Stuffed Pepper Casserole Recipe
Easy Stuffed Pepper Casserole combines ground beef, colorful bell peppers, tomatoes, rice, and melted cheddar cheese in one skillet. It has all the hearty flavor of classic stuffed peppers without the work of filling them individually.
Servings: 6
Cost: $10
Equipment
- 1 skillet
- chef's knife
- cutting board
- wooden spoon or spatula
- measuring cup
- measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 large bell peppers seeded and diced
- 1 cup diced onion
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons tomato paste
- 1 cup long-grain uncooked white rice
- 32 ounces canned diced tomatoes drained
- 1 cup low-sodium beef stock
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1½ cups shredded cheddar cheese
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat.
- Add the ground beef. Cook, breaking it into small pieces, until browned and no longer pink. Transfer the beef to a bowl.
- Drain the skillet, leaving about 2 tablespoons of drippings.
- Add the bell peppers and onion. Cook for 3–4 minutes, or until they begin to soften.
- Add the garlic and cook for 1 minute.
- Stir in the Italian seasoning, garlic powder, onion powder, and tomato paste.
- Add the rice. Stir to combine and cook for 1 minute.
- Return the beef to the skillet. Add the diced tomatoes and beef stock. Season with salt and pepper.
- Bring the mixture to a boil. Reduce the heat to low and cover.
- Cook for 20 minutes, stirring occasionally, until the peppers are softened and the rice is tender.
- Remove the skillet from the heat. Sprinkle the cheddar cheese over the casserole and cover.
- Let stand for 5 minutes, or until the cheese melts.
Notes
- Rice: Use the exact rice type and preparation listed in the ingredients. Brown rice, instant rice, and cooked rice are not direct substitutes for uncooked long-grain white rice. Tomatoes: Add the tomatoes without their liquid exactly as specified in the ingredient list.
- Crunchy rice: Add a small splash of stock, cover, and cook for another 5 minutes.
- Watery casserole: Let the casserole rest uncovered for 5–10 minutes.
- Ground-meat substitutions: Ground turkey or chicken may be substituted for the beef. Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat covered in the microwave, on the stovetop, or in the oven. Add a splash of stock if the rice seems dry.
Nutrition
Calories: 416kcal | Carbohydrates: 39g | Protein: 29g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 568mg | Potassium: 876mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1797IU | Vitamin C: 68mg | Calcium: 295mg | Iron: 5mg