Love the flavor of stuffed bell peppers but don’t have time to individually stuff each one? This Stuffed Bell Pepper Casserole is the perfect solution! It has all the delicious ingredients of classic stuffed peppers—like ground beef, rice, bell peppers, and savory tomato sauce—but in a much easier, deconstructed form. This one-pot casserole is quick, simple, and perfect for weeknight dinners or meal prep. It’s packed with flavor and hearty enough to please the entire family. Follow along as we guide you through the recipe, step by step, with helpful tips and variations!
What is Stuffed Bell Pepper Casserole?
Stuffed Bell Pepper Casserole is a simplified version of traditional stuffed bell peppers. Instead of stuffing individual peppers, all the classic ingredients are layered and baked together in one dish. The result is a comforting, hearty casserole with the rich flavors of ground beef, tender bell peppers, rice, and a flavorful tomato sauce, all topped with melted cheese. It’s a delicious, no-fuss version of a beloved classic, perfect for when you’re short on time but still crave the flavors of stuffed peppers.
Ingredients List for Stuffed Bell Pepper Casserole
To make this easy and delicious casserole, you’ll need the following ingredients:
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 medium onion, chopped
- 3 bell peppers, chopped (use a mix of red, yellow, and green for color)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 cup uncooked long-grain white rice
- 2 cups beef broth (or chicken broth)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese (or mozzarella, for a milder flavor)
- 2 tablespoons olive oil (for cooking)
- Fresh parsley or cilantro (optional, for garnish)
Substitutions and Variations for Stuffed Bell Pepper Casserole
You can easily adjust this recipe to fit your taste preferences or dietary needs. Here are some great variations:
- Ground turkey or sausage: Swap the ground beef for ground turkey or sausage for a different flavor profile.
- Brown rice or quinoa: For a healthier version, use brown rice or quinoa instead of white rice. Keep in mind that brown rice may require a longer cooking time.
- Vegetarian option: Omit the meat and substitute with a mix of black beans, kidney beans, or lentils for a hearty vegetarian casserole.
- Spicy kick: Add a can of diced green chilies or a pinch of crushed red pepper flakes for a spicy twist.
- Low-carb option: Use cauliflower rice in place of regular rice to reduce the carb content.
Step-by-Step Cooking Instructions

Follow these simple steps to make your Stuffed Bell Pepper Casserole:
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the ground beef: In a large skillet over medium heat, heat the olive oil. Add the ground beef and cook until browned, about 5-7 minutes. Break it up as it cooks. Once browned, drain any excess fat.
- Add onions, garlic, and peppers: Stir in the chopped onion, minced garlic, and chopped bell peppers. Cook for 4-5 minutes, until the vegetables are softened.
- Add rice, tomatoes, and broth: Stir in the uncooked rice, diced tomatoes (with juice), tomato sauce, beef broth, paprika, Italian seasoning, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally, so the rice can begin to absorb the liquid.
- Transfer to a casserole dish: Pour the mixture into a greased 9x13-inch casserole dish, spreading it out evenly.
- Bake the casserole: Cover the dish with foil and bake for 35-40 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add cheese and broil: Remove the foil, sprinkle the shredded cheese on top, and broil for 2-3 minutes until the cheese is melted and bubbly.
- Cool slightly and serve: Let the casserole cool for about 5-10 minutes before serving. Garnish with fresh parsley or cilantro, if desired.
How to Cook Stuffed Bell Pepper Casserole: A Step-by-Step Guide
- Preheat oven to 375°F (190°C).
- Brown ground beef in a large skillet with olive oil. Drain excess fat.
- Add onions, garlic, and bell peppers, and cook until softened.
- Stir in rice, tomatoes, tomato sauce, and broth. Season with paprika, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Transfer the mixture to a greased casserole dish.
- Bake for 35-40 minutes, covered with foil.
- Top with cheese and broil for 2-3 minutes until bubbly.
- Let cool slightly before serving.
Common Mistakes to Avoid
To ensure your Stuffed Bell Pepper Casserole turns out perfectly, here are some common mistakes to avoid:
- Not cooking the vegetables long enough: Make sure to cook the onions, garlic, and bell peppers until they soften before adding the rice and liquids. This ensures they are tender in the final casserole.
- Using uncooked rice without enough liquid: Be sure to include enough broth or liquid when cooking the rice. If the liquid dries up too soon, the rice won’t cook properly.
- Overcooking the casserole: Keep an eye on the casserole while it bakes. If the rice is tender and the liquid is mostly absorbed, it’s done. Overbaking can dry out the dish.
- Forgetting to season the mixture: The seasoning is crucial to bring out the flavors in the dish. Be sure to taste and adjust the seasoning with salt and pepper before baking.
Serving and Presentation Tips
While Stuffed Bell Pepper Casserole is a casual and comforting dish, a few simple touches can elevate its presentation:
- Garnish with fresh herbs: Sprinkle freshly chopped parsley or cilantro over the top for a pop of color and flavor.
