Stuffed Pepper Casserole

Posted: May 27

Time: 60 minutes

Yield: 6 servings

recipe image

One-pot meals are growing increasingly popular, and that’s not surprising: they’re so easy to prepare and clean up, not to mention easy to enjoy! Stuffed Pepper Casserole checks all those boxes—packed with beef, peppers, onions, and seasoned to perfection, you’ll love every bite of it! This juicy, refreshing, savory dish takes an hour or less to make and disappears in even less time! Stuffed Pepper Casserole also freezes well for easy meal prep! You can just sit back and enjoy the flavors!


• 1 pound ground beef, 90% lean • 2 cups bell peppers, diced • 1/2 cup yellow onion, diced • 1 teaspoon Italian seasoning • 1/2 teaspoon salt • 1/4 teaspoon pepper • 3 cloves garlic, finely chopped • 2 cups beef broth • 1 (8 ounce) can diced tomatoes, undrained • 1 (8 ounce) can tomato sauce • 1 tablespoon soy sauce • 1 cup white basmati rice, uncooked • 1 1/2 cups cheddar cheese, shredded


Step 1

Add the beef, bell peppers, onion, Italian seasoning, salt, and pepper to a large Dutch oven over medium-high heat on the stove-top.

Step 2

Cook, stirring frequently until the beef is browned and the veggies are softened, about 8-10 minutes.

Step 3

Add the garlic, stirring until fragrant, about 1 minute.

Step 4

Reduce the heat to medium and add the beef broth, tomatoes, tomato sauce, and soy sauce.

Step 5

Stir until the mixture is well combined and heat to a boil.

Step 6

Add the uncooked basmati rice and upon returning the mixture to a boil, reduce the heat to low.

Step 7

Cover the Dutch oven and simmer until the rice is tender, about 25 minutes.

Step 8

Remove the dish from the heat and stir in 1 cup of the shredded cheese.

Step 9

Sprinkle the remaining cheese on top and cover, allowing the cheese to melt, about 3-5 minutes.

Step 10

Serve hot.

Explore More Favorites