Cheesy Stuffed Pepper Beef Casserole (Print version)
Seasoned ground beef, colorful bell peppers, and rice bake together under a blanket of melted cheddar for a comforting weeknight casserole the whole family loves.
# Ingredients:
For the beef and peppers
01 -
1.5 lbs (680 g) ground beef, 80/20
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, diced
04 -
3 medium bell peppers (1 red, 1 yellow, 1 green), diced
05 -
4 cloves garlic, minced
06 -
1 teaspoon Worcestershire sauce
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon smoked paprika
09 -
1/2 teaspoon garlic powder
10 -
Salt and black pepper to taste
For the rice and sauce
11 -
2 tablespoons tomato paste
12 -
1 cup (190 g) long-grain white rice, uncooked
13 -
1 can (14.5 oz / 411 g) diced tomatoes, with their juices
14 -
1 can (8 oz / 227 g) tomato sauce
15 -
1.5 cups (360 ml) low-sodium beef broth
For the topping
16 -
4 oz (115 g) cream cheese, cut into small cubes (optional)
17 -
2 cups (225 g) shredded sharp cheddar cheese
# Instructions:
01 -
Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray and set aside.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains, about 7-8 minutes. Drain excess fat and leave the meat in the pan.
03 -
Add the diced onion and bell peppers to the beef and cook over medium heat for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
04 -
Stir in the Worcestershire sauce, Italian seasoning, smoked paprika, garlic powder, tomato paste, salt, and black pepper. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and loses its raw taste.
05 -
Pour the uncooked rice, diced tomatoes with their juices, tomato sauce, and beef broth into the skillet. Stir everything together until evenly combined.
06 -
Transfer the mixture to the prepared baking dish. Scatter the cream cheese cubes evenly over the surface if using. Cover tightly with aluminum foil, pressing the edges down firmly against the dish.
07 -
Bake for 35-40 minutes until the rice is tender and the liquid is absorbed. Press a fork into the center to check. If the rice still feels firm, re-cover and bake for another 5-10 minutes.
08 -
Remove the foil, scatter the shredded cheddar evenly over the top, and bake uncovered for 8-10 minutes until the cheese is melted and the edges are bubbly. Rest for 5 minutes before serving.
# Good to know:
01 -
Best served hot straight from the oven. The casserole firms up as it rests, making it easier to portion cleanly.
02 -
Use 80/20 ground beef for the best flavor and moisture. Leaner beef can leave the casserole dry after the long bake.