Description
A hearty and flavorful stuffed pepper casserole featuring lean ground beef, aromatic spices, diced tomatoes, bell peppers, and cooked brown rice, all topped with melted cheddar cheese for a comforting baked dish.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef, lean
- 1 yellow onion, small; diced
- 3-4 garlic cloves, minced
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon smoked paprika
- 1 teaspoon thyme, dried
- 14.5 ounces diced tomatoes, 1 can
- 1 cup beef broth
- 3-4 tablespoons red pepper paste, or harissa
- 1 ½ cup cheddar cheese, shredded and divided
- 1 cup cooked brown rice
- 3 small bell peppers, seeded and diced
- Parsley, freshly chopped; optional
Instructions
- Preheat Oven: Preheat the oven to 375°F to prepare for baking the casserole.
- Cook Ground Beef: In a large skillet over medium heat, cook 1 pound of lean ground beef, breaking it up with a wooden spoon as it cooks.
- Add Seasonings: Stir in kosher salt to taste, 3-4 minced garlic cloves, ground black pepper to taste, 1 tablespoon smoked paprika, and 1 teaspoon dried thyme. Continue cooking until the beef starts to brown thoroughly.
- Add Liquids and Simmer: Mix in the diced tomatoes (14.5 ounces), 1 cup beef broth, and 3-4 tablespoons red pepper paste or harissa. Bring the mixture to a boil, then reduce heat and simmer for about 8 minutes until the liquid is reduced by half. Remove from heat.
- Assemble Casserole: Transfer half of the meat mixture to a baking dish. Sprinkle evenly with half of the cooked brown rice, diced bell peppers, diced yellow onion, and half of the shredded cheddar cheese. Repeat layering with the remaining ingredients.
- Bake: Place the assembled casserole in the preheated oven and bake for 40 minutes until the casserole is bubbly and the cheese on top is lightly browned.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley if desired. Serve warm.
Notes
- Make sure to thoroughly cook the brown rice before using it in the casserole to ensure even cooking.
- You can grate your own cheddar cheese or use pre-shredded cheese for convenience. Cheddar is recommended but feel free to try other cheeses like Monterey Jack or mozzarella.
- All bell pepper colors work for this recipe, including green, red, yellow, or orange, so choose based on your preference or availability.
- If you want a milder flavor, reduce the amount of red pepper paste or substitute with sweet paprika.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
