One-Pan Stuffed Pepper Casserole | Easy Beef & Rice Stuffed Peppers | Food Wishes

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories, while mozzarella is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

rice

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a protein-rich alternative, while couscous is often less expensive.

Cut both ends off the bell peppers about 1/2 inch from the end and set aside.

Cut straight down the sides of the pepper to remove the membranes, creating long strips.

Cut the strips into smaller pieces, about 1 inch in size.

Use a serrated knife to cut the peppers for easier handling.

In a large skillet, heat a little olive oil over high heat and add 1 pound of ground beef with a pinch of salt.

Break up the meat with a spatula before adding chopped onion to avoid flying pieces.

Brown the ground beef for about 5-6 minutes until it has nice color.

Add butter and crushed garlic, reduce heat to medium-high, and cook until the butter melts, about 1 minute.

Season with black pepper, smoked paprika, garlic powder, and cayenne, and stir for about 1 minute.

Add the bell pepper pieces to the skillet and cook for 2-3 minutes until heated through.

Transfer in the rice and stir for about 1 minute to coat it with the fat.

Add remaining salt, a splash of Worcestershire sauce, 2 cups of tomato sauce, and beef broth; stir to combine.

Raise heat to high and bring the mixture to a simmer before covering it.

Once bubbling, turn off the heat and stir in some of the cheese, saving some for the top.

Cover the skillet tightly and transfer to a preheated 375°F oven for about 45 minutes.

After 45 minutes, check the rice for tenderness; if not tender, cover and return to the oven.

If the rice is tender, sprinkle the remaining cheese on top and broil for a couple of minutes until melted and golden brown.

Let the casserole rest for at least 10 minutes before serving, covering handles with towels to prevent burns.

Garnish with freshly chopped Italian parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens