Description
A hearty and flavorful stuffed pepper casserole featuring ground beef, bell peppers, rice, and cheese all cooked together in one pot for an easy and satisfying meal.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 4 garlic cloves, minced
Meat and Dairy
- 1 pound lean ground beef
- ¾ cup shredded cheese of choice
Pantry
- 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika powder
- 1 ½ cups beef stock
- 2 teaspoons Worcestershire sauce
- ¾ cup long-grain white rice
Instructions
- Cook vegetables: In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon of the olive oil over medium-high heat. Add the onion and bell peppers, sprinkle with ¼ teaspoon salt, and cook until just beginning to soften, about 4 minutes, stirring occasionally.
- Brown beef: Add the remaining 1 teaspoon of olive oil, ground beef, and ¼ teaspoon salt. Stir to break the beef into small pieces and cook until browned and just cooked through, about 5 minutes, stirring occasionally.
- Add seasonings: Stir in the minced garlic, tomato paste, and smoked paprika powder. Cook for about 1 minute until fragrant, stirring constantly.
- Add liquids and rice: Pour in the beef stock and Worcestershire sauce, then bring to a rapid boil. Add the long-grain white rice and remaining ½ teaspoon salt, stirring to combine well.
- Simmer: Cover the pot, reduce heat to low, and simmer gently for 18 minutes or until the rice is tender and cooked through.
- Finish with cheese: Remove the pot from heat, fluff the rice gently with a fork, and sprinkle the shredded cheese evenly on top. Cover again and let sit for 7 minutes or until the cheese melts and rice is fully tender.
- Serve: Optionally garnish with chopped parsley and serve hot. Sour cream can be added as a topping for extra creaminess.
Notes
- Use a large pot with a tight fitting lid to ensure the rice cooks evenly and absorbs the flavors.
- Long-grain white rice works best for the texture; avoid instant or par-boiled rice.
- For a gluten free version, substitute gluten free Worcestershire sauce.
- Many readers recommend serving this casserole topped with sour cream for added creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
