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Stuffed Pepper Casserole Beef

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A comforting casserole filled with savory ground beef, colorful bell peppers, and melted cheese, perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 450 g ground beef
  • 2 bell peppers, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 425 g canned low sodium beef broth
  • 425 g canned diced tomatoes
  • 180 g uncooked long grain white rice
  • 75 g shredded mozzarella cheese
  • 75 g shredded cheddar cheese

Instructions

  1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until it is mostly browned, about 5 to 7 minutes.
  2. Add the finely chopped onions and chopped bell peppers to the skillet. Continue cooking for 5 to 10 minutes until the vegetables start to soften.
  3. Incorporate the minced garlic and cook for 1 to 2 minutes until fragrant.
  4. Stir in the Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and uncooked rice. Mix thoroughly to combine all the ingredients.
  5. Increase the heat to bring the mixture to a boil. Once boiling, cover, reduce to a simmer, and cook for 20 minutes, stirring once halfway through, until the rice is tender.
  6. Remove the lid and stir in half of the shredded mozzarella and cheddar cheeses until melted into the mixture.
  7. Sprinkle the remaining cheese evenly over the top. Cover the skillet and allow the cheese to melt, or place it under the grill for rapid melting if your pan is oven-proof. Remove from heat and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This casserole freezes well; portion out leftovers and freeze for up to 3 months.

Nutrition

Find it online: https://easydishestomake.com/stuffed-pepper-casserole-beef-2/