If you love the flavors of traditional stuffed peppers but are looking for an easier, quicker way to make them, this Stuffed Pepper Casserole is the perfect solution! It has all the delicious elements of classic stuffed peppers—ground beef, bell peppers, rice, and a savory tomato sauce—baked together in one pan. This casserole is a hearty and comforting meal that’s great for busy weeknights or meal prep. Plus, it’s super customizable, so you can adjust it to your taste. Read on for the full recipe and all the tips to make it perfect!
What is a Stuffed Pepper Casserole?
Stuffed Pepper Casserole is a simplified version of traditional stuffed peppers, where all the ingredients—ground beef, bell peppers, rice, and tomato sauce—are mixed together and baked in one dish. Instead of individually stuffing each pepper, everything is layered together in a baking dish for an easy, no-fuss meal. The casserole is topped with cheese and baked until bubbly, making it a satisfying dish that’s perfect for feeding the whole family. This recipe delivers all the flavor of stuffed peppers without the extra time and effort.
Ingredients List for Stuffed Pepper Casserole
Here’s what you’ll need to make this hearty and flavorful casserole:
Main Ingredients:
- Ground Beef – 1 lb of lean ground beef. You can also substitute with ground turkey or chicken.
- Bell Peppers – 3 medium bell peppers (use a mix of colors like red, yellow, and green), diced.
- Onion – 1 medium onion, diced.
- Garlic – 3 cloves of garlic, minced.
- Rice – 1 cup of uncooked white rice or brown rice (about 2 cups cooked).
- Tomato Sauce – 1 can (15 oz) of tomato sauce.
- Diced Tomatoes – 1 can (14.5 oz) of diced tomatoes, undrained.
- Beef Broth – 1½ cups of beef broth (chicken broth can be used as a substitute).
- Worcestershire Sauce – 1 tablespoon for depth of flavor.
- Italian Seasoning – 1 teaspoon.
- Cheddar Cheese – 2 cups of shredded cheddar cheese or a blend of your favorite cheeses.
- Olive Oil – 1 tablespoon for sautéing.
- Salt and Pepper – To taste.
Optional Ingredients:
- Red Pepper Flakes – For a little heat (optional).
- Parsley or Basil – Fresh herbs for garnish.
- Cheese Topping – Mozzarella or Parmesan can be mixed with the cheddar for extra cheesiness.
Substitutions and Variations
This Stuffed Pepper Casserole is highly adaptable, so feel free to make it your own! Here are a few ideas for substitutions and variations:
- Ground Meat – You can replace ground beef with ground turkey, chicken, or sausage for a different flavor.
- Rice – Brown rice or quinoa are great alternatives to white rice if you want a whole grain option. You can also use cauliflower rice for a low-carb version.
- Cheese – Use your favorite cheese! Mozzarella, Monterey Jack, or even pepper jack are great alternatives to cheddar.
- Vegetables – Add extra veggies like diced zucchini, mushrooms, or spinach for added nutrition.
- Tomato Sauce – You can swap the tomato sauce for marinara sauce, crushed tomatoes, or even salsa for a spicier twist.
- Vegetarian Version – For a meatless option, omit the meat and add extra veggies, or use plant-based meat crumbles.
Step-by-Step Cooking Instructions

Now, let’s walk through the simple steps to make this delicious Stuffed Pepper Casserole:
Step 1: Cook the Rice
Start by cooking the rice according to the package instructions. Once cooked, fluff the rice with a fork and set it aside. This will take about 15-20 minutes, so you can prepare the rest of the ingredients while the rice is cooking.
Step 2: Brown the Ground Beef
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and minced garlic, sautéing until softened, about 3-4 minutes. Then, add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Season with salt, pepper, and Italian seasoning. Drain any excess fat.
Step 3: Add the Bell Peppers
Once the beef is browned, stir in the diced bell peppers. Cook for another 4-5 minutes until the peppers begin to soften but still have a little crunch. Add the Worcestershire sauce, diced tomatoes, and tomato sauce to the skillet. Stir everything together and bring the mixture to a simmer.
Step 4: Combine with Rice and Broth
Add the cooked rice to the skillet with the beef, peppers, and tomato mixture. Stir in the beef broth to keep the casserole moist and prevent it from drying out during baking. Taste and adjust seasoning with more salt and pepper, if needed.
Step 5: Assemble the Casserole
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or olive oil. Pour the beef, pepper, and rice mixture into the prepared dish and spread it out evenly. Sprinkle the shredded cheddar cheese on top, making sure it covers the entire casserole.
Step 6: Bake
Cover the casserole with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly. For a golden-brown top, you can broil the casserole for the last 2-3 minutes, but keep an eye on it to prevent burning.
Step 7: Garnish and Serve
Once baked, remove the casserole from the oven and let it cool for about 5 minutes. Garnish with freshly chopped parsley or basil for extra color and flavor. Serve warm, and enjoy this hearty meal!
