This Easy Stuffed Pepper Casserole is a delicious twist on traditional stuffed peppers, perfect for busy weeknights.
Made with ground beef, bell peppers, onions, and garlic, it’s packed with flavor and hearty ingredients.
The addition of Worcestershire sauce, diced tomatoes, and low sodium beef broth creates a savory base, while Italian seasoning and a blend of mozzarella and cheddar cheeses add a comforting touch.
The uncooked long grain white rice cooks to perfection right in the skillet, making this a convenient one-pan meal.
Easy Stuffed Pepper Casserole
Ingredients
– 1 pound ground beef
– 2 bell peppers, chopped
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 (15 oz) can low sodium beef broth
– 1 (15 oz) can diced tomatoes
– 1 cup uncooked long grain white rice
– 1 tablespoon Italian seasoning
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 3/4 cup shredded mozzarella cheese
– 3/4 cup shredded cheddar cheese
How To Make Stuffed Pepper Casserole
1- In a large skillet, cook the ground beef, breaking it apart as it cooks. Once mostly cooked, add the chopped onions and bell peppers and cook for 5-10 minutes until they begin to soften.
2- Add minced garlic to the beef mixture and cook for an additional 1-2 minutes until fragrant.
3- Stir in the remaining ingredients, except the cheese, and bring the mixture to a boil.
4- Cover, reduce the heat to a simmer, and cook for about 20 minutes, stirring halfway through.
5- Once the rice is tender, stir in about half of the shredded cheese until melted and well combined with the beef and rice.
6- Sprinkle the remaining cheese over the top. Cover the pan again and let the cheese melt. For faster melting, place the pan under the broiler (if oven-safe).
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6 servings | Kcal: 400 kcal per serving
