Stuffed Pepper Casserole That Tastes Like Sunday Dinner — in Under an Hour
This stuffed pepper casserole has all the flavor of classic stuffed peppers without the fuss. Tender rice, seasoned beef, bell peppers, and melted cheese – ready in 45 minutes. The trick is partially cooking the rice so it finishes in the oven without turning mushy. One dish, family-friendly, and the kind of dinner that makes everyone ask for seconds.
Equipment
- 12-inch skillet or Dutch oven
- 9x13 baking dish
- Wooden Spoon
- Cutting Board
- Small Pot for rice
Ingredients
Main
- 1.5 pounds ground beef (80/20)
- 1 cup long-grain white rice
- 1 can (15 oz) crushed tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup low-sodium beef broth
- 1.5 cups shredded mozzarella and cheddar mix
Produce
- 3 bell peppers (any colors, at least one red)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- to taste salt
For Topping (Optional)
- fresh parsley or basil
Instructions
- Preheat your oven to 375°F. Chop the onion and bell peppers into ½-inch dice. Mince the garlic. Grate the cheese if using block cheese.
- Start the rice: Cook 1 cup of rice in 2 cups of salted water for about 10 minutes — just under al dente. The grains should still have a tiny white core when you bite one. Drain and set aside.
- Brown the beef: In your largest skillet over medium-high heat, add the ground beef and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking it up, until browned and no longer pink — about 6 minutes. Do not drain all the fat. Leave about a tablespoon in the pan.
- Cook the vegetables: Add the diced onion and bell peppers to the pan with the beef. Cook for 5-7 minutes, stirring occasionally, until the peppers soften and the onion turns translucent. Add the garlic, oregano, and smoked paprika. Cook one minute more until fragrant.
- Build the sauce: Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir to combine, scraping any browned bits from the bottom of the pan. Add another ¼ teaspoon salt and ¼ teaspoon pepper. Let it come to a simmer — about 2 minutes.
- Add the rice: Fold in the partially cooked rice until it's evenly distributed throughout the mixture. The pan will look very liquidy — that's correct. The rice needs that liquid to finish cooking.
- Transfer and top: If your skillet is oven-safe, you're done here. Sprinkle the shredded cheese evenly over the top. If you're using a baking dish, pour the mixture in, spread it even, then add the cheese.
- Bake: Place the dish in the preheated oven and bake uncovered for 20 minutes. The cheese should be melted and bubbly, with brown spots on top. Let it rest for 5 minutes before serving — the rice finishes absorbing during this rest and the texture sets up properly. If the cheese isn't browned enough, turn on the broiler for the last 2 minutes. Watch it carefully.
Notes
Do not over-stir after adding the rice — fold gently. The 5-minute rest is essential for the rice to finish absorbing. Season the beef first, then the sauce — do not try to do it all at the end. Even if you accidentally cook the rice fully, it still works. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat in the microwave or in a covered skillet over medium-low with a splash of broth.