Stuffed Bell Pepper Casserole

5 from 6 votes

Stuffed Bell Pepper Casserole

Ground meat, onion, and bell peppers simmered with tomatoes, broth, and uncooked rice in one skillet, then topped with cheddar and broiled until golden. All the flavor of stuffed peppers with no stuffing. About 50 minutes. Serves 8.

Prep Time10

Cook Time40

Total Time50

Course: Main Dish

Cuisine: American

Keyword: bell pepper and ground beef casserole, stuffed bell pepper casserole, stuffed pepper skillet recipe

Servings: servings

Calories: 283kcal

Author: Sara Nelson

Ingredients

1 pound ground beef, ground turkey, or ground Italian sausage
1 large yellow onion chopped
3 bell peppers any color, chopped
1 can (14.5-ounce) diced tomatoes
1 can (8-ounce) tomato sauce
1 tablespoon Worcestershire sauce
1 cup uncooked rice (white rice or jasmine rice)
2 cups chicken broth or vegetable broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon paprika
1 cup shredded cheddar cheese

Optional Garnish:

Finely-chopped fresh parsley

Instructions

Brown Ground Meat: In a large ovenproof skillet with tall sides (a 12-inch skillet or a 5-quart Dutch oven) over medium-high heat, brown the ground meat, breaking it up as it cooks, until no pink remains, about 5 to 7 minutes. (You do not need to drain the excess fat after browning.)
Add Vegetables: Add chopped onion and bell peppers to skillet, stir, then sauté until tender, about 4-5 minutes.
Add Additional Ingredients: Add in and stir together diced tomatoes, tomato sauce, and Worcestershire sauce.
Add Rice and Broth: Stir in uncooked rice, making sure it's evenly distributed in the skillet, then pour in the broth.
Add Seasonings: Season with garlic powder, Italian seasoning, salt, black pepper, cumin, and paprika. Stir to combine.
Boil then Simmer: Bring mixture to a boil, then reduce heat to low. Cover skillet with a lid and simmer for 15 minutes.
Scrape Bottom of Skillet then Cook Again: Remove lid, scrape up any rice that has stuck to the skillet, then cover again and simmer until the rice is tender and most of the liquid is absorbed, about 10 more minutes.
Remove Pot from Stovetop Burner: Remove pot from stovetop heat (it's OK if there is still some liquid in the pot). Carefully taste then adjust seasoning based on your preferences.
Add Cheese then Broil: Turn on oven broiler, then sprinkle shredded cheddar cheese on top. Transfer pot to oven under oven broiler and broil until cheese is golden and bubbling, about 1-2 minutes.
Garnish and Serve: Garnish with fresh parsley, if using, then serve.

Video

Notes

Refrigerator Storage: Store in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days.

Freezer Storage: Allow it to cool completely, then transfer the casserole to a freezer-safe container. It can be frozen for up to 2 to 3 months. Thaw in the refrigerator overnight before reheating in the oven.

Reheating Instructions: Place it in an oven-safe dish, cover with foil, and bake in a preheated oven at 350 degrees F until heated through, which typically takes about 20 minutes. Alternatively, reheat in the microwave in 45-second increments until warmed throughout.

Nutrition