Stuffed Pepper Casserole
Beef and chopped bell peppers baked with dry white rice under a tight cover, then topped with cheese.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 cup regular white rice dry
- 2 bell peppers chopped
- 1 can diced tomatoes with juices
- 1 cup Cheddar or mozzarella cheese shredded
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups beef broth
As Needed
- olive oil as needed for the onion after draining the beef
- hot water as needed if the rice is still firm and dry
Instructions
Method
- Preheat the oven to 375°F. Cook beef in a large skillet over medium heat for about 8–10 minutes until browned and 160°F; drain excess fat.
- Add olive oil as needed if the skillet is dry. Cook onion over medium heat for 3–5 minutes until soft, then stir in garlic for 30 seconds until fragrant.
- Stir in peppers, dry regular white rice, tomatoes with their juices, Italian seasoning, salt, and pepper. Add all 2 cups broth and bring to a simmer.
- Transfer to a 9×13-inch baking dish, spread evenly, and cover tightly with foil. Bake for about 35–45 minutes until the rice has no firm core; add hot water as needed and continue covered if still firm.
- Scatter all 1 cup cheese over the tender rice and bake uncovered about 5 minutes until melted and the center reaches 165°F. Rest for 5 minutes and divide into 6 servings.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.