Stuffed Pepper Casserole
Stuffed Pepper Casserole is the ultimate comfort food that harmoniously blends bell peppers, savory ground beef, and aromatic spices into a hearty, satisfying meal.
Ingredients
Main Ingredients
- 2 Tbsp Extra-virgin olive oil For a rich, flavorful base.
- 1 lb Lean ground beef (80%) Provides a hearty protein.
- 2 pieces Bell peppers Chopped into 1" pieces.
- 1 large Yellow onion Finely chopped.
- 3 cloves Garlic Thinly sliced.
- 2 tsp Kosher salt To enhance flavors.
- 1 tsp Freshly ground black pepper For a touch of heat.
- 1 tsp Ground cumin Delivers a warm, earthy flavor.
- 1 tsp Smoked paprika Adds subtle smokiness.
- 1/2 tsp Dried oregano Brings a hint of herbal freshness.
- 1 can (6-oz) Tomato paste For a rich, tangy base.
- 1 can (14.5-oz) Fire-roasted diced tomatoes Adds delightful charred flavor.
- 1.5 cups Beef broth For moisture and depth.
- 1 cup Basmati rice Fluffy and aromatic.
- 2 cups Pepper Jack cheese Shredded, for a creamy, spicy topping.
- 1 Tbsp Fresh cilantro Finely chopped, for finishing.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a large Dutch oven over medium heat, warm the extra-virgin olive oil.
- Add the ground beef and brown it for 4-6 minutes until caramelized.
- Toss in the chopped bell peppers, onion, and sliced garlic. Sprinkle with kosher salt, freshly ground black pepper, cumin, smoked paprika, and oregano. Stir for one minute.
- Add the tomato paste and cook for 2 minutes.
- Pour in fire-roasted diced tomatoes, beef broth, and basmati rice. Stir and bring to a boil.
Cooking
- Cover the pot and transfer it to the preheated oven. Bake for 20-24 minutes until the rice is tender.
- Carefully stir the casserole, sprinkle cheese on top, and broil for 3-4 minutes until golden and bubbly.
- Top with fresh cilantro before serving.
Notes
Serve with a green salad or crusty bread. For a lighter option, swap beef for turkey or chicken. Consider adding different vegetables like zucchini or corn.