Pioneer Woman Stuffed Pepper Casserole Recipe

This Pioneer Woman Stuffed Pepper Casserole Recipe is an easy and cheesy recipe, which is made with savory ground beef and tender bell peppers. It’s the perfect weeknight dinner, ready in about 50 minutes.

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Pioneer Woman Stuffed Pepper Casserole Recipe Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds lean ground beef
• 1 yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 small cloves garlic, minced
• 1 teaspoon Italian seasoning or cajun seasoning
• 2 teaspoons Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 14 ounces canned diced tomatoes, undrained
• 1 cup long grain white rice, uncooked
• 1 ½ cups beef broth
• 1 ½ cups shredded cheese (cheddar, mozzarella, or a blend)
• Fresh parsley for garnish

How To Make Pioneer Woman Stuffed Pepper Casserole Recipe

1. Preheat and Brown Beef: Preheat your oven to 350°F. In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Sauté Vegetables: Add the diced onion and bell peppers to the skillet with the beef. Sauté for 5-7 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for one more minute until fragrant.
3. Season the Mixture: Stir in the Italian seasoning, Worcestershire sauce, salt, and ground black pepper.
4. Simmer with Rice: Add the undrained diced tomatoes, uncooked rice, and beef broth to the skillet. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly, and let it simmer for 20 minutes, or until the rice has absorbed most of the liquid.
5. Assemble and Bake: If your skillet is not oven-safe, transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheese evenly over the top.
6. Bake and Garnish: Bake for 25 minutes, or until the casserole is bubbly and the cheese is fully melted and golden. Let it rest for 5 minutes, then garnish with fresh parsley before serving.

Recipe Tips

• How do you ensure the rice cooks properly? It is crucial to keep the skillet tightly covered while the rice simmers. This traps the steam inside, which is what cooks the rice evenly. Avoid lifting the lid to check on it.
• What’s the best cheese combination? For a sharp, bold flavor, use all sharp cheddar. For that classic, stretchy cheese-pull, use all mozzarella. A 50/50 blend of both gives you the best of both worlds.
• How can I add a crispy topping? For extra texture, mix ½ cup of panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this over the cheese before baking.
• Can I use different colored peppers? Yes, feel free to use any combination of bell peppers you like. Orange or yellow peppers would also be delicious and add great color.

What To Serve With Stuffed Pepper Casserole

This is a hearty all-in-one meal, but it also pairs well with:

• A crisp garden salad with a simple vinaigrette
• Warm garlic bread or a crusty baguette
• Steamed green beans or roasted broccoli

How To Store Stuffed Pepper Casserole

Refrigerate: Let the casserole cool completely, then cover it tightly or transfer to an airtight container. It will keep in the refrigerator for up to 4 days. Freeze: You can freeze the baked casserole. Once cool, portion it into freezer-safe containers. It will last for up to 3 months. Thaw overnight in the fridge before reheating.

Stuffed Pepper Casserole Nutrition Facts

• Calories: 486 kcal
• Protein: 30g
• Fat: 25g
• Carbohydrates: 35g
• Sodium: 850mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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