Description
This Stuffed Pepper Casserole is a hearty and comforting dish that combines the flavors of stuffed bell peppers into an easy-to-make baked casserole. Ground beef, rice, and vegetables are cooked together with spices and a cheesy topping, making it perfect for a family dinner or meal prep.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 4 garlic cloves, finely chopped
- 4 vine-ripened tomatoes, chopped
- 1 large zucchini, quartered lengthwise and sliced
- 1/4 cup fresh parsley or cilantro, chopped, plus more for sprinkling
Meats & Proteins
- 1 lb. ground beef (80/20)
Grains & Broth
- 1 cup long-grain white rice
- 2 cups chicken broth
Cheese & Dairy
- 2 cups shredded pepper jack cheese (about 8 ounces)
Pantry & Spices
- 2 tbsp olive oil, plus more for the baking dish
- 2 tbsp tomato paste
- 1 1/2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Grease a 3-quart baking dish with olive oil to prevent sticking and for easier cleanup.
- Sauté Vegetables and Brown Meat: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, red bell pepper, and green bell pepper, cooking and stirring occasionally until the vegetables are softened, about 3 to 5 minutes. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until it is thoroughly browned and cooked through, approximately 6 to 8 minutes.
- Add Seasonings and Vegetables: Stir in the tomato paste, kosher salt, ground cumin, paprika, black pepper, and garlic cloves into the beef mixture. Cook, stirring frequently, until the mixture becomes fragrant. Then add the chopped vine-ripened tomatoes and sliced zucchini, cooking until they soften, about 3 to 5 minutes.
- Combine with Broth and Rice: Pour in the chicken broth and stir in the long-grain white rice, fresh parsley or cilantro, Worcestershire sauce, and 1 cup of the shredded pepper jack cheese. Mix everything thoroughly. Remove the skillet from heat and spoon the mixture into the prepared baking dish. Cover tightly with aluminum foil to trap steam during baking.
- Bake the Casserole: Place the covered baking dish in the preheated oven and bake until the rice is tender and the liquid is absorbed, about 50 minutes to 1 hour.
- Broil with Cheese Topping: Remove the foil and stir the casserole to combine. Sprinkle the remaining 1 cup of shredded pepper jack cheese evenly over the top. Increase the oven heat setting to broil. Broil the casserole until the cheese is melted, bubbly, and slightly golden, about 2 to 3 minutes. Watch carefully to avoid burning.
- Rest and Serve: Remove the casserole from the oven and allow it to cool for 5 minutes. Sprinkle additional fresh parsley or cilantro on top before serving for a fresh, vibrant touch.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative and use vegetable broth instead of chicken broth.
- If you prefer spicy food, add a pinch of cayenne pepper or diced jalapeños when adding spices.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use freshly grated pepper jack cheese for best melting and flavor.
- You can prepare this dish ahead of time and refrigerate it before baking; just add an extra 10 minutes to the baking time if baking from cold.
