Description
A hearty and flavorful stuffed pepper casserole that combines tender sautéed bell peppers, lean ground beef, aromatic spices, and fluffy rice, topped with melted cheese for a comforting one-pot 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
- 1 pound lean ground beef
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
- ¾ cup shredded cheese of choice
Instructions
- Cook Vegetables: In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon of olive oil over medium-high heat. Add the diced onion and bell peppers along with ¼ teaspoon of kosher salt, and cook until just beginning to soften, about 4 minutes, stirring occasionally.
- Brown Ground Beef: Add the remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon salt to the pot. Stir to break the beef into small pieces and cook until browned and just cooked through, about 5 minutes, stirring occasionally.
- Add Aromatics: Stir in the minced garlic, tomato paste, and smoked paprika. Cook for about 1 minute until fragrant, stirring constantly to avoid burning.
- Add Liquids and Rice: Pour in the beef stock and Worcestershire sauce and bring the mixture to a rapid boil. Add the long-grain white rice and the remaining ½ teaspoon salt, stirring well to combine all ingredients.
- Simmer the Casserole: Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 18 minutes or until the rice is just tender and liquid is absorbed.
- Finish with Cheese: Remove the pot from heat. Fluff the rice gently with a fork, sprinkle the shredded cheese on top, and cover again. Let sit for 7 minutes to allow the cheese to melt and the rice to become tender.
- Serve: Optionally garnish with chopped parsley. Serve warm, optionally topped with sour cream for extra richness.
Notes
- Use a large pot or Dutch oven with a tight fitting lid to ensure even cooking of the rice.
- Long-grain white rice is essential; do not use instant or par-boiled rice for best texture.
- For a gluten-free version, choose a gluten-free Worcestershire sauce.
- Many serve this casserole topped with sour cream, which adds a nice tangy contrast.
- Feel free to swap out the shredded cheese for your favorite variety, such as cheddar, mozzarella, or Monterey Jack.
Nutrition
- Serving Size: 1 cup
- 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
