Description
A hearty and flavorful Stuffed Pepper Casserole combining sautéed ground beef, bell peppers, and rice, baked to perfection with melted mozzarella cheese on top. This one-pan meal is easy to prepare, making it ideal for a comforting family dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 cup onion, diced (1 small onion)
- 1 tablespoon fresh garlic, minced (4 cloves)
- 3 cups diced bell peppers (2-3 bell peppers – any color)
Meat
- 1 lb lean ground beef (90-93%)
Liquids and Canned Goods
- 8 oz canned tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- 2 cups beef broth, low or no salt
Grains
- 2 cups white minute rice, uncooked
Seasonings
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Dairy
- ½ cup part-skim mozzarella cheese
Instructions
- Preheat and Sauté: Preheat the oven to 375 degrees F. In a 12-inch ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic, diced onion, and diced bell peppers along with the ground beef. Sauté for about 10 minutes until the beef is browned and the vegetables are softened.
- Add Remaining Ingredients: Pour in the canned tomato sauce, petite diced tomatoes, salt, pepper, dried oregano, dried basil, dried parsley, uncooked white minute rice, and beef broth. Stir everything well to combine all the ingredients evenly.
- Bake: Cover the pan with aluminum foil. If using a skillet that is not ovenproof, transfer the mixture to a casserole dish and cover it with a lid or foil. Bake in the preheated oven at 375 degrees F for 20 minutes, allowing the rice to cook and absorb the liquids.
- Add Cheese: Remove the cover and sprinkle the part-skim mozzarella cheese evenly over the casserole. Return to the oven and bake an additional 10 minutes until the cheese has melted and begins to brown slightly.
- Serve: After baking, the casserole will be fully cooked, with the rice fluffy and the flavors melded. Serve hot and enjoy a delicious stuffed pepper casserole meal.
Notes
- Use any color bell peppers or a mix for vibrant flavor and presentation.
- Ensure the skillet or Dutch oven used is ovenproof to avoid transferring casserole before baking.
- Minute rice cooks faster than traditional rice and works best for this recipe.
- Covering with foil during baking helps steam and cook the rice properly.
- Adjust seasoning to taste, especially salt, if using salted beef broth.
- This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
