Stuffed Pepper Casserole

Stuffed Pepper Casserole

from delish.com
60 min
6 - 8

This stuffed pepper casserole recipe has everything you love about the classic dish, but in a cozy, crowd-pleasing format.

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 lb. (80%) lean ground beef
  • 2 bell peppers, any color, chopped into 1" pieces
  • 1 large yellow onion, chopped into 1" pieces
  • 3 cloves garlic, thinly sliced
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. dried oregano
  • 1 (6-oz.) can tomato paste
  • 1 (14.5-oz.) can fire-roasted diced tomatoes
  • 1 1/2 c. beef broth
  • 1 c. basmati rice
  • 2 c. shredded pepper Jack cheese (about 8 oz.)
  • 1 tbsp. finely chopped fresh cilantro

Directions

  1. 1

    Preheat oven to 350°. In a large Dutch oven over medium heat, heat oil. When oil is shimmering, add ground beef and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 4 to 6 minutes.

  2. 2

    Stir in peppers, onion, garlic, salt, pepper, cumin, paprika, and oregano. Cook, stirring occasionally, until spices are fragrant, about 1 minute. Stir in tomato paste and cook, stirring, until fragrant, about 2 minutes.

  3. 3

    Add tomatoes, broth, and rice. Stir until incorporated, scraping up any browned bits from bottom of pot. Increase heat to high and bring to a boil. Immediately cover and transfer to oven. Bake until rice is tender, 20 to 24 minutes. Remove from oven and set broiler to high.

  4. 4

    Stir once more, then top with cheese. Return to oven, uncovered, and broil until cheese is golden brown and bubbly, 3 to 4 minutes. Top with cilantro.