A cozy, one-pan version of classic stuffed peppers—everything you love (savory beef, sweet bell peppers, tomato-rich rice, and a generous cheese finish) without the extra work of stuffing each pepper. The rice cooks right in the skillet, soaking up the beef broth and diced tomatoes, while onion, garlic, Worcestershire sauce, and Italian seasoning build a deep, familiar “stuffed pepper” flavor. Finished with mozzarella and cheddar, it turns gooey and comforting the moment it hits the table.
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
Yield: 6 Servings
Calories: 420 (Per Serving)
Ingredients
Main Components
- 450 g ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
Seasonings and Sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Liquids
- 425 g canned low sodium beef broth
- 425 g canned diced tomatoes
Rice and Cheese
- 180 g uncooked long grain white rice
- 75 g shredded mozzarella cheese
- 75 g shredded cheddar cheese
Instructions
- Brown the beef
Place a large skillet with a lid over medium heat and let it warm up. Add the ground beef and begin cooking right away, using a spatula (or wooden spoon) to break it into small crumbles. Keep stirring and pressing the meat apart so it browns evenly instead of steaming in large chunks. Cook until the beef is mostly browned and only a little pink remains. If your beef releases a lot of fat, you can carefully drain off the excess at this point to keep the finished casserole from feeling greasy. - Soften the onion and bell peppers
With the beef still in the skillet, add the finely chopped onion and the chopped bell peppers. Stir thoroughly so the vegetables are coated in the hot beef drippings and mixed evenly throughout the meat. Continue cooking for 5 to 10 minutes, stirring occasionally and scraping the bottom of the pan if anything begins to stick. You’re looking for the onion to start turning translucent and the peppers to begin softening and wilting slightly—this step lays down the casserole’s sweet-and-savory base flavor. - Add the garlic briefly
Add the minced garlic to the skillet and stir it through the beef and vegetables. Cook just 1 to 2 minutes, stirring constantly, until the garlic smells fragrant. Keep the heat at medium and watch closely—garlic can brown quickly, and you want it aromatic, not bitter. - Build the casserole mixture
Stir in the Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix well so the seasonings are distributed throughout the beef and vegetables. Next, pour in the low sodium beef broth and the canned diced tomatoes. Add the uncooked long grain white rice last. Stir very thoroughly, making sure the rice is evenly spread through the liquid and not clumped in one spot. This even mixing helps the rice cook consistently.
- Boil, then cover and simmer until the rice is tender
Increase the heat and bring the mixture up to a boil. Once you see a steady boil, immediately cover the skillet with a tight-fitting lid. Reduce the heat to low so the mixture simmers gently rather than boiling hard. Simmer for 20 minutes total. About halfway through (around the 10-minute mark), remove the lid carefully, give everything a solid stir (especially along the bottom), and then re-cover the skillet right away. This quick stir helps prevent sticking and ensures the rice cooks evenly in the flavorful broth-and-tomato mixture. Continue simmering until the rice is tender and the casserole looks thick and cohesive. - Melt half the cheese into the casserole
Remove the lid once the rice is tender. Add half of the mozzarella and half of the cheddar directly into the skillet. Stir gently but thoroughly until the cheese melts into the hot mixture. This step makes the casserole creamy and ties the beef, peppers, and rice together so every scoop holds its shape and tastes rich. - Top with remaining cheese and finish melting
Sprinkle the remaining mozzarella and cheddar evenly over the top of the casserole. Cover again and let the residual heat melt the cheese on top until it looks fully softened and gooey. If your skillet is oven-proof and you want a quicker, more intense melt, you can place it under the grill briefly for rapid melting—keep a close eye on it and remove as soon as the cheese is melted to your liking. - Serve immediately
Remove from the heat and serve hot straight from the skillet. For the best texture, aim to serve while the cheese is still stretchy and the rice is tender, with the peppers softened but still giving the casserole that classic stuffed-pepper character.