Description
A comforting and easy-to-make stuffed pepper casserole combining ground beef, bell peppers, rice, and cheese, all cooked together in a Dutch oven for a delicious one-pot meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 4 garlic cloves, minced
Meat and Stock
- 1 pound lean ground beef
- 1 ½ cups beef stock
Grains and Dairy
- ¾ cup long-grain white rice
- ¾ cup shredded cheese of choice
Oils and Seasonings
- 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika powder
Instructions
- Cook Vegetables: In a large 5- or 6-quart Dutch oven, heat 1 teaspoon of olive oil over medium-high heat. Add the diced onion and bell peppers, sprinkle with ¼ teaspoon kosher salt, and sauté until they start to soften, about 3-4 minutes, stirring occasionally.
- Brown Beef: Add the remaining 1 teaspoon of olive oil, ground beef, and ¼ teaspoon kosher salt. Stir to break the meat into small pieces and cook until browned and just cooked through, approximately 5 minutes, stirring occasionally.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, and smoked paprika. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add Liquids and Rice: Pour in the beef stock and Worcestershire sauce, then bring the mixture to a rapid boil. Stir in the rice and the remaining ½ teaspoon kosher salt until well combined.
- Simmer: Cover the pot with a tight-fitting lid, reduce heat to low, and let simmer for 15-18 minutes until the rice is just tender and liquid has been absorbed.
- Finish with Cheese: Remove the pot from heat and fluff the rice gently with a fork. Sprinkle the shredded cheese evenly on top, cover again, and let sit for 5-7 minutes to allow the cheese to melt and the rice to finish cooking.
- Serve: Optionally, sprinkle with chopped parsley for garnish and serve warm. Consider topping with sour cream for added richness.
Notes
- Use a large pot with a tight-fitting lid to ensure even cooking and proper absorption of liquid by the rice.
- Long-grain rice works best for texture; avoid instant or par-boiled rice varieties.
- Substitute gluten free Worcestershire sauce to make this recipe gluten free.
- Sour cream topping is recommended by many for a creamy contrast.
- Ground beef can be substituted with ground turkey or a plant-based alternative for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
