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Stuffed Pepper Casserole

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This easy stuffed pepper casserole has all the comforting flavors of classic stuffed peppers but comes together in just one pan—no stuffing required! A hearty, cheesy, weeknight dinner ready in about 45 minutes.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: American

Ingredients

Units Scale
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 (14.5 ounce) can beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup uncooked long-grain white rice
  • 8 ounces shredded Colby Jack cheese
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley

Instructions

  1. Heat a large saute pan over medium-high heat.
  2. Add ground beef and cook, crumbling until browned and cooked through. Transfer to a plate and set aside.
  3. Add olive oil to the pan and reduce heat to medium. Add onion, red bell pepper, green bell pepper, and a few pinches of salt and pepper. Cook, stirring occasionally, for about 4 minutes.
  4. Add garlic, Italian seasoning, cumin, paprika, and a couple pinches of salt and pepper.
  5. Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and rice along with a few large pinches of salt and pepper.
  6. Bring the mixture to a simmer, reduce heat to low, and cover. Simmer for about 18-20 minutes or until the rice is cooked tender and most of the liquid is absorbed.
  7. Top rice mixture with shredded cheese and broil for 2-3 minutes or until melted.
  8. Garnish with fresh parsley and enjoy!
  9. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • Use a large saute pan, 5 quart braising pan, or Dutch oven with a lid so the rice cooks evenly and doesn’t stick.
  • If the rice isn’t fully cooked after 20 minutes, add a splash of broth and simmer for another few minutes.
  • Feel free to add in extras like corn, black beans, or chopped zucchini for more texture and flavor.

Nutrition

  • Serving Size: 1/8 of the casserole
  • Calories: 316
  • Sugar: 3.8 g
  • Sodium: 413 mg
  • Fat: 13 g
  • Carbohydrates: 27.2 g
  • Fiber: 2.5 g
  • Protein: 22.7 g
  • Cholesterol: 63.9 mg

Find it online: https://midwestfoodieblog.com/stuffed-pepper-casserole/