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Stuffed Pepper Casserole Beef

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Indulge in this comforting Stuffed Pepper Casserole made with ground beef, colorful bell peppers, rice, and melted cheese, perfect for family dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 450 g ground beef The main protein source, providing flavor and richness.
  • 2 bell peppers, chopped Adds sweetness and vibrant color to the dish.
  • 1 onion, finely chopped Enhances the base flavors with its aromatic qualities.
  • 3 cloves garlic, minced Infuses the casserole with a fragrant, savory note.
  • 1 tablespoon Worcestershire sauce Adds depth and a tangy richness.
  • 1 tablespoon Italian seasoning A blend of herbs that brings freshness and complexity.
  • 1 teaspoon salt Balances flavors and enhances overall taste.
  • 0.5 teaspoon ground black pepper Adds a mild kick and warmth.
  • 425 g canned low sodium beef broth Provides moisture and a savory backdrop.
  • 425 g canned diced tomatoes Introduces acidity and a juicy element to the mix.
  • 180 g uncooked long grain white rice Acts as a filler, absorbing the flavors.
  • 75 g shredded mozzarella cheese Offers a creamy, melty topping.
  • 75 g shredded cheddar cheese Adds sharpness and a golden finish.

Method
 

Preparation
  1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until mostly browned.
  2. Add the chopped onions and bell peppers to the skillet. Continue cooking for 5 to 10 minutes until the vegetables start to soften.
  3. Incorporate the minced garlic and cook for 1 to 2 minutes until fragrant.
Cooking
  1. Stir in the Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and the uncooked rice. Mix thoroughly to combine.
  2. Increase the heat to bring the mixture to a boil. Cover the skillet, reduce to a simmer, and cook for 20 minutes, stirring once halfway through, until the rice is tender.
  3. Remove the lid and stir in half of the shredded mozzarella and cheddar cheeses until they are melted into the mixture.
  4. Sprinkle the remaining cheese evenly over the top. Cover and allow the cheese to melt, or place the skillet under the grill for rapid melting if it is oven-proof. Remove from heat and serve immediately.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 2gSugar: 4g

Notes

For added flavor, consider sautéing the garlic for a few moments before adding the beef. Ensure to stir the mixture carefully to prevent the rice from sticking to the bottom. Store leftovers in an airtight container for up to 3 days. This casserole can be frozen before or after baking.

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