Description
Stuffed Pepper Casserole: A savory bake with bell peppers, rice, beef, tomatoes & cheese for an easy, hearty dinner that’s a family favorite.
Ingredients
Scale
- 1 pound (450g) lean ground beef
- 3 bell peppers (one each of red, green, and yellow), diced into ½-inch pieces
- 1 large onion (about 1 cup/160g), finely chopped
- 3 cloves garlic, minced
- 1½ cups (285g) uncooked long-grain white rice
- 2 cans (14.5 oz/411g each) diced tomatoes, undrained
- 1 can (15 oz/425g) tomato sauce
- 2 cups (480ml) beef broth
- 2 tablespoons (30ml) Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes (optional)
- 1½ cups (170g) shredded mozzarella cheese
- ½ cup (50g) shredded Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Brown ground beef in a large skillet over medium-high heat until no pink remains, about 5-7 minutes. Drain excess fat.
- Add diced onions to the skillet with the beef and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. Add diced bell peppers and cook for 3-4 minutes until slightly softened.
- Pour in diced tomatoes with juice, tomato sauce, beef broth, and Worcestershire sauce. Add Italian seasoning, paprika, red pepper flakes (if using), salt, and pepper. Bring to a gentle simmer for 5 minutes.
- Stir uncooked rice into the mixture, ensuring even distribution. Simmer for another 2-3 minutes to begin rice absorption.
- Transfer mixture to prepared baking dish. Cover tightly with aluminum foil and bake for 45 minutes, until rice is tender.
- Remove from oven, uncover, and sprinkle with mozzarella and Parmesan cheeses. Bake uncovered for 10-15 minutes until cheese is melted and bubbling.
- Let stand for 10 minutes before serving. Garnish with fresh parsley.