Description
A comforting and flavorful stuffed pepper casserole that combines sautéed onions and bell peppers with seasoned ground beef, rice, and a cheesy topping. This easy one-pot meal simulates the classic stuffed peppers in a convenient casserole form, perfect for weeknight dinners.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 4 garlic cloves, minced
Main Ingredients
- 2 teaspoons extra virgin olive oil, divided
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 1 ½ cups beef stock
- ¾ cup long-grain white rice
- ¾ cup shredded cheese of choice
Seasonings
- 1 teaspoon kosher salt, divided
- 1 teaspoon smoked paprika powder
- 2 teaspoons Worcestershire sauce
Instructions
- Sauté Vegetables: In a large 5- or 6-quart pot or Dutch oven, heat 1 teaspoon olive oil over medium-high heat. Add the diced onion and bell peppers, sprinkle with ¼ teaspoon salt, and cook for about 3-4 minutes until just beginning to soften, stirring occasionally.
- Cook Ground Beef: Add the remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon salt to the pot. Break the meat into small pieces and cook until browned and just cooked through, about 5 minutes, stirring occasionally.
- Add Flavorings: Stir in the minced garlic, tomato paste, and smoked paprika powder. Cook for about 1 minute until fragrant, stirring constantly.
- Add Liquids and Rice: Pour in the beef stock and Worcestershire sauce and bring to a rapid boil. Stir in the long-grain white rice and remaining ½ teaspoon salt to combine.
- Simmer to Cook Rice: Cover the pot with a tight-fitting lid, reduce heat to low, and simmer for 15-18 minutes or until rice is tender.
- Finish with Cheese: Remove the pot from heat, fluff the rice with a fork, and sprinkle the shredded cheese on top. Cover again and let sit for an additional 5-7 minutes until the cheese melts and the rice is fully tender.
- Serve: Optionally sprinkle with chopped parsley for garnish and serve warm.
Notes
- Use a large pot with a tight-fitting lid so the rice cooks evenly and retains moisture.
- Choose long-grain white rice instead of instant or par-boiled for best texture.
- To make this dish gluten free, substitute the Worcestershire sauce with a gluten free version.
- Many readers recommend serving with sour cream on top for extra creaminess and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
