Amish Beef and Bell Pepper Bake

Ingredients

For the Skillet Base:

• 1.5 lbs (680g) Lean Ground Beef (85/15 or 90/10)
• 1 tablespoon Olive Oil or Unsalted Butter
• 1 large Yellow Onion, finely diced
• 2 large Bell Peppers (1 Red, 1 Green), cored and diced into $1/2$ -inch pieces
• 3 cloves Garlic, minced
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Freshly Ground Black Pepper
• 1 teaspoon Italian Seasoning (or dried oregano and thyme)
• 1/2 teaspoon Smoked Paprika

For the Rice & Sauce Assembly:

• 1 cup Uncooked Long-Grain White Rice (rinsed thoroughly)
• 1 can (15 oz) Tomato Sauce
• 1 can (14.5 oz) Petite Diced Tomatoes (with juices)
• 1.5 cups Low-Sodium Beef Broth
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Brown Sugar (optional, to balance tomato acidity)

For the Topping:

• 2 cups Sharp Cheddar Cheese (or a blend of Cheddar and Monterey Jack), freshly shredded
• 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions

Step 1: Prep & Preheats

1. Preheat your oven to 375°F (190°C) . If you are using a large, oven-safe cast-iron skillet (12-inch), you can make this an authentic one-skillet meal. Otherwise, grease a $9 \times 13$ -inch baking dish with non-stick cooking spray and set it aside.

Step 2: Brown the Beef and Vegetables

1. Set your heavy skillet over medium-high heat and add the olive oil or butter.
2. Add the ground beef, breaking it up with a wooden spoon. Cook for 5–7 minutes until browned throughout. Drain off all but 1 tablespoon of excess grease from the pan.
3. Reduce heat to medium . Toss in the diced yellow onion and both red and green bell peppers. Sauté for 4–5 minutes until the vegetables begin to soften and become fragrant.
4. Stir in the minced garlic, salt, black pepper, Italian seasoning, and smoked paprika. Cook for another 60 seconds until aromatic.

Step 3: Combine Sauce, Rice, and Simmer

1. Stir in the rinsed long-grain white rice, making sure it absorbs the pan juices and seasonings for about 1 minute.
2. Pour in the tomato sauce, diced tomatoes with their juices, beef broth, Worcestershire sauce, and brown sugar.
3. Bring the entire mixture to a rolling boil over medium-high heat . Once boiling, lower the heat to low , cover with a tight-fitting lid, and allow it to simmer gently for 12–15 minutes. The rice should absorb most of the liquid and turn tender.

Step 4: Transfer, Cheese & Bake

1. If using a single cast-iron skillet: Remove the lid and smooth out the top of the beef and rice mixture with a spatula.
2. If using a baking dish: Pour the entire simmered mixture into your prepared $9 \times 13$ -inch baking dish and spread it into an even layer.
3. Sprinkle the 2 cups of shredded sharp cheddar cheese evenly across the top.
4. Cover tightly with aluminum foil (tent the foil slightly so it doesn’t stick to the melting cheese).
5. Bake at 375°F (190°C) for 15 minutes .
6. Remove the foil and bake uncovered for an additional 5–8 minutes , or until the cheese is completely melted, bubbly, and lightly golden around the edges.

Step 5: Rest and Serve

1. Remove the bake from the oven and let it rest on a heat-safe surface for 5 to 10 minutes before serving. This rest period allows the savory rice and tomato sauces to thicken and settle for easy scooping. Garnish with freshly chopped parsley before serving.

Nutrition

Calories: 485 kcal — · Protein: 31 g 62% · Fat: 22 g 28% · Carbohydrates: 41 g 15% Dietary · Saturated Fat: 10 g 50% · Fiber: 4 g 14% · Sugar: 6 g — · Sodium: 820 mg 36%