Description
A hearty and flavorful Stuffed Pepper Casserole that combines the classic taste of stuffed peppers with the ease of a one-dish bake. Ground beef, bell peppers, onions, and spices are simmered with diced tomatoes and instant rice, then topped with melted cheddar and pepper jack cheese for a comforting meal perfect for weeknights.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Meat
- 1 pound ground beef
Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Tomato and Rice
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 Tablespoons tomato paste
- 1 cup instant rice
Cheeses
- 1 cup shredded sharp white cheddar cheese
- 1 cup shredded pepper jack cheese
Oil
- 1 Tablespoon olive oil
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 375°F. Heat olive oil in a large oven-safe deep skillet over medium heat. Add diced onion and bell peppers. Cook until vegetables soften and the onion turns translucent, about 5 minutes. Add minced garlic and sauté for an additional 1 minute to release its aroma.
- Cook Ground Beef: Push the cooked vegetables to one side of the skillet, add ground beef to the other side. Break it up with a spoon and cook until browned throughout. Drain any excess fat from the skillet. Then stir the meat and vegetables together until combined.
- Season and Combine Tomatoes: Sprinkle in Italian seasoning, paprika, garlic powder, salt, and black pepper. Stir well to coat the mixture with spices. Pour in the undrained diced tomatoes and tomato paste. Mix thoroughly until all ingredients are evenly combined.
- Simmer with Rice: Bring the mixture to a gentle simmer. Stir in the instant rice, then let it simmer uncovered for 3 to 4 minutes, allowing the rice to absorb some of the liquid and soften slightly.
- Add Cheese Topping: Evenly sprinkle shredded sharp white cheddar and pepper jack cheese over the top of the mixture. If your skillet is not oven-safe, transfer the mixture to a 9×13-inch casserole dish before adding the cheese.
- Bake the Casserole: Place the skillet or casserole dish into the preheated oven. Bake for 20 minutes, or until the cheese is melted and bubbly. For a golden, lightly browned cheese crust, switch the oven to broil for the last 2 to 3 minutes of cooking.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 to 10 minutes. This helps the casserole to set slightly for easier serving. Enjoy this comforting dish warm!
Notes
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer spicier food, add some crushed red pepper flakes or diced jalapeños when cooking the vegetables.
- Using instant rice cuts down cooking time; if using regular rice, adjust cooking times accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Make sure to use an oven-safe skillet or transfer to a casserole dish before baking.