Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One Pan Stuffed Pepper Casserole

Savory One Pan Stuffed Pepper Casserole in 45 Minutes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful one-pan casserole featuring stuffed peppers with ground beef, rice, and melted cheese.

  • Total Time: 65 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, diced
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 pinch cayenne
  • 2 green bell peppers, seeded, cut into 1-inch pieces
  • 1 red bell pepper, seeded, cut into 1-inch pieces
  • 1 orange bell pepper, seeded, cut into 1-inch pieces
  • 1 cup raw basmati or other long grain white rice
  • 2 teaspoons Worcestershire sauce
  • 2 cups tomato sauce or tomato puree
  • 1 1/2 cups beef broth
  • 6 ounces Cheddar cheese, shredded, divided

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in an ovenproof pan over high heat. Add ground beef and a pinch of salt. Cook for 1 minute, breaking the meat into smaller pieces.
  3. Add onions and cook until meat browns and onions turn translucent, about 5 minutes.
  4. Reduce heat to medium-high. Add butter and garlic. Cook until butter melts, about 1 minute.
  5. Stir in black pepper, paprika, garlic powder, and cayenne. Cook for 1 minute.
  6. Add bell peppers and cook for 2-3 minutes until heated through.
  7. Add rice and stir for 1 minute to coat with pan fats.
  8. Mix in remaining salt, Worcestershire sauce, tomato sauce, and beef broth. Bring to a simmer.
  9. Turn off heat. Sprinkle with most of the cheese, reserving 1/2 cup for topping. Stir cheese in evenly.
  10. Cover tightly and bake for 45 minutes.
  11. Check rice tenderness. If needed, cover and bake longer.
  12. Sprinkle remaining cheese on top and broil for 1-2 minutes until melted and browned.
  13. Let rest 10 minutes before serving.

Notes

  • Pre-cooked rice can be used; adjust liquid accordingly.
  • Brown rice works but may require longer cooking time.
  • Ensure rice is fully submerged in liquid to prevent burning.
  • Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
  • Author: Livia Reed
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 6g
  • Sodium: 950mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 75mg

Find it online: https://www.yumivia.com/one-pan-stuffed-pepper-casserole-recipe/