Description
This One-Pot Stuffed Pepper Casserole captures all the comforting flavors of classic stuffed peppers—juicy ground beef, tender bell peppers, hearty rice, and melted cheese—in an easy, weeknight-friendly skillet meal. No stuffing required!
Ingredients
- 1 pound ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 (15 oz) can low sodium beef broth
- 1 (15 oz) can diced tomatoes
- 1 cup uncooked long grain white rice
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
Instructions
- In a large skillet or Dutch oven, brown the ground beef over medium heat until no longer pink. Drain excess fat.
- Add chopped bell peppers, onion, and garlic. Sauté for 3–4 minutes until softened.
- Stir in Worcestershire sauce, beef broth, diced tomatoes (with juices), uncooked rice, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and liquid absorbed.
- Uncover, sprinkle mozzarella and cheddar cheese evenly over the top.
- Cover for 2–3 minutes to melt the cheese, or broil briefly for a golden top.
- Let sit a few minutes before serving hot.
Notes
- Swap ground beef for turkey or sausage for variation.
- Add red pepper flakes or hot diced tomatoes for extra heat.
- Stir in chopped spinach or zucchini for more vegetables.
- Use cauliflower rice for a low-carb version—reduce liquid slightly.
- Make it dairy-free with cheese alternatives or omit cheese entirely.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
