Description
A hearty and flavorful stuffed pepper casserole combining ground beef, bell peppers, and rice cooked together in a savory tomato and beef broth sauce, topped with melted cheese for a comforting one-pot meal.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 4 garlic cloves, minced
Meat and Dairy
- 1 pound lean ground beef
- ¾ cup shredded cheese of choice
Pantry Items
- 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika powder
- 1 ½ cups beef stock
- 2 teaspoons Worcestershire sauce
- ¾ cup long-grain white rice
Instructions
- Sauté Vegetables: In a large 5- or 6-quart pot or Dutch oven with a tight fitting lid, heat 1 teaspoon of olive oil over medium-high heat. Add the diced onion and bell peppers, sprinkle with ¼ teaspoon salt, and cook until they begin to soften, about 4 minutes, stirring occasionally.
- Brown the Beef: Add the remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon salt. Stir to break the beef into small pieces and cook until browned and cooked through, approximately 5 minutes, stirring occasionally.
- Add Aromatics and Spices: Stir in minced garlic, tomato paste, and smoked paprika powder. Cook for 1 minute until fragrant, stirring constantly to avoid burning.
- Deglaze and Add Rice: Pour in the beef stock and Worcestershire sauce, bringing the mixture to a rapid boil. Stir in the long-grain white rice and remaining ½ teaspoon salt until combined.
- Simmer: Cover the pot and reduce heat to low. Let it simmer gently for 18 minutes, or until the rice is tender and has absorbed the liquid.
- Finish with Cheese: Remove the pot from heat. Fluff the rice mixture with a fork and sprinkle the shredded cheese evenly over the top. Cover again and let sit for 7 minutes to allow the cheese to melt and the rice to finish cooking.
- Serve: Optional sprinkle with chopped parsley before serving. Enjoy warm as a comforting one-pot meal.
Notes
- Use a large pot or Dutch oven with a tight-fitting lid to ensure even cooking of the rice.
- Long-grain white rice is essential; avoid instant or par-boiled rice for best texture.
- For a gluten-free version, substitute gluten-free Worcestershire sauce.
- Serving suggestion: top with sour cream for extra creaminess and flavor.
- Feel free to use your preferred shredded cheese such as cheddar, mozzarella, or Monterey Jack for topping.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
