Easy Stuffed Pepper Casserole Recipe

Stuffed Pepper Casserole

Cloud-soft rice swimming in savory broth, studded with ruby-red peppers. Chicago tenement in a pot.

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

By: Babcia Zosia (Chicago, IL)

Category: Main Dishes

Difficulty: Easy

Cuisine: Polish-American

Yield: 6 Servings

Full Recipe

Ingredients

450g ground beef (80/20), fresh ground

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

1 onion, rough-chopped + soaked 10 mins in cold water

3 garlic cloves, minced

1 tbsp Lea & Perrins Worcestershire

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

1 tsp salt

½ tsp black pepper

425g homemade beef broth, hot

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) (Babcia’s secret)