Ingredients
Skillet filling
- 1 tbsp olive oil 15 ml
- 1 lb 90% lean ground beef 454 g
- 3 medium bell peppers 450 g after trimming; mixed red and green, diced
- 1 medium yellow onion 150 g, diced
- 3 cloves garlic 9 g, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp fine salt adjust for salted tomatoes
- 1/4 tsp black pepper
To bake
- 3 cups cooked long-grain white rice 555 g; already cooked, not dry rice
- 1 can diced tomatoes 14.5 oz /411 g, with juices
- 1 3/4 cups plain tomato sauce 425 g
- 1 cup shredded cheddar 120 g
Equipment
- 1 Large skillet
- 1 9-by-13-inch baking dish
- 1 Food thermometer
Instructions
- Heat the oven to 375°F (190°C). Set out a 9-by-13-inch baking dish. If preparing rice now, cook it separately according to its package, then measure 3 cups (555 g) cooked rice; that separate rice cooking is not included in the recipe's timing.
- Heat olive oil in a large skillet over medium-high heat. Add the beef, break into small pieces and cook for 6–8 minutes. Confirm it reaches 160°F (71°C) with a food thermometer. Spoon off excess rendered fat if necessary.
- Add diced peppers and onion. Cook, stirring, for 7–9 minutes until peppers begin to soften. Stir in garlic, paprika, oregano, salt and pepper for 30 seconds.
- Add cooked rice, diced tomatoes with juices and tomato sauce. Fold gently until evenly combined, then simmer 2–3 minutes. Transfer the hot mixture to the baking dish and spread level. Scatter cheddar over the top.
- Bake uncovered for 15–20 minutes until the center reaches 165°F (74°C) and the cheese melts with a few golden patches. Rest 5 minutes, then divide into six servings. Time may increase if the filling has cooled; temperature determines readiness.
Nutrition
Calories: 420kcal
Video
Notes
Video credit: Chili Pepper Madness, Stuffed Pepper Casserole (So Easy!), originally uploaded 2026-02-19. This version uses a measured cooked-rice quantity, plain tomatoes and a lower oven temperature; it omits the video's jalapeño and Worcestershire sauce.
Estimates: About 420 calories per serving; cost US $13.80 for the complete batch and $2.30 per portion. Calculated from ingredient quantities; brands, portions and local prices vary. Optional accompaniments are excluded.
Storage and allergens: Contains milk. Refrigerate in shallow covered containers within two hours; use within 3–4 days and reheat to 165°F (74°C). Cooked rice used in the filling must also have been cooled and refrigerated promptly.