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Stuffed Pepper Casserole

A cozy and cheesy casserole made with ground beef, bell peppers, and rice, perfect for family dinners or casual potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 cup uncooked white rice long-grain works well for fluffy grains
  • 1 onion, chopped yellow onion gives a sweet, caramelized note
  • 1 green bell pepper, chopped fresh peppers add a crisp bite
  • 1 red bell pepper, chopped they bring color and a little sweetness
  • 2 cups beef broth use low-sodium if you want to control salt
  • 1 can (14.5 oz) diced tomatoes drain a little if you like less liquid
  • 1 teaspoon garlic powder fresh garlic also gives it an extra flavor boost
  • 1 teaspoon Italian seasoning
  • 1 cup shredded cheddar cheese sharp cheddar adds personality
  • 1 cup shredded mozzarella cheese melts beautifully for that gooey top
  • Salt & pepper to taste

Method
 

Preparation
  1. Heat a large skillet and add the ground beef and chopped onion. Cook until nicely browned, and then drain the grease.
  2. Add the green and red bell peppers. Cook for 3–4 minutes until they soften slightly.
  3. Stir in the rice, beef broth, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper. Mix until the rice is well coated.
  4. Bring the mixture to a gentle simmer, cover the pan, and reduce heat to low. Cook for 20 minutes until the rice is tender.
  5. Sprinkle cheddar and mozzarella over the top and cover again until the cheeses melt, about 2–3 minutes.
  6. Remove from heat and sprinkle chopped parsley on top before serving.

Notes

For a smoky flavor, add a small spoon of smoked paprika or top with cooked bacon bits. Store in the fridge for 3–4 days or freeze for up to 2 months.