One-Pan Stuffed Pepper Casserole Recipe

Ingredients

This recipe was developed for 8 servings. Ingredient amounts scale automatically, but cooking times and steps should remain the same. Not all recipes scale perfectly.

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 pinch cayenne
• 2 green bell peppers, seeded and cut into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 orange bell pepper, seeded and cut into 1-inch pieces
• 1 cup raw basmati or other long-grain white rice
• 2 teaspoons Worcestershire sauce
• 2 cups tomato sauce or tomato puree
• 1 1/2 cups beef broth
• 6 ounces Cheddar cheese, shredded (divided)

Directions

1. Preheat your oven to 375F (190C).
2. Place an ovenproof pan over high heat. Add olive oil, then the ground beef, along with a pinch of salt. Cook for about 1 minute, breaking the beef into small pieces.
3. Add diced onion and continue cooking, crumbling the meat, until the beef browns and the onions become translucent, roughly 5 minutes. Aim for a deep brown for full flavor.
4. Reduce the heat to medium-high (or medium if the pan is very hot). Add butter and minced garlic, stirring until the butter melts, about 1 minute.
5. Sprinkle in black pepper, smoked paprika, garlic powder, and cayenne. Stir for another minute to release the spices aroma.
6. Add the chopped bell peppers and cook for 2-3 minutes, just until they are warmed through.
7. Stir in the rice, coating it evenly with the fat in the pan for about 1 minute.
8. Add the remaining salt, Worcestershire sauce, tomato sauce, and beef broth. Raise the heat to high and bring the mixture to a gentle simmer.
9. Turn off the heat and sprinkle in half of the shredded cheese, stirring it evenly through the mixture. Cover the pan tightly.
10. Bake in the preheated oven for 45 minutes. After baking, uncover and test the rice in a few spots. If not tender, cover and bake a bit longer until fully cooked.
11. Once the rice is tender, remove the casserole from the oven, uncover, and sprinkle the remaining cheese on top. Switch the oven to broil and broil until the cheese melts and starts to brown, about 1-2 minutes.
12. Let the casserole rest for at least 10 minutes before serving to allow flavors to meld.

Chef's Note

You can finish the casserole in a 450F (235C) oven instead of broiling if you prefer a golden-brown top, about 10 minutes.

Nutrition Facts (per serving)

• Calories: 351
• Fat: 22g (28% DV)
• Saturated Fat: 10g (49% DV)
• Cholesterol: 79mg (26% DV)
• Sodium: 1007mg (44% DV)
• Carbohydrates: 16g (6% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 5g
• Protein: 23g (46% DV)
• Vitamin C: 61mg (68% DV)
• Calcium: 201mg (15% DV)
• Iron: 3mg (17% DV)
• Potassium: 601mg (13% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient data may not be available for all ingredients. Consult a healthcare professional if following a medically restrictive diet.