Here is a wonderfully rustic, comforting one-pan meal inspired by simple Amish country cooking. It relies on just 4 core ingredients that transform in the oven into a hearty, savory bake. The magic here is that the rice cooks right in the dish, absorbing the beef juices and bell pepper flavors.
The 4 Ingredients:
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1.5 lbs Lean Ground Beef
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3 Large Bell Peppers (any color, or a mix for sweetness—red, yellow, or green), sliced into strips
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1.5 cups Long-Grain White Rice (uncooked; do not use instant rice)
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3.5 cups Beef Broth (plus 1 can of condensed tomato soup if you are okay with a 5th ingredient—see note below)
Optional pantry seasonings (highly recommended if you have them): 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1 tsp salt.
Instructions:
1. Prep the Oven and Pan
Preheat your oven to 375°F (190°C). You will need a 9×13 inch baking dish or a large cast-iron skillet.
2. Brown the Beef (The “Amish” Method Step)
In a large skillet over medium-high heat, brown the ground beef until it is fully cooked (about 6-8 minutes). Drain the excess grease. Note: In traditional Amish cooking, nothing is wasted, but draining the grease keeps this dish from becoming too oily since we are adding broth. Stir in the garlic powder, onion powder, salt, and pepper.
3. Assemble the Bake
Spread the uncooked rice evenly across the bottom of your 9×13 baking dish. Layer the browned beef over the rice. Finally, lay the sliced bell peppers over the top of the beef.
4. Add the Liquid
Pour the beef broth evenly over the entire dish. (Using your hands or a spoon, gently press down on the peppers and beef just enough to ensure the rice is fully submerged in the liquid. This is the secret to avoiding crunchy rice!)
5. Bake Covered
Cover the baking dish tightly with aluminum foil. Place it in the oven and bake for 55-60 minutes.
6. Rest and Fluff
Remove the dish from the oven. Keep the foil on and let it rest for 10 minutes. This resting period is crucial; it allows the steam to finish plumping the rice and keeps the dish moist. Remove the foil, fluff the rice gently with a fork to mix the layers, and serve.
The “Not-So-Secret” 5th Ingredient Shortcut:
If you happen to have a can of Tomato Soup in your pantry, this is how the classic Amish recipe is traditionally made. Simply mix one can of condensed tomato soup with 2.5 cups of beef broth instead of using 3.5 cups of broth. It adds a slightly sweet, tangy richness that pairs perfectly with the bell peppers and beef.