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Stuffed Pepper Casserole

A warm and hearty casserole combining the delightful flavors of stuffed peppers with ground beef, rice, and melted cheese for a creamy and comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon olive oil Provides a rich base for sautéing the vegetables.
  • 1 medium onion Adds sweetness and depth of flavor.
  • 1 medium green bell pepper Delivers a mild, slightly bitter flavor.
  • 1 medium red bell pepper Brings sweetness and color to the dish.
  • 1 pound lean ground beef Offers protein and heartiness to the casserole.
  • 2 cloves garlic Enhances flavor with its aromatic qualities.
For the sauce
  • 2 tablespoons tomato paste Adds richness and a concentrated tomato flavor.
  • 1 tablespoon Italian seasoning Brings a blend of herbs that complements the dish.
  • 1 teaspoon paprika Introduces a subtle smokiness.
  • 1/4 teaspoon cayenne Adds a gentle heat that balances the flavors.
  • 1 teaspoon salt Essential for seasoning and enhancing flavors.
  • 1/4 teaspoon black pepper Essential for seasoning and enhancing flavors.
  • 1 can diced tomatoes Provides moisture and acidity.
  • 1 cup beef broth Adds depth and richness to the dish.
For the filling
  • 1 cup long grain rice Acts as the filling starch component.
  • 1/2 cup sour cream Optional, adds creaminess and tang.
  • 1 tablespoon Worcestershire sauce Deepens the flavor profile.
  • 1.5 cups shredded Monterey Jack cheese Melts beautifully to create a creamy topping.
  • 1/4 cup chopped parsley Optional, for garnish and freshness.

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. In a large oven-safe braiser, heat olive oil over medium to medium-high heat.
  3. Add diced onion and bell peppers; cook for 3-5 minutes until softened.
  4. Add ground beef and minced garlic; cook for another 3 minutes, breaking the beef apart as it cooks.
  5. Mix in tomato paste, Italian seasoning, paprika, cayenne, and a generous pinch of salt and pepper; cook for 1-2 minutes.
Cooking
  1. Pour in the diced tomatoes and stir to combine.
  2. Stir in beef broth, rice, sour cream, and Worcestershire sauce along with 1 cup of shredded cheese.
  3. Mix to combine, then take the braiser off the heat.
  4. Cover with a lid or foil and bake for about 30 minutes until the rice is tender and liquid is absorbed.
  5. Remove the cover and sprinkle the remaining shredded cheese on top.
  6. Broil uncovered for a few minutes until the cheese is melted and golden brown.
  7. Allow the casserole to rest for about 5 minutes before garnishing with parsley and serving. Enjoy!

Notes

This casserole can be prepared ahead of time and stored in the refrigerator for up to 3 days before baking. It also freezes well for up to 3 months.