Stuffed Pepper Casserole (with Rice)

Easy stuffed pepper casserole with ground beef, bell peppers, rice, and melty cheese. A cozy, one-pot weeknight dinner.

Course dinner, Main Course

Cuisine American

Diet Gluten Free

Keyword casserole, cheesy, comfort food, easy, ground beef, one pot, quick, rice, stuffed pepper casserole, stuffed peppers

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 285

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.

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!