Description
A comforting and flavorful Stuffed Pepper Casserole combining sautéed onions, bell peppers, ground beef, and tender rice, topped with melted cheese. This one-pot meal captures the essence of stuffed peppers in an easy-to-make casserole form, perfect for a hearty weeknight dinner.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 4 garlic cloves, minced
Meat & Protein
- 1 pound lean ground beef
Grains
- 3/4 cup long-grain white rice
Liquids & Sauces
- 1 1/2 cups beef stock
- 2 teaspoons Worcestershire sauce
Oils & Seasonings
- 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon smoked paprika powder
- 2 tablespoons tomato paste
Dairy
- 3/4 cup shredded cheese of choice
Instructions
- Sauté vegetables: In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon of olive oil over medium-high heat. Add the onion and diced bell peppers, sprinkle with 1/4 teaspoon salt, and cook until they begin to soften, about 3-4 minutes, stirring occasionally.
- Brown the beef: Add the remaining 1 teaspoon olive oil, ground beef, and 1/4 teaspoon salt. Stir to break into small pieces and cook until browned and cooked through, about 5 minutes, stirring occasionally.
- Add aromatics and seasoning: Stir in minced garlic, tomato paste, and smoked paprika powder. Cook for about 1 minute until fragrant, stirring constantly.
- Add liquids and rice: Pour in beef stock and Worcestershire sauce, bring to a rapid boil. Add the rice and remaining 1/2 teaspoon salt, stirring to combine.
- Simmer: Cover the pot, reduce heat to low, and let it simmer for 15-18 minutes or until the rice is tender and all liquid is absorbed.
- Rest and add cheese: Remove the pot from heat, fluff the rice, and sprinkle the shredded cheese over the top. Cover and let sit for 5-7 minutes until the cheese melts and rice finishes cooking.
- Serve: Optionally garnish with chopped parsley and serve hot. Enjoy with sour cream if desired.
Notes
- Use a large pot with a tight-fitting lid to ensure proper cooking of the rice.
- Long-grain white rice is preferred over instant or parboiled for best texture.
- For a gluten free version, use gluten free Worcestershire sauce.
- Serving suggestions include topping the casserole with sour cream for extra richness.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
