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Dinner recipe · from the recipe book

Beef and Rice Casserole with Peppers

Savory seasoned ground beef baked with tender rice, peppers and tomatoes into a hearty, saucy casserole.

Beef and Rice Casserole with Peppers

Ingredients

  • 1 lb450 gGround beef, 90% lean
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 2¼ tsp10 gOlive oil
  • 1½ medium150 gYellow oniondiced
  • 1 cup chopped150 gGreen bell pepperdiced
  • 1 medium120 gRed bell pepperdiced
  • 3 cloves9 gGarlicminced
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2 cups475 gWaterhot
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 2 tsp2 gDried oregano
  • 1 tsp2 gGround cumin
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and it reaches 160°F (71°C), about 7 minutes.
  3. Add the onion, green bell pepper and red bell pepper and cook until softened, about 5 minutes. Stir in the garlic, tomato paste, paprika, oregano, cumin, salt and black pepper and cook 1 minute.
  4. Stir in the rice, the canned tomatoes with their juice and the hot water. Bring to a simmer, scraping up any browned bits.
  5. If using a skillet that isn't oven-safe, transfer the mixture to a 9x13-inch baking dish. Cover tightly with a lid or foil.
  6. Bake 45 minutes, until the rice is tender and the liquid is absorbed. Let rest covered 10 minutes, then fluff, sprinkle with the parsley and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on November 2, 2026.

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