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Stuffed Pepper Casserole

A flavorful, satisfying dish that combines all the beloved elements of stuffed peppers into a hearty one-pot meal that's guaranteed to impress family and friends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Extra Virgin Olive Oil High-quality olive oil enhances flavor.
  • 1.5 pounds Lean Ground Beef Keeps the casserole hearty without excess grease.
  • 2 pieces Fresh Bell Peppers (1 red, 1 green) Add sweetness and texture.
  • 1 piece Diced Onion For added flavor.
  • 14 ounces Canned Diced Tomatoes Provides moisture and a savory base.
  • 1 cup Long Grain White Rice Opt for high-quality rice.
  • 1.5 cups Beef Broth For liquid and flavor.
  • 1.5 cups Shredded Cheese (cheddar and mozzarella mix) Don’t skimp on this topping!
Seasonings
  • 3 cloves Minced Garlic For seasoning.
  • 1 teaspoon Italian Seasoning Enhances the overall flavor.
  • 2 teaspoons Worcestershire Sauce Adds depth of flavor.
  • 0.5 teaspoon Salt To taste.
  • 0.25 teaspoon Ground Black Pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. In a large 12-inch cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat.
  3. Add 1.5 pounds of lean ground beef and sauté until no longer pink, about 6-8 minutes. Drain the fat.
  4. Stir in 1 diced onion and 2 diced bell peppers and cook for 2-3 minutes until softened.
  5. Add 3 minced garlic cloves, 1 teaspoon of Italian seasoning, 2 teaspoons Worcestershire sauce, and season with 0.5 teaspoon salt and 0.25 teaspoon ground black pepper, cooking for an additional 30 seconds.
  6. Add 14 ounces of canned diced tomatoes, 1 cup of long grain white rice, and 1.5 cups of beef broth. Stir well and bring to a boil.
Baking
  1. Cover the skillet and carefully transfer it to the preheated oven.
  2. Bake for 20-25 minutes, or until the rice is tender. If the rice appears crunchy, add a splash of water and return to the oven.
  3. Remove the skillet from the oven and sprinkle 1.5 cups of shredded cheese on top.
  4. Broil for 3-5 minutes until the cheese is melted and bubbly.

Notes

You can prepare it a day in advance. Store leftovers in an airtight container for up to 4 days in the refrigerator. Freezer-friendly for up to 3 months. Reheat in the oven at 350°F for about 20 minutes.