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American·Main Course

One-Pan Stuffed Pepper Casserole

An easier, less fussy version of traditional beef and rice stuffed peppers that delivers the same flavor and texture without the labor-intensive stuffing process.

Prep

15m

Cook

65m

Total

80m

Serves

6

Method

  1. 01

    Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting off the ends, unrolling the center to remove the membranes, and slicing into roughly 1-inch squares.

    Step 1
    Watch · 0:15
  2. 02

    Heat olive oil in a large oven-safe skillet over high heat. Add the ground beef and a big pinch of salt. Break up the meat slightly before adding the diced onions. Cook, stirring frequently, until the meat is deeply browned and crumbled, about 5–6 minutes.

    Step 2
    Watch · 1:38
  3. 03

    Reduce heat to medium-high. Stir in the butter and crushed garlic. Once the butter is melted, add black pepper, smoked paprika, garlic powder, and cayenne pepper. Stir and cook for about 1 minute to bloom the spices.

    Step 3
    Watch · 2:51
  4. 04

    Add the prepared bell peppers to the skillet and cook for 2–3 minutes to take the raw edge off. Stir in the uncooked rice and toast for about 1 minute to coat it in the pan fats.

    Step 4
    Watch · 3:36
  5. 05

    Add more salt, a splash of Worcestershire sauce, the tomato sauce, and beef broth. Stir well and bring the mixture to a simmer over high heat.

    Step 5
    Watch · 4:11
  6. 06

    Turn off the heat and stir in about half of the shredded cheese. Cover the skillet tightly with a lid or foil and bake in the upper center of the oven for 45 minutes, or until the rice is tender.

    Step 6
    Watch · 5:15
  7. 07

    Uncover and sprinkle the remaining cheese over the top. Place under the broiler for 2–5 minutes until the cheese is melted and golden brown. Let the casserole rest for at least 10 minutes, garnish with fresh parsley, and serve.

    Step 7
    Watch · 5:48

From Chef John

  • “This step is called browning. Not graining, not tanning. It's called browning.”
  • “Anytime we take a pan out of the oven that has a handle or handles, we always place towels over those because if you don't, someone will grab them and they will burn themselves and it will be your fault.”