One Pot Stuffed Pepper Casserole
This post may contain affiliate links. Please see our privacy policy for details.
All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! So hearty, decadent and filling!
Featured Comment
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.
Don’t forget to follow Wisconsin Cheese on Facebook, Instagram, and Twitter for your grilled cheese inspirations!
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
Made this tonight, it was pretty good. I love the one-pot aspect, but this is defnitely a mexican-version of stuffed pepper. I think next time I’ll try it without the green chili, chili pepper and cumin. Not completely sure what spices I’d use in their place.
We made it with Italian spices! Sans chili’s and cumin etc, delish!!
I love that all of your recipes, including this one, are delicious AND easy! I also love the dishes and pans you use. My pans and casseroles are functional, but I sure would like them to be pretty like yours. Can you tell me, what brand or brands you use, and what sizes? I would love to add them to my Christmas wish list! Thanks, and thanks for all the great meals you helped me make.
I personally love Le Creuset, Staub and All-Clad. I have a few sizes of each for different recipes.
Thank you! Do you know what size you used for this recipe?
9-inch.
This was even tastier the next day as leftovers! My favourite so far, and I used up some bits of veggies hanging around in the fridge as a nutrient boost.
Made this last night using lentils in replacement of the ground beef since we’re vegetarian. Amazingly tasty! Will definitely be making again!
Thank you, Frances. I am vegetarian too. So will surely try it with lentils too. Or Morning Star crumbles. Sounds wonderful. Thank you Chungah.
Could I make this in the slow cooker? How could I make that work? Thanks!!
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
SO. GOOD.
I loved that it was all one pan. The worst part of cooking is all the dishes you have to wash after you destroy your kitchen. Did make the mistake of using brown rice, which took forever to cook. But it was worth the wait.
One question, did you drain your tomatoes?
No, I didn’t! 🙂
Trader Joe’s has a quick cook organic brown rice that worked great! And this meal is going into the regular rotation — yum!
This look soooo delicious, and I can’t wait to make it. Yum!
I made this for dinner tonight sans chilis, with Italian seasonings in place of Mexican. WOW so good! I may never make actual stuffed peppers again. Great idea and recipe. 🙂
So happy to read this because I’m making tonight but my daughter hates heat so I’m going to do the exact same! Sounds so delicious glad the lack of chiles didn’t take away from the dish.
I’m assuming you used long grain rice?
Yes.
This looks amazing! Definitely making this soon!
Paige
http://thehappyflammily.com
Looks absolutely delicious! It’ll be on my dinner menu this week for sure!
Welcome to Portland, Chungah!
Hope you have had a chance to enjoy the fabulous foodie culture we have here!
Did you get to Powell’s City of Books, and check out their cooking section?
Hope you had a great time here!
~ Penny
PS I love stuffed peppers but hardly ever make them, so this recipe looks fabulous! I generally don’t eat high carb foods like rice, so I might try it with cauliflower rice instead – will let you know how it turs out!
yum!!
As an avid donut lover I never waste my calories on Voodoo or Blue Sar donut…more hype than quality or flavor. Try Pip’s on NE Fremont or Delicious Donuts on SE Grand.