Description
This Stuffed Pepper Casserole is a hearty and comforting one-pan meal that combines ground beef, bell peppers, onions, and flavorful seasonings with tender rice and melty cheese. It mimics the taste of classic stuffed peppers but with the ease of a skillet casserole, making it perfect for a quick and delicious weeknight dinner.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
Liquids and Canned Goods
- 1 (15 oz) can low sodium beef broth
- 1 (15 oz) can diced tomatoes
- 1 Tablespoon Worcestershire Sauce
Grains and Seasonings
- 1 cup uncooked long grain white rice
- 1/2 teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
Cheeses
- 3/4 cup Mozzarella cheese, shredded
- 3/4 cup cheddar cheese, shredded
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat and add the ground beef. Break it up as it cooks, ensuring even browning and no large clumps remain.
- Sauté Vegetables: Add the finely chopped onions and chopped bell peppers to the skillet. Cook for 5 to 10 minutes until the vegetables soften and the onions turn translucent.
- Add Garlic: Stir in the minced garlic and cook for 1 to 2 minutes until fragrant, taking care not to let it burn.
- Combine Liquids and Seasonings: Add Worcestershire sauce, low sodium beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper to the skillet. Stir everything well and bring the mixture to a boil.
- Simmer: Once boiling, cover the skillet with a lid, reduce the heat to low, and let it simmer gently for about 20 minutes. Stir halfway through the cooking time to prevent rice from sticking. Cook until the rice is tender and liquid is mostly absorbed.
- Melt the Cheese In: Stir in half of the shredded Mozzarella and cheddar cheeses until fully melted and evenly distributed throughout the casserole.
- Top with Remaining Cheese: Sprinkle the remaining cheeses on top, cover the skillet once again, and allow the cheese to melt. For an optional golden bubbly top, briefly place the skillet under a broiler, watching carefully to avoid burning.
- Serve: Remove from heat and serve the casserole hot immediately.
Notes
- Use low sodium beef broth to better control overall salt content.
- Feel free to substitute ground turkey or chicken for a leaner option.
- If you do not have a broiler-safe skillet, transfer the casserole to a baking dish before broiling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Brown rice may be used but will require a longer cooking time and more broth.
