Stuffed Pepper Casserole Beef (Print Version)
Ground beef, peppers, tomatoes, and cheese blend for a comforting baked dish full of flavor.
# Ingredients:
→ Main Components
01 -
1 pound ground beef
02 -
2 bell peppers, chopped
03 -
1 medium onion, finely chopped
04 -
3 cloves garlic, minced
→ Seasonings and Sauce
05 -
1 tablespoon Worcestershire sauce
06 -
1 tablespoon Italian seasoning
07 -
1 teaspoon salt
08 -
1/2 teaspoon ground black pepper
→ Liquids
09 -
15 ounces canned low sodium beef broth
10 -
15 ounces canned diced tomatoes
→ Rice and Cheese
11 -
1 cup uncooked long grain white rice
12 -
3/4 cup shredded mozzarella cheese
13 -
3/4 cup shredded cheddar cheese
# Steps:
01 -
Preheat a large skillet over medium heat. Add ground beef and cook, breaking up with a spatula, until nearly browned with no visible pink.
02 -
Add chopped onions and bell peppers to the beef. Continue cooking and stirring for 5 to 10 minutes until the vegetables begin to soften.
03 -
Mix in the minced garlic and sauté for 1 to 2 minutes until aromatic.
04 -
Stir in Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and uncooked rice. Blend thoroughly.
05 -
Raise the heat and bring the mixture to a boil. Cover, reduce to a simmer, and cook for 20 minutes. Stir once halfway through, until rice is fully cooked and tender.
06 -
Remove the lid, add half of the shredded mozzarella and cheddar cheeses, and stir until fully melted and integrated.
07 -
Sprinkle remaining cheese evenly over the top. Cover and allow cheese to melt, or place under a broiler for rapid melting if oven-safe. Serve hot.
# Notes:
01 -
Use a deep, oven-safe skillet if planning to broil the cheese topping for a golden finish.