Pioneer Woman Stuffed Pepper Casserole Recipe
This Pioneer Woman Stuffed Pepper Casserole is a flavorful, hearty dish combining ground beef, diced bell peppers, onions, garlic, rice, and a blend of seasonings baked to perfection with a cheesy topping. It’s a comforting one-pan meal inspired by the classic stuffed pepper flavors, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 1 pound (454 grams) lean ground beef
- 2 large bell peppers, seeded and diced
- 1 onion, peeled and diced
- 3 cloves garlic, minced
Grains and Liquids
- 1 cup (240 milliliters) long-grain uncooked white rice
- 1 ½ cups (360 milliliters) beef stock
- 15 ounces (425 grams) diced tomatoes
Seasonings and Sauces
- 3 tablespoons (45 milliliters) Worcestershire sauce
- 1 ½ teaspoons Montreal Grill Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
Dairy
- 2 cups (226 grams) shredded cheddar cheese
Instructions
- Preheat the oven: Warm the 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.
- Brown the beef: Position a large skillet over medium-high heat. Crumble the ground beef into the pan and cook, breaking it into small pieces, until fully browned with no pink remaining.
- Add vegetables: Dice the bell peppers and onion finely, mince the garlic, and add all to the browned beef in the skillet.
- Season the mixture: Drizzle Worcestershire sauce over the mixture, then sprinkle salt, pepper, smoked paprika, and Montreal Grill Seasoning evenly. Stir well to combine all ingredients thoroughly.
- Incorporate rice and liquids: Pour in the uncooked rice, beef stock, and diced tomatoes, mixing everything until you get a cohesive filling. Reserve half a cup of shredded cheddar cheese for topping.
- Assemble the casserole: Transfer the skillet contents to the prepared baking dish and spread evenly. Sprinkle the reserved cheese evenly over the top.
- Bake the casserole: Cover the dish with aluminum foil and bake for about 45 minutes, until the liquid is absorbed and the casserole is bubbly and heated through.
- Broil for a crispy topping: Remove the foil during the final 3-5 minutes of baking, switch the oven to broil, and watch carefully until the cheese is golden and crisp.
- Rest before serving: Remove from oven and let the casserole rest for 15 minutes to set before slicing and serving warm.
Notes
- Be sure to use lean ground beef to reduce excess grease in the casserole.
- Reserve some cheese for the topping to create a deliciously crispy finish under the broiler.
- The resting time helps the casserole set for easier slicing.
- Adjust seasoning to taste, especially salt and spices.
- If you prefer, you can substitute beef stock with chicken or vegetable stock for a different flavor profile.
Keywords: stuffed pepper casserole, ground beef casserole, Pioneer Woman recipe, baked rice casserole, cheesy stuffed peppers
