Made with Sealand Ground Beef, colorful bell peppers, tender rice, and plenty of melty cheddar cheese, it’s an easy, one-skillet meal that’s ready for the oven in just minutes. Perfect for cozy family dinners, meal prepping, or whenever you’re craving simple, home-cooked comfort.
Stuffed Pepper Casserole
Rated 5.0 stars by 1 users
Category
beef
Servings
4
Prep Time
5 minutes
Cook Time
45 minutes
This easy Stuffed Pepper Casserole brings all the hearty, cheesy flavors of classic stuffed peppers into a simple one-skillet meal. Packed with ground beef, colorful peppers, tender rice, and melty cheddar cheese — it’s the perfect cozy dinner ready in under an hour!
Author:Sealand Quality Foods
Ingredients
-
1 package Sealand ground beef (1 pound)
- 2 teaspoons oil (neutral)
- 1 onion, finely chopped
- Ground beef above
- 1 tablespoon Italian seasoning
- 3 garlic cloves, minced
- 3 bell peppers, diced (multi-coloured bell peppers)
- 2 tablespoons Worcestershire sauce
- 1 cup long-grain rice, rinsed to remove starch
- 1/3 cup crushed tomatoes
- 1 1/2 cups broth
- 1/2 teaspoon salt and pepper (or to taste)
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons chopped parsley
Beef
Casserole
Directions
Remove the Sealand Ground Beef package from its packaging and thaw it overnight in the refrigerator.
Preheat oven to 375 degrees F.
Once thawed and ready, preheat a 9-inch skillet over medium-high heat. It is best to use a sturdy, oven-safe skillet, such as a cast iron skillet.
Add the oil and start cooking the onions for 2 minutes until softened.
Add the ground beef, garlic, and Italian seasoning.
Cook until the ground beef is cooked through and is no longer pink.
Add the peppers and cook for 4 minutes to soften.
Add the Worcestershire sauce and stir to combine.
Wash and drain the rice in a colander until there is no starch visible when rinsing. Then add the rice to the meat mixture and toss for 1-2 minutes to coat evenly.
Then add the tomatoes and stock and bring the mixture to a boil.
Once boiling, cover the pan and set the heat to the lowest position on the stove.
Let the rice cook over low heat for about 22 minutes, until completely tender and cooked through.
Uncover the pan and sprinkle the cheese on top.
Place the skillet in the oven for 10 to 15 minutes until the cheese is melted.
Serve with fresh parsley.
