Tramontina Enameled Cast Iron Covered Skillet
Buy Now →Stuffed Pepper Casserole
Stuffed peppers have never been easier! This inside-out stuffed pepper casserole ticks all the boxes for a comforting and delicious stuffed pepper meal!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Comfort Food
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup onion
- 1 green bell pepper
- 1/2 red bell pepper
- 1/2 yellow or orange bell pepper
- 1 heaping teaspoon minced garlic
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup beef broth
- 1/2 cup long-grain white rice
- 1 1/2 cups fontina cheese (or whatever melting cheese you have on hand)
Instructions
- Heat the oven to 375 F.
- Heat the olive oil in an oven-safe sauté pan or skillet over medium heat. Add the ground beef and let it cook for 4 minutes undisturbed, then break it up into smaller pieces and cook, stirring for another 2 minutes. Add the onion, peppers, and garlic and continue cooking until the meat is no longer pink.
Photo by Diana Rattray - Add the Worcestershire sauce, salt, pepper, paprika, tomatoes, tomato sauce, beef broth, and rice. Stir to combine and bring to a simmer.
Photo by Diana Rattray - Put a lid on the skillet (or transfer to a baking dish and cover with foil) and bake for 30 to 40 minutes or until the rice is tender. Sprinkle with the fontina cheese and put the lid back on the skillet.
Photo by Diana Rattray - Let the casserole stand, covered, for 10 minutes to melt the cheese.
Photo by Diana Rattray
Equipment
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Find it online: https://classic-recipes.com/stuffed-pepper-casserole/
