Stuffed Pepper Casserole is a cheesy and delicious one pot meal full of vegetables, lean ground beef, and rice. It has the same great flavors as a classic stuffed pepper but is easier to make!
If you’re looking for a new recipe to use up the ground beef in the back of your freezer, try this yummy one pot Stuffed Pepper Casserole! For more ground beef recipes, try my Instant Pot Chili, Southwest Cornbread Sloppy Joes, and Skillet Shepherd’s Pie.
Unstuffed Peppers
We all need more easy vegetable filled meals and this one is a keeper! You are going to not only love the flavors in this casserole, but also how easy it is to make AND clean up.
Ingredients for Stuffed Pepper Skillet:
- Ground Beef– You can use any perfect fat, just be sure to drain off excess grease.
- Onion– Can be found in almost every dish because it helps build the flavor foundation of a dish.
- Peppers– I prefer to use red and orange for the sweet flavor and color.
- Garlic– Like onion, garlic is found in a lot of dishes because it’s an easy and inexpensive way to add flavor.
- Corn– You can use frozen or canned. I love the Frozen Fire Roasted Corn from Trader Joe’s. Drained canned corn works too.
- Tomatoes– You can opt to use fresh tomatoes or a different cut, I just prefer to have smaller tomatoes so my kids don’t notice and complain.
- Tomato Sauce– Helps create the sauce and absorbs into the rice.
- Beef Broth– Use canned, stock, or mix water with bouillon.
- Soy Sauce– This adds a depth of flavor to the dish
- Rice– I like to get in whole grains with brown rice. Uncle Ben’s brown rice works in this recipe because it cooks the same as white rice (long grain, Jasmine…). If you choose to use a different variety of brown rice you’ll likely end us needing to cook the dish longer and add more broth.
- Cheese– If you don’t have or like cheddar, use Colby, Monterey Jack, or mozzarella.
How to make Stuffed Pepper Casserole:
Time needed: 55 minutes.
Stuffed Pepper Casserole is a cheesy and delicious one pot meal full of vegetables, ground beef, and rice. It’s easy to make and even easier to clean up!
- Brown the Beef
In a large deep skillet or 5-quart dutch oven, heat 2 teaspoon oil over medium-high heat. Brown and crumble ground beef. Remove with a slotted spoon onto a plate and set aside.
- Cook the Vegetables
Add remaining teaspoon oil, reduce heat to medium, and cook onions and peppers for 6-8 minutes until soft. Add the beef back along with the corn, garlic, and seasoning and cook another 30 seconds.
- Simmer
Stir in the broth, tomatoes, tomato sauce, and soy sauce. Turn heat up and bring to a boil. Add uncooked rice, reduce heat to low, cover, and simmer for 25 minutes or until rice is tender.
- Add the Cheese
Take off burner, stir in 3/4 cup cheese and sprinkle remaining 3/4 cup over the top. Let sit for about 5 minutes to allow cheese to melt. Serve.
FAQs
Sure! Try using ground turkey or chicken. You could also use cooked shredded chicken and add it to the pan after sauteing the vegetables.
Adding fresh herbs like parsley, cilantro, or green onions really helps a casserole type dish look more appealing fresh and appetizing.
Place ground beef on a plate or in a dish (to catch any drippings) in the fridge 24-48 hours before you need it and it will be nicely thawed.
To quickly thaw beef, place in a zip-lock bag and then in a bowl of cold water. Changing out water every 30 minutes and flip the meat over. This should take 60-90 minutes depending on the amount and shape your meat was frozen in.
TOOLS USED TO MAKE THIS UNSTUFFED PEPPER SKILLET:
- Non-Stick Skillet with Lid – I have a different pan but this one is highly rated and all kitchens need a good nonstick skillet with a lid! The one photographed is Master Class brand found at TJ Maxx.
- Meat Chopper– This thing is life changing for browning ground meats! So much easier than using a wooden spoon. Plus, it’s plastic so it won’t ruin your non-stick pans!
- Better Than Bouillon Base– Rather than keep cans or boxes of beef stock on hand, I just keep this little jar in the fridge and mix it with water as needed. It last forever so it’s actually more cost effect, saves space (I have the tiniest pantry!), and it tastes amazing!
LOOKING FOR MORE GROUND BEEF RECIPES? CHECK OUT THESE:
Stuffed Pepper Casserole
Ingredients
- 3 teaspoon oil, (divided)
- 1 pound lean ground beef
- 2 cups diced bell peppers, Use any variety/combination
- 1/2 yellow onion, diced
- 1 cup frozen corn, I prefer fire roasted
- 3 cloves garlic, minced
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 can petite diced tomatoes, undrained
- 8 ounces tomato sauce
- 1 tablespoon soy sauce
- 1 cup uncooked Uncle Ben's brown rice or white rice
- 1 1/2 cups cheddar cheese, shredded
- Fresh Italian flat leaf parsley, (optional)
Instructions
- In a large deep skillet or 5-quart dutch oven, heat 2 teaspoon oil over medium-high heat. Brown and crumble ground beef. Remove with a slotted spoon onto a plate and set aside.
- Add remaining teaspoon oil, reduce heat to medium, and cook onions and peppers for 6-8 minutes until soft. Add the beef back along with the corn, garlic, and seasoning and cook another 30 seconds.
- Stir in the broth, tomatoes, tomato sauce, and soy sauce. Turn heat up and bring to a boil. Add uncooked rice, reduce heat to low, cover, and simmer for 25 minutes or until rice is tender.
- Take off burner, stir in 3/4 cup cheese and sprinkle remaining 3/4 cup over the top. Let sit for about 5 minutes to allow cheese to melt. Serve.
Leave a Reply