Delicious Beef and Pepper Bake

Turn classic stuffed peppers into a cozy, no-fuss meal with this loaded casserole. I pulled this together when I really wanted stuffed peppers but just couldn't go through all the steps. You still get all those tasty bites, just way easier and way less work!

I gave this a shot on a hectic night when my crew wanted something filling fast but I had barely any time. Now they won't stop asking for it, especially in the colder months when we want something warm and hearty.

Mouthwatering Ingredients

• Mozzarella and cheddar cheese Using both kinds gives stretchy texture and a bold flavor punch
• Long grain white rice Cooks down in the pan and soaks up every flavor
• Beef broth Grab low-sodium so you can check the salt level yourself
• Canned diced tomatoes Make sure to include the juice—it helps cook the rice evenly
• Italian seasoning Handy mix instead of measuring all those separate herbs
• Worcestershire sauce Adds that deep, savory flavor that makes beef pop
• Garlic cloves Freshly minced packs way more punch than the jarred stuff
• Onion It softens while cooking and sweetens up all the flavors
• Bell peppers Use a mix of colors—they look good and taste a little different
• Ground beef Go for 80/20 so it’s tasty but not greasy

Simple How-To Steps

Finish with More Cheese

Scatter the rest of your cheeses over the top. Cover for a couple minutes till melty, or pop under the broiler for a browned finish—just make sure your pan can handle the heat.

Incorporate Cheese

Take the pan off heat. Mix in half the cheese until it's all gooey and blended in. That way, every bite is cheesy and creamy.

Simmer to Perfection

Crank up the heat till it boils, then immediately lower for a gentle simmer. Cover tight and set a timer for 20 minutes. Give it a quick mix halfway to keep things from sticking. You’ll know it’s done when the rice is fluffy and most of the liquid is gone.

Create the Base

Dump in all the seasonings, Worcestershire sauce, diced tomatoes (juice and all), beef broth, and the uncooked rice. Be sure to scrape up any browned bits off the bottom—those give major flavor!

Incorporate Aromatics

Add minced garlic to your pan full of veggies and beef. Let it cook just till you smell the garlic, usually 1 or 2 minutes. Watch closely so it doesn’t burn—it gets bitter quick.

Add Vegetables

Toss in chopped peppers and onions with the meat. Stir while cooking for at least 5 minutes until onions look see-through and peppers are slightly soft. Don’t overdo it—you still want some crunch.

Brown the Beef

Crumble ground beef in a hot pan and cook it all over medium. Break it up as it cooks for about 5 minutes. Don’t pour off the fat—it gives you great flavor.

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The best thing for me? The rice simmers right alongside everything else, picking up all those beefy and veggie flavors. My partner actually likes this version even more than original stuffed peppers because you get a bit of everything in every single bite.

Make Ahead & Storage Tips

Stash leftovers in an airtight box in your fridge and they'll be great for up to four days. They get even tastier as the flavors mix together. To reheat, zap a serving in the microwave for 2 or 3 minutes, or stick a bigger batch in the oven, covered, at 350°F for around 20 minutes.

Swaps & Options

Use ground turkey or chicken if you want things a little lighter. If you go with poultry, swap in chicken broth. Try brown rice for extra fiber (just add 15 more minutes to the cook time and splash in another 120ml broth). Skip meat altogether and pick your favorite plant-based ground for a veggie version—don’t forget to switch to veggie broth, too.

Ideas for Serving

You can dig in as is—it really fills you up. Still, I like adding a green salad with a squeeze of lemon dressing for a hint of brightness. Want it a bit heartier? Pass around some crusty bread to mop up any sauce. Top your serving with a blob of sour cream for a cool tangy touch.

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Common Queries

→ Can I swap beef for turkey?

Definitely! Turkey is a leaner protein choice and pairs just as well with the veggies and seasonings.

→ What if I want to make it ahead of time?

Go for it! Prepare all the steps except adding the cheese. Chill in the fridge, then heat it up and add the cheese when you're ready to eat.

→ Is brown rice a good option?

Sure, but remember that brown rice takes longer. Extend the cooking time and make sure there's enough liquid.

→ Can I make it spicy?

Spice it up with red chili flakes, jalapeños, or swap the beef for spicy sausage.

→ What cheese should I use?

Mozzarella and cheddar are great picks, but try Monterey Jack or Pepper Jack for a twist.