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Wooden spoon lifting a cheesy serving of Stuffed Pepper Casserole from a cast iron skillet topped with melted Monterey Jack cheese and fresh parsley.
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Stuffed Pepper Casserole

This stovetop stuffed pepper casserole takes all the classic flavors of stuffed peppers, ground beef and sausage, bell peppers, rice, and cheese, and turns them into an easy one-skillet meal.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 6
Calories: 419kcal
Author: Shauna

Ingredients

  • 1 tablespoon olive oil
  • ½ pound ground beef
  • ½ pound ground mild Italian sausage
  • ¾ yellow onion diced
  • 2 cups bell peppers diced (red, yellow, and green)
  • 1 tablespoon garlic minced
  • 2 teaspoons Italian seasoning blend
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons tomato paste
  • 2 cups low-sodium beef broth
  • 15 ounces crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 cup jasmine rice
  • 2 cups shredded Monterey Jack cheese
  • 1 tablespoon chopped fresh parsley optional garnish

Instructions

  • In an extra-large skillet on medium-high heat, add the olive oil, ground beef, and ground mild Italian sausage. Brown the meat for 6 to 7 minutes, or until no pink remains. Remove it with a slotted spoon and set it on a plate, leaving the fat in the skillet to cook the vegetables in.
    Overhead view of browned ground beef and Italian sausage cooking in a cast iron skillet, the first step for making Stuffed Pepper Casserole.
  • Add the diced onion, diced peppers, minced garlic, Italian seasoning blend, salt, and black pepper to the skillet. Sauté for 5 to 6 minutes, or until the vegetables are tender.
  • Stir the tomato paste into the vegetables and cook for an additional minute.
  • Add the beef broth, crushed tomatoes, Worcestershire sauce, and the reserved cooked meat to the skillet.
    Cooked ground beef and Italian sausage returned to the skillet with crushed tomatoes, beef broth, and sautéed peppers to make Stuffed Pepper Casserole.
  • Stir everything together and bring the liquid to a boil. Once boiling, add the jasmine rice and stir to distribute it evenly.
  • Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 20 to 22 minutes.
  • Remove the lid, stir, and check that the rice is fully cooked. If it needs more time, replace the lid and cook for another 2 to 3 minutes.
    Overhead shot of stuffed pepper casserole in a cast iron skillet, showing ground beef, jasmine rice, and diced red, yellow, and green bell peppers in a rich tomato sauce, garnished with a sprig of fresh parsley on the side.
  • Top with the shredded Monterey Jack cheese, replace the lid, remove the skillet from the heat, and let the cheese melt.
    Overhead shot of finished stuffed pepper casserole in a cast iron skillet, topped with melted Monterey Jack cheese and chopped fresh parsley, with diced red, yellow, and green bell peppers visible around the edges, surrounded by fresh parsley, forks on a white plate, and whole red and yellow bell peppers.
  • Garnish with fresh parsley and serve.

Notes

  • You'll need an extra-large skillet, at least 3½ inches deep and 12 inches wide, with a lid that fits snugly.
  • A well-sealed pan helps everything cook evenly and keeps the rice on track. No lid on hand? A sheet of foil pressed tightly over the top works too.
  • Jasmine rice is what makes this recipe reliable. It cooks at a 2:1 liquid-to-rice ratio, so as long as the broth and crushed tomatoes are measured as written, the rice has exactly what it needs.
  • Keep the lid on for the full 20 to 22 minutes before checking the rice. Every time it comes off, steam escapes, and that's what the rice needs to finish cooking. If the rice still has a slight bite after the first check, just replace the lid and give it another 2 to 3 minutes.
  • Any combination of bell pepper colors works well here. Green tends to have a slightly more bitter taste, while red, yellow, and orange are sweeter.
  • Swap the mild Italian sausage for hot if you want more heat, or use all ground beef instead of the beef-sausage blend.
  • This casserole is best served warm, right out of the skillet.

Nutrition

Calories: 419kcal | Carbohydrates: 37g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 937mg | Potassium: 849mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1900IU | Vitamin C: 75mg | Calcium: 74mg | Iron: 3mg