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