Description
This Mouthwatering Stuffed Bell Pepper Casserole offers all the delicious flavors of classic stuffed peppers in a comforting, easy-to-make casserole form. Combining lean ground beef, diced bell peppers, onion, rice, and a medley of seasonings, everything is baked together with rich beef stock and topped with melted sharp cheddar cheese, creating a hearty, flavorful dish perfect for family dinners.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef (93/7)
- 3 bell peppers, diced into 1/2-inch pieces
- 1 onion, diced
- 3 garlic cloves, minced
Liquids and Canned Goods
- 1.75 cups beef stock (preferably Swanson Beef Broth)
- 15 oz diced tomatoes
Grain
- 1.25 cups rice
Cheese
- 1.5 cups freshly shredded cheese (for melting)
- 0.75 cup Cabot Sharp Cheddar cheese (for topping)
Seasonings and Sauces
- 3 tbsp Worcestershire sauce
- 1.5 tsp grill seasoning
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.75 tsp smoked paprika
- 0.5 tsp dried oregano
Instructions
- Prepare Ingredients: Dice the bell peppers into 1/2-inch pieces and finely dice the onion. Mince the garlic cloves. This ensures even cooking and balanced flavors throughout the casserole.
- Cook Ground Beef: In a large skillet over medium heat, brown the lean ground beef until fully cooked, breaking it apart as it cooks to create a crumbly texture. Drain excess grease if necessary for a leaner dish.
- Sauté Aromatics and Peppers: Add the diced onion, bell peppers, and minced garlic to the skillet with the beef. Cook until the vegetables soften slightly, about 4-5 minutes, stirring occasionally to blend flavors.
- Add Seasonings and Liquids: Stir in Worcestershire sauce, grill seasoning, salt, pepper, smoked paprika, and dried oregano. Pour in the beef stock and diced tomatoes, mixing thoroughly to combine all ingredients well.
- Add Rice and Simmer: Stir the uncooked rice into the mixture, ensuring it’s evenly distributed. Bring the mixture to a simmer, cover, and let cook for about 15 minutes so the rice begins to absorb the liquids.
- Transfer to Baking Dish: Preheat your oven to 350°F (175°C). Pour the mixture into a casserole dish evenly. Sprinkle 1.5 cups of freshly shredded cheese over the top to promote a smooth, even melting layer.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake uncovered for 25-30 minutes, or until the rice is fully tender and the cheese is bubbly and melted.
- Add Cheddar Topping and Finish Baking: Remove the casserole from the oven and sprinkle the 0.75 cup Cabot Sharp Cheddar cheese evenly on top. Return it to the oven for an additional 10 minutes, or until the cheddar forms a golden, crispy crust.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set for easier serving.
Notes
- For a leaner option, use 93/7 ground beef as specified, or substitute with ground turkey.
- Freshly shredding cheese improves melt quality and texture compared to pre-shredded varieties.
- Feel free to swap rice with quinoa or cauliflower rice for a low-carb variation, adjusting cooking times accordingly.
- Ensure bell peppers are diced uniformly to ensure even cooking throughout the casserole.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
