Description
A deconstructed, creamy, and cheesy version of classic stuffed peppers that combines ground beef, rice, and vegetables in a single casserole dish for a quick and easy family dinner.
Ingredients
Scale
- 1 pound (450g) 80/20 ground beef
- 1 medium white onion, finely diced
- 2 medium bell peppers, finely chopped
- 1 cup uncooked long-grain white rice
- 1 can (15 oz / 425g) plain tomato sauce
- 2 tablespoons tomato paste
- 1 cup low-sodium beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves fresh garlic, minced
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Cook for 5-7 minutes until no pink remains, then drain excess grease.
- In the same skillet, sauté the diced onion and chopped bell peppers for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste, Italian seasoning, salt, and pepper. Cook for 1 minute to toast spices.
- Pour in tomato sauce and beef broth. Stir to combine and simmer for 2-3 minutes.
- Add uncooked rice to the sauce mixture, ensuring it is fully submerged. Stir well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Cover tightly with aluminum foil and bake for 25 minutes.
- Remove foil and bake for another 10-15 minutes until rice is tender and liquid is mostly absorbed.
- Sprinkle remaining mozzarella and Parmesan cheese over the top.
- Return to oven uncovered for 5 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
For best results, shred your own mozzarella cheese to avoid graininess from anti-caking agents. If using instant rice, reduce broth to 3/4 cup and check for doneness after 15 minutes. Letting the casserole rest for 5 minutes helps the rice set and makes serving easier.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: stuffed pepper casserole, copycat recipe, easy dinner, comfort food, ground beef casserole, family meals, meal prep