Description
Enjoy the classic flavors of traditional stuffed peppers without the labor-intensive preparation. This deconstructed casserole combines lean ground beef, colorful bell peppers, tender long-grain rice, and zesty tomato sauce in one hearty, oven-baked dish. It is a perfect, reliable staple for busy weeknights that even provides excellent leftovers for easy meal planning throughout the week.
Ingredients
2 tablespoons olive oil
1.5 pounds lean ground beef
1 medium yellow onion, finely diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
2 teaspoons Worcestershire sauce (anchovy-free)
Salt and pepper to taste
14 ounces diced tomatoes, undrained
1 cup long grain white rice, uncooked and rinsed
1.5 cups beef broth, low-sodium
1.5 cups shredded cheddar or mozzarella cheese
Instructions
Preheat your oven to 375 degrees F.
Heat olive oil in a large oven-safe skillet or pot over medium-high heat.
Add the ground beef and onion to the skillet, cooking until the beef is browned and the onion is translucent.
Drain excess fat if needed, then add diced red and green peppers and minced garlic, sautéing for about 3 minutes.
Stir in the Italian seasoning, Worcestershire sauce, salt, pepper, diced tomatoes, uncooked rice, and beef broth.
Bring the mixture to a gentle boil, then cover.
Transfer the skillet to the preheated oven and bake for 30 to 35 minutes, or until the rice is tender and the liquid is absorbed.
Remove from the oven, sprinkle the shredded cheese over the top, and return to the oven for 5 minutes until melted and bubbly.
Let the casserole rest for 5 minutes before serving.
Notes
Ensure the Worcestershire sauce used is certified anchovy-free to keep the dish strictly compliant with your dietary requirements. Substitute ground beef with ground turkey for an even leaner profile. You can swap Italian seasoning for Cajun seasoning if you prefer a spicier kick.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: American