One-Pan Stuffed Pepper Casserole

Ingredients

• 3 pieces Bell Peppers (red, yellow or orange; cut into 1‑inch strips)
• 1 pound Ground Beef (80% lean)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 medium Onion (finely diced)
• 3 cloves Garlic (minced)
• 1 cup Long Grain White Rice (uncooked)
• 2 cups Tomato Sauce (plain or seasoned)
• 1 cup Beef Broth (low‑sodium)
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1/4 teaspoon Cayenne Pepper (or to taste)
• 1/2 teaspoon Freshly Ground Black Pepper
• 1 teaspoon Salt (plus extra for seasoning)
• 1 cup White Cheddar Cheese (shredded; divided)
• 2 tablespoons Italian Parsley (freshly chopped for garnish)

Instructions

1. Trim and Slice Bell Peppers

   Cut off the top and bottom of each pepper about ¼‑inch, set the caps aside, then make a vertical cut down one side, open the pepper and remove membranes and seeds. Slice the pepper into 1‑inch strips, then cut the strips into 1‑inch pieces.

   Time: PT5M

2. Prep Remaining Vegetables

   Dice the onion and mince the garlic.

   Time: PT5M

3. Brown the Ground Beef

   Heat olive oil in the skillet over high heat, add the ground beef, and break it up with a spatula. Cook, stirring occasionally, until the meat is browned and no longer pink, about 5‑6 minutes.

   Time: PT6M

   Temperature: high heat

4. Add Butter and Garlic

   Reduce heat to medium‑high, add butter and minced garlic, stirring until the butter melts, about 1 minute.

   Time: PT1M

   Temperature: medium‑high

5. Season the Meat

   Stir in black pepper, smoked paprika, garlic powder, cayenne, and a pinch of salt. Cook for another minute to awaken the spices.

   Time: PT1M

   Temperature: medium‑high

6. Cook the Pepper Strips

   Add the sliced pepper pieces to the skillet and sauté for 2‑3 minutes until they are just heated through.

   Time: PT3M

   Temperature: medium‑high

7. Toast the Rice

   Stir in the uncooked rice and cook for about 1 minute, allowing the grains to coat with the seasoned fat.

   Time: PT1M

   Temperature: medium‑high

8. Add Liquids and Simmer

   Add the remaining salt, Worcestershire sauce, tomato sauce, and beef broth. Stir well, increase heat to high, and bring to a gentle simmer.

   Time: PT5M

   Temperature: high heat

9. Incorporate Half the Cheese

   Turn off the heat, then fold in half of the shredded cheese until it’s evenly distributed.

   Time: PT2M

10. Bake Covered

    Cover the skillet tightly with a lid or foil and place it in the upper‑center of a preheated 375°F oven. Bake for 45 minutes.

    Time: PT45M

    Temperature: 375°F

11. Add Remaining Cheese and Broil

    Remove the cover, sprinkle the remaining cheese over the top, and broil (or bake at 475°F) for 5‑10 minutes until the cheese is melted and lightly golden.

    Time: PT5M

    Temperature: broil

12. Rest and Garnish

    Let the casserole rest for 10 minutes. Place towels over the hot handles, then sprinkle chopped parsley over the top before serving.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

48 g

Fat

16 g

Fiber

4 g

Ingredient Substitutions

• Instead of Bell Peppers: mini sweet peppers
• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine
• Instead of Onion: shallots
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Long Grain White Rice: brown rice, cauliflower rice
• Instead of Tomato Sauce: crushed tomatoes, marinara sauce
• Instead of Beef Broth: chicken broth, vegetable broth
• Instead of Worcestershire Sauce: soy sauce (1 tsp)
• Instead of Smoked Paprika: regular paprika
• Instead of Garlic Powder: fresh garlic (extra)
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Freshly Ground Black Pepper: pre‑ground black pepper
• Instead of Salt: sea salt
• Instead of White Cheddar Cheese: Monterey Jack, mozzarella
• Instead of Italian Parsley: fresh cilantro

Equipment Needed

• Oven‑Safe Skillet
• Cutting Board
• Serrated Knife
• Spatula
• Measuring Cups and Spoons
• Oven
• Broiler Setting
• Towel or Oven Mitts
• Small Spoon
• Serving Spoon

Critical Steps — Do Not Skip

• Cutting the bell peppers into uniform strips
• Browning the ground beef to develop flavor
• Bringing the mixture to a simmer before baking
• Baking covered for 45 minutes at 375°F
• Broiling the final cheese topping

Chef Tips from the Video

• Use a serrated knife for the peppers – it saves time and prevents dulling a chef’s knife.
• Toast the rice briefly in the pan; it gives a firmer bite after baking.
• A splash of Worcestershire sauce adds depth without overwhelming the dish.
• Mix half the cheese into the casserole before baking for melt‑through flavor, and reserve the rest for a golden crust.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe containers; freeze for up to 2 months. Reheat covered, then uncover to broil briefly.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice the onion and mince the garlic up to 24 hours ahead; store in the fridge.
• Peppers can be sliced and kept in a sealed bag with a damp paper towel for up to 12 hours.
• Assemble the casserole (without the final cheese) and refrigerate overnight; bake directly from the fridge, adding an extra 5‑10 minutes to the bake time.

Frequently Asked Questions