Smoked Paprika Beef Stuffed Pepper Casserole

Method

1. Preheat oven to 200°C (400°F). Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering and fragrant, about 2 minutes.

2. Add ground beef, breaking it into crumbles with a wooden spatula. Cook for 5-6 minutes until browned, with visible caramelization on the bottom—listen for the sizzle to deepen as moisture evaporates.

3. Add diced onion, minced garlic, smoked paprika, and cumin. Stir well to combine. Cook until onion softens and becomes translucent, approximately 3-4 minutes. The aroma should be deeply aromatic and slightly sweet.

4. Pour in diced tomatoes and chicken broth. Stir to create a cohesive sauce. Bring to a gentle simmer—the liquid should barely bubble at the edges.

5. Remove from heat. Slice the bell peppers into thick strips (about 1-inch wide) and nestle them into the beef mixture, alternating colors for visual appeal. Press peppers slightly into the sauce.

6. Cover skillet tightly with foil. Transfer to preheated oven. Bake for 20 minutes until peppers are tender-crisp and beef is fully cooked through (internal temp 74°C/165°F).

7. Remove foil. Place skillet under broiler for 2-3 minutes until the top develops caramelized, slightly charred edges—watch carefully to prevent burning. The surface should have visible browning.

8. Remove from oven. Rest for 3 minutes. Garnish with fresh parsley and serve immediately from the skillet.