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Stuffed Pepper Casserole
Benchi

Stuffed Pepper Casserole

A hearty one-pan casserole featuring ground beef, tender bell peppers, rice, tomatoes, savory seasonings, and melted mozzarella and cheddar cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 lb Ground beef
  • 2 large Bell peppers
  • 1 large Onion
  • 2 cloves Garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 cup Beef broth
  • 14.5 oz Diced tomatoes
  • 1 cup Long-grain white rice
  • 1 tbsp Italian seasoning
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 cup Mozzarella cheese
  • 1 cup Cheddar cheese

Equipment

  • Large skillet

Method
 

Instructions
  1. Cook the ground beef in a large skillet over medium heat, breaking it apart with a spatula, until mostly browned.
  2. Add the onion and bell peppers. Cook for 5–10 minutes, until they begin to soften.
  3. Add the minced garlic and cook for another 1–2 minutes, until fragrant.
  4. Stir in the Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  5. Cover the skillet, reduce the heat to low, and simmer for about 20 minutes. Stir halfway through and continue cooking until the rice is tender.
  6. Stir in half of the mozzarella and cheddar cheese until melted and evenly combined.
  7. Sprinkle the remaining cheese over the casserole. Cover the skillet and allow the cheese to melt. For faster melting, place the skillet under the broiler if it is oven-safe.
  8. Remove from the heat and serve immediately.