RecipeStripper

Clean recipe · delish.com

Stuffed Pepper Casserole

This stuffed pepper casserole recipe has everything you love about the classic dish, but in a cozy, crowd-pleasing format.

Original recipe: delish.com

Yield:
6 servings
Prep:
20 min
Cook:
0 sec
Total:
1 hr
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Ingredients

  1. 2 tbsp. extra-virgin olive oil
  2. 1 lb. (80%) lean ground beef
  3. 2 bell peppers, any color, chopped into 1" pieces
  4. 1 large yellow onion, chopped into 1" pieces
  5. 3 cloves garlic, thinly sliced
  6. 2 tsp. kosher salt
  7. 1 tsp. freshly ground black pepper
  8. 1 tsp. ground cumin
  9. 1 tsp. smoked paprika
  10. 1/2 tsp. dried oregano
  11. 1 (6-oz.) can tomato paste
  12. 1 (14.5-oz.) can fire-roasted diced tomatoes
  13. 1 1/2 c. beef broth
  14. 1 c. basmati rice
  15. 2 c. shredded pepper Jack cheese (about 8 oz.)
  16. 1 tbsp. finely chopped fresh cilantro

Instructions

  1. Preheat oven to 350°. In a large Dutch oven over medium heat, heat oil. When oil is shimmering, add ground beef and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 4 to 6 minutes.
  2. Stir in peppers, onion, garlic, salt, pepper, cumin, paprika, and oregano. Cook, stirring occasionally, until spices are fragrant, about 1 minute. Stir in tomato paste and cook, stirring, until fragrant, about 2 minutes.
  3. Add tomatoes, broth, and rice. Stir until incorporated, scraping up any browned bits from bottom of pot. Increase heat to high and bring to a boil. Immediately cover and transfer to oven. Bake until rice is tender, 20 to 24 minutes. Remove from oven and set broiler to high.
  4. Stir once more, then top with cheese. Return to oven, uncovered, and broil until cheese is golden brown and bubbly, 3 to 4 minutes. Top with cilantro.