Inside Out Stuffed Peppers

Same flavors as classic stuffed peppers, but everything goes into a casserole dish instead of being crammed inside a pepper shell. Ground beef, chopped green bell pepper, uncooked rice, stewed tomatoes, and onion bake together for an hour, then get hit with melted cheddar on top.

The rice cooks right in the casserole, absorbing the juices from the stewed tomatoes and the beef drippings as it bakes. No boiling rice separately. The water and tomato liquid provide just enough moisture for the rice to cook through in that hour.

Worcestershire sauce in the mix adds a savory, umami-rich depth that plain salt and pepper alone can’t achieve. It’s a small addition that rounds out the whole dish.

The cheese goes on uncovered in the last five minutes. This gives it time to melt and get slightly golden without overcooking the casserole underneath.

Kitchen Tips

• Brown the beef well and drain the fat before adding to the casserole. Excess grease will make the rice oily.
• Keep the casserole covered for the full hour. The steam is what cooks the rice through. Peeking lets it escape.
• Cut the stewed tomatoes into smaller pieces before adding. Large chunks don’t distribute evenly.
• Check the rice at 55 minutes. If it’s still firm, add a splash of water and cover for another 5-10 minutes.

Variations

• Use a mix of green, red, and yellow peppers for more color and a sweeter flavor.
• Swap cheddar for pepper jack to add some heat.
• Replace ground beef with ground turkey for a lighter version.