One Pot Stuffed Pepper Casserole
All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! So hearty, decadent and filling!
Greetings from Portland, Oregon!
Yes, I know. I’m literally all over the place right now. And I’m still adjusting to Pacific Standard Time.
Yet I took another flight out to Oregon.
Because I just had to try Voodoo Doughnuts. It’s 0.3 miles from our hotel. And it’s 24/7.
So I went tonight. And I’ll be there first thing in the morning.
But first. This casserole.
This one pot casserole. Yes. To all of it.
Rice. Ground beef. Veggies. Peppers. Cheese. And cheese.
Done.
My next recipe will be in New York. Please stay tuned.
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One Pot Stuffed Pepper Casserole
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef*
- 1 onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 14.5-ounce cans diced tomatoes
- 1 4-ounce can diced green chiles
- 1 cup long grain white rice
- 1 cup beef broth*
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro leaves
- 1 cup shredded Wisconsin cheddar cheese
- ½ cup shredded Wisconsin Monterey Jack cheese
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in bell peppers until tender, about 3-4 minutes
- Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 20-25 minutes. Stir in cilantro.
- Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
- Serve immediately.
Notes
Did you make this recipe?
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Disclosure: This post is sponsored by Wisconsin Cheese. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
Incredible. Made this last night for a group of picky eaters and everyone gobbled up, and even asked for seconds. I’m calling it “Inside Out Stuffed Peppers”. I do love a good stuffed pepper, but I always end up throwing most of the pepper away because it just doesn’t get eaten! Thanks for yet another great recipe!
*Note, made as directed but with only 1/4 of an onion, 1/2 more bell pepper, and subbed one can of Rotel for one can of diced tomatoes/can of chiles because that’s what I had on hand!*
We make this regularly. Thanks for the great recipe. It’s really a good family meal. My 14 year old made it tonight with very little help from me. The only thing we do differently is get the mix with rice to a boil stir then put in 350 degree oven for 45 minutes cooks perfectly and you don’t have to worry about rice sticking on the bottom. Thanks for this great dish!
We are still getting quite a few small peppers and didn’t want to waste them so decided to try this recipe. Excellent!!! It is absolutely delicious and couldn’t be easier to prepare. The seasonings are perfectly balanced with no overwhelming flavors of anything. The only thing I omitted was cilantro because I didn’t have any on hand. Now, I am hoping to keep getting peppers so I can chop them and freeze to have this a few times over the winter. Thank you for sharing!
This is the best recipe! I don’t really like cooked peppers but this has the right seasonings that makes it perfect!
Great recipe! My family loves it! I used ground chicken and low sodium chicken stock instead. Still came out so tasty. I’ve made this a few times, and I’ve added some chopped jalapeños as well. It’s a pretty versatile recipe. Oh, I didn’t use cilantro, because I’m one of those that think it tastes like soap, I used parsley instead.
Yum! The flavor was perfect. I didn’t have a big enough pan, so I had to cook this in a soup pot, which meant I couldn’t get a good filling to cheese ratio to make this a true casserole, but I stirred half the cheese in and then let the 2nd half of the cheese melt on top as instructed, and it was still delicious. I garnished with cilantro and jalapenos, and next time might add some nacho chips and sour cream.
I think this would also be really good if you substituted the cumin and chili seasoning for more Italian style seasonings and mozzarella or ricotta and serving with bread to mix it up for a lasagna-ey flavor vs. taco flavor.
Will make again!
DELICIOUS MEAL
Loved it. and so did my picky kids.
Wondering if there are any recommendations on making this meatless. What would you use. Quinoa ?
One pot recipes are a busy family’s savior! I love this one. It so easy and flavorful. Leftovers heat up nicely, too.
Very good. We make it regularly.
Great recipe and super easy! One thing we do for regular stuffed peppers and this too now is use 2 cans of Rotel, that can get you more kick and your tomatoes and chilies in one shot. We love it topped with Cooper cheese, the flavor mixes well together. Thank you for the easy addition to our meals!
I made this tonight. I used Beyond Beef instead of ground beef. I didn’t have any canned tomatoes, so I used fresh Roma tomatoes and jalapeños. Like some of the other reviews, more liquid was needed to cook the rice. It was very yummy. Looking forward to freezing portions and having some later.
Another hit! I seriously don’t look anywhere else when needing new recipes. Your recipes are all so good! Trying to please an entire family with one recipe can be hard (my four yr old being the toughest critic) but your recipes always make us happy! Thanks for another great one! Also- I subbed chicken broth bc it’s what I had on hand.
It was delicious, I didn’t have green chili’s and I used Chicken Broth. I also used a can of Sweet Onion Diced Tomatoes and Basil and garlic diced tomatoes and it turned out great. Right before I added the cheese, I put everything in a casserole dish, put the cheese on top and broiled it to melt the cheese and make it a little crispy.
We love this recipe! I make it often for my family! I also love how versatile it is. This time I used what I had on hand instead of driving to the grocery store. I used ground turkey, added 1/2c more chicken broth, added a little more peppers, & used 2 cans of Rotel instead of the tomatoes/green chilies. It still turned out perfect! We top ours individually with cheese (my kids don’t like melted cheese) sour cream, and I use several dashes of Tapito!
This is super tasty. Recipe does need to be modified. More liquid and longer cook time if you want your rice cooked thoroughly.
Yum! Big thanks from a WI cheese lover living in Portland. Next trip
Visit Blue Star Donuts- elevated flavors!!!
Miss the WI sweet corn. Cheers
As if he knew the source, the hubby said, “dinner’s delish! I love it!” Thanks for another family keeper!
Happy to hear it!
I made this tonight.. just eating it now.
O M G.
This has every thing I love in it basically and was so easy! I did it in my Le Creuset!
I did use brown rice also but it was as someone else said, totally worth the wait.
That’s awesome, Sabrina! Thank you for sharing!
Made this last night, was surprised how much I liked it. I used ground turkey instead of beef, forgot the cilantro (didn’t miss it one bit), and for the canned diced tomatoes I used one can of diced with jalapeño (I like spicy food) and one can of diced with onion and pepper (for extra flavor). I used jasmine rice and it cooked up just fine.
I imagine this would also be amazing with sausage or shrimp instead of the ground meat and there is a ton of room for creativity here by altering the spices used or adding various veggies or beans
Make it your own. Sounds delicious!
I used organic long grain rice and like an earlier reviewer doubled the cooking time and the rice was not cooked.
Cooking time can vary a bit (depending on heat source, how high the heat is set, etc.), but it should cook through between 20-30 minutes!