Description
A comforting and hearty stuffed pepper casserole that combines sautéed bell peppers, ground beef, and rice in a flavorful tomato and beef broth base, topped with melted cheese for a satisfying family 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
Other Ingredients
- 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
- Prepare the vegetables: In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon of the olive oil over medium-high heat. Add the diced onion and bell peppers, sprinkle with ¼ teaspoon of salt, and cook until they begin to soften, about 4 minutes, stirring occasionally.
- Cook the beef: Add the remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon salt to the pot. Stir to break up the meat into small pieces and cook until browned and fully cooked through, about 5 minutes, stirring occasionally.
- Add flavorings: Stir in the minced garlic, tomato paste, and smoked paprika powder. Continue cooking, stirring constantly, until fragrant, about 1 minute.
- Add liquids and rice: Pour in the beef stock and Worcestershire sauce and bring the mixture to a rapid boil. Add the long-grain white rice along with the remaining ½ teaspoon salt, stirring to combine evenly.
- Simmer the casserole: Cover the pot with a tight-fitting lid, reduce heat to low, and let simmer gently for 18 minutes, or until the rice is tender and has absorbed the liquid.
- Finish and serve: Remove the pot from heat, fluff the rice with a fork, and sprinkle the shredded cheese evenly over the top. Cover and let sit for an additional 7 minutes until the cheese is melted and the casserole is heated through. Optionally, sprinkle with chopped parsley and serve.
Notes
- Use a large pot or Dutch oven with a tight fitting lid to ensure proper rice cooking and moisture retention.
- Long-grain white rice is essential for best texture; avoid instant or par-boiled rice varieties.
- Substitute gluten free Worcestershire sauce to make the dish gluten free.
- Consider serving with a dollop of sour cream on top for extra creaminess.
