Stuffed Pepper Casserole (Easy, One-Pot, w/ Rice!)

Close-up of a spoon in a pot with a rice, beef, pepper, and cheese casserole.

Stuffed Pepper Casserole (Easy, One-Pot, w/ Rice!)

Easy stuffed pepper casserole with ground beef, rice, peppers, and melted cheese. It's hearty, cozy, and all made in one pot for a weeknight dinner win.

Course dinner

Cuisine American

Diet Gluten Free

Keyword casserole, stuffed pepper casserole, stuffed peppers

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 285

Author Robyn Conley Downs

Equipment

Dutch Oven

Ingredients

2 teaspoons extra virgin olive oil, divided
1 medium yellow onion, small diced
2 green bell peppers, small diced
2 red bell peppers, small diced
1 teaspoon kosher salt, divided
1 pound lean ground beef
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon smoked paprika powder
1 ½ cups beef stock
2 teaspoons Worcestershire sauce (see note)
¾ cup long-grain white rice
¾ cup shredded cheese of choice

Instructions

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 onion and bell pepper, sprinkle with ¼ of the teaspoon salt, and cook until just beginning to soften, about 3-4 minutes, stirring occasionally.
Add the remaining 1 teaspoon of olive oil, ground beef, and ¼ teaspoon of salt, and stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes, stirring occasionally.
Add the garlic, tomato paste, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly.
Add the stock and Worcestershire sauce, and bring to a rapid boil. Add the rice and remaining ½ teaspoon of salt, stirring to combine.
Cover, reduce to a low simmer, and cook for 15-18 minutes, or until the rice is just tender.
Remove the pot from the heat, fluff the rice, and sprinkle the top with cheese. Allow to sit, covered, for an additional 5-7 minutes or until the rice is tender. Sprinkle with chopped parsley, if using, and serve.

Notes

Make sure to use a large pot with tight fitting lid for the rice to cook properly.
Be sure to use long grained rice (not instant or par-boiled) for best results.
To make this casserole gluten free, use gluten free Worcestershire sauce.
Check out the comments for serving suggestions - lots of readers recommend serving topped with sour cream and I concur!

Nutrition