This Stuffed Pepper Casserole is the ultimate comfort food that delivers all the flavors of classic stuffed peppers in an easy, one-pan casserole. With tender ground beef, diced bell peppers, and savory rice smothered in melty cheddar cheese, this hearty dish is perfect for a family dinner or meal prep. Packed with bold seasoning and rich flavors, it’s a simple and
Ingredients
- 1 pound lean ground beef
- 2 large bell peppers, seeded and diced
- 1 onion, peeled and diced
- 1 ½ cups beef stock
- 15 ounces diced tomatoes (1 can, with juices)
- 1 cup long-grain uncooked white rice
- 2 cups shredded cheddar cheese
- 3 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 ½ teaspoons Montreal Grill Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika (or regular paprika)
Instructions
- Brown the Ground Beef: Heat a large skillet or oven-safe pan over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up with a spoon, until browned and no longer pink. Drain any excess grease.
- Cook the Vegetables: Add the diced bell peppers, onion, and minced garlic to the skillet with the beef. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
- Combine Ingredients: Stir in the beef stock, diced tomatoes (with juices), Worcestershire sauce, Montreal seasoning, smoked paprika, salt, and pepper. Add the uncooked rice and stir well to combine all the ingredients.
- Simmer the Casserole: Reduce the heat to low, cover the skillet with a lid, and let it simmer for 20-25 minutes, or until the rice is tender. Stir occasionally to prevent sticking and ensure even cooking.
- Add Cheese and Bake : Once the rice is fully cooked, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover the skillet and let it cook for an additional 3-4 minutes, just until the cheese melts. (Optional) For a golden-brown top, place the skillet under the broiler for 1-2 minutes.
- Serve and Enjoy: Garnish with fresh parsley if desired and serve hot. Pair it with a side salad or crusty bread for a complete meal.
Conclusion
This Pioneer-Style Stuffed Pepper Casserole combines the classic flavors of stuffed peppers into a no-fuss, family-friendly dish. With tender ground beef, savory rice, colorful bell peppers, and gooey cheese, this recipe is hearty, satisfying, and perfect for a quick weeknight dinner. Plus, it’s a great way to sneak in some vegetables and enjoy a one-pan meal with minimal cleanup!
Pioneer-Style Stuffed Pepper Casserole
A flavorful, one-pan stuffed pepper casserole withground beef, rice, bell peppers, and melty cheese. Perfect for a cozy,family-friendly dinner.
Ingredients
- 1 pound lean ground beef
- 2 large bell peppers seeded and diced
- 1 onion peeled and diced
- 1 ½ cups beef stock
- 15 ounces diced tomatoes 1 can, with juices
- 1 cup long-grain uncooked white rice
- 2 cups shredded cheddar cheese
- 3 tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 1 ½ teaspoons Montreal Grill Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika or regular paprika
Instructions
- Brown the Ground Beef: Heat a large skillet or oven-safe pan over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up with a spoon, until browned and no longer pink. Drain any excess grease.
- Cook the Vegetables: Add the diced bell peppers, onion, and minced garlic to the skillet with the beef. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
- Combine Ingredients: Stir in the beef stock, diced tomatoes (with juices), Worcestershire sauce, Montreal seasoning, smoked paprika, salt, and pepper. Add the uncooked rice and stir well to combine all the ingredients.
- Simmer the Casserole: Reduce the heat to low, cover the skillet with a lid, and let it simmer for 20-25 minutes, or until the rice is tender. Stir occasionally to prevent sticking and ensure even cooking.
- Add Cheese and Bake : Once the rice is fully cooked, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover the skillet and let it cook for an additional 3-4 minutes, just until the cheese melts. (Optional) For a golden-brown top, place the skillet under the broiler for 1-2 minutes.
- Serve and Enjoy: Garnish with fresh parsley if desired and serve hot. Pair it with a side salad or crusty bread for a complete meal.