Stuffed Pepper Casserole
Easy stuffed pepper casserole with ground beef, rice, peppers, and melted cheese. It's hearty, cozy, and all made in one pot for a weeknight dinner win.
Ingredients
- 2 teaspoonsextra virgin olive oil, divided
- 1 mediumyellow onion, small diced
- 2green bell peppers, small diced
- 2red bell peppers, small diced
- 1 teaspoonkosher salt, divided
- 1 poundlean ground beef
- 4garlic cloves, minced
- 2 tablespoonstomato paste
- 1 teaspoonsmoked paprika powder
- 1 ½ cupsbeef stock
- 2 teaspoonsworcestershire sauce (see note)
- ¾ cuplong-grain white rice
- ¾ cupshredded cheese of choice
Directions
- 1
In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon of the olive oil over medium-high heat. Add the onion and bell pepper, sprinkle with ¼ of the teaspoon salt, and cook until just beginning to soften, about 3-4 minutes, stirring occasionally.
- 2
Add the remaining 1 teaspoon of olive oil, ground beef, and ¼ teaspoon of salt, and stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes, stirring occasionally.
- 3
Add the garlic, tomato paste, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly.
- 4
Add the stock and Worcestershire sauce, and bring to a rapid boil. Add the rice and remaining ½ teaspoon of salt, stirring to combine.
- 5
Cover, reduce to a low simmer, and cook for 15-18 minutes, or until the rice is just tender.
- 6
Remove the pot from the heat, fluff the rice, and sprinkle the top with cheese. Allow to sit, covered, for an additional 5-7 minutes or until the rice is tender. Sprinkle with chopped parsley, if using, and serve.