Description
Melty and hearty, this one-pot cheesy stuffed pepper casserole delivers all the comforting flavors you love—perfect for meal prep or easy weeknight dinners.
Ingredients
Scale
Protein & Oil
- 1 tablespoon olive oil
- 1 pound lean ground beef
Vegetables & Aromatics
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 bell peppers (1 red, 1 green, 1 yellow), chopped
- 1/4 cup chopped fresh parsley (optional, for garnish)
Rice & Grains
- 1 cup uncooked white rice
Liquids
- 2 cups beef broth
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
Seasonings
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, for about 5–7 minutes.
- Sauté the Aromatics: Add the chopped onion and minced garlic to the beef and sauté for 2–3 minutes, until the onion becomes soft and fragrant.
- Add the Bell Peppers: Stir in the chopped bell peppers, and cook everything together for another 2–3 minutes to slightly soften the peppers and release their sweetness.
- Combine Base Ingredients: Add the uncooked rice, beef broth, diced tomatoes with their juices, tomato sauce, Italian seasoning, smoked paprika, salt, and black pepper. Stir everything well to mix evenly.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes. Stir occasionally, cooking until the rice is tender and most of the liquid has been absorbed.
- Add Cheese: When the rice is cooked, sprinkle shredded cheddar cheese evenly over the top. Cover the pot again and cook for 2–3 more minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the heat, uncover, and garnish with chopped fresh parsley, if using. Serve the casserole warm and enjoy!
Notes
- Swap ground beef for ground turkey or chicken for a lighter version.
- Brown rice can be used, but increase simmer time and add more broth as needed.
- For extra heat, add red pepper flakes or use spicy cheddar cheese.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the microwave or on the stove.
- This dish is a great make-ahead meal for busy weeks.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 375
- Sugar: 7g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg