Description
This Easy Stuffed Pepper Casserole takes all the classic flavors of traditional stuffed peppers and transforms them into a simple, crowd-pleasing one-pot meal. By deconstructing the dish, you get a savory mix of ground beef, tender rice, and sweet bell peppers in every single bite without the hassle of stuffing individual peppers. With a rich, tomato-infused filling and a gooey layer of melted cheese on top, this hearty casserole is the perfect solution for a comforting weeknight dinner.
Ingredients
- 1 pound lean ground beef
- 2 large bell peppers, seeded and diced (any color)
- 1 onion, peeled and diced
- 3 cloves garlic, minced
- 1 1/2 cups beef stock
- 1 (15-oz) can diced tomatoes (fire roasted recommended), undrained
- 1 cup long grain white rice, uncooked
- 2 cups shredded cheese (Cheddar, Mozzarella, or blend), divided
- 3 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Montreal Grill Seasoning (steak seasoning)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Prep
Preheat your oven to 375°F (190°C). Spray a 9×13 inch casserole dish with nonstick cooking spray.
Brown Meat and Veggies
In a large, deep skillet over medium heat, brown the ground beef. While the meat cooks, add the diced bell peppers and onions. Cook until the meat is no longer pink and the vegetables begin to soften.
Season
Add the minced garlic, Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning. Stir well to coat the meat and veggies.
Combine Ingredients
Pour in the beef stock, the can of diced tomatoes (liquid and all), the uncooked white rice, and 1 ½ cups of the cheese. Stir until everything is well combined.
Bake
Pour the entire mixture into the prepared baking dish. Sprinkle the remaining ½ cup of cheese over the top. Cover the dish tightly with aluminum foil. Bake for 45 minutes, or until the liquid is absorbed and the rice is tender.
Broil (Optional)
If you like a browned cheesy top, remove the foil and place the dish under the broiler for 3-5 minutes. Watch closely to prevent burning.
Rest and Serve
Allow the casserole to sit for 10 minutes before serving. This rest period is crucial for the final texture.
Notes
The Rice: Do not pre-cook the rice. It cooks in the liquid (stock and tomato juice) while the casserole bakes. Do not substitute brown rice, as it requires more liquid and a longer cook time.
Tight Seal: Ensure the aluminum foil is sealed tightly around the edges of the baking dish. This traps the steam needed to cook the rice perfectly. If the seal is loose, the rice may end up crunchy.
The “Rest”: Don’t skip the 10-minute rest after baking. This allows the rice to absorb any lingering steam or liquid, ensuring the dish holds together when scooped rather than being runny.
Montreal Seasoning: This spice blend adds a peppery, garlicky punch. If you don’t have it, a mix of garlic powder, onion powder, coriander, and extra black pepper works as a substitute.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Casserole / Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Serving (approx. 1/6 of dish)
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
Keywords: stuffed pepper casserole, deconstructed stuffed peppers, ground beef casserole, easy rice casserole, one pot meals, unstuffed peppers, gluten free dinner