Description
This easy, one-pan stuffed pepper casserole has all the flavors of classic stuffed peppers but without the hassle of stuffing! Loaded with ground beef, bell peppers, rice, and a savory tomato sauce, it’s the perfect family-friendly meal that’s both hearty and delicious.
Ingredients
Scale
- 1 lb (450g) ground beef (or ground turkey for a leaner option)
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 bell peppers (red & green), diced
- 1 cup uncooked white or brown rice
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup beef broth (or water)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika (optional, for depth of flavor)
- 1 cup shredded mozzarella or cheddar cheese
- Fresh parsley for garnish
Instructions
1. Cook the Beef & Vegetables
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- Add ground beef and cook until browned. Drain excess grease.
- Stir in onion, garlic, and bell peppers, sautéing for 3-4 minutes until softened.
2. Add the Rice & Sauce
- Stir in uncooked rice, diced tomatoes, tomato sauce, beef broth, salt, pepper, Italian seasoning, and smoked paprika.
- Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the rice is tender.
3. Bake & Melt the Cheese
- Preheat oven to 375°F (190°C).
- Sprinkle shredded cheese evenly over the casserole.
- Bake uncovered for 10 minutes, or until cheese is melted and bubbly.
4. Serve & Enjoy
- Garnish with fresh parsley and serve hot!
- Pair with a side salad or garlic bread for a complete meal.
Notes
- Make it low-carb: Substitute rice with cauliflower rice.
- Vegetarian option: Use lentils or black beans instead of beef.
- Meal prep: Store leftovers in the fridge for 4 days or freeze for up to 3 months.