Description
This Stuffed Pepper Casserole is a comforting and flavorful one-pot meal that captures the essence of stuffed peppers without the fuss of hollowing out vegetables. Combining ground beef, vibrant green and red bell peppers, aromatic onions, and tender rice, all simmered in a savory broth and finished with melted cheese, this dish delivers hearty satisfaction in just 35 minutes.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 4 garlic cloves, minced
Proteins
- 1 pound lean ground beef
- ¾ cup shredded cheese of choice
Grains and Liquids
- ¾ cup long-grain white rice
- 1 ½ cups beef stock
Oils and Sauces
- 2 teaspoons extra virgin olive oil, divided
- 2 teaspoons Worcestershire sauce
Seasonings
- 1 teaspoon kosher salt, divided
- 1 teaspoon smoked paprika powder
- 2 tablespoons tomato paste
Instructions
- Sauté Vegetables: Heat 1 teaspoon of olive oil in a large 5- or 6-quart pot or Dutch oven over medium-high heat. Add the diced onion and bell peppers, season with ¼ teaspoon of salt, and cook for 3-4 minutes until they begin to soften, stirring occasionally.
- Brown the Beef: Add the remaining teaspoon of olive oil, ground beef, and ¼ teaspoon of salt to the pot. Break the meat into small pieces and cook until it is browned and cooked through, about 5 minutes, stirring occasionally.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, and smoked paprika powder. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add Liquids and Rice: Pour in the beef stock and Worcestershire sauce and bring the mixture to a rapid boil. Then add the rice and the remaining ½ teaspoon of salt, stirring everything together to combine well.
- Simmer: Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
- Finish with Cheese: Remove the pot from heat and fluff the rice with a fork. Sprinkle the shredded cheese evenly over the top, cover again, and let it sit for 5-7 minutes to allow the cheese to melt and the flavors to meld. Optionally, garnish with chopped parsley before serving.
Notes
- Worcestershire sauce adds a deep, savory umami flavor that complements the beef perfectly. If you prefer, substitute with soy sauce or omit for a milder taste.
- Feel free to use any shredded cheese you like; cheddar, Monterey Jack, or mozzarella are all great choices.
- For a vegetarian option, substitute ground beef with plant-based ground meat or cooked lentils.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
