Chef John's one-pan stuffed pepper casserole has all the same taste and texture of beef and rice stuffed bell peppers—maybe even more flavor—with no stuffing involved. With one stovetop-to-oven-to-table pan, there's almost no cleanup.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion , diced
- 2 tablespoons unsalted butter
- 3 cloves garlic
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons garlic powder
- 1 pinch cayenne
- 2 greens bell peppers
- 1 red bell peppers
- 1 orange bell pepper
- 1 cup raw basmati or other long grain white rice
- 2 teaspoons Worcestershire sauce
- 2 cups tomato sauce or tomato puree
- 1.5 cups beef broth
- 6 ounces Cheddar cheese , shredded, divided
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C).
-
2
Place an ovenproof pan over high heat, add olive oil, then the beef, and a big pinch of salt, and cook for about 1 minute, breaking the meat into smaller pieces. Add onions, and continue cooking, crumbling the meat, until it starts to brown and onions turn translucent. about 5 minutes. Brown the meat deeply for the best flavor.
-
3
Reduce heat to medium-high, or to medium if the pan seems very hot, and add butter and garlic. Cook, stirring, until butter melts, about 1 minute. Add black pepper, paprika, garlic powder, and cayenne. Cook and stir for about 1 minute. Add bell peppers, and cook and stir until just heated through, 2 to 3 minutes.
-
4
Add rice and stir until it is coated with the fats from the pan, about 1 minute. Add remaining salt, Worcestershire sauce, tomato sauce, and beef broth, and raise the heat to high. Stir together and wait for the mixture to simmer. Turn off heat, and sprinkle with some of the cheese, saving about 1/2 cup for the top. Use a spoon to poke and stir the cheese in evenly. Cover the pan tightly.
-
5
Bake in the preheated oven for 45 minutes. Remove from the oven, uncover, and check rice for tenderness in a few spots. If rice is not tender, cover and continue to bake. Once rice is tender, remove the casserole, uncover, sprinkle over the rest of the cheese, and turn on the oven's broiler.
-
6
Broil casserole until cheese is melted, and starting to brown, 1 to 2 minutes. Let rest at least 10 minutes before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Tikka Chicken Jalapeno Poppers
This crowd pleaser and appetizer is a fusion meal combining elements of Indian cooking and Tex-Mex. You get the flavor profile of the tikka chicken with that of the jalapeno popper, which in turn forms a unique taste experience. This recipe yields enough for an appetizer for a backyard BBQ/tailgate gathering or as a main course in itself. In this recipe it calls for the poppers to be baked, but it is perfectly fine to be made on the BBQ pit as well.
Pepper Jelly Pork
Spicy-sweet pork tenderloin: easy to make and a real crowd-pleaser! Serve with a cucumber-red onion salad and soft polenta or cornbread.
Instant Pot Corned Beef
This Instant Pot corned beef recipe is easy to prep and ready in just two hours. The beef brisket is cooked with beer and garlic in an electric pressure cooker to guarantee juicy, tender corned beef every time. If you want to complete the feast, you can cook baby carrots, quartered potatoes, and cabbage wedges in the bottom of the Instant Pot while the corned beef is resting.