Stuffed Pepper Casserole Beef Recipe

If you’re in the mood for pure comfort and don’t want to fuss with stuffing individual peppers, this Stuffed Pepper Casserole Beef is going to be your new weeknight best friend! Every spoonful delivers juicy ground beef, colorful bell peppers, tender rice, and those melty, bubbling cheeses—all the beloved flavors of classic stuffed peppers, but in a fuss-free, one-pan casserole. Whether you’re feeding a hungry family or just craving that ultimate cozy dish, this recipe brings big flavor with very little effort.

Ingredients You’ll Need

Gather these simple ingredients and you’re halfway to dinner bliss! Each one plays a key part, either amping up the savory flavor, adding vibrant color, or making sure every bite is irresistibly hearty and delicious.

• Ground beef (450 g): This is the star of the show, bringing rich, savory depth that anchors the casserole.
• Bell peppers (2, chopped): Choose your favorite colors for sweetness, crunch, and a pop of cheerful color.
• Onion (1, finely chopped): A foundation of flavor, onion brings savory sweetness and wonderful aroma.
• Garlic (3 cloves, minced): Just a few cloves wake up the whole dish with savory intensity.
• Worcestershire sauce (1 tablespoon): This secret splash adds deep umami and a hint of tanginess.
• Italian seasoning (1 tablespoon): A mix of dried herbs makes this casserole smell and taste like a comforting favorite.
• Salt (1 teaspoon): Don’t skip it; salt brings all those flavors together in harmony.
• Ground black pepper (0.5 teaspoon): Just enough to add warmth and a little bite.
• Canned low sodium beef broth (425 g): This gives the rice loads of flavor and keeps things juicy.
• Canned diced tomatoes (425 g): The tomatoes add tanginess and beautiful chunks throughout the casserole.
• Uncooked long grain white rice (180 g): Rice soaks up all the flavors, making every forkful satisfying.
• Shredded mozzarella cheese (75 g): For creamy meltiness that pulls every bite together.
• Shredded cheddar cheese (75 g): Cheddar offers extra richness and a gorgeous golden color on top.

How to Make Stuffed Pepper Casserole Beef

Step 1: Brown the Beef

Start by heating a large skillet over medium heat. Add your ground beef and let it cook, breaking it into pieces as you go. Once it’s mostly browned and the irresistible aroma fills your kitchen, you’re ready for the veggies.

Step 2: Sauté the Veggies

Drop in your finely chopped onions and colorful bell peppers. Cook for five to ten minutes, stirring occasionally, until the veggies start to soften and their flavors begin mingling with the beef.

Step 3: Add Garlic

Toss in the minced garlic and stir it around for just a minute or two. You’ll smell the difference immediately—the garlic adds a new layer of savory depth without taking over the show.

Step 4: Mix in Seasonings and Rice

Now it’s time to build flavor and body. Stir in the Worcestershire sauce, Italian seasoning, salt, pepper, beef broth, diced tomatoes (including their juices), and the uncooked rice. Mix thoroughly so every grain and veggie is coated in flavor.

Step 5: Simmer Until Tender

Turn up the heat to bring everything to a gentle boil. Once boiling, reduce to a simmer, cover tightly, and cook for twenty minutes, stirring once halfway. Your rice will soak up all those delicious liquids and flavors, becoming tender and infused with goodness.

Step 6: Stir in Cheese

When the rice is ready, take off the lid and stir in half of your shredded mozzarella and cheddar cheeses. Watch them melt in and make the whole casserole luscious and creamy.

Step 7: Top and Finish

Finally, sprinkle the remaining cheese evenly across the top. Cover for a minute to let it melt, or pop your skillet under the grill (if it’s oven-proof) for some extra golden-bubbly magic. Serve warm and enjoy every gooey, savory bite!

How to Serve Stuffed Pepper Casserole Beef

Garnishes

A sprinkle of freshly chopped parsley or green onions gives a pop of color and zesty freshness that perfectly finishes this hearty Stuffed Pepper Casserole Beef. A dollop of sour cream on the side brings creamy coolness, while a dusting of smoked paprika or a few chili flakes can add a little kick if you like it spicy!

Side Dishes

Since Stuffed Pepper Casserole Beef is already so filling, keep sides simple. Fresh mixed greens or a crisp Caesar salad balance out the richness, and a slice of warm gluten-free bread or cornbread is absolutely perfect for soaking up those savory juices. Roasted veggies or sautéed green beans can add both color and crunch to your table.

Creative Ways to Present

If you want to make a fun dinner night, dish up the casserole in individual ramekins so everyone gets their own bubbling mini portion! Alternatively, scoop the casserole into roasted bell pepper halves for a nod to classic stuffed peppers. Family style in a big, rustic casserole dish, showered with extra cheese and herbs, always invites more seconds (and smiles) at the table.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Pepper Casserole Beef keeps wonderfully in the fridge for up to 4 days. Scoop portions into airtight containers and let them cool before sealing. The flavors only get better as they mingle, so a quick midweek lunch reheated is a real treat!

Freezing

This casserole freezes beautifully. Once cooled, portion into freezer-safe containers or bags, removing as much air as possible. Label, date, and stash it away for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

To reheat Stuffed Pepper Casserole Beef, microwave single portions until piping hot, stirring halfway through. For larger amounts, cover and bake at 350°F (175°C) for about 20 minutes, adding an extra sprinkle of cheese on top if you like. If it looks a touch dry, a splash of broth or water added before reheating will restore its juicy, saucy goodness.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice brings a nutty flavor and added nutrition, but it takes longer to cook. You’ll want to add a bit more broth and extend the simmering time, keeping an eye on the texture until the rice is tender.

Is Stuffed Pepper Casserole Beef gluten-free?

Yes, this recipe is naturally gluten-free as long as you double-check your Worcestershire sauce and beef broth to confirm they don’t contain hidden gluten. Always read labels if you’re cooking for someone with allergies or sensitivities.

What’s the best way to add more veggies?

This casserole welcomes creativity! You can stir in chopped zucchini, mushrooms, spinach, or even grated carrots along with the peppers and onions. Just don’t overcrowd the pan, and adjust the seasonings as needed.

Can I prepare Stuffed Pepper Casserole Beef ahead of time?

Definitely! Make the entire casserole up to the cheese-topping stage, then cool, cover, and refrigerate. When ready to serve, sprinkle on the cheese and gently reheat in the oven until bubbly and hot throughout.

What can I use instead of beef?

For a lighter version, ground turkey or chicken works well, though you might want to double-check the seasonings as poultry is milder. A plant-based ground “beef” also makes this comfort food vegetarian-friendly!

Final Thoughts

If you’re craving something that’s easy, filling, colorful, and irresistibly cheesy, you truly can’t go wrong with Stuffed Pepper Casserole Beef. It’s a heartwarming dish made for sharing, whether at a busy family table or a casual weeknight dinner. Go on—give it a try, and make it your own signature comfort meal!

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