Description
This Mouthwatering Stuffed Bell Pepper Casserole is a delicious one-pot meal that combines all the flavors of classic stuffed peppers into an easy, hearty casserole. Ground beef, diced bell peppers, onions, fragrant seasonings, rice, and savory beef stock come together, topped with melty cheese and baked to golden perfection. It’s perfect for a comforting family dinner with minimal prep and cleanup.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef (Lean 93/7)
- 3 bell peppers, diced into 1/2-inch pieces
- 1 onion, diced
- 3 garlic cloves, minced
Liquids and Base
- 1.75 cups beef stock (Swanson Beef Broth recommended)
- 15 oz diced tomatoes
- 1.25 cups rice
- 3 tbsp Worcestershire sauce
Seasonings
- 1.5 tsp grill seasoning
- 0.75 tsp salt
- 0.5 tsp pepper
- 0.75 tsp smoked paprika
- 0.5 tsp dried oregano
Cheese
- 1.5 cups freshly shredded cheese (for melting)
- 0.75 cup Cabot Sharp Cheddar cheese (for the crust)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté the aromatics and beef: In a large skillet over medium heat, brown the ground beef until it’s no longer pink, breaking it into crumbles. Add the diced onions, garlic, and bell peppers; cook until the vegetables are softened and fragrant, approximately 5-7 minutes.
- Add seasonings and liquids: Stir in the Worcestershire sauce, grill seasoning, salt, pepper, smoked paprika, and dried oregano to the beef and vegetables. Then add the diced tomatoes, beef stock, and rice. Mix well to combine all ingredients evenly.
- Assemble the casserole: Transfer the mixture into a greased baking dish and spread out evenly. Sprinkle the 1.5 cups of shredded cheese on top.
- Bake: Place the casserole in the preheated oven and bake uncovered for about 45 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Add the crust cheese: Remove the casserole from the oven and sprinkle the top with 0.75 cup of Cabot Sharp Cheddar cheese. Return the dish to the oven and bake for an additional 5-10 minutes until the cheese melts and forms a golden crust.
- Rest and serve: Let the casserole cool for 5 minutes before serving. This allows the flavors to meld and the casserole to set for easier slicing.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For a vegetarian variation, replace meat broth with vegetable broth and use plant-based protein or beans.
- Make sure to dice the bell peppers uniformly for even cooking.
- Freshly shredded cheese melts smoother and tastes better than pre-shredded.
- The casserole can be prepared in advance and refrigerated, adding extra baking time if cooking from cold.
