Stuffed Pepper Casserole (Beef & Rice Skillet)

A hearty, one-pan meal that captures all the cozy flavors of classic stuffed peppers—without the fuss of pre-cooking or individual assembly. This casserole layers seasoned ground beef, tender bell peppers, onions, garlic, and rice in a rich tomato-broth base, then finishes with a double layer of melted mozzarella and cheddar cheese. It’s comfort food at its finest: savory, satisfying, and ready in under 45 minutes.

Why You’ll Love This Recipe

This isn’t just another beef-and-rice dish—it’s a flavor-packed shortcut to dinner. Inspired by traditional stuffed peppers, this skillet version skips the stuffing and baking steps, cooking everything together in one pan for maximum flavor and minimal cleanup. The rice absorbs all the savory juices, while the cheese melts into a gooey, golden blanket on top.

Perfect for:

• Busy weeknights
• Meal prep (tastes even better the next day!)
• Freezer-friendly dinners
• Feeding hungry families

Ingredients

For the Hearty Base

• 1 lb (450g) ground beef (80/20 recommended)
• 2 bell peppers, chopped (mix colors: red, yellow, green)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced

For the Flavor Builders

• 1 tbsp Worcestershire sauce (adds umami depth)
• 1 tbsp Italian seasoning (or mix of oregano, basil, thyme)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper, freshly ground

For the Liquid & Rice

• 15 oz (425ml) can low-sodium beef broth
• 15 oz (425g) can diced tomatoes, undrained (fire-roasted add extra flavor)
• ¾ cup (150g) uncooked long-grain white rice (like jasmine or basmati)

For the Cheesy Finish

• ¾ cup (85g) shredded mozzarella cheese
• ¾ cup (85g) shredded sharp cheddar cheese

Step-by-Step Instructions

1. Brown the Beef

In a large deep skillet or Dutch oven over medium heat:

• Add ground beef and cook 5–7 minutes, breaking it apart with a spoon, until browned and no pink remains.
• Drain excess fat if desired.

2. Sauté the Vegetables

• Add chopped bell peppers and onion to the beef.
• Cook 5–10 minutes, stirring occasionally, until vegetables are soft and aromatic.

3. Add Garlic & Seasonings

• Stir in minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper.
• Cook 1–2 minutes more, until garlic is fragrant—don’t let it burn!

4. Combine Liquids & Rice

• Stir in beef broth, diced tomatoes (with juice), and uncooked rice.
• Mix well to combine all ingredients.

5. Simmer Until Tender

• Increase heat and bring mixture to a boil.
• Once boiling, reduce heat to low, cover, and simmer 20 minutes, stirring once halfway through.
• Rice should be tender and liquid fully absorbed.

6. Melt in Half the Cheese

• Remove from heat.
• Stir in half of the mozzarella and half of the cheddar until melted and creamy.

7. Top & Melt Remaining Cheese

• Sprinkle remaining cheeses evenly over the top.
• Cover and let sit 2–3 minutes to melt naturally…

8. Serve Hot & Gooey

• Let rest 5 minutes before serving—this helps layers set slightly.
• Garnish with fresh herbs if desired.

Serve warm as a full meal or pair with:

• A crisp green salad
• Garlic bread
• Or enjoy straight from the pan!

You Must Know

• Use uncooked rice —it soaks up all the flavorful liquid as it cooks.
• Don’t skip draining the beef —excess grease makes the dish greasy.
• Shred your own cheese —pre-shredded has anti-caking agents that don’t melt smoothly.
• Let it rest —hot casserole = soupy scoops.
• Tastes better the next day! Flavors deepen overnight.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove (best texture) or microwave (quick fix).
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style in the skillet for rustic charm.
• Great for lunchboxes (reheat safely).
• Double the batch and freeze half for future comfort.
• Pair with apple slices or coleslaw for balance.

Cultural Context

Inspired by Midwestern hotdish tradition and classic American stuffed peppers, this recipe honors the legacy of turning simple ingredients into something deeply satisfying. Found on Sunday tables, potlucks, and freezer shelves alike, it proves that great food doesn’t have to be fancy—just honest, hearty, and made with care.

Pro Tips

• Double the recipe? Yes—perfect for freezing or feeding a crowd.
• Want more veggies? Add corn, peas, or spinach in the last 5 minutes.
• Make ahead: Assemble unbaked casserole and refrigerate overnight. Bake when ready (+5 mins).
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use instant rice?
A: Not recommended—the texture turns mushy. Stick with regular long-grain.

Q: Why did my rice turn out hard?
A: Likely not enough liquid or undercooking. Ensure full simmer and proper ratio.

Q: Is this gluten-free?
A: Only if using GF-certified Worcestershire sauce and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Yes! Brown beef and sauté veggies first, then add all ingredients. Cook on LOW 6–8 hours or HIGH 3–4 hours.

Q: Can I air fry the cheese topping?
A: If transferring to an oven-safe dish, yes—air fry at 375°F for 5 mins to melt and brown.

Allergy Information

Contains: dairy (cheese), wheat (in some Worcestershire sauces).
Gluten-free option: Use GF-certified Worcestershire.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats, sauces, and pre-shredded cheese.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 380
• Fat: 20g
• Saturated Fat: 8g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 6g
• Protein: 24g
• Sodium: 680mg

This casserole doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with pepper, patience, and someone who says, “Let’s make it together.”