Name: Pioneer Woman Stuffed Pepper Casserole Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 pound (454 grams) lean ground beef; 2 large bell peppers, seeded and diced; 1 onion, peeled and diced; 3 cloves garlic, minced; 1 cup (240 milliliters) long-grain uncooked white rice; 1 ½ cups (360 milliliters) beef stock; 15 ounces (425 grams) diced tomatoes; 3 tablespoons (45 milliliters) Worcestershire sauce; 1 ½ teaspoons Montreal Grill Seasoning; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon smoked paprika; 2 cups (226 grams) shredded cheddar cheese

Introduction

This Pioneer Woman Stuffed Pepper Casserole is a comforting, all-in-one dish that captures the flavors of stuffed peppers without the fuss of stuffing each pepper individually. Hearty ground beef, tender bell peppers, rice, and melted cheddar cheese come together in a cozy casserole perfect for weeknight dinners.

A close-up view of a cooked skillet dish showing multiple layers evenly spread inside a round white pan. The top layer is melted, golden-brown cheese with small patches of white cream. Underneath, there are visible chunks of reddish-brown cooked meat mixed with bits of red and green vegetables. The melted cheese looks bubbly and slightly browned in some parts. The dish is garnished with small green herb pieces scattered over the top. The background shows a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (454 grams) lean ground beef

2 large bell peppers, seeded and diced

1 onion, peeled and diced

3 cloves garlic, minced

1 cup (240 milliliters) long-grain uncooked white rice

1 ½ cups (360 milliliters) beef stock

15 ounces (425 grams) diced tomatoes

3 tablespoons (45 milliliters) Worcestershire sauce

1 ½ teaspoons Montreal Grill Seasoning

½ teaspoon salt

½ teaspoon pepper

½ teaspoon smoked paprika

2 cups (226 grams) shredded cheddar cheese

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and thoroughly coat a 9×13 inch (23×33 centimeter) baking dish with non-stick cooking spray.

Step 2: Heat a large skillet over medium-high heat. Add the ground beef, breaking it into small pieces, and cook until fully browned with no pink remaining.

Step 3: Dice the bell peppers and onion, then add them to the browned beef along with the minced garlic. Stir to combine.

Step 4: Pour Worcestershire sauce over the mixture. Sprinkle salt, pepper, smoked paprika, and Montreal Grill Seasoning evenly. Stir well to coat everything evenly.

Step 5: Add the rice, beef stock, and diced tomatoes to the skillet. Reserve half a cup of shredded cheddar cheese and mix the remaining cheese into the filling until everything is evenly combined.

Step 6: Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the reserved cheese over the top.

Step 7: Cover the dish tightly with aluminum foil and bake for about 45 minutes, until the liquid is absorbed and the casserole is hot and bubbling.

Step 8: For a crisp cheese topping, remove the foil during the last 3 to 5 minutes of baking. Switch to broil and watch carefully to avoid burning until the cheese turns golden.

Step 9: Let the casserole rest for 15 minutes after baking to set. Serve warm and enjoy!

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking, cover it, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Can I use a different type of rice?

Long-grain white rice works best for this recipe because it cooks evenly. If using brown rice, the cooking time and liquid amounts may need adjustment since brown rice takes longer to cook.