Easy Stuffed Pepper Casserole
Experience all the flavors of classic stuffed peppers in one easy skillet dish. In this hearty casserole, ground beef simmers with aromatic onions, vibrant bell peppers, and garlic, creating a savory base that’s elevated by rich, low‑sodium beef broth and diced tomatoes. The addition of long‑grain rice absorbs those bold flavors, bringing every spoonful to life—without the fuss of hollowing out peppers or prepping multiple pots.
What sets this casserole apart is its perfect balance of simplicity and depth. A dash of Worcestershire sauce adds a subtle umami punch, while Italian seasoning and a touch of black pepper infuse the dish with fragrant warmth. As the rice cooks, the mixture thickens beneath a luscious blanket of melted mozzarella and cheddar—layered both inside and atop for a gooey, golden finish that’s endlessly satisfying.
This one‑pot wonder checks all the boxes: crowd‑pleasing comfort food, minimal cleanup, and ready in around 45 minutes. Ideal for busy weeknight dinners or make‑ahead meals, it reheats beautifully and can be customized—swap in ground turkey, add extra veggies, or tailor the cheese blend to taste. Serve it straight from the skillet for a cozy family dinner that unfolds all the familiar flavors of stuffed peppers with none of the effort.
Ingredients
1 pound ground beef
2 bell peppers, chopped
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon Worcestershire Sauce
1 (15 oz) can low sodium beef broth
1 (15 oz) can diced tomatoes
1 cup uncooked long grain white rice
1 Tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup Mozzarella cheese, shredded
3/4 cup cheddar cheese, shredded
How To Make Stuffed Pepper Casserole
In a large skillet cook the ground beef, breaking apart. Once it is mostly cooked add in the onions and bell peppers and cook for 5-10 minutes until they start to soften.
Add the garlic to the beef mixture and cook for a minute or two, just until you can start to smell it.
Sit in the rest of the ingredients, except the cheese, and bring the mixture to a boil.
Cover and reduce the heat to a simmer and cook for about 20 minutes, stirring half way through.
Once the rice is tender, stir in about 1/2 of the cheese until it is melted and incorporated with the beef and rice.
Sprinkle the rest of the cheese over the top, put the lid back on the pan and let the cheese melt. If you are in a hurry, you could put your pan under the broiler (if it is oven safe) to melt it faster.
Remove from the heat and serve immediately.
