Description
A time-saving one-pan casserole that combines ground beef, rice, tomatoes, cheese, and bell peppers for a hearty, cheesy, melt-in-your-mouth meal. Perfect for families or leftovers, this dish offers layered flavor with minimal effort. The melted cheese crown and browned meat create a restaurant-style finish in under an hour.
Ingredients
2 large bell peppers (any color), diced (use seeded peppers if serving very young children)
1 yellow onion, finely diced
3 tablespoons Worcestershire sauce (check for added sugar if health-conscious)
3 whole garlic cloves, grated or minced
1 teaspoon Italian seasoning
Half tsp black pepper
1 tsp smoked paprika (optional)
1 lb ground beef (85% lean for juiciness)
1 ½ cups beef stock (low-sodium recommended)
15-ounce can diced tomatoes (fire-roasted preferred)
1 cup long-grain white rice (or brown rice with adjusted liquid ratio)
2 cups mild cheese blend (cheddar, mozzarella, or pepper jack)
Nonstick cooking spray
Aluminum foil
13x9-inch oven-safe baking dish
Instructions
Preheat oven to 375°F (180°C). Spray the baking dish with nonstick cooking spray.
In a skillet on medium heat, brown the ground beef for 5-10 minutes, breaking it into crumbles.
Add diced bell peppers and onion to the skillet. Cook for 5 minutes until softened.
Stir in garlic, Italian seasoning, black pepper, and smoked paprika (if using). Cook for 5 minutes until fragrant.
Pour beef stock, fire-roasted tomatoes, and uncooked rice into the skillet mixture. Stir until combined.
Transfer the mixture into the prepared baking dish. Sprinkle the cheese blend evenly over the top.
Cover with aluminum foil and bake for 30 minutes. Remove foil and return to oven for 10 minutes to melt cheese and golden top.
Notes
The recipe uses fire-roasted tomatoes and Italian seasoning for smoky, herby depth.
For a vegan option, substitute ground beef with textured vegetable protein (TVP) and use vegan cheese.
Double the recipe easily for larger crowds or meal prep. Freezes well in airtight containers for up to 3 months.
Seeding bell peppers is recommended for young children to aid digestion.
If using brown rice, increase beef stock to 2 cups and extend cooking time by 15-20 minutes.
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 320
- Sugar: 5g
- Sodium: 2300mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg