Truly mouthwatering! My better half served himself another portion, hardly leaving any behind. I’ll be making this one again soon



4 cups diced bell peppers (variety of colors)

1 lb ground beef

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 cup long-grain white rice, uncooked

2 cups beef broth

2 tsp Worcestershire sauce

1 tsp dried oregano

Salt and black pepper to taste

1 ½ cups shredded cheddar cheese

Fresh parsley for garnish (optional)


Preheat oven to 350°F (175°C).

In a skillet, brown the ground beef over medium heat. Halfway through, add onions and garlic. Cook until the beef is no longer pink and the onions are softened. Drain excess grease.

Stir in bell peppers, tomatoes, rice, beef broth, Worcestershire sauce, oregano, salt, and pepper.

Transfer the mixture into a greased 9x13-inch baking dish, spreading evenly.

Cover with foil and bake for 65-75 minutes, or until rice is tender.

Remove from oven, sprinkle with cheddar cheese, and bake for an additional 5 minutes until cheese is melted.

Garnish with fresh parsley if desired.

Variations & Tips:

Substitute ground beef with ground turkey or a plant-based alternative for a healthier option.

Add diced jalapeño for a spicy kick.

Enjoy leftovers reheated the next day.

Experiment with different cheese blends for varied flavors.

Ensure Worcestershire sauce and beef broth are gluten-free if needed, and consider a rice alternative for a gluten-free dish.

This Stuffed Bell Pepper Casserole is a comforting, flavorful meal that's sure to gather everyone around the table, creating new memories while cherishing the old. Enjoy!