Easy Stuffed Pepper Casserole

Introduction
This Stuffed Pepper Casserole is a heartwarming, one-pot dish full of savory ground beef, tender bell peppers, long-grain rice, and molten cheese. Inspired by Babcia Zosia’s Chicago tenement kitchen, it delivers rich, comforting flavors and a perfect balance of textures in every bite. Ideal for family dinners, special occasions, or just a cozy weeknight meal.

Ingredients

• 450g fresh ground beef (80/20)

• 2 bell peppers (1 red + 1 green), ¼-inch dice

• 1 onion, rough-chopped and soaked in cold water for 10 minutes

• 3 garlic cloves, minced

• 1 tbsp Lea & Perrins Worcestershire sauce

• 1 tbsp homemade Italian seasoning (½ tsp oregano + ¼ tsp basil + ¼ tsp rosemary)

• 1 tsp salt

• ½ tsp black pepper

• 425g hot beef broth, homemade preferred

• 425g Hunt’s diced tomatoes, undrained

• 180g long-grain rice, rinsed 3x

• 75g low-moisture mozzarella, block-cut

• 75g sharp cheddar, block-cut

• 1 tsp ‘nduja (spicy pork paste, optional)

How to Make

1. Brown the Meat: Heat a Dutch oven until smoking hot. Brown the ground beef in a single layer, then drain 90% of the fat. Add onions and peppers, sauté 5–10 minutes until translucent. Reduce heat, add garlic, and stir 1–2 minutes until fragrant.

2. Simmer: Stir in Worcestershire, Italian seasoning, salt, and pepper. Pour in hot beef broth, undrained tomatoes, and rinsed rice. Scrape all browned bits (fond) from the bottom. Bring to a boil, cover, reduce to the lowest simmer, and cook 20 minutes without peeking.

3. Melt the Cheese: Stir in half of the cheeses until melted, sprinkle the remaining cheese on top. Cover 5 minutes, then rest off heat 10 minutes to finish cooking in steam.

4. Serve: Scoop into pre-warmed bowls, garnish with fresh parsley, and enjoy immediately.

Serving and Storage Tips

• Serve hot with crusty bread or rolls for soaking up the flavorful broth.

• Store leftovers (casserole and broth separate) in the fridge for up to 4 days.

• Reheat covered at 175°C for 12 minutes for best texture.

Variations

• Substitute ½ lb Italian sausage + ½ lb ground pork for extra smoky depth.

• Swap Hunt’s diced tomatoes with 1 cup fresh crushed tomatoes + ¼ cup water.

• Use pearl barley instead of rice for a heartier texture.

• Try a Fontina + provolone cheese blend for creamier melt (add 1 tbsp cornstarch to absorb moisture).

FAQ
Q: Can I use frozen peppers?
A: No, frozen peppers will make the casserole watery. Fresh only.

Q: Why no ketchup?
A: Traditional Polish-American style uses Worcestershire for authentic tang.

Q: Can I prepare this ahead?
A: Brown the meat a day ahead and store fond separately. Simmer day-of for fresh flavor.

Q: Why cook rice on low heat?
A: High heat explodes grains; low heat ensures tender, separate rice.