Stuffed Pepper Casserole (Print version)

Ground beef, bell peppers, rice, and melty cheese baked into one dish. All the flavors of classic stuffed peppers with a fraction of the prep.

# Ingredients:

For the filling

01 - 1.5 lb (680 g) ground beef, 80/20 blend
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 3 bell peppers (1 red, 1 green, 1 yellow), seeded and diced
05 - 4 cloves garlic, minced
06 - Salt and black pepper to taste

For the sauce and rice

07 - 1 can (14.5 oz / 411 g) diced tomatoes, undrained
08 - 1 can (15 oz / 425 g) tomato sauce
09 - 1.5 cups (355 ml) low-sodium beef broth
10 - 1 tablespoon Worcestershire sauce
11 - 1.5 teaspoons Italian seasoning
12 - 1 teaspoon smoked paprika
13 - 1 cup (185 g) long-grain white rice, uncooked

For the topping

14 - 1.5 cups (170 g) shredded mozzarella cheese
15 - 0.5 cup (55 g) shredded sharp cheddar cheese

# Instructions:

01 - Heat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray.
02 - Warm 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 to 8 minutes. Drain the excess fat.
03 - Add the diced onion and bell peppers to the skillet. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook 1 minute more.
04 - Add the diced tomatoes with their juice, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, and smoked paprika. Season with salt and pepper. Stir in the uncooked rice until evenly combined.
05 - Pour the mixture into the prepared baking dish and spread into an even layer. Cover tightly with aluminum foil and bake for 50 to 55 minutes, until the rice is tender and the liquid is absorbed.
06 - Remove the foil. Scatter the mozzarella and cheddar evenly over the top. Return to the oven uncovered and bake for 10 to 12 more minutes until the cheese is melted and golden in spots. Rest 10 minutes before serving.

# Good to know:

01 - Seal the foil firmly against the dish rim so the rice steams evenly.
02 - Rest the casserole 10 minutes after baking before serving for cleaner portions.

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