Description
A hearty and flavorful stuffed pepper casserole combining ground beef, aromatic spices, diced tomatoes, bell peppers, and brown rice topped with melted cheddar cheese. Perfect for a comforting family dinner with a rustic twist.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef, lean
- 1 yellow onion, small; diced
- 3-4 garlic cloves, minced
- 3 small bell peppers, seeded and diced
Spices and Seasonings
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon smoked paprika
- 1 teaspoon thyme, dried
Liquids
- 14.5 ounces diced tomatoes, 1 can
- 1 cup beef broth
- 3-4 tablespoons red pepper paste or harissa
Other Ingredients
- 1 ½ cup cheddar cheese, shredded and divided
- 1 cup cooked brown rice
- Parsley, freshly chopped; optional
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole.
- Cook Ground Beef: In a large skillet over medium heat, cook the 1 pound of ground beef, stirring with a wooden spoon until it begins to brown.
- Add Seasonings: Add kosher salt, minced garlic cloves, ground black pepper, smoked paprika, and dried thyme to the beef. Continue cooking until the beef is fully browned and fragrant.
- Simmer Sauce: Stir in the diced tomatoes, beef broth, and red pepper paste or harissa. Bring the mixture to a boil, then reduce heat and simmer for about 8 minutes or until the liquid reduces by half. Remove from heat.
- Assemble Casserole Layers: Transfer half of the meat mixture into a baking dish. Sprinkle half of the cooked brown rice, diced bell peppers, diced yellow onion, and half of the shredded cheddar cheese evenly over the meat. Repeat these layers one more time.
- Bake Casserole: Place the assembled casserole in the preheated oven and bake for 30 to 40 minutes until the casserole is bubbly and the cheese on top starts to brown.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley if desired. Serve hot and enjoy.
Notes
- Ensure the brown rice is fully cooked before layering it in the casserole for the best texture.
- You can use pre-shredded cheddar or freshly grate your own cheese; other cheese varieties can be substituted based on preference.
- Any color bell peppers (green, red, yellow, or orange) work well in this recipe, so feel free to use your favorites or a mix.
- Adjust the amount of red pepper paste or harissa to control the heat level of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
