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Stuffed pepper casserole scooped from a glass baking dish, showing beef, diced peppers, rice and melted cheese.

Stuffed Pepper Casserole

Ground beef, diced bell peppers, tomatoes and uncooked long-grain white rice bake together under a bubbly cheese topping.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 404 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 onion medium, diced
  • 3 bell peppers diced
  • 2 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 can diced tomatoes 14 ounces; include the juices
  • 1 cup long-grain white rice uncooked
  • 3 tablespoons tomato paste
  • 1 cup cheddar cheese shredded

Instructions
 

  • Heat the oven to 350°F. Coat a 9x13-inch baking dish with nonstick spray and have foil ready.
  • Cook the ground beef in a large skillet over medium heat, breaking it into crumbles. Check with a food thermometer that it reaches 160°F; drain excess fat.
  • Add the diced onion, bell peppers and minced garlic to the skillet. Sauté for a few minutes, until the onion is translucent and the peppers begin to soften.
  • Stir in the Italian seasoning, salt, black pepper and Worcestershire sauce. Add the diced tomatoes with their juices, uncooked rice, beef broth and tomato paste; stir well.
  • Transfer the mixture to the prepared dish and cover with foil. Bake for 50 to 60 minutes, checking whether the rice is tender. Keep baking covered if the rice needs more time.
  • When the rice is tender, remove the foil and sprinkle on the cheese. Bake uncovered for 5 to 10 minutes, until the cheese is bubbly and golden. Check that the casserole center reaches 165°F on a food thermometer.
  • Let the casserole cool for a few minutes before serving.

Notes

Use uncooked long-grain white rice and include the tomato juices. Check that the rice is tender before adding cheese; the stated cook and total times are not a guarantee if the rice needs longer. Refrigerate leftovers within 2 hours in shallow, covered containers. Keep refrigerated for 3 to 4 days or frozen for 3 to 4 months; reheat covered to 165°F. Do not thaw on the counter or reheat leftovers in a slow cooker.

Nutrition

Serving: 1servingCalories: 404kcalCarbohydrates: 36.5gProtein: 23.3gFat: 18.3gSodium: 900mgFiber: 3.8gSugar: 6.8g
Keyword easy stuffed pepper casserole, ground beef stuffed pepper casserole, stuffed bell pepper casserole, stuffed pepper casserole, stuffed pepper casserole with rice