Pepper Casserole Beef
A comforting and satisfying casserole that combines the classic flavors of stuffed peppers with the ease of a one-dish meal, perfect for busy weeknights.
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.
Notes
Stuffed Pepper Casserole Beef can be served with a side salad or garlic bread. A dollop of sour cream or fresh herbs can add extra flavor. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.