Savory Pioneer Woman Stuffed Pepper Casserole Made Easy

Experience the comforting warmth of the Savory Pioneer Woman Stuffed Pepper Casserole, featuring vibrant bell peppers, ground beef, and gooey cheese.

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Course: Dinner

Cuisine: American

Keyword: Casserole, comfort food, Easy recipe, family meal, Savory Pioneer Woman Stuffed Pepper Casserole

Prep Time: 15

Cook Time: 1

Cooling Time: 5

Total Time: 1 20

Servings: servings

Calories: 480kcal

2 tablespoons Olive Oil Essential for sautéing and rich flavor; can substitute with vegetable oil.
1 medium Yellow Onion Provides a sweet base flavor; can substitute with shallots.
1 medium Red Bell Pepper Adds sweetness and color; can replace with orange or yellow bell peppers.
1 medium Green Bell Pepper Offers a contrasting taste; any color bell pepper can work.
1 pound Ground Beef (80/20) Key protein; can substitute with ground turkey.
2 cloves Garlic Enhances flavor; fresh garlic preferred.
3 tablespoons Tomato Paste Intensifies flavor; can substitute with crushed tomatoes.
1 teaspoon Kosher Salt Enhances flavor; table salt can be used.
1 teaspoon Ground Cumin Adds earthy flavor; can omit or replace with chili powder.
1 teaspoon Paprika Provides a smoky kick; can use sweet or smoked paprika.
1 pinch Black Pepper Adds complexity; adjust according to taste.
1 can Vine-Ripened Tomatoes Offers freshness; canned tomatoes can be used.
1 medium Zucchini Introduces lightness; can replace with yellow squash.
1 cup Chicken Broth Provides moisture; vegetable broth can be used.
1 cup Long-Grain White Rice Base of the dish; can substitute with brown rice.
2 tablespoons Worcestershire Sauce Adds savory depth; soy sauce can be an alternative.
1 cup Shredded Pepper Jack Cheese Melts on top for creaminess; substitute with cheddar or mozzarella.

Preheat your oven to 350°F (175°C) and grease a 3-quart baking dish with olive oil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and bell peppers. Sauté them until they soften, about 3-5 minutes.
Add the ground beef to the skillet. Cook until browned, around 6-8 minutes, and drain any excess fat.
Stir in 3 tablespoons of tomato paste, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, 1 teaspoon of paprika, a pinch of black pepper, and 2 minced garlic cloves. Cook until fragrant, about 1-2 minutes.
Mix in one can of diced vine-ripened tomatoes, 1 diced zucchini, 1 cup of chicken broth, 1 cup of long-grain white rice, and 2 tablespoons of Worcestershire sauce. Add 1 cup of shredded pepper jack cheese and stir well. Transfer to the greased baking dish and cover with foil.
Bake for 50 minutes to 1 hour, or until the rice is tender and has absorbed most of the liquid. Remove the foil, stir, and top with remaining cheese.
Increase the oven temperature to broil and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly. Let cool for about 5 minutes before serving.

Optional: Garnish with fresh parsley for a colorful touch.