Easy Stuffed Pepper Casserole
This easy Stuffed Pepper Casserole has all the familiar flavors of stuffed peppers in a simple one-skillet dinner with ground beef, bell peppers, tomatoes, rice, and melted mozzarella and cheddar.
Ingredients
- 1 lb ground beef
- 2 bell peppers chopped
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 15-ounce can low-sodium beef broth
- 1 15-ounce can diced tomatoes
- 1 cup long-grain white rice uncooked
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded cheddar cheese
Instructions
- Cook the ground beef in a large skillet over medium heat, breaking it into crumbles. When it is almost cooked through, add the onion and bell peppers and cook for 5 to 10 minutes, until they begin to soften.
- Add the garlic and cook for 1 to 2 minutes, just until fragrant.
- Stir in the Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Cover the skillet, reduce the heat to a gentle simmer, and cook for about 20 minutes, stirring once halfway through. Continue cooking until the rice is tender and most of the liquid has been absorbed.
- Stir in about half of the mozzarella and cheddar until melted.
- Sprinkle the remaining cheese over the top. Cover for a few minutes until melted, or place an oven-safe skillet briefly under the broiler for a lightly browned top.
- Remove from the heat and let the casserole stand for a few minutes before serving.
Notes
Keep the skillet covered while the rice simmers so it can absorb the liquid evenly. If the rice is still firm and the pan looks dry, add a small splash of broth and continue cooking covered.