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Stuffed Pepper Casserole — One-Pan Dinner with Beef, Rice, and Cheese Pinterest recipe pin

Easy Stuffed Pepper Casserole

A one-pan stuffed pepper casserole with browned beef, short-grain rice, crushed tomatoes, and melted cheese—crispy-tender peppers and fluffy rice in a dependable oven finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • 1 cup short-grain white rice rinsed
  • 1 1/4 cups low-sodium beef or chicken broth
  • 1 14-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 large bell peppers halved and seeded (about 8 halves)
  • 1 medium yellow onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil plus 1 tablespoon divided
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley or basil for garnish, optional

Equipment

  • 1 12-inch ovenproof skillet (cast-iron or stainless steel) or 9×13-inch baking dish
  • 1 Measuring cups and spoons
  • 1 Rubber spatula or wooden spoon
  • 1 Box grater (optional)

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and rinse the rice under cold water until the water runs mostly clear; pat pepper halves dry.
Sear peppers and soften aromatics
  1. Heat 1 tablespoon olive oil in a 12-inch ovenproof skillet over medium-high heat and sear pepper halves cut-side down for 2 to 3 minutes until lightly browned; remove and set aside. Reduce heat to medium and add the remaining tablespoon oil; cook the diced onion 4 minutes until translucent.
Brown meat and build sauce
  1. Add ground beef to the skillet and brown, breaking into small pieces, about 6 minutes; season with salt and pepper. Stir in minced garlic and cook 30–45 seconds. Add tomato paste and cook 1 minute, then stir in crushed tomatoes and broth, scraping up browned bits and bringing to a gentle simmer.
Par-cook rice and assemble
  1. Stir in the rinsed short-grain rice and dried oregano, then simmer uncovered for 5 minutes so the rice begins to absorb liquid. Taste and adjust seasoning. Nestle the seared pepper halves cut-side up into the rice mixture and press down slightly.
Cheese and bake
  1. Sprinkle mozzarella and cheddar evenly over the top and transfer the skillet to the preheated oven. Bake uncovered 18 to 22 minutes until rice is tender and cheese is melted; tent with foil if top browns too quickly.
Rest and serve
  1. Remove from the oven and let rest 8 to 10 minutes, garnish with chopped parsley or basil if using, and serve each pepper half with generous spoonfuls of the rice-meat mixture.

Notes

Measure rice and liquid precisely and par-cook the rice 5 minutes on the stove to prevent gumminess. If using long-grain or brown rice, cook separately or adjust liquid and time. To make ahead, assemble through the cheese step, refrigerate up to 24 hours, then add a few extra minutes to baking time when cold.