Pioneer Woman Stuffed Pepper Casserole Recipe
Introduction
Pioneer Woman Stuffed Pepper Casserole is a comforting and flavorful dish that combines ground beef, bell peppers, rice, and melted cheddar cheese. This hearty casserole is perfect for a family dinner and offers the classic taste of stuffed peppers in an easy, baked format.
Ingredients
- 1 pound lean ground beef
- 2 large bell peppers, seeded and diced
- 1 onion, peeled and diced
- 1 ½ cups beef stock
- 15 ounces diced tomatoes
- 1 cup long-grain uncooked white rice
- 2 cups shredded cheddar cheese
- 3 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 ½ teaspoons Montreal Grill Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika (or regular paprika)
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit. Prepare a 9×13 casserole dish by spraying it with a non-stick cooking spray.
- Step 2: In a large, deep pan over medium heat, brown the ground beef. While the meat cooks, chop the bell peppers and onion, then add them to the pan along with the minced garlic.
- Step 3: Add Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning to the pan. Stir well to combine all the ingredients.
- Step 4: Add the beef stock, diced tomatoes, rice, and all but half a cup of the shredded cheddar cheese to the pan. Mix everything thoroughly.
- Step 5: Transfer the mixture to the prepared casserole dish. Sprinkle the reserved half-cup of cheese evenly on top. Cover with aluminum foil.
- Step 6: Bake in the oven for about 45 minutes, until the liquid is absorbed, the cheese is melted, and the casserole is hot and bubbly.
- Step 7: For a browned cheese topping, remove the foil and broil the casserole for 3-5 minutes. Let it rest for 15 minutes before serving.
Tips & Variations
- Use different types of cheese like Monterey Jack or mozzarella for a unique flavor twist.
- For added veggies, stir in corn or diced zucchini along with the peppers and onions.
- Swap beef stock with chicken or vegetable stock to adjust the flavor or keep it lighter.
- If you prefer less spice, reduce the Montreal Grill Seasoning or omit the smoked paprika.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover with foil and warm in a 350-degree Fahrenheit oven. This casserole also freezes well; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind it requires a longer cooking time and more liquid. It’s best to par-cook the brown rice before adding it to the casserole to ensure it cooks fully.
Is this casserole freezer-friendly?
Absolutely. After baking and cooling, you can freeze the casserole in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating in the oven or microwave.
Print
Pioneer Woman Stuffed Pepper Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Pioneer Woman Stuffed Pepper Casserole is a comforting and hearty baked dish combining ground beef, diced bell peppers, onions, rice, and rich seasonings, all topped with melted cheddar cheese. This casserole captures the classic stuffed pepper flavors in an easy, one-dish meal perfect for family dinners.
Ingredients
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
- 2 cups shredded cheddar cheese (divided)
- 3 tablespoons Worcestershire sauce
- 1 ½ teaspoons Montreal Grill Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika (or regular paprika)
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 ground beef thoroughly. As the meat cooks, chop the bell peppers and onion, then add them to the pan along with the minced garlic. Sauté until the vegetables soften and the beef is fully browned.
- Adding the Seasonings and Remaining Ingredients: Add Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning to the pan. Stir well to combine all flavors. Then add beef stock, diced tomatoes, and uncooked white rice. Keep aside half a cup of shredded cheddar cheese for topping later.
- Baking the Casserole: Transfer the mixture from the pan into the prepared casserole dish. Sprinkle the reserved shredded cheddar cheese evenly on top. Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes, or until the rice has absorbed all the liquid, cheese has melted, and the casserole is hot and bubbly.
- Broiling and Resting: For a browned cheese topping, remove the foil and place the casserole under the broiler for 3-5 minutes until golden and bubbly. Once done, remove from the oven and let the casserole rest for 15 minutes before serving to allow flavors to settle.
Notes
- Use lean ground beef to reduce fat content and avoid excessive grease.
- Substitute beef stock with chicken or vegetable stock for slight flavor variations.
- If you prefer spicier, add a pinch of cayenne pepper or hot sauce to the mix.
- Make sure to let the casserole rest after baking for proper setting and easier serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: stuffed pepper casserole, ground beef casserole, baked stuffed peppers, Pioneer Woman recipe, easy family dinner, one-dish meal
