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Stuffed Pepper Casserole

A comforting one-pot dish featuring lean ground beef, vibrant bell peppers, and a melty blend of cheese.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main
Cuisine: American
Keyword: Easy
Servings: 6 servings

Ingredients

Meat and Seasoning

  • 1 pound lean ground beef
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Vegetables

  • 1 tablespoon olive oil
  • 1 each red bell pepper, cored and chopped
  • 1 each green bell pepper, cored and chopped
  • 1 each yellow onion, peeled and diced
  • 3 cloves garlic, minced

Canned Goods and Broth

  • 28 ounces canned diced tomatoes
  • 1 ¾ cups low-sodium beef broth

Cheese

  • 1 ½ cups Monterey Jack cheese, shredded, divided
  • 1 ½ cups cheddar cheese, shredded, divided

Rice and Sauce

  • 1 cup long grain rice, uncooked
  • 1 tablespoon Worcestershire sauce

Garnish

  • to taste Fresh parsley, chopped for garnish

Instructions

  • Step 1: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the lean ground beef, Italian seasoning, salt, and black pepper. Cook until the beef is browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
  • Step 2: Once the beef is browned, add the diced onions, red and green bell peppers, and minced garlic to the skillet. Sauté these veggies until they are softened, around 4-5 minutes.
  • Step 3: Next, pour in the canned diced tomatoes (with their juices), low-sodium beef broth, uncooked rice, and Worcestershire sauce. Stir everything together until well combined and let it come to a gentle simmer.
  • Step 4: Once the mixture is simmering, add 1 cup of both the Monterey Jack and cheddar cheese, stirring them into the casserole.
  • Step 5: Preheat your oven to 350°F (175°C). Transfer the mixture to a greased 9×13 inch baking dish or keep it in the Dutch oven if it’s oven-safe. Top with the remaining cheeses. Cover the dish with aluminum foil and bake for about 25 minutes. Afterward, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
  • Step 6: Once out of the oven, let your casserole rest for about 5-10 minutes. Garnish with fresh chopped parsley before serving.

Equipment

  • Large Skillet
  • Dutch Oven
  • Baking Dish

Notes

For more flavor, consider adding a pinch of red pepper flakes or some chopped jalapeños for a spicy kick. If you prefer a vegetarian option, feel free to swap the ground beef with lentils or a plant-based ground meat substitute.