Stuffed Pepper Casserole with Rice and Mozzarella

Stuffed Pepper Casserole

Stuffed pepper casserole brings browned beef, tomato-coated rice, and bite-size red and green peppers together in a loose, spoonable skillet meal. The rice goes in uncooked and simmers under a lid in the tomato-and-broth mixture. Once it is tender, mozzarella melts over the top in patches, leaving the peppers and filling visible. Check the rice rather than relying on the simmer time alone; the pan and lid can affect how quickly it cooks.

For the individual-pepper version, try Ground Beef Stuffed Bell Peppers with Rice.

Ingredients for Stuffed Pepper Casserole

• 1 pound lean ground beef (450g)
• 1 tablespoon olive oil, as needed
• 1 medium yellow onion, diced (150g)
• 1 large red bell pepper, cut into bite-size pieces (180g)
• 1 large green bell pepper, cut into bite-size pieces (180g)
• 3 cloves garlic, minced
• 1 cup uncooked white long-grain rice, rinsed and drained (185g)
• 1 can (14.5 ounces) diced tomatoes, with their juices (about 410g)
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt, or to taste depending on the broth
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded mozzarella (170g)
• 1 tablespoon chopped fresh parsley, for garnish

Use uncooked white long-grain rice for this method. Brown rice needs a different cooking time and may need more liquid; cooked rice is not a direct substitute.

How to Make Stuffed Pepper Casserole

1. Prepare the ingredients: Rinse and drain the rice. Dice the onion and cut both peppers into similar-size, bite-size pieces so they remain recognizable after simmering.
2. Brown the beef: Heat a wide, deep, 12-inch oven-safe skillet with a tight-fitting lid over medium-high heat. Add the beef and cook for 5 to 7 minutes, breaking it into small crumbles, until browned and no longer pink. Drain excess fat if needed.
3. Soften the vegetables: Reduce the heat to medium. Add the onion and peppers, along with the olive oil if the skillet looks dry. Cook for 4 to 5 minutes, until the onion begins to soften and the peppers are just starting to give. Stir in the garlic and cook for about 30 seconds.
4. Add the rice and liquid: Stir in the uncooked rice, tomatoes and their juices, broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Scrape the bottom of the skillet, distribute the rice evenly, and bring the mixture to a gentle simmer, about 2 to 4 minutes.
5. Cook the rice: Cover tightly, reduce the heat to low, and maintain a gentle simmer. Start checking the rice after about 18 minutes; it will typically take 20 to 25 minutes from the start of the simmer. If the rice is still firm and the skillet is nearly dry, add broth a few tablespoons at a time, cover again, and continue cooking. Stop when the rice is tender through the center and most of the liquid is absorbed. The filling should still be moist and spoonable.
6. Melt the cheese: Preheat the oven to 375°F (190°C) while the rice finishes cooking. Once the rice is tender, scatter the mozzarella in irregular patches, leaving some filling visible. Transfer the uncovered skillet to the oven for 3 to 5 minutes, just until the cheese melts. If the skillet is not oven-safe, add the cheese, cover, and heat over low stovetop heat until melted.
7. Rest and serve: Let the casserole stand for about 5 minutes so the rice settles. Add a light scattering of parsley and serve in scoops directly from the skillet.

How to Keep the Rice Tender

Keep the lid on during the low simmer so the rice cooks in the trapped steam, and avoid frequent stirring. Lid fit, skillet size, and the amount of juice in the tomatoes can change the cooking time. The rice, not the clock, is the best guide: it should be tender rather than firm or chalky.

Cutting the peppers into bite-size pieces also helps them hold their shape during the simmer. Once the rice is done, move on to the cheese finish rather than continuing to cook the peppers.

Serving and Storing Leftovers

Serve the casserole on its own or with a green salad, garlic bread, or cornbread. For another beef-and-rice dish, see Ground Beef and Rice Casserole with Cheddar.

Cool leftovers and refrigerate promptly in an airtight container; use within a few days. The rice continues to absorb moisture as it sits. To reheat, stir a splash of broth or water into each portion, cover, and heat gently until hot.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe: 400 calories, 26g protein, 16g fat, and 36g carbohydrates. Approximate values per 100g: 125 calories, 8g protein, 5g fat, and 11g carbohydrates. Values will vary with the beef, broth, and cheese used.