Description
A comforting, budget-friendly one-pot meal that combines ground beef, rice, bell peppers, and cheese. It offers the flavors of classic stuffed peppers with minimal cleanup and is perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium bell peppers (any color), chopped into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups chicken broth (low-sodium)
- 14 oz canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1.5 cups shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Wash and chop bell peppers, dice onion, and mince garlic.
- Heat a large pot or Dutch oven over medium-high heat. Add ground beef and break it up, cooking until browned (5-7 minutes). Drain excess fat if desired.
- Reduce heat to medium. Add diced onion and cook until translucent (3 minutes). Add minced garlic and cook for 30 seconds until fragrant.
- Stir in chopped bell peppers, oregano, and basil. Cook for 2 minutes to soften peppers.
- Add uncooked rice, canned diced tomatoes (with juices), tomato paste, and chicken broth. Stir to combine and ensure rice is submerged. Season with salt and pepper.
- Bring mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15 minutes without lifting the lid. Check for tenderness; add more broth and cook longer if needed.
- Remove pot from heat. Sprinkle shredded mozzarella cheese evenly over the top. If the pot is not oven-safe, transfer to a greased baking dish.
- Bake for 10-15 minutes until cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
For best texture, use a heavy-bottomed pot to prevent burning. Do not lift the lid during simmering to ensure rice cooks properly. If using brown rice, increase simmering time by 10-15 minutes and add more broth. Leftovers can be stored in the refrigerator for up to 4 days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: stuffed pepper casserole, one pot meal, budget dinner, ground beef recipe, meal prep, comfort food, easy weeknight dinner