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Spoon scooping out cheesy stuffed pepper casserole from a pan.
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5 from 4 votes

Stuffed Pepper Casserole

With saucy rice, flavorful beef, and fresh bell peppers, this cozy, one-pot recipe delivers the classic flavors of stuffed peppers without the hassle.
Prep Time10 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Kristen Chidsey

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 pound lean ground beef or ground turkey/chicken
  • 1 small yellow onion minced
  • 3 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 2 cups low-sodium beef stock
  • 1 medium red bell pepper cored and diced
  • 1 medium green bell pepper cored and diced
  • 1 (15-ounce) can petite diced tomatoes undrained
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup uncooked brown rice rinsed and drained, *see note for white rice
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella

Instructions

  • In a heavy-bottomed pot, heat 2 teaspoons extra virgin olive oil over medium-high heat for 30-60 seconds. Add 1 pound lean ground beef and 1 small yellow onion (minced) and cook, breaking the meat into small bite-sized pieces as it cooks. Once fully browned, remove from the heat and drain off any excess grease if needed and then return the pan to the heat.
    Beef browned with onion, garlic, and dried seasonings in large stock pan next to brown rice for stuffed pepper casserole.
  • To the pan, with the heat still on medium-high, add the 3 cloves garlic minced, 2 teaspoons dried oregano, 1 teaspoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon ground pepper, and cook until the garlic and spices are toasted and fragrant. No more than 1 minute.
  • Add 2 cups low-sodium beef stock and scrape up any browned bits off the bottom of the pot.
  • Add diced red and green bell peppers, 1 (15-ounce) can petite diced tomatoes, 1 (8-ounce) can tomato sauce, 1 tablespoon Worcestershire sauce, and 1 cup uncooked brown rice to the pan, stirring to combine.
    Ground beef, bell peppers, and brown rice simmering in rich tomato broth in large stockpan.
  • Bring the mixture to a boil, cover, and reduce the heat to low, and simmer for 30 minutes, undisturbed. After 30 minutes, remove the lid, stir quickly, recover and continue to simmer for 15 minutes.
  • Remove the pan from the heat, uncover, and stir well. It will still have a bit of residual liquid and that is okay. It will absorb as the mixture sits.
    Lean ground beef, bell peppers, and brown rice cooked in rich tomato sauce in stock pan.
  • Top with ½ cup shredded cheddar cheese and ½ cup shredded mozzarella, cover and let sit for 10 minutes, until the cheese has fully melted and the rice is tender.
    Stuffed Pepper Casserole with rice in large stock pan topped with cheddar and mozzarella cheese.

Video

Notes

For White Rice: Simmer covered for 15 minutes. Uncover, quickly and gently stir, recover, and continue to simmer for 10 minutes, or until rice is nearly tender. Remove from the heat, fluff the rice, sprinkle with cheese, recover and let sit for 5 minutes, or until cheese melts and most of the liquid is absorbed. 
Gluten-Free? Ensure your Worcestershire sauce and beef broth are gluten-free. Lee and Perrins is my favorite brand of Worcestershire.
Storage: Let cool, transfer to an airtight container and store in the fridge for up to 3 days. Alternatively, place in a freezer-safe bag or container and store in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.

Nutrition

Calories: 329kcal | Carbohydrates: 31g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 768mg | Potassium: 644mg | Fiber: 2g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 43mg | Calcium: 162mg | Iron: 3mg
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