Easy Stuffed Pepper Casserole
Stuffed Pepper Casserole is a savory, all-in-one skillet dish with ground beef, bell peppers, rice, creamy tomato broth, and gooey cheese—easy to make and perfect for family dinners.
Ingredients
- 1 pound ground beef
- 2 bell peppers chopped
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 15 ounces canned low‑sodium beef broth
- 15 ounces canned diced tomatoes
- 1 cup uncooked long‑grain white rice
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
Instructions
- In a skillet over medium-high heat, cook ground beef for 5–7 minutes, breaking it up until no pink remains.
- Add chopped onion and bell peppers. Cook 5–10 minutes until soft. Stir in garlic and cook 1–2 minutes more.
- Stir in Worcestershire sauce, Italian seasoning, salt, and pepper. Add broth, tomatoes, and rice. Mix well.
- Bring to a boil, then cover and reduce heat. Simmer on low for 20 minutes, stirring once. Rice should be tender and most liquid absorbed.
- Stir in half the mozzarella and cheddar until creamy. Top with remaining cheese. Cover or broil 1–2 minutes until melted.
- Let sit for 5 minutes with the lid on. Serve warm in bowls or on plates.