- Serve with a side salad: A crisp green salad with a tangy vinaigrette complements the richness of the casserole perfectly.
- Offer toppings: You can serve the casserole with optional toppings like sour cream, salsa, or a squeeze of fresh lime juice for added freshness.
How to Serve Stuffed Bell Pepper Casserole
Here are some ideas for serving this hearty casserole:
- Main dish: Serve generous portions as the main course, alongside a side of roasted vegetables, cornbread, or garlic bread.
- At a potluck: This casserole is perfect for potlucks or large family gatherings. It’s easy to transport and reheat, and it serves a crowd.
- For meal prep: Leftover casserole stores well in the fridge for up to 3-4 days, making it ideal for meal prep. Reheat in the microwave or oven for a quick meal.
Presentation Ideas for Stuffed Bell Pepper Casserole
To make your casserole look even more appetizing, try these presentation ideas:
- Bake in individual ramekins: For a more elegant presentation, portion the casserole into individual oven-safe ramekins or bowls before baking.
- Top with extra cheese and broil: For a cheesy, golden top, sprinkle a little extra cheese on the casserole and broil for the last few minutes of baking.
- Serve with colorful veggies: Pair the casserole with vibrant side dishes like roasted carrots or a colorful salad to add visual appeal to the meal.
Stuffed Bell Pepper Casserole Recipe Tips
Here are a few extra tips to ensure your casserole is a success:
- Use quick-cooking rice: If you’re short on time, you can use instant rice or pre-cooked rice to speed up the cooking process. Just adjust the liquid and baking time accordingly.
- Make it ahead: This casserole can be assembled in advance and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the cooking time.
- Freeze it for later: Stuffed Bell Pepper Casserole freezes well. You can prepare and freeze the casserole unbaked or baked. If freezing before baking, thaw overnight in the fridge and then bake as directed. If freezing after baking, thaw and reheat in the oven.
Frequently Asked Questions (FAQs)
Q: Can I use brown rice in this recipe?
A: Yes, you can substitute brown rice for white rice. However, brown rice takes longer to cook, so you may need to add more broth and increase the baking time.
Q: Can I make Stuffed Bell Pepper Casserole ahead of time?
A: Absolutely! You can prepare the casserole, cover it, and store it in the fridge for up to 24 hours before baking. This makes it a great option for meal prep.
Q: Can I freeze this casserole?
A: Yes! You can freeze the casserole before or after baking. If freezing before baking, thaw in the refrigerator overnight, then bake as directed. If freezing after baking, reheat the thawed casserole in the oven.
Q: Can I make this casserolevegetarian?
A: Definitely! You can omit the ground beef and replace it with black beans, kidney beans, or lentils for a hearty vegetarian option.
Q: How long does this casserole last in the fridge?
A: Leftover Stuffed Bell Pepper Casserole can be stored in an airtight container in the refrigerator for 3-4 days.
Conclusion
This Stuffed Bell Pepper Casserole is the perfect easy dinner for anyone who loves the classic flavors of stuffed peppers but wants a faster, simpler method. With its layers of seasoned ground beef, tender bell peppers, rice, and melted cheese, this casserole is comforting, filling, and packed with flavor. Whether you’re cooking for a weeknight dinner, a family gathering, or meal prepping for the week, this dish is sure to be a hit. Give it a try, and enjoy the delicious flavors of stuffed bell peppers in an effortless, one-pot meal!
PrintStuffed Bell Pepper Casserole Recipe
Stuffed Bell Pepper Casserole brings together all the savory flavors of classic stuffed peppers—ground beef, rice, bell peppers, and tomato sauce—in a simple and hearty casserole. This easy, one-pan meal is perfect for busy weeknights and delivers a comforting, nutritious dinner that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Tex-Mex-American
Ingredients
- Ground beef or turkey
- Bell peppers (diced)
- Onion (chopped)
- Garlic (minced)
- White or brown rice (cooked)
- Canned diced tomatoes
- Tomato sauce
- Cheddar cheese (shredded)
- Beef or chicken broth
- Olive oil
- Salt
- Pepper
- Italian seasoning
- Red pepper flakes (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced bell peppers, onion, and garlic, and sauté until softened, about 5 minutes.
- Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat.
- Stir in cooked rice, diced tomatoes, tomato sauce, and broth. Simmer for 5 minutes, allowing the flavors to combine.
- Transfer the mixture to the prepared baking dish and top with shredded cheddar cheese.
- Bake for 20–25 minutes, until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
- For extra spice, add red pepper flakes or use hot diced tomatoes.
- Ground turkey can be used as a leaner alternative to ground beef.
- This dish can be made ahead and refrigerated, then baked when ready to serve.
Nutrition
- Serving Size: ⅙ of casserole
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
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