This Easy Stuffed Pepper Casserole captures all the comforting flavors of classic stuffed peppers in a convenient, deconstructed form. Hearty ground beef, tender rice, and colorful bell peppers are simmered in a savory tomato broth, then finished with a gooey, cheesy topping. It’s a quick and satisfying one-pan meal perfect for busy weeknights.

 

Easy Stuffed Pepper Casserole
Ingredients:
Ingredient Quantity
Ground beef 1 pound
Bell peppers, chopped 2
Onion, finely chopped 1
Garlic, minced 3 cloves
Worcestershire Sauce 1 Tablespoon
Low sodium beef broth 1 (15 oz) can
Diced tomatoes 1 (15 oz) can
Uncooked long grain white rice 1 cup
Italian seasoning 1 Tablespoon
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Mozzarella cheese, shredded 3/4 cup
Cheddar cheese, shredded 3/4 cup
Instructions:
Brown Beef and Sauté Veggies: In a large skillet (or Dutch oven), cook the ground beef over medium-high heat, breaking it apart with a spoon until browned. Once the beef is mostly cooked, add the finely chopped onion and chopped bell peppers. Continue to cook for 5-10 minutes, stirring occasionally, until the vegetables begin to soften.
Add Garlic: Stir in the minced garlic and cook for just a minute or two more, until you can smell its aroma.
Simmer with Rice & Seasonings: Stir in all the remaining ingredients except for the cheese: the Worcestershire sauce, low sodium beef broth, diced tomatoes, uncooked long grain white rice, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
Cook Rice: Once boiling, reduce the heat to a simmer, cover the skillet, and cook for about 20 minutes, stirring halfway through, until the rice is tender and has absorbed most of the liquid.
Melt in Cheese: Once the rice is tender, remove the skillet from the heat. Stir in about 1/2 of the shredded mozzarella cheese and 1/2 of the shredded cheddar cheese until it’s melted and well incorporated with the beef and rice mixture.
Final Cheese Melt: Sprinkle the remaining mozzarella and cheddar cheese over the top of the casserole. Put the lid back on the pan and let the cheese melt from the residual heat. If you’re in a hurry and your pan is oven-safe, you could place it under the broiler for a minute or two to melt the cheese faster and get a bubbly, golden crust.
Serve: Remove from the heat and serve immediately.