Introduction

Pioneer Woman Stuffed Pepper Casserole is a comforting and hearty baked dish that brings together seasoned ground beef, bell peppers, onions, garlic, tomatoes, and rice. Topped with melted cheddar cheese, this casserole is an easy one-dish meal perfect for family dinners.

Pioneer Woman Stuffed Pepper Casserole Recipe - Recipe Image

Ingredients

1 pound lean ground beef
2 large bell peppers, seeded and diced
1 onion, peeled and diced
3 cloves garlic, minced
1 ½ cups beef stock
15 ounces diced tomatoes
1 cup long-grain uncooked white rice
3 tablespoons Worcestershire sauce
1 ½ teaspoons Montreal Grill Seasoning
½ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika (can use regular paprika)
2 cups shredded cheddar cheese, divided (keep aside ½ cup for topping)

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Prepare a 9×13 casserole dish by spraying it with non-stick cooking spray to prevent sticking.
Step 2: In a large, deep pan over medium heat, brown the lean ground beef until fully cooked. Add the diced bell peppers, onion, and minced garlic. Cook until the vegetables are softened and fragrant.
Step 3: Stir in Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning. Mix well to combine all the flavors.
Step 4: Add diced tomatoes, beef stock, uncooked rice, and 1 ½ cups of shredded cheddar cheese to the pan. Mix thoroughly, keeping aside ½ cup of cheese for topping.
Step 5: Transfer the mixture to the prepared casserole dish. Sprinkle the remaining ½ cup cheddar cheese evenly on top. Cover tightly with aluminum foil.
Step 6: Bake in the preheated oven for about 45 minutes, or until the rice is cooked, liquid is absorbed, and the casserole is hot and bubbly.
Step 7: Remove the foil and place the casserole under the broiler for 3-5 minutes to brown and melt the cheese. Watch carefully to avoid burning.
Step 8: Let the casserole rest for about 15 minutes before serving to allow flavors to meld and for easier portioning.

Tips & Variations

You can substitute smoked paprika with regular paprika if preferred.
Add a pinch of cayenne pepper or chili flakes for a spicier version.
Use ground turkey or chicken instead of ground beef for a lighter casserole.
Cover the casserole during baking to keep the cheese moist and prevent drying out.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best results, cover when reheating to keep moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Long-grain white rice works best for this recipe as it cooks evenly in the casserole. Using other rice types may affect cooking time and texture.

How do I make this casserole spicier?

Add a pinch of cayenne pepper or chili flakes when seasoning the meat and vegetable mixture to introduce some heat without overpowering the dish.

Pioneer Woman Stuffed Pepper Casserole Recipe

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Pioneer Woman Stuffed Pepper Casserole is a comforting and hearty baked dish that combines seasoned ground beef, diced bell peppers, onions, garlic, tomatoes, rice, and beef stock, topped with melted cheddar cheese. This easy one-dish meal captures the classic stuffed pepper flavors, perfect for a satisfying family dinner.

Author: Dana
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Meat and Vegetables

1 pound lean ground beef
2 large bell peppers, seeded and diced
1 onion, peeled and diced
3 cloves garlic, minced

Other Ingredients

1 ½ cups beef stock
15 ounces diced tomatoes
1 cup long-grain uncooked white rice
3 tablespoons Worcestershire sauce
1 ½ teaspoons Montreal Grill Seasoning
½ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika (can use regular paprika)
2 cups shredded cheddar cheese, divided (keep aside ½ cup for topping)

Instructions

Preparation: Preheat your oven to 375 degrees Fahrenheit. Prepare a 9×13 casserole dish by spraying it with non-stick cooking spray to prevent sticking.
Cooking the Meat and Vegetables: Place a large, deep pan over medium heat and brown the lean ground beef until fully cooked. While the meat cooks, chop the bell peppers and onion and add them to the pan. Mince the garlic cloves and add them as well, cooking until vegetables are softened and fragrant.
Adding the Seasonings and Remaining Ingredients: Stir in Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning, ensuring all ingredients are combined well. Next, add diced tomatoes, beef stock, uncooked rice, and 1 ½ cups of the shredded cheddar cheese. Mix thoroughly but keep aside ½ cup of shredded cheese for topping later.
Baking the Casserole: Transfer the entire mixture from the pan into your prepared casserole dish. Sprinkle the remaining ½ cup cheddar cheese evenly on top. Cover the dish tightly with aluminum foil and bake in the preheated oven for about 45 minutes, or until the rice is cooked, the liquid is absorbed, the cheese is melted, and the casserole is hot and bubbly.
Broiling and Resting: For a golden, browned cheese topping, remove the foil and place the casserole under the broiler for 3-5 minutes, watching carefully to avoid burning. After broiling, let the casserole rest for about 15 minutes to set before serving, allowing flavors to meld and easier portioning.

Notes

You can use regular paprika instead of smoked paprika if desired.
If you prefer a spicier casserole, add a pinch of cayenne pepper or chili flakes when seasoning.
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
For a lighter version, substitute ground beef with ground turkey or chicken.
Make sure to cover the casserole during baking to prevent the cheese from drying out.

Keywords: Stuffed Pepper Casserole, Ground Beef Casserole, Cheese Casserole, Easy Dinner, Weeknight Meal, Pioneer Woman Recipe