My old co‑worker Sarah invited us over for a mid‑week potluck, and I wanted to bring something warm, hearty, and easy enough to make after my teaching schedule.
On a rainy evening, I pulled out bell peppers I’d had from the farmers’ market and a forgotten bag of rice—perfect mood for a comforting bake. While cooking, I thought of my grandmother’s old skillet dinners where every ingredient went right into one pot. The aroma of chopped onions, garlic, and peppers softening in the skillet brought memories of shared family meals.
When the ground beef sizzled and simmered with Worcestershire and tomatoes, the house filled with nostalgic warmth. A bowl of melted cheese stirred into tender rice and veggies reminded me of dinners that fed more than our bodies, they fed conversation and laughter.
At Sarah’s potluck, the casserole disappeared fast; people came back for seconds, whispering how cozy and full-flavored it felt. That evening, I realized that simple ingredients, if cared for, can nourish more than just hunger, they connect us.
Short Description
A one‑pot casserole blending ground beef, bell peppers, rice, and rich cheeses into a creamy, savory bake—comforting and crowd‑pleasing.
Key Ingredients
- 450 g ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 425 g low‑sodium beef broth
- 425 g diced tomatoes, canned
- 180 g uncooked long‑grain white rice
- 75 g shredded mozzarella cheese
- 75 g shredded cheddar cheese
Tools Needed
- Large skillet or sauté pan with lid
- Mixing spoon
- Bowl for cheese mixing
- Oven-proof skillet or transfer to casserole dish
Cooking Instructions
Step 1: Cook the Beef
Heat a large skillet over medium. Add ground beef and cook until mostly browned, breaking it apart—about 6–7 minutes. Drain excess fat if needed.
Step 2: Add Vegetables
Stir in chopped bell peppers and onion. Cook 5–10 minutes until softened.
Step 3: Add Garlic
Add garlic and cook for 1–2 minutes until fragrant.
Step 4: Combine Seasonings & Liquids
Add Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and rice. Stir thoroughly.
Step 5: Simmer
Raise heat to bring mixture to a boil. Cover, reduce to simmer, and cook 20 minutes, stirring halfway, until rice is tender.
Step 6: Stir in Cheeses
Remove lid. Stir in half the mozzarella and cheddar until melted.
Step 7: Top & Melt
Sprinkle remaining cheese over the surface. Cover to melt, or place under a broiler briefly if skillet is oven-safe. Serve immediately.
Why You’ll Love This Recipe
Flavor Explosion: Seasoned beef, sweet peppers, aromatic garlic, and rich broth simmered into cheesy, savory rice.
One‑Pan Ease: From sautéing to serving in the same dish—minimal fuss, maximum cozy feel.
Balanced Meal: Protein, vegetables, and rice all in one dish—comfort food with substance.
Family‑Friendly: Mild spice, flavorful but not overpowering—loved by kids and adults.
Perfect for Gatherings: Easy to double, share, and warm through—ideal for potlucks or weeknight dinners.
Mistakes to Avoid & Solutions
Rice undercooked or mushy:
Solution: Use correct rice-to-liquid ratio and check rice halfway; adjust simmer time as needed.
Flavor too bland:
Solution: Taste broth before adding; boost Italian seasoning or Worcestershire as preferred.
Beef too dry:
Solution: Drain only excess fat; leave slight drippings to meld with rice and sauce.
Cheese not melting evenly:
Solution: Stir some cheese into the hot mixture, then top with remaining; allow covered melting or short broil.
Serving and Pairing Suggestions
Serve straight from skillet for communal sharing
Pair with a crisp green salad or steamed broccoli
Slice avocado or add guacamole to add creaminess
Offer crusty bread or garlic toast to sop up juices
Ideal for casual family dinners or dish-to-pass occasions
Storage and Reheating Tips
Fridge: Cover and store leftover casserole up to 3 days
Reheat: Warm on low in oven at 325 °F for 10–15 minutes, stirring halfway
Freezer: Portion into sealed containers—freeze up to one month; thaw overnight before reheating
Avoid microwave reheating alone: It may dry rice; add a splash of broth when warming
FAQs
1. Can I use brown rice instead of white rice?
Yes, cook time will be longer. Add extra broth and simmer 40–45 minutes until tender.
2. Can I substitute ground turkey or chicken?
Absolutely, use the same seasonings and liquid; flavor will be slightly lighter.
3. Is this recipe freezer friendly?
Yes, portion into containers and freeze for up to one month. Thaw before reheating.
4. What if I don’t have Worcestershire sauce?
Use soy sauce or a teaspoon of balsamic vinegar for depth of flavor.
5. Can I make it vegetarian?
Yes use plant-based ground meat substitute and vegetable broth, and omit Worcestershire if it’s not vegetarian compliant.
Tips & Tricks
Brown beef well for deeper flavor
Dice peppers and onions uniformly for even cooking
Flavor builds as it simmers—taste before serving and adjust seasoning
Shredded cheese from a block melts better than pre-packaged
Let casserole rest 5 minutes after cooking to firm up slightly
Recipe Variations
Mexican‑Style Pepper Bake
Use taco seasoning, swap Italian herbs for cumin/chili powder, and top with jalapeños and cilantro.
Cheesy Vegetable Pepper Bake
Add diced zucchini or mushrooms with peppers, and omit meat for a hearty veggie version.
Creamy Parmesan Variation
Stir in ¼ cup cream cheese and use Parmesan instead of mozzarella for richer texture.
Spicy Kick Version
Add chopped jalapeños with peppers and increase black pepper or add cayenne.
Final Thoughts
This Cheesy Stuffed Pepper Beef Casserole warms more than just the stomach, it warms the kitchen with familiar aromas and brings people around the table. It’s the kind of dish that nourishes from inside out, perfect for rainy evenings, potlucks, or weeknight comfort.
I hope it fills your home with that same cozy feeling I felt cooking it after bringing retailers together, sharing stories, and enjoying every cheesy, seasoned bite with family.
Cheesy Stuffed Pepper Beef Casserole
Print ThisIngredients
- 450 g ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 425 g low‑sodium beef broth
- 425 g diced tomatoes, canned
- 180 g uncooked long‑grain white rice
- 75 g shredded mozzarella cheese
- 75 g shredded cheddar cheese
Instructions
Step 1: Brown the Beef
Cook ground beef in a skillet over medium heat for 6–7 minutes, breaking it up. Drain fat if needed.
Step 2: Sauté Veggies
Add bell peppers and onion. Cook 5–10 minutes until soft.
Step 3: Add Garlic
Stir in garlic and cook for 1–2 minutes until fragrant.
Step 4: Add Seasonings & Liquids
Mix in Worcestershire, Italian seasoning, salt, pepper, broth, tomatoes, and rice.
Step 5: Simmer
Bring to a boil, cover, reduce heat, and simmer 20 minutes, stirring once, until rice is tender.
Step 6: Mix in Cheese
Stir in half the mozzarella and cheddar until melted.
Step 7: Finish with Cheese
Top with remaining cheese. Cover to melt or broil briefly. Serve hot.
