Stuffed Pepper Casserole Beef

This stuffed pepper casserole transforms the classic stuffed bell peppers into an easier, family-friendly one-pot meal. I created this recipe when I was craving traditional stuffed peppers but didn't have the patience for all that filling and baking. The result is all those beloved flavors with much less fuss!

I first made this casserole during a busy weeknight when my family was craving comfort food but I was short on time. Now it's requested at least twice a month, especially during fall and winter when we need something hearty and satisfying.

Ingredients

• Ground beef Use 80/20 lean-to-fat ratio for the best flavor without excess grease
• Bell peppers Choose different colors for visual appeal and slightly different flavor profiles
• Onion Adds essential aromatics and sweetness as it cooks down
• Garlic cloves Fresh minced garlic provides much better flavor than the pre-minced jarred variety
• Worcestershire sauce Adds umami depth that enhances the beefy flavor
• Italian seasoning This blend saves time instead of measuring individual herbs
• Canned diced tomatoes The juice creates moisture for cooking the rice properly
• Beef broth Choose low sodium to control salt levels better
• Long grain white rice Absorbs flavors while cooking directly in the sauce
• Mozzarella and cheddar cheese The combination offers both stretchy texture and sharp flavor

Step-by-Step Instructions

Brown the Beef

Cook ground beef over medium heat until no longer pink, breaking it into small pieces with your spatula. This should take about 5 minutes. Don't drain the fat as it adds flavor to the dish.

Add Vegetables

Incorporate chopped bell peppers and onions into the skillet with the beef. Cook for 5 to 10 minutes, stirring occasionally. Look for the onions to become translucent and peppers to slightly soften but not get mushy.

Incorporate Aromatics

Add minced garlic to the meat and vegetable mixture. Cook for just 1 to 2 minutes until you can smell the garlic. Be careful not to burn it as garlic can quickly become bitter.

Create the Base

Stir in all seasonings, Worcestershire sauce, beef broth, diced tomatoes with their juice, and uncooked rice. Make sure to scrape any browned bits from the bottom of the pan these contain concentrated flavor.

Simmer to Perfection

Bring everything to a boil, then reduce heat to maintain a gentle simmer. Cover the pan tightly and cook for 20 minutes. Stir once halfway through cooking to prevent sticking. The rice should absorb most of the liquid and become tender.

Incorporate Cheese

Remove from heat and stir in half of both cheeses until completely melted and incorporated throughout the mixture. This creates a creamy, cheesy base throughout the entire casserole.

Finish with More Cheese

Sprinkle the remaining cheese evenly across the top of the casserole. Cover again for a few minutes until melted, or if you want a slightly browned top, place under the broiler for 2 to 3 minutes if using an oven safe pan.

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My favorite part of this recipe is how the rice cooks directly in the skillet, absorbing all those amazing flavors from the beef and vegetables. My husband actually prefers this deconstructed version to traditional stuffed peppers because every bite contains the perfect balance of ingredients.

Make Ahead and Storage

This casserole keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as they meld together. Reheat individual portions in the microwave for 2 to 3 minutes, or warm a larger portion covered in the oven at 350°F for about 20 minutes until heated through.

Ingredient Substitutions

For a healthier version, substitute ground turkey or chicken for the beef. If using poultry, consider switching to chicken broth instead of beef broth. Brown rice can replace white rice for additional fiber, but you'll need to increase the cooking time by about 15 minutes and possibly add an extra 120ml of broth. Vegetarians could use plant based ground meat alternatives and vegetable broth for a meatless version.

Serving Suggestions

This casserole is truly a complete meal on its own, but I like to serve it with a simple green salad dressed with lemon vinaigrette to add freshness. For a heartier meal, warm crusty bread makes an excellent accompaniment for sopping up any remaining sauce. A dollop of sour cream on top adds a pleasant tangy contrast to the rich, savory flavors.

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Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted for beef. It provides a leaner option and pairs well with the other ingredients.

→ Can I make this dish ahead of time?

Absolutely! Prepare the casserole up to the point of adding cheese. Refrigerate and reheat when ready to serve, melting the cheese fresh.

→ Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook. Adjust the cooking time and ensure there's enough liquid to fully cook it.

→ How can I make this casserole spicier?

Add a pinch of red chili flakes or diced jalapeños while cooking. You can also use a spicy sausage instead of ground beef.

→ What cheese works best for this dish?

Mozzarella and cheddar are ideal for flavor and melting, but you can experiment with Monterey Jack or Pepper Jack for additional flavor.