Inside-Out Stuffed Peppers

Same filling as classic stuffed peppers, but everything gets tossed into a casserole instead. No hollowing out peppers, no balancing wobbly shells in a pan. Ground beef, chopped green bell pepper, uncooked rice, stewed tomatoes, and Worcestershire sauce bake together for an hour until the rice is tender and the flavors meld.

The rice cooks right in the casserole, absorbing the juices from the stewed tomatoes and beef drippings as it bakes. That means every grain is loaded with flavor rather than cooked plain on the side. The Worcestershire adds a savory depth that plain stuffed peppers usually lack.

A blanket of shredded cheddar goes on during the last 5 minutes, just long enough to melt into a bubbling, golden layer. This is weeknight comfort food that feeds four with almost no hands-on time after the beef is browned.

Kitchen Tips

• Brown the beef well and drain the fat thoroughly. Excess grease will make the casserole oily since there’s nowhere for it to go in a covered dish.
• Use long grain rice, not instant. Instant rice would turn to paste in the hour-long bake. Long grain holds its shape and absorbs liquid evenly.
• Check at the 45-minute mark. If the top looks dry, stir gently and add a splash of water before covering again.

Variations

• Mexican style: Add a can of black beans, swap the cheddar for pepper jack, and stir in cumin and chili powder.
• Turkey version: Use ground turkey instead of beef for a lighter take with the same overall structure.