Stuffed Pepper Beef Casserole

This stuffed pepper casserole with beef brings all the flavors of the classic stuffed pepper dish into one comforting, easy-to-make meal. It’s a perfect weeknight dinner that combines tender ground beef, sweet bell peppers, and perfectly cooked rice all topped with melty cheese. It’s a crowd-pleaser that takes less effort than the traditional stuffed pepper version but delivers just as much hearty satisfaction.

I first cooked this casserole when I needed something filling and easy during a busy week. Now it’s a favorite in our house because it tastes homemade but comes together quickly.

Ingredients

• Ground beef: one pound offers rich protein and flavor choose lean for less fat
• Bell peppers: two chopped give sweetness and colorful freshness pick firm and shiny peppers
• Onion: one finely chopped adds a savory base and sweetness once cooked
• Garlic: three cloves minced boosts the aroma and depth of flavor in the dish
• Worcestershire sauce: one tablespoon lends umami complexity use the classic version for best taste
• Italian seasoning: one tablespoon blends herbs that complement the beef and peppers
• Salt: one teaspoon enhances all the flavors adjust based on diet
• Ground black pepper: half teaspoon adds gentle heat and sharpness
• Low-sodium beef broth: fifteen ounces provides moisture and rich meaty taste without overpowering saltiness
• Canned diced tomatoes: fifteen ounces add acidity and texture opt for no added salt if you prefer
• Uncooked long grain white rice: three quarters cup absorbs the broth and flavors perfectly rinse lightly for fluffier rice
• Mozzarella cheese: three quarters cup shredded melts creamy and mild adding gooey texture
• Cheddar cheese: three quarters cup shredded contributes sharpness and color choose sharp or mild based on preference

Step-by-Step Instructions

Sear the Beef:

Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until the beef is mostly browned and releasing its juices. This is the foundation of your flavorful base.

Cook the Vegetables:

Add the chopped onions and bell peppers right into the skillet with the beef. Stir them together and cook for about 5 to 10 minutes until the vegetables soften and their natural sweetness comes out, making the kitchen smell amazing.

Add the Garlic:

Throw in the minced garlic and stir continuously for 1 to 2 minutes to release its fragrant aroma. Be careful not to let it burn as garlic turns bitter quickly.

Combine the Liquids and Seasonings:

Stir in Worcestershire sauce, Italian seasoning, salt, and black pepper. Pour in the beef broth, canned tomatoes, and uncooked rice. Mix everything evenly so the rice can soak up all those delicious flavors as it cooks.

Simmer the Casserole:

Increase the heat to bring the mixture to a boil. Cover the skillet tightly, then reduce the heat to a low simmer. Cook for 20 minutes, stirring once halfway through to prevent the rice from sticking. The rice should be tender and fully absorb the liquids.

Melt Cheese into the Casserole:

Take off the lid and stir in half of the mozzarella and cheddar cheeses until they melt and make the filling creamy and luscious.

Top with Remaining Cheese:

Sprinkle the rest of the cheese evenly over the surface. Cover again to let it melt naturally or if your skillet is oven-safe, place it under the broiler for a few minutes until bubbly and golden. Serve piping hot for maximum gooey goodness.

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On chilly nights, the combination of melted cheese and spiced beef brings a cozy feeling that reminds me of family dinners around the table. The bell peppers add a pop of color and freshness that lightens the richness of the dish, making it a well-rounded comfort food.

Storage Tips

Allow leftovers to cool completely and transfer to an airtight container. Store in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it seems dry. This casserole also freezes well for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter protein option. Try using brown rice instead of white rice but increase the simmering time and liquid slightly as brown rice takes longer to cook. If you do not have Worcestershire sauce, a splash of soy sauce or balsamic vinegar can add some tangy depth. Use any shredded cheese you enjoy, like Monterey Jack or pepper jack, for variations in flavor.

Serving Suggestions

Serve the casserole with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or warm crusty rolls complement the hearty flavors and provide a satisfying crunch. A dollop of sour cream or a sprinkle of fresh herbs like parsley or basil brightens up each bite and adds a little freshness.

Cultural Context

Stuffed peppers have roots in many cuisines around the world, from Mediterranean to Mexican cooking. This casserole takes that familiar comfort and adapts it into a fuss-free way to enjoy the classic combination in a single pot. It’s a great example of how traditional dishes evolve over time to suit busy families while keeping those beloved flavors intact.

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Frequently Asked Questions

→ Can I use a different type of rice for this casserole?

Yes, long grain white rice works well, but you can substitute with jasmine or basmati for a slightly different aroma. Adjust cooking time as needed.

→ How can I make the dish spicier?

Adding red pepper flakes or a dash of hot sauce during the cooking process can bring in some heat without overpowering the dish.

→ Is it possible to prepare this casserole ahead of time?

You can assemble the components and refrigerate before cooking. Just extend the cooking time slightly to ensure the rice cooks through properly.

→ What cheeses work best for melting in this dish?

Mozzarella and cheddar melt smoothly and complement the flavors well. You can also try Monterey Jack or a mild provolone for variation.

→ Can I cook this casserole on the stovetop only?

Absolutely. After simmering the ingredients covered, simply melt the cheese on the stovetop with the lid on or briefly place the pan under a broiler if oven-safe.