Stuffed Pepper Casserole
Make this easy stuffed pepper casserole with ground beef, rice, and cheese. A cozy one-pan recipe everyone will love—perfect for busy nights!
Ingredients
- 1 lb 450 g ground beef (or ground turkey)
- 1 medium onion diced
- 2 bell peppers chopped (any color)
- 3 cloves garlic minced
- 1 can 15 oz / 425 g diced tomatoes
- 1 can 15 oz / 425 g tomato sauce
- 1 cup uncooked white rice long grain or jasmine
- 3 cups beef broth or chicken broth
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp salt more to taste
- ½ tsp black pepper
- 1½ cups shredded cheddar cheese or mozzarella
- 2 tbsp olive oil
Instructions
Cook the Meat
- In a large skillet or Dutch oven, heat olive oil over medium heat.
- Add ground beef and onion, cooking until beef is browned and onion is soft—about 5–6 minutes.
- Drain excess fat if needed.
Add the Veggies & Flavor
- Stir in bell peppers and garlic. Cook for 2–3 minutes, until the peppers begin to soften.
Build the Casserole Base
- Add the diced tomatoes, tomato sauce, broth, uncooked rice, Italian seasoning, paprika, salt, and pepper.
- Stir until everything is evenly combined.
Simmer
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
Cheesy Finish
- Remove the pan from heat.
- Sprinkle shredded cheese over the top and cover again for 2–3 minutes, until cheese is fully melted.
Serve
- Scoop into bowls and top with fresh parsley, if desired. Serve warm and enjoy!