Name: Delicious Beef and Pepper Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 450 g ground beef; 1 onion, finely chopped; 2 bell peppers, chopped (any color); 3 garlic cloves, minced; 1 teaspoon ground black pepper; ½ teaspoon salt; 1 tablespoon Worcestershire sauce; 1 tablespoon Italian seasoning; 425 g canned diced tomatoes (with juice); 425 g canned low-sodium beef broth; 180 g long-grain white rice (uncooked); 75 g shredded cheddar cheese; 75 g shredded mozzarella cheese

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This Delicious Beef and Pepper Bake is my go-to when I want all the flavor of stuffed peppers without the fuss. Juicy ground beef, sweet bell peppers, and tender onions come together with rice, tomatoes, broth, and gooey cheese in one easy skillet. It’s cozy, bold, and deeply satisfying—a complete meal that delivers on both flavor and simplicity. Perfect for weeknights or lazy weekends, this bake is comfort food at its finest.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, family-friendly, and loaded with flavor—without requiring a ton of prep. It’s the kind of one-pan meal I can count on when I need something fast but filling. The rice simmers right alongside everything else, soaking up all the savory goodness from the beef, peppers, and broth. It’s easy to customize, even better the next day, and guaranteed to satisfy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

450 g ground beef
1 onion, finely chopped
2 bell peppers, chopped (any color)
3 garlic cloves, minced
1 teaspoon ground black pepper
0.5 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
425 g canned diced tomatoes (with juice)
425 g canned low-sodium beef broth
180 g long-grain white rice (uncooked)
75 g shredded cheddar cheese
75 g shredded mozzarella cheese

Directions

I heat a large skillet over medium and brown the ground beef, breaking it up as it cooks.
Once the beef is nearly cooked, I add the chopped peppers and onions. I sauté them for 5–10 minutes until they start to soften.
I stir in the minced garlic and cook for another minute or two, just until fragrant.
Next, I add Worcestershire sauce, Italian seasoning, salt, pepper, diced tomatoes (with juice), beef broth, and uncooked rice. I mix everything together thoroughly.
I bring the mixture to a boil, then reduce the heat, cover the skillet, and let it simmer for 20 minutes. I stir once halfway through and cook until the rice is fluffy and most of the liquid is absorbed.
Off heat, I stir in half the cheddar and mozzarella until melted and creamy.
I sprinkle the remaining cheese on top. Then I cover the skillet to let it melt, or place it under the broiler for a bubbly, browned finish if my pan is oven-safe.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I sometimes use ground turkey or chicken for a lighter take and swap the beef broth for chicken broth.
For extra fiber, I switch to brown rice—just add 15 minutes to the cook time and more broth to compensate.
For a vegetarian version, I use plant-based ground meat and vegetable broth.
I’ve also made it spicy with jalapeños or red chili flakes, or by subbing in spicy sausage.
For a cheesier twist, I use Monterey Jack or Pepper Jack instead of cheddar.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors meld together.
To reheat:

For a single serving, I microwave for 2–3 minutes.
For a larger portion, I reheat in a covered baking dish at 350°F for about 20 minutes.

FAQs

Can I swap ground beef for turkey or chicken?

Yes, I’ve used both ground turkey and chicken. They’re leaner but still soak up all the delicious flavors. Just be sure to use chicken broth instead of beef for the best match.

What if I want to prep it ahead of time?

I prep everything up to the point of adding cheese, then refrigerate. When ready to serve, I reheat it and stir in the cheese fresh so it stays creamy.

Can I use brown rice instead of white?

Yes, but I add 15 more minutes of simmering time and an extra 120 ml of broth to keep it moist and fully cooked.

How can I make it spicy?

To add heat, I toss in some chopped jalapeños, crushed red pepper flakes, or switch the beef for hot Italian sausage.

What cheeses work best?

I like using mozzarella and cheddar, but Monterey Jack and Pepper Jack melt beautifully and add a little kick.

Conclusion

This Beef and Pepper Bake is everything I want in a weeknight dinner—simple, satisfying, and packed with flavor. It’s warm, cheesy, and full of those classic stuffed pepper tastes, but way easier to pull together. Whether I make it ahead for meal prep or serve it fresh out of the skillet, this dish is a guaranteed hit with everyone at the table.