Stuffed Bell Pepper Casserole

Featuring gooey cheese, mouth watering peppers, and hearty ground beef, this Stuffed Bell Pepper Casserole makes a delicious dish for family dinner nights.

4.41 from 5 votes

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Course: Ground Beef

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Author: Jennifer Stewart

Equipment

Ingredients

1 pound lean ground beef
1 cup diced sweet onion
1 yellow bell pepper seeded and diced
1 red bell pepper seeded and diced
1 tablespoon Italian seasoning
2 teaspoons salt
1 teaspoon pepper
4 cloves garlic minced
14.5 ounces diced tomatoes with peppers and onions
8 ounces tomato sauce
2 tablespoon Worcestershire sauce
1 cup long grain white rice uncooked
2 cups beef broth
2 cups mozzarella cheese shredded
Parsley for garnish

Instructions

Preheat the oven to 350 F.
In a large skillet or dutch oven, over medium heat, cook the ground beef, diced onion, and bell peppers until the ground beef is almost cooked through and the veggies start to soften.
Add in the garlic, Italian seasoning, salt, and pepper.
Stir and cook for an additional 2-3 minutes.
Add the diced tomatoes, tomato sauce, Worcestershire sauce, and beef broth.
Bring to a boil.
Stir in the rice.
Cover the dutch oven or transfer the mixture to a casserole dish.
Cover tightly with foil.
Cook for 30 minutes, stirring once, or until the rice is tender.
Remove the oven.
Uncover and top with mozzarella cheese.
Return to the oven and bake 3-5 more minutes, uncovered, until the cheese is melted.
Remove from the oven and let sit for 3-5 minutes to cool.
Garnish with chopped parsley and serve warm.

Notes

Switch out the rice in this recipe for cauliflower rice instead.
Cook this recipe in a dutch oven for a one pot meal.
Make this in a slow cooker for easier prep. Brown the ground beef and drain. Add to a crock pot and add in remaining ingredients. Cook on low for 3-4 hours or until rice is done.

Recipe adapted from Savory Experiments.

Nutrition