Stuffed Pepper Casserole Recipe

By Eva Adams
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Stuffed Pepper Casserole Recipe is an easy and hearty dish that brings together the flavors of traditional stuffed peppers without all the hassle. It’s a one-pan meal that combines Ground Beef, rice, and vibrant vegetables for a comforting and delicious dinner. This recipe is perfect for busy weeknights and is a great way to sneak in some veggies.

Baked stuffed pepper casserole topped with melted cheese, showing beef, rice, and bell peppers. Save

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This stuffed pepper casserole brings all the delicious flavors of classic stuffed peppers into one easy, cheesy, comforting dish. No need to spend time stuffing individual peppers, just layer everything in a single pot and let it bake into perfection.

It’s hearty, flavorful, freezer-friendly, and perfect for meal prep. You get all the goodness of tender rice, juicy ground beef, and colorful bell peppers in every bite.

Flavor & Texture Highlights

Every bite of this casserole feels like cozy comfort in a bowl. The rice soaks up the tomato, broth, and seasoning, turning soft and flavorful. The bell peppers stay tender but still a little bit crisp, adding sweetness and color. The ground beef makes it hearty and satisfying, and that layer of melted cheese on top ties everything together with a rich, gooey finish. It’s the kind of dish that looks rustic, smells amazing, and disappears quickly from the pan.

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Why You’ll Love This Stuffed Pepper Casserole

  • All the flavor of classic stuffed peppers without the fuss.
  • One-pan recipe — easy to make and easy to clean.
  • Freezer and family friendly.
  • Kid-approved and full of veggies.
  • Ready in under an hour.
  • Great for leftovers and meal prep.

Ingredients for Stuffed Pepper Casserole

Note: the full ingredients list, including measurements, is provided in the recipe card directly below.

Stuffed pepper casserole with ground beef, rice, and melted cheese baked in a dish. Save

Ground beef
Lean ground beef gives the casserole a rich, savory flavor. You can also use ground turkey or chicken.

Olive oil
Used to sauté the vegetables and beef. Adds richness and helps everything cook evenly.

Yellow onion and garlic
Classic aromatics that boost flavor and make your kitchen smell amazing.

Bell peppers
Red and green bell peppers add sweetness, crunch, and color. You can use any color combo you like.

Canned diced tomatoes and tomato sauce
Create the saucy, tomato base of the casserole. Fire-roasted tomatoes add even more flavor.

Beef broth
Used to cook the rice and deepen the overall flavor.

White rice
Uncooked long-grain white rice works best. Brown rice can be used but needs longer cook time.

Italian seasoning, salt, pepper, paprika
Seasonings that tie the whole dish together.

Shredded cheese
Mozzarella and cheddar make the casserole melty and comforting.

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How to Make Stuffed Pepper Casserole Step by Step

Note: please see the recipe card directly below for the complete written instructions.

Sauté the vegetables and beef
Heat olive oil in a large skillet or Dutch oven. Sauté onions and peppers until softened, then add garlic and cook for 1 minute.

Brown the beef
Add ground beef and cook until no longer pink. Drain excess fat if necessary.

Add liquids and rice
Stir in diced tomatoes, tomato sauce, broth, seasonings, and uncooked rice.

Simmer and cover
Bring everything to a boil, then reduce to a simmer. Cover and let it cook until the rice is tender (about 25 minutes).

Add cheese
Sprinkle cheese on top and let it melt. You can also broil it for a golden, bubbly top.

Serve and enjoy
Top with fresh herbs or extra cheese and serve hot.

Baked stuffed pepper casserole topped with melted cheese, showing beef, rice, and bell peppers. Save

Tips for Perfect Stuffed Pepper Casserole

  • Rinse your rice to avoid starch overload.
  • Add red pepper flakes for a spicy kick.
  • Use a mix of cheeses for more flavor depth.
  • Use a Dutch oven to go from stovetop to oven easily.
  • Add mushrooms or zucchini for extra veggies.

Serving Suggestions and Recipe Variations

  • Serve with crusty garlic bread or a fresh green salad.
  • Swap beef for ground turkey or veggie crumbles.
  • Use brown rice or quinoa for a healthier twist.
  • Add black beans or corn for a Tex-Mex version.
  • Stir in cream cheese for extra creaminess.

Frequently Asked Questions About Stuffed Pepper Casserole

Can I use cooked rice instead of uncooked?

Yes, but reduce the broth and shorten the cook time. Add cooked rice toward the end.

Can I make this casserole ahead of time?

Absolutely! Store unbaked casserole in the fridge and bake when ready.

How do I make it vegetarian?

Use meatless ground or lentils, and swap beef broth for veggie broth.

Can I freeze leftovers?

Yes! Let it cool, portion into containers, and freeze for up to 3 months.

Storage and Reheating Instructions

  • Fridge: Store leftovers in airtight containers for up to 4 days.
  • Freezer: Freeze cooked casserole for 2–3 months.
  • Reheat: Microwave individual portions or warm in the oven until heated through.

Looking for More Delicious Stuffed Pepper Casserole Recipe? Try These

Baked stuffed pepper casserole topped with melted cheese, showing beef, rice, and bell peppers. Save

Stuffed Pepper Casserole Recipe with Ground Beef and Rice

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American
Keyword Comfort Food, Easy Dinner, Ground beef, One-pan meal, Stuffed Pepper Casserole
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Servings 6 servings
Calories 450kcal
An easy and hearty one-pan meal that combines ground beef, rice, and vibrant vegetables, perfect for busy weeknights.

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 1.5 pounds lean ground beef
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 3 small cloves garlic, minced
  • 1 teaspoon Italian seasoning or Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 14 ounces canned diced tomatoes
  • 1 cup long grain white rice
  • 1.5 cups beef broth
  • 1.5 cups shredded cheese (cheddar, mozzarella, or both)
  • Parsley for garnish

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Instructions
 

Preparation

  • Preheat the oven to 350 degrees F (180 degrees C).
  • In a heatproof skillet over medium-high heat, heat olive oil and add the ground beef. Sauté until no longer pink, then drain the fat.
  • Add the diced onion and bell peppers, and cook for 2-3 minutes until softened.
  • Stir in the minced garlic, Italian or Cajun seasoning, Worcestershire sauce, salt, and black pepper. Cook for an additional 30 seconds.
  • Add the canned diced tomatoes, rice, and beef broth. Stir well and bring to a boil.

Cooking

  • Cover the skillet and carefully place it in the oven. Bake for 20-25 minutes or until the rice is cooked. If the rice is still crunchy, return to the oven and add a splash of water if needed.
  • After baking, remove from the oven and sprinkle shredded cheese on top. Broil for 3-5 minutes until the cheese is melted and bubbly.

Serving

  • Garnish with chopped parsley and serve hot.

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Note

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until warmed through or place it back in the oven until hot. If you have more leftovers, you can freeze them for up to 3 months. For added flavor, try using flavored rice such as Spanish or jambalaya rice. You can mix in other vegetables like corn or zucchini for added nutrition. Ensure the rice is fully cooked by checking before serving. If it’s still tough, add a bit more broth and return to the oven.
Keyword Comfort Food, Easy Dinner, Ground beef, One-pan meal, Stuffed Pepper Casserole

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