Stuffed Pepper Casserole Recipe

With ground beef, bell peppers, rice, and cheese, this flavorful stuffed pepper casserole recipe is a hearty, cozy, and satisfying dinner that the whole family will love.

Course Main Course

Cuisine American

Keyword Stuffed Pepper Casserole, Stuffed Pepper Casserole Recipe, Stuffed Pepper Skillet, Stuffed Pepper Skillet Recipe, Unstuffed Peppers, Unstuffed Peppers Recipe

Prep Time 15

Cook Time 30

Rice Rest Time 15

Servings servings

Calories 489kcal

Author Faith Gorsky

Equipment

Cast-iron skillet

Ingredients

2 tablespoons extra-virgin olive oil
1 pound lean ground beef 90% or leaner
1 yellow onion diced
1 green bell pepper chopped
1 red bell pepper chopped
1 yellow bell pepper
8 large cloves garlic crushed
15 ounce can fire-roasted tomatoes with juices
1 1/2 cups beef stock
1 cup long-grain rice
1 tablespoon Worcestershire sauce
1 tablespoon dried Italian herb seasoning
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 1/2 cups shredded Monterey Jack cheese or white cheddar cheese
1 tablespoon minced fresh parsley for garnish (optional)

US Customary - Metric

Instructions

Add the oil to a large cast-iron skillet over medium-high heat. Once hot, add the ground beef and onion, and cook 5 minutes, using a wooden spoon to break apart the meat.
Add the bell peppers and garlic, and cook until the vegetables are starting to soften and the meat is fully browned, about 3 to 5 minutes, stirring occasionally.
Stir in the fire-roasted tomatoes (with juices), beef stock, rice, Worcestershire sauce, dried Italian herb seasoning, salt, black pepper, and smoked paprika.
Bring up to a boil, and then cover the skillet, turn the heat down to low, and cook until the rice is tender and the liquid is absorbed, about 15 to 25 minutes.
Turn off the heat and let it sit (covered) for 10 minutes. Fluff the rice with a fork, and then sprinkle the shredded cheese evenly across the top. Cover the skillet again, and let it sit for 5 minutes to melt the cheese.
Sprinkle the parsley on top and serve.

Notes

Storage: Once it's cooled, you can store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months.
If Your Skillet Doesn't Have a Lid: Use potholders to securely cover the skillet with foil.

Nutrition