Ingredients
2 tbsp. extra-virgin olive oil
1 lb. (80%) lean ground beef
2 bell peppers, any color, chopped into 1" pieces
1 large yellow onion, chopped into 1" pieces
3 cloves garlic, thinly sliced
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. dried oregano
1 (6-oz.) can tomato paste
1 (14.5-oz.) can fire-roasted diced tomatoes
1 1/2 c. beef broth
1 c. basmati rice
2 c. shredded pepper Jack cheese (about 8 oz.)
1 tbsp. finely chopped fresh cilantro
Preparation
Step 1Preheat oven to 350°. In a large Dutch oven over medium heat, heat oil. When oil is shimmering, add ground beef and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 4 to 6 minutes.Step 2Stir in peppers, onion, garlic, salt, pepper, cumin, paprika, and oregano. Cook, stirring occasionally, until spices are fragrant, about 1 minute. Stir in tomato paste and cook, stirring, until fragrant, about 2 minutes.Step 3Add tomatoes, broth, and rice. Stir until incorporated, scraping up any browned bits from bottom of pot. Increase heat to high and bring to a boil. Immediately cover and transfer to oven. Bake until rice is tender, 20 to 24 minutes. Remove from oven and set broiler to high.Step 4Stir once more, then top with cheese. Return to oven, uncovered, and broil until cheese is golden brown and bubbly, 3 to 4 minutes. Top with cilantro.
What’s best about this casserole is that—just like regular stuffed peppers—there’s no need to cook the peppers before they go into the oven. Thanks to the long bake alongside the broth and other elements that steam as they cook, the chunks of pepper come out perfectly tender. We love the rich flavors of ground meat and beef broth, but feel free to mix and match with turkey, chicken, or plant-based options.
