Ground Beef Stuffed Pepper Casserole

Ground beef, bell peppers, rice, tomatoes, broth, and mozzarella cook together in this easy one-pan stuffed pepper casserole.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 pound ground beef
• 2 bell peppers
• 1 cup long-grain white rice
• 2 cups diced tomatoes
• 2 cups beef broth
• 1 cup shredded mozzarella cheese
• 1 small yellow onion
• 2 cloves garlic
• 1 teaspoon italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Cooking instructions

1. Heat the olive oil in a large covered skillet over medium heat. Add the diced onion and bell peppers, and sauté for 4 to 5 minutes until slightly softened. (about 5 min) — Medium heat
2. Add the ground beef and cook, breaking it into small pieces, until no longer pink and the thickest pieces reach 160°F (71°C), about 6 to 8 minutes. Drain excess fat if needed. (about 8 min) — 160°F (71°C)
3. Stir in the garlic, Italian seasoning, salt, and pepper. Cook for 30 seconds until fragrant. (about 1 min) — Medium heat
4. Stir in the rice, diced tomatoes, and beef broth. Bring to a boil, then cover and simmer over low heat for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed. (about 20 min) — Low simmer
5. Sprinkle the mozzarella evenly over the casserole. Cover and cook for 2 to 3 minutes, until the cheese is melted. (about 3 min) — Low heat
6. Remove from the heat and let the casserole rest, covered, for 5 minutes before serving. (about 5 min) — Off heat