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Stuffed Pepper Casserole Beef

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A comforting casserole featuring ground beef, bell peppers, and aromatic spices, topped with melting cheese.

Ingredients

Scale
  • 450 g ground beef
  • 2 bell peppers, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 425 g canned low sodium beef broth
  • 425 g canned diced tomatoes
  • 180 g uncooked long grain white rice
  • 75 g shredded mozzarella cheese
  • 75 g shredded cheddar cheese

Instructions

  1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until mostly browned.
  2. Incorporate the chopped onions and bell peppers into the skillet. Continue cooking for 5 to 10 minutes until the vegetables start to soften.
  3. Add the minced garlic and cook for 1 to 2 minutes until fragrant, stirring frequently.
  4. Stir in the Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and uncooked rice. Mix thoroughly to combine all ingredients.
  5. Increase the heat to bring the mixture to a boil. Once boiling, cover, reduce to a simmer, and cook for 20 minutes, stirring once halfway through, until the rice is tender.
  6. Remove the lid and stir in half of the shredded mozzarella and cheddar cheeses until melted into the mixture.
  7. Sprinkle the remaining cheese evenly over the top. Cover and allow the cheese to melt, or place the skillet under the grill for rapid melting if your pan is oven-proof. Remove from heat and serve immediately.

Notes

Use a spoon to check the consistency of the rice; if it seems too dry before the time is up, add a splash more beef broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: casserole, stuffed peppers, beef, comfort food, family dinner

Find it online: https://saveurmagique.com/stuffed-pepper-casserole-beef-2/