Description
This easy Pioneer Woman Stuffed Pepper Casserole brings all the hearty, comforting flavors of classic stuffed peppers into a one-pan, no-fuss weeknight dinner. Loaded with perfectly seasoned ground beef, tender bell peppers, rice, and melty cheddar cheese, this baked casserole is simple to make and ideal for feeding a family. It’s a crowd-pleasing main course that delivers on flavor and satisfaction with minimal prep time.
Ingredients
For the Casserole:
- 1 pound lean ground beef
- 2 large bell peppers, seeded and diced
- 1 onion, peeled and diced
- 3 cloves garlic, minced
- 1 cup long-grain uncooked white rice
- 15 ounces diced tomatoes
- 1 1/2 cups beef stock
- 3 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Montreal Grill Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika (or regular paprika)
For Topping:
- 2 cups shredded cheddar cheese (divided, 1 1/2 cups for casserole, 1/2 cup for topping)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking and set aside.
- Cook the Meat and Vegetables: In a large, deep pan over medium heat, add the ground beef and cook until it begins to brown, breaking it up with a spoon. As the beef cooks, add the diced bell peppers, onion, and minced garlic. Continue to cook for several minutes, stirring occasionally, until the beef is fully browned and the vegetables are softened.
- Season and Combine Ingredients: Sprinkle in the Worcestershire sauce, Montreal Grill Seasoning, salt, black pepper, and smoked paprika. Stir well to coat the meat and vegetables with all the seasonings. Add the diced tomatoes (with juices), uncooked rice, beef stock, and 1 1/2 cups of shredded cheddar cheese. Mix until everything is well combined. Reserve the remaining 1/2 cup of cheese for the topping.
- Transfer to Casserole Dish & Bake: Pour the mixture evenly into the prepared casserole dish. Sprinkle the reserved 1/2 cup of cheddar cheese over the top. Cover the dish tightly with aluminum foil and place in the preheated oven. Bake for about 35 minutes, or until the rice is cooked, the liquid has been absorbed, and the casserole is bubbling.
- Brown the Top & Rest: For a golden, bubbly cheese topping, remove the foil and set the oven to broil. Broil the casserole for 3-5 minutes, watching carefully so the cheese doesn’t burn. Remove from the oven, let the casserole rest for 15 minutes so the flavors can meld and it firms up for easier serving.
Notes
- Try swapping the ground beef for turkey or chicken for a lighter version.
- You can use a variety of bell pepper colors for more flavor and visual appeal.
- Add some red pepper flakes if you want to introduce a little heat.
- Leftovers reheat beautifully and make great next-day lunches.
- This casserole freezes well. Let cool completely, then freeze individual portions for easy meals later.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 270
- Sugar: 5g
- Sodium: 790mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 57mg
