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Stuffed pepper casserole with melted fontina cheese, a one pot meal made in a skillet and baked.

Stuffed Pepper Casserole

Diana Rattray
Stuffed peppers have never been easier! This inside-out stuffed pepper casserole ticks all the boxes for a comforting and delicious stuffed pepper meal everyone will love!
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Servings 4 servings
Calories 621
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • 1 pound lean ground beef
  • ½ cup chopped onions
  • 1 green bell pepper, sliced
  • ½ red bell pepper, sliced
  • ½ yellow or orange bell pepper, sliced
  • 1 tsp minced garlic
  • 2 tsp Worcestershire sauce
  • ½ tsp kosher salt, or to taste
  • ¼ tsp ground black pepper
  • ½ tsp paprika
  • 1 (14.5-oz) can diced tomatoes
  • 1 (8-oz) can tomato sauce
  • 1 cup low sodium beef broth
  • ½ cup uncooked long-grain white rice
  • 1 ½ cups fontina cheese (or mozzarella or mild cheddar)

Instructions

  • Heat the oven to 375°F.
  • Heat the olive oil in a large oven-safe skillet over medium heat. Add the ground beef and let it cook for 4 minutes undisturbed, then break it up into smaller pieces and add the onions. Cook, stirring for another 2 minutes. Add the peppers and garlic and continue cooking until the meat is no longer pink.
    1 tbsp extra-virgin olive oil | 1 pound lean ground beef | 1/2 cup chopped onions | 1 green bell pepper | 1/2 red bell pepper | 1/2 yellow or orange bell pepper | 1 tsp minced garlic
    Sautéing peppers and ground beef for a stuffed pepper casserole, an easy one-pot meal made in a skillet.
  • Add the Worcestershire sauce, salt, pepper, paprika, tomatoes, tomato sauce, beef broth, and rice. Stir to combine and bring to a simmer. Taste and adjust the seasonings.
    2 tsp Worcestershire sauce | 1/2 tsp kosher salt | 1/4 tsp ground black pepper | 1/2 tsp paprika | 1 (14.5-oz) can diced tomatoes | 1 (8-oz) can tomato sauce | 1 cup low sodium beef broth | 1/2 cup uncooked long-grain white rice
    Adding rice, tomatoes, and tomato sauce to the one pot stuffed pepper casserole.
  • 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 cheese and return the skillet to the oven for a few minutes or until the cheese is melted.
    1 1/2 cups fontina cheese (or mozzarella or mild cheddar)
    stuffed pepper casserole, baked, with fontina cheese melting on top of it.
  • Let the casserole stand, covered, for 10 minutes to allow the cheese to melt.
    Stuffed pepper casserole with melted fontina cheese, a one pot meal made in a skillet and baked.

Nutrition

Calories: 621kcalCarbohydrates: 24gProtein: 35gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 138mgSodium: 1030mgPotassium: 542mgFiber: 2gSugar: 3gVitamin A: 1156IUVitamin C: 45mgCalcium: 316mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword casserole, ground beef, rice, stuffed peppers, tomatoes
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