Description
A cozy, cheesy Stuffed Pepper Casserole with bell peppers, ground beef, rice, and a savory tomato sauce—easy, one-pan comfort food ready in 45 minutes.
Ingredients
1 tbsp olive oil
1 lb ground beef (or turkey)
1 yellow onion, diced
3 bell peppers (any colors), diced
3 garlic cloves, minced
1 cup long-grain white rice, uncooked
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, with juices
2 cups low-sodium beef broth (or chicken broth)
1 tbsp tomato paste
1 tsp Italian seasoning
1 tsp smoked paprika
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes (optional)
1 tsp Worcestershire sauce
1 cup shredded mozzarella
1/2 cup shredded sharp cheddar
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion and bell peppers 5–6 minutes; add garlic 30 seconds.
3. Add ground beef; cook until browned, 5–7 minutes. Drain excess fat.
4. Stir in Italian seasoning, smoked paprika, salt, pepper, red pepper flakes, and Worcestershire; cook 1 minute.
5. Stir in rice, tomato paste, tomato sauce, diced tomatoes with juices, and broth. Bring to a simmer, cover, and cook 10 minutes, stirring once.
6. Uncover, stir, smooth the top, and sprinkle with mozzarella and cheddar.
7. Bake 10–12 minutes until rice is tender and cheese is bubbly.
8. Rest 5 minutes, garnish with parsley, and serve.
Notes
For brown rice, par-cook before adding. For low-carb, use cauliflower rice and bake less. Adjust salt to taste and tent with foil if cheese browns too quickly.