Stuffed Pepper Casserole Beef

Stuffed pepper casserole is my favorite answer to comforting weeknight dinners when I want something hearty and craveable but do not feel up for stuffing peppers one by one. This dish combines all the flavors of classic stuffed peppers with the ease of a one-pot meal The rice cooks right with the beef and veggies so you avoid extra pots and pans. Melty cheese over the top makes it especially irresistible and every bite is loaded with all the colors and textures you expect from a stuffed pepper dinner.

I started making this when my own kids got tired of plain ground beef and rice but still wanted something cheesy and filling This meal disappeared the very first night I served it and now it is a regular in our rotation especially in chilly weather or when we need something that reheats well.

• Ground beef: You want it for savory richness and hearty protein Look for 85 per cent lean ground beef for the best balance of flavor and minimal grease
• Bell peppers: The signature flavor and sweetness Choose firm peppers in a variety of colors for extra appeal
• Onion: Brings sweetness and depth Dice it fine if you have picky eaters
• Garlic: Lends sharp warmth and aroma Use fresh for the best punch
• Worcestershire sauce: Brightens up the beef and deepens umami Choose one without high fructose corn syrup if possible
• Low sodium beef broth: Provides extra flavor and moisture Reduced sodium keeps things balanced
• Diced tomatoes: For freshness acidity and juiciness Use a good quality brand for the richest flavor
• Long grain white rice: It soaks up all those juices and keeps the casserole hearty Pick rice that cooks evenly avoid quick-cook types
• Italian seasoning: Brings herbal notes and pulls everything together Pick a brand with whole dried herbs if possible
• Salt: Essential for flavor boost taste as you go
• Black pepper: Adds gentle heat and pep
• Mozzarella cheese: Melts beautifully and makes each bite gooey Buy a block and shred for best melt
• Cheddar cheese: Adds tangy creaminess Sharp cheddar works best try to get it fresh and shred yourself

Step-by-Step Instructions

Brown the Beef:

Cook the ground beef in a large skillet over medium heat Break up the beef well and keep cooking until most of the pink is gone but it is not yet crispy This should take about six to eight minutes Draining extra fat is optional if using higher fat beef

Soften the Vegetables:

Add chopped onion and bell peppers to the browned beef Stir and keep cooking another five to ten minutes Keep the heat at medium so the veggies soften without burning Stir occasionally and let the onions turn nearly translucent and the peppers start to wilt This step builds the base flavor

Bloom Garlic:

Add the minced garlic right to the pan with the beef and vegetables Stir constantly for about two minutes Your goal is just to release all that fragrance without letting the garlic brown

Mix in Remaining Ingredients:

Pour in the Worcestershire sauce low sodium beef broth diced tomatoes uncooked rice Italian seasoning salt and pepper Give everything a very thorough stir and bring it to a gentle boil over medium-high heat This lets the rice start absorbing liquid evenly

Simmer and Steam:

Turn heat to low cover the pan tightly and simmer for twenty minutes After ten minutes give everything a good stir and re-cover Check that the mixture stays just simmering not boiling hard so the rice cooks through and does not stick

Add Cheese and Finish:

Once the rice is tender stir in half the mozzarella and cheddar Let the heat melt the cheese into the casserole for a minute or two

Top and Melt Remaining Cheese:

Sprinkle the rest of the cheeses evenly on top Cover again and let the cheese finish melting This takes less than three minutes If your pan is oven safe and you love bubbly cheese you can put it under the broiler for one to two minutes instead

Serve and Enjoy:

Remove from the heat and serve hot right from the skillet You get the best flavor when the cheese is creamy and the rice is just cooked through

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Using fresh bell peppers always reminds me of weekend market trips with my kids I love the way green and yellow peppers bring both sweetness and color making every scoop of this casserole look bright and inviting One of my favorite memories is serving this casserole at our first fall family night where even picky eaters came back for seconds

Storage Tips

After enjoying your casserole let it cool completely before storing Refrigerate in an airtight container for up to four days It holds up well in the fridge and I often pack leftovers for lunch Since the rice continues to absorb liquid you may want to add a splash of broth or water when reheating If you need to freeze it portion into single servings wrap tightly and freeze for up to three months Thaw overnight in the fridge before reheating in the microwave or on the stove

Ingredient Substitutions

You can easily swap the beef for ground turkey or chicken if you prefer a lighter dish Some nights I use brown rice instead of white rice but add an extra ten to fifteen minutes simmer time Vegetarian crumbles can be used in place of meat and vegetable broth works perfectly in this case Feel free to stir in extra veggies like spinach or mushrooms toward the end for more nutrition

Serving Suggestions

This casserole is hearty enough to stand alone but I love to pair it with a crisp green salad or some roasted broccoli For extra flavor serve with a dollop of sour cream or a sprinkle of fresh parsley on top It also makes a delicious filling to serve inside warm tortillas or rolls if you want a fun twist on leftovers

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Cultural and Historical Note

Stuffed peppers are believed to have roots in Mediterranean and Eastern European cooking resulting in endless regional variations This casserole version turns the classic into a weeknight hero for busy families keeping traditional flavors alive while making things easy and modern My grandmother made her peppers with rice and tomato sauce and those familiar aromas always remind me of family gatherings and homemade comfort food

Frequently Asked Questions

→ What kind of rice works best?

Long grain white rice cooks evenly and absorbs flavor well, but brown rice or jasmine can be used with slight adjustments to the cooking time and liquid.

→ Can I use ground turkey instead of beef?

Yes. Ground turkey is a leaner alternative and pairs well with the peppers and seasonings in this dish.

→ Do I need to pre-cook the rice?

No. Add uncooked rice directly to the pan so it soaks up the broth and tomato flavors as it cooks.

→ How can I add more vegetables?

You can mix in chopped zucchini, mushrooms, or spinach along with the peppers and onions for added nutrition and flavor.

→ What cheese melts best on top?

Mozzarella gives a gooey texture, while cheddar adds sharpness. A combination of both creates a rich topping.

→ Can leftovers be reheated?

Absolutely. Store in an airtight container and reheat in the microwave or oven until warmed through.