PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
This one-pot wonder packs all the great flavor of a stuffed pepper with a fraction of the effort. This stuffed pepper casserole recipe begins with the ingredients you love from classic stuffed peppers: ground beef, large chunks of peppers and onion, a deep bench of seasonings, and a tomato-heavy broth. A cup of rice dives into that pool of liquid gold, the whole thing slides in the oven, and within minutes, you have a warm and hearty meal ready to feed a crowd. But one last step! A stack of pepper Jack gets baked on top until it’s brown, bubbly, and totally irresistible. (Of course, if you are sensitive to heat, you can use Monterey Jack instead.) Pair this casserole with lighter fare, like an arugula salad or sautéed carrots, to balance its rich flavors.
What’s best about this casserole is that—just like regular stuffed peppers—there’s no need to cook the peppers before they go into the oven. Thanks to the long bake alongside the broth and other elements that steam as they cook, the chunks of pepper come out perfectly tender.
We love the rich flavors of ground meat and beef broth, but feel free to mix and match with turkey, chicken, or plant-based options.
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Yields:
6 – 8
servings
Prep Time:
0
hours
20
min
Total times:
1
hours
0
min
extra virgin olive oil
(80%) lean ground beef
bell peppers, any color, chopped into 1″ pieces
large yellow onion, chopped into 1″ pieces
cloves garlic, thinly sliced
freshly ground black pepper
(6-oz.) can tomato paste
(14.5-oz.) can fire-roasted diced tomatoes
shredded pepper Jack cheese (about 8 oz.)
Finely chopped fresh cilantro
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- 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.
- 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.
- 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.
- 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.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
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