Description
This Stuffed Pepper Casserole is a hearty and comforting one-pan meal featuring ground beef, bell peppers, onions, tomatoes, and rice, all baked together and topped with a blend of melted mozzarella and cheddar cheese. It’s a delicious take on the classic stuffed pepper flavors made easy in a skillet, perfect for a quick weeknight dinner that the whole family will love.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 Tablespoon Worcestershire Sauce
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 1 (15 oz) can low sodium beef broth
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 cup uncooked long grain white rice
- 1/2 teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 3/4 cup Mozzarella cheese, shredded
- 3/4 cup cheddar cheese, shredded
Instructions
- Brown the beef: In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up into small pieces as it cooks to ensure even cooking and texture.
- Sauté vegetables: Add the finely chopped onions and chopped bell peppers to the skillet with the beef, cooking them for 5-10 minutes until they have softened and become fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant but not burnt, enhancing the overall flavor.
- Add liquids and seasonings: Pour in Worcestershire sauce, low sodium beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper. Stir to combine all ingredients evenly and bring the mixture to a boil.
- Simmer and cook rice: Cover the skillet, reduce heat to low or medium-low to maintain a simmer, and cook for about 20 minutes. Stir halfway through cooking to prevent rice from sticking, and continue until the rice is tender and liquid is absorbed.
- Mix in cheese: Stir in half of the shredded mozzarella and cheddar cheese into the hot mixture until melted and well incorporated, creating a creamy texture.
- Melt remaining cheese: Sprinkle the remaining shredded mozzarella and cheddar cheese evenly over the top of the skillet mixture, cover again, and allow the cheese to melt. Optionally, place the skillet briefly under the broiler to achieve a bubbly and golden cheesy crust.
- Serve: Remove from heat and serve immediately while hot for a comforting meal with combined flavors of stuffed peppers in a casserole form.
Notes
- Using low sodium beef broth helps control the salt level in the dish.
- For a vegetarian version, substitute ground beef with plant-based meat or lentils and use vegetable broth.
- Different types of bell peppers (red, yellow, green) can be used for varied flavor and color.
- Make sure to stir halfway during simmering to avoid rice sticking to the bottom of the pan.
- Optional broiling step enhances cheese topping texture but can be skipped if preferred.
