Description
Easy Stuffed Pepper Casserole is a hearty, one-pot comfort dish loaded with ground beef, bell peppers, rice, tomatoes, and melted cheese.
Ingredients
- 1 pound ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 (15 oz) can low sodium beef broth
- 1 (15 oz) can diced tomatoes
- 1 cup uncooked long grain white rice
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
Instructions
- In a large skillet or Dutch oven, cook ground beef over medium-high heat until browned, breaking it apart with a spoon. Add onion and bell peppers; cook 5-10 minutes until vegetables soften.
- Stir in garlic and cook 1-2 minutes until fragrant.
- Add Worcestershire sauce, beef broth, diced tomatoes, rice, Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat to simmer, cover, and cook 20 minutes, stirring halfway, until rice is tender and liquid absorbed.
- Remove from heat and stir in half of the mozzarella and cheddar cheese until melted and combined.
- Sprinkle remaining cheese on top, cover, and let melt from residual heat. For quicker melt and bubbly top, broil 1-2 minutes if pan is oven-safe.
- Serve immediately.
Notes
- For a vegetarian option, replace ground beef with plant-based ground meat and use vegetable broth.
- Broiling at the end adds a nice bubbly and golden layer to the cheese.
- Adjust seasoning and salt to taste based on personal preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg
