Easy Stuffed Pepper Casserole puts the beef, peppers, tomatoes and rice together under a layer of melted cheese. Chopping the peppers lets their flavor spread through the filling, so each spoonful has a little of everything. It is a loose, saucy casserole, best scooped into a bowl.
The filling starts in a skillet and finishes in the oven. Brown the beef, soften the vegetables, stir in the tomato mixture and cooked rice, then add the cheese. The oven brings it all together and gives the top a few golden spots.
The rice goes in cooked
Measure one cup of white rice after cooking. This recipe uses tender rice that only needs to heat through in the filling. Dry rice would need a different amount of liquid and a longer cooking method, so it cannot go straight into this version.
If you need to cook rice first, follow its package directions and allow that time in addition to the casserole preparation. Fluff the rice before measuring it, and break up any clumps when you stir it into the sauce.
A few ingredient choices
Use whichever bell pepper colors you enjoy. Green peppers have a more savory flavor, while red, yellow and orange peppers are sweeter. Dice them into similar small pieces so they soften evenly. The onion should be diced about the same size or a little smaller.
Lean ground beef keeps the filling from becoming greasy. If the skillet has a noticeable pool of fat after browning, drain the excess before adding the vegetables. Fresh garlic and Worcestershire sauce add depth without needing a long list of seasonings.
Keep the juices from the diced tomatoes. They help the tomato sauce coat the beef and rice. For this version, use a regular 14.5- to 15-ounce can of diced tomatoes and a small 8-ounce can of tomato sauce.
Cheddar gives the topping a stronger flavor; mozzarella melts into a milder layer. A mix of the two works well. Shred the cheese evenly so it melts across the surface instead of leaving large unmelted pieces.
From skillet to oven
Give the beef and peppers time
Break the beef into small crumbles as it browns. Then add the onion and diced bell peppers, stirring until the vegetables soften. Peppers that are still very firm in the skillet will stay noticeably crunchy after a short bake.
Aim for tender pepper pieces with a little shape left, rather than cooking them down completely. Stir around the skillet so the vegetables cook evenly among the beef.
Add the garlic once the vegetables have softened. About a minute is enough for its aroma to come through; keep it moving so it does not scorch against the hot pan.
Make a filling that holds together
Stir in the tomatoes, tomato sauce, Worcestershire and Italian seasoning. The mixture should look moist and chunky, with sauce coating the beef and vegetables.
Fold in the cooked rice and loosen any clumps. Taste the fully cooked filling before adding salt and pepper, since canned tomatoes, cheese and Worcestershire already contribute salt.
Spread, top and bake
Transfer the filling to a lightly greased two-quart baking dish. Spread it evenly, including the corners, so there are no thick mounds that take longer to heat.
Scatter the cheese evenly over the top of the filling.
Bake at 375°F until the filling is hot throughout, the edges bubble and the cheese melts. Start checking around twenty minutes; the exact time depends on the dish and how hot the filling was when it went in.
Let it settle before serving
A five-minute rest gives the bubbling sauce a chance to settle and makes the casserole easier to scoop. There is no need to cut neat squares. Serve it in shallow bowls, taking some of the cheese topping with each portion.
The beef, rice and peppers make this a substantial main dish. A simple salad or steamed vegetables can round out the plate. Keep the sides light if you want the tomato filling and melted cheese to be the focus.
Before you get started
Can I use cooked brown rice?
Yes, use the same measured amount of fully cooked brown rice. It will have a firmer, nuttier texture. Cook it separately according to its package directions before adding it to the filling.
Why is my filling watery?
The vegetables and tomatoes release liquid as they cook. If the filling looks soupy before you add the rice, let it simmer uncovered briefly to reduce. Drain excess beef fat too, since a greasy filling can look wetter than it really is.
Can I change the cheese?
Use a cheese that melts well. Monterey Jack is a mild option, and pepper Jack adds a little heat. Keep the total amount the same so the cheese complements the filling.
For another beef dinner, try Mexican Casserole. Poor Man’s Steak is another option when you want a hearty meal with gravy.
Easy Stuffed Pepper Casserole
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 2 bell peppers diced; any color
- 2 cloves garlic minced
- 1 can diced tomatoes 14.5 to 15 ounces, undrained
- 1 can tomato sauce 8 ounces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 cup cooked white rice measure after cooking
- 1 1/2 cups shredded cheese cheddar, mozzarella or a blend
- salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 2-quart baking dish. Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles. Drain excess grease.
- Add the diced onion and bell peppers to the beef. Cook, stirring, for about 5 to 7 minutes, or until the vegetables soften.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant.
- Add the undrained diced tomatoes, tomato sauce, Worcestershire sauce and Italian seasoning. Stir to combine and season with salt and black pepper to taste.
- Stir in 1 cup of fully cooked white rice, breaking up any clumps and coating the grains with sauce. Do not add dry rice.
- Transfer the hot filling to the prepared 2-quart baking dish and spread it in an even layer.
- Scatter the 1 1/2 cups of shredded cheese evenly over the filling.
- Bake uncovered for about 20 to 25 minutes, until the filling is hot throughout, the edges are bubbling and the cheese has melted. If the top browns too quickly, loosely cover it with foil. Rest for about 5 minutes before serving.
