Stuffed Pepper Casserole

Prep: 15 mins

Cook: 38 mins

Difficulty: Easy

Servings: 6 Servings

This stuffed pepper casserole is easier and faster than classic stuffed peppers but brimming with all the wholesome goodness of the iconic dish. It’s akin to preparing a rice pilaf but bolstered with all sorts of hearty ingredients like bell peppers, beef, cheese, and seasonings to make it an entire meal.

Ingredients

1 medium yellow onion
1 medium green bell pepper
1 medium red bell pepper
3 tablespoons olive oil, divided
1 pound lean ground beef
1 1/4 teaspoons kosher salt, divided
5 cloves garlic
1/4 teaspoon red pepper flakes
3 tablespoons tomato paste
1/2 teaspoon dried oregano
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced fire-roasted tomatoes
2 teaspoons Worcestershire sauce
1 cup long grain white rice, preferably jasmine
1/4 teaspoon freshly ground black pepper
2 ounces low-moisture mozzarella cheese, shredded (about 1/2 cup)
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
4 large sprigs fresh parsley

Instructions

5-ounce) can diced fire-roasted tomatoes and their juices, and 2 teaspoons Worcestershire sauce. Scrape up any browned bits from the bottom of the pan if needed. Add 1 cup long grain white rice, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil.Cover and transfer the pot to the oven. Bake until the rice is tender and the liquid is absorbed, about 20 minutes. Meanwhile, grate 2 ounces low-moisture mozzarella cheese (about 1/2 cup) and 2 ounces sharp cheddar cheese (about 1/2 cup) on the large holes of a box grater. Pick the leaves from 4 large sprigs fresh parsley and finely chop until you have 2 tablespoons.Remove the pot from the oven, uncover, and stir. Turn the oven to broil. Sprinkle the top evenly with the cheeses. Return the pot to the oven and broil uncovered until the cheese is melted, bubbly, and golden, 4 to 5 minutes. Let cool 10 minutes before sprinkling with the parsley and serving.