Stuffed Pepper Casserole

Ingredients

• 1 lb Ground Beef (80% lean, broken up)
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 2 large Bell Peppers (any color, diced)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 Tbsp Worcestershire Sauce (adds depth)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Italian Seasoning (optional, can use dried oregano + basil)
• 1 can (14.5 oz) Diced Tomatoes (undrained)
• 1 cup Tomato Sauce (plain or seasoned)
• 1 cup White Rice (uncooked, long‑grain)
• 2 cups Shredded Cheese (cheddar, mozzarella, or a blend; divided)
• 1.5 cups Beef Broth (low‑sodium)

Instructions

1. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

2. Brown the Ground Beef

   Heat the skillet over medium‑high heat, add olive oil, then add the ground beef. Break it up with a spoon and cook until browned, about 6‑8 minutes. Drain excess fat if desired.

   Time: PT8M

   Temperature: medium‑high

3. Add Vegetables and Aromatics

   Add the diced bell peppers, onion, and minced garlic to the skillet. Sauté for 4‑5 minutes until the vegetables begin to soften.

   Time: PT5M

   Temperature: medium

4. Season the Mixture

   Stir in Worcestershire sauce, salt, pepper, and Italian seasoning. Cook another 1 minute to let the flavors meld.

   Time: PT2M

   Temperature: medium

5. Combine Remaining Ingredients

   Add the canned diced tomatoes (with juice), tomato sauce, uncooked rice, and beef broth to the skillet. Mix well and let the mixture come to a gentle simmer for 2 minutes.

   Time: PT3M

   Temperature: medium

6. Transfer to Baking Dish

   Lightly spray the 9x13 baking dish with cooking spray. Spoon the entire mixture into the dish, spreading evenly.

   Time: PT2M

7. Add Cheese Topping

   Sprinkle 1 cup of shredded cheese over the top of the casserole, then reserve the remaining 1 cup for the final melt.

   Time: PT2M

8. Cover and Bake

   Cover the dish tightly with aluminum foil and bake for 30 minutes.

   Time: PT30M

   Temperature: 375°F

9. Finish with Remaining Cheese

   Remove the foil, sprinkle the remaining shredded cheese, and bake uncovered for an additional 10‑12 minutes, or until the cheese is bubbly and golden.

   Time: PT12M

   Temperature: 375°F

10. Rest and Serve

    Allow the casserole to rest for 5 minutes before serving. This helps the rice finish steaming and the sauce set.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

35g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, ground chicken
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Bell Peppers: frozen diced peppers
• Instead of Onion: shallots, green onion
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Worcestershire Sauce: soy sauce (1 Tbsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Italian Seasoning: dried oregano (½ tsp) + dried basil (½ tsp)
• Instead of Diced Tomatoes: fresh diced tomatoes (1½ cups)
• Instead of Tomato Sauce: marinara sauce (1 cup)
• Instead of White Rice: brown rice (1 cup)
• Instead of Shredded Cheese: Mexican blend cheese, vegan shredded cheese
• Instead of Beef Broth: vegetable broth, water with bouillon

Equipment Needed

• Skillet
• 9x13 Baking Dish
• Mixing Spoon or Spatula
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Aluminum Foil
• Cooking Spray Bottle (optional)

Critical Steps — Do Not Skip

• Browning the ground beef fully for flavor.
• Simmering the rice with broth before baking to ensure it cooks through.
• Covering the casserole with foil for the first part of baking to keep moisture in.
• Adding the final cheese layer uncovered to achieve a golden crust.

Chef Tips from the Video

• Toast the uncooked rice in the skillet for 2 minutes before adding liquid for a nuttier flavor.
• Use a mix of sharp cheddar and mozzarella for depth and melt.
• Add a pinch of red‑pepper flakes for subtle heat if you like spice.

Troubleshooting

Storage

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

Freezer: Portion into freezer‑safe containers, label, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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

Make-Ahead Tips

• Assemble the casserole up to step 7, cover tightly, and refrigerate overnight. Bake as directed the next day.
• The dish freezes well after baking; reheat covered at 350°F until heated through, then uncover to melt cheese.

Frequently Asked Questions