Chef John from Food Wishes presents a joyful, no-fuss twist on classic beef and rice stuffed peppers: a one-pan stuffed pepper casserole that delivers the same familiar flavors without the work of stuffing individual peppers. This friendly, family-style casserole is perfect for anyone who loves cooking, easy recipes and wants a hearty, comforting meal with minimal cleanup.
Step 1: Prep the peppers
Begin by trimming the ends off 3–4 bell peppers (depending on size). Cut straight down, then turn the pepper on its side and slice through the membranes while unrolling it into a long seed-free strip. Cut the strip in half if necessary, trim any stubborn membrane, then slice into 1-inch pieces. A serrated knife works especially well on pepper skins, making this quick and painless for both beginners and pros.
Step 2: Brown the beef
In a large skillet over high heat, add a drizzle of olive oil and 1 pound of ground beef with a generous pinch of salt. Begin breaking the meat up and let it brown for 5–6 minutes until it develops nice color — this browning step is crucial for flavor. Once browned, toss in a pat of butter and plenty of crushed garlic. Reduce heat to medium-high and cook a minute more until the butter melts in.
Step 3: Season and add peppers
Season the meat with freshly ground black pepper, smoked paprika (or regular paprika), a sprinkle of garlic powder and a few shakes of cayenne for a subtle lift. Stir to wake up the spices, then add the chopped bell peppers and cook 2–3 minutes just to remove the raw edge — they don’t need to fully soften because the oven will finish them.
Step 4: Add the rice, tomato and broth
Stir in the rice briefly to coat the grains in fat (this yields a pilaf-like texture where the rice cooks tender yet keeps its shape). Add the rest of the salt, a splash of Worcestershire sauce, a couple cups of tomato product, and enough beef or chicken broth to bring the mixture together. Bring the pan up to a simmer before removing from heat.
Step 5: Cheese, cover, and bake
Mix most of the cheese (a nice white cheddar was used, though blends with Monterey Jack or mozzarella are lovely) into the hot mixture — reserve some for the top. Cover tightly and bake in a 375°F oven for about 45 minutes. Check the rice with a spoon; if tender, sprinkle the remaining cheese over the top and place under the broiler for a minute or two to melt and lightly brown (or bake at 475°F for 5–10 minutes if preferred).
Step 6: Rest, garnish, and serve
Let the casserole rest at least 10 minutes before serving. For safety, always drape towels over hot pan handles so no one accidentally grabs them while they’re blazing hot. Finish with freshly chopped Italian parsley for color and brightness.
Serving suggestions and final thoughts
This casserole tastes just like classic beef-and-rice stuffed peppers — and because it increases the exposed surface area, it can be even more flavorful. Think of this as an adaptable technique: whatever additions normally go into stuffed peppers (different cheeses, herbs, or seasonings) will work beautifully here. Pair generous scoops with a crisp green salad to balance the richness.
For fans of cooking, easy recipes, this one-pan method saves time, reduces cleanup, and keeps the beloved stuffed-pepper flavor front and center. Whether weeknight dinner or weekend comfort food, this casserole is a happy, reliable choice for busy kitchens practicing cooking, easy recipes.
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