How to Cook Stuffed Pepper Casserole: A Step-by-Step Guide
- Cook the rice – Prepare 1 cup of uncooked rice, which should yield about 2 cups of cooked rice.
- Brown the beef and sauté the veggies – Cook the ground beef with onions, garlic, and bell peppers until browned.
- Combine ingredients – Stir in cooked rice, beef broth, diced tomatoes, and tomato sauce. Simmer until everything is well mixed.
- Assemble – Transfer the mixture to a baking dish, top with shredded cheese, and bake.
- Bake and serve – Bake for 30 minutes, garnish with fresh herbs, and serve warm.
Common Mistakes to Avoid
- Overcooking the Peppers – Be sure not to overcook the bell peppers in the skillet, as they will continue to soften in the oven. You want them to retain a bit of crunch.
- Not Draining the Meat – After browning the ground beef, make sure to drain the excess fat to prevent a greasy casserole.
- Undercooked Rice – Make sure the rice is fully cooked before adding it to the casserole. Otherwise, the casserole may end up with unevenly cooked or crunchy bits of rice.
- Skipping the Broth – The beef broth helps keep the casserole moist during baking. Don’t skip it or the casserole could dry out in the oven.
Serving and Presentation Tips
Here’s how you can serve and present your Stuffed Pepper Casserole for maximum appeal:
How to Serve Stuffed Pepper Casserole
This casserole is a complete meal on its own, but it also pairs well with a simple side salad, crusty bread, or roasted vegetables. Serve it straight from the baking dish for a casual, family-style dinner, or scoop individual portions onto plates.
Presentation Ideas for Stuffed Pepper Casserole
- Family-Style: Serve the casserole straight from the baking dish at the table, with a sprinkle of fresh herbs on top for a pop of color.
- Individual Servings: Spoon out individual portions onto plates and garnish each serving with extra cheese or a dollop of sour cream for added richness.
- Garnish: Fresh herbs like parsley, basil, or even chives make great garnishes to brighten up the dish.
Stuffed Pepper Casserole Recipe Tips
- Make it Ahead – You can assemble this casserole ahead of time and store it in the refrigerator. When you’re ready to bake, just pop it in the oven, and dinner is done!
- Freezer-Friendly – This casserole freezes well. Assemble the casserole, but don’t bake it yet. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Leftovers – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
Frequently Asked Questions (FAQs)
Can I make this casserole ahead of time?
Yes! You can assemble the casserole ahead of time and store it in the fridge for up to 24 hours before baking. Just cover it tightly with foil and bake when you’re ready.
Can I freeze this casserole?
Absolutely. To freeze, assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
How long will this casserole last in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Can I use quinoa instead of rice?
Yes, quinoa is a great substitute for rice if you want a gluten-free or higher-protein option. Just cook the quinoa according to package instructions before adding it to the casserole.
Can I make this casserole vegetarian?
Yes! You can omit the ground beef and replace it with plant-based meat or additional vegetables like zucchini, mushrooms, or even lentils for a vegetarian version.
Conclusion
This Stuffed Pepper Casserole takes all the delicious flavors of classic stuffed peppers and transforms them into a simple, no-fuss dish that’s perfect for busy nights. It’s a hearty, comforting meal that’s loaded with flavor, and the best part? It’s easy to customize based on your taste and what you have in your pantry. Whether you’re meal prepping for the week or feeding a crowd, this casserole is sure to satisfy. Try it out and enjoy a delicious, home-cooked meal that’ll have everyone asking for seconds!
PrintStuffed Pepper Casserole Recipe
This Stuffed Pepper Casserole recipe combines all the classic flavors of stuffed peppers in an easy, one-pan bake. Made with seasoned ground beef, rice, bell peppers, and topped with melted cheese, this hearty casserole is perfect for busy weeknight dinners. Enjoy all the stuffed pepper goodness without the fuss!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 3 bell peppers (red, green, yellow), diced
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup uncooked rice
- 2 cups beef broth
- 1 tsp Italian seasoning
- 1 tsp paprika
- Salt and pepper to taste
- 1 ½ cups shredded mozzarella or cheddar cheese
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onions and garlic, sauté until soft.
- Add ground beef to the skillet, season with salt, pepper, Italian seasoning, and paprika. Cook until browned.
- Stir in diced bell peppers, diced tomatoes, tomato sauce, and beef broth.
- Add uncooked rice, stirring to combine. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until the rice starts to soften.
- Transfer the mixture to a greased casserole dish. Top with shredded cheese.
- Cover with foil and bake for 25-30 minutes, or until the rice is fully cooked and the cheese is melted.
- Remove foil and bake for an additional 5 minutes to brown the cheese. Serve hot.
Notes
- For added flavor, use fire-roasted tomatoes instead of regular diced tomatoes.
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- Serve with a dollop of sour cream or fresh herbs like parsley for garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 780mg
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