Stuffed Pepper Casserole Beef (Print Version)
A hearty blend of beef, peppers, rice, and cheese—easy comfort food with savory flavors in every bite.
# Ingredients:
→ Main Components
01 -
450 g ground beef
02 -
2 bell peppers, chopped
03 -
1 onion, finely chopped
04 -
3 cloves garlic, minced
→ Seasonings and Sauce
05 -
1 tablespoon Worcestershire sauce
06 -
1 tablespoon Italian seasoning
07 -
1 teaspoon salt
08 -
0.5 teaspoon ground black pepper
→ Liquids
09 -
425 g canned low sodium beef broth
10 -
425 g canned diced tomatoes
→ Rice and Cheese
11 -
180 g uncooked long grain white rice
12 -
75 g shredded mozzarella cheese
13 -
75 g shredded cheddar cheese
# Instructions:
01 -
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until mostly browned.
02 -
Add onions and bell peppers to the skillet. Continue cooking for 5 to 10 minutes until the vegetables start to soften.
03 -
Incorporate minced garlic and cook for 1 to 2 minutes until fragrant.
04 -
Stir in Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and uncooked rice. Mix thoroughly.
05 -
Increase heat to bring the mixture to a boil. Cover, reduce to a simmer, and cook for 20 minutes, stirring once halfway through, until the rice is tender.
06 -
Remove lid and stir in half of the shredded mozzarella and cheddar cheeses until melted into the mixture.
07 -
Sprinkle remaining cheese evenly over the top. Cover and allow cheese to melt, or place under the grill for rapid melting if your pan is oven-proof. Remove from heat and serve immediately.
# Notes:
01 -
For best results, use freshly shredded cheese to achieve optimal melting and creaminess.