Stuffed Pepper Casserole
Stuffed Pepper Casserole combines ground beef, rice, and diced bell peppers in a flavorful tomato sauce, all topped with melted cheese. This easy casserole delivers the classic taste of stuffed peppers without the hassle, making it a perfect hearty meal for any night of the week.
Ingredients
- 1 poundground beef
- 1 mediumonion (diced)
- 2 clovesgarlic (minced)
- 1 mediumbell peppers (any color, diced)
- 1 cuplong grain rice (such as jasmine or basmati)
- 2 cupsbeef broth (optional, for added moisture)
- 14 ½ ouncesdiced tomatoes
- 8 ouncestomato sauce
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 teaspoonitalian seasoning (or ½ teaspoon dried oregano and ½ teaspoon dried basil)
- ½ teaspoonpaprika
- 1 ½ cupmonterey jack cheese (shredded)
- fresh parsley (or basil, chopped (optional, for garnish))
Directions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat a large oven-safe skillet (such as a cast-iron skillet) over medium heat on the stovetop. Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook until the beef is browned and no longer pink, about 5-7 minutes. If necessary, drain excess grease from the skillet to reduce fat content.
- 3
Add the diced onion and minced garlic to the skillet with the browned beef. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Stir in the diced bell peppers and cook for an additional 3-4 minutes until they begin to soften.
- 4
Stir in the uncooked rice. Pour in 2 cups of beef broth or water.
- 5
Add the drained diced tomatoes, tomato sauce, salt, black pepper, Italian seasoning, and paprika. Combine all ingredients thoroughly to ensure the rice is submerged in the liquid.
- 6
Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-20 minutes. Check at 15 minutes. If the mixture is too dry before the rice is cooked, add an additional ½ cup of beef broth or water. Once cooked, remove the skillet from heat and fluff the rice mixture with a fork.
- 7
Sprinkle the shredded cheese over the top of the beef and rice mixture. Place the skillet in the preheated oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- 8
Carefully remove the skillet from the oven using oven mitts (the handle will be hot). Let the casserole cool for a few minutes. Sprinkle with freshly chopped parsley or basil if desired. Serve warm.