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overhead shot of Stuffed Pepper Casserole in a skillet
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5 from 3 votes

Stuffed Pepper Casserole

Loaded with delicious flavors from meat, veggies, and rice, this stuffed pepper casserole is the ultimate comfort food.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: Stuffed Pepper Casserole Recipe
Servings: 6
Calories: 550kcal

Ingredients

  • 1 tablespoon olive oil
  • ½ pound ground beef
  • ½ pound ground mild Italian sausage
  • ¾ yellow onion, diced
  • 2 cups bell peppers, diced (red, yellow, and green)
  • 1 tablespoon garlic, minced
  • 2 teaspoons Italian seasoning blend
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons tomato paste
  • 2 cups low-sodium beef broth
  • 15 ounces crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 cup jasmine rice
  • 2 cups shredded Monterey jack cheese
  • 1 tablespoon chopped fresh parsley, optional garnish

Instructions

  • In an extra-large skillet on medium-high heat, add the olive oil, ground beef, and ground mild Italian sausage. Brown the ground meat for 6 to 7 minutes or until no pink remains. Remove the cooked ground meat using a slotted spoon and place it on a large plate. Be sure to leave the fat in the hot skillet to cook the vegetables in.
  • Add the diced onion, diced peppers, minced garlic, Italian seasoning blend, salt, and black pepper to the skillet. Saute the vegetables for 5 to 6 minutes or until the vegetables are tender.
  • Add the tomato paste to the sauteed vegetables, stir the tomato paste into the vegetables and cook for an additional minute.
  • Add the low-sodium beef broth, crushed tomatoes, Worcestershire sauce, and the reserved cooked ground meat to the skillet.
  • Stir all the ingredients together and allow the liquids to come up to a boil. Once the liquids are boiling, add the jasmine rice, and stir to evenly distribute the rice.
  • Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook the rice for 20 to 22 minutes.
  • Remove the lid, stir the stuffed pepper casserole and check to ensure that the rice is fully cooked. If not, then replace the lid and cook for another 2 to 3 minutes.
  • Top the stuffed pepper casserole with the shredded Monterey jack cheese. Place the lid back onto the skillet, remove the skillet from the heat, and allow the cheese to melt.
  • Top the melted cheese with a garnish of chopped fresh parsley.

Notes

  • When choosing the bell peppers at the grocery store, I like to buy the package of the trio of colored peppers. Any combination of bell peppers will be great in this recipe. Three small peppers will yield approximately 2 cups chopped.
  • If quick and easy skillet meals are a staple in your house, I highly recommend a good quality heavy-duty lidded skillet. I love my Le Creuset Deep Saute Pan with lid. It holds a capacity of 4 to 4¼ quarts, which is perfect for a family of 4 to 6. For this recipe, your skillet should be at least 3½ inches deep and 12 inches wide.
  • I like to dice my peppers and onions into approximately ½-inch pieces. I find that if you dice your peppers too small, they get lost in the dish.
  • This stovetop stuffed pepper casserole is best served while warm.
  

Nutrition

Calories: 550kcal | Carbohydrates: 35g | Protein: 26g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 1073mg | Potassium: 840mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2628IU | Vitamin C: 78mg | Calcium: 338mg | Iron: 3mg