One-pot stuffed pepper casserole with ground beef, bell peppers, rice and melty cheese. Classic stuffed pepper flavor with less work. Easy, family-friendly!
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 bell peppers use any color – green, yellow, red, orange
- 1 jalapeno pepper chopped (optional, for spicy)
- 5 cloves garlic chopped
- 1 pound ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
- 14.5 ounces fire roasted tomatoes (or use diced tomatoes or tomato sauce)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup cooked rice white, brown, or wild rice
- 1 cup shredded cheese cheddar, mozzarella, or a blend – I LOVE pepperjack for myself
- For Garnish. Fresh chopped parsley, red pepper flakes
DIRECTIONS
- Preheat your oven to 425°F (220°C).
- Heat the oil in a large pan or Dutch oven to medium heat and add the onions, jalapeno (if using), and bell peppers. Cook for 10 minutes to soften, stirring often.
- Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
- Add the ground beef and cook 5-6 minutes to brown, breaking apart as you go, until cooked through.
- Add the fire roasted tomatoes, Worcestershire sauce, seasonings, and cooked rice. Stir together and remove from heat.
- Stir in half of the shredded cheese until incorporated.
- Transfer to a casserole dish or baking dish (or keep in the Dutch oven or other oven safe pan).
- Top with the remaining shredded cheese.
- Bake the casserole for 15-20 minutes, or until the cheese is nice and bubbly.
- Cool slightly, garnish, and serve.
