There’s something undeniably comforting about stuffed peppers—the mix of tender rice, savory beef, sweet bell peppers, and rich tomato sauce is just chef’s kiss! But let’s be honest, sometimes we don’t have the patience to stuff individual peppers. That’s where this Stuffed Pepper Casserole comes in!
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This recipe gives you all the classic stuffed pepper flavors in an easy, one-pan meal. It’s hearty, packed with protein, and a total crowd-pleaser. Plus, the leftovers? Even better the next day.
Why You’ll Love Stuffed Pepper Casserole
Versatile: This dish is perfect for a cozy weeknight dinner or meal prepping for the week ahead. You can even switch up the protein to match your cravings.
Budget-Friendly: No fancy ingredients here—just pantry staples and simple, fresh ingredients that come together beautifully.
One-Pan Wonder: Less mess, less stress. Everything cooks in one skillet, making cleanup a breeze.
Easy to Customize: Make it spicy, go low-carb, or turn it vegetarian—this dish is as flexible as it is delicious.
Ingredients in Stuffed Pepper Casserole
This recipe keeps it simple but satisfying with pantry staples and fresh veggies. Let’s break it down:
Ground Beef: The heart of this dish. You can also use ground turkey or chicken for a leaner option.
Onion & Garlic: These add a deep, savory base of flavor that makes everything taste amazing.
Bell Peppers: The stars of the show! A mix of red, yellow, and green gives the best flavor and color.
Rice: Long-grain white rice works best, soaking up all the delicious juices and seasonings.
Tomato Sauce & Diced Tomatoes: These create a rich, tangy sauce that ties everything together.
Beef Broth: Adds extra depth of flavor and helps the rice cook perfectly.
Seasonings: A mix of Italian seasoning, smoked paprika, salt, and black pepper gives this dish its signature taste.
Cheese: A melty topping of cheddar or mozzarella takes this casserole over the top.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Cook the Meat
In a large skillet or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if needed.
Sauté the Veggies
Add onion, bell peppers, and garlic to the skillet. Cook for 3–4 minutes until softened and fragrant.
Add the Rice & Tomatoes
Stir in the rice, diced tomatoes, tomato sauce, broth, and seasonings. Bring everything to a simmer.
Let It Cook
Cover and let simmer for 20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Melt the Cheese
Sprinkle with shredded cheese, cover, and let it melt into gooey perfection.
Serve & Enjoy!
Garnish with fresh parsley and serve warm.
How to Serve Stuffed Pepper Casserole
This dish is delicious on its own, but you can pair it with:
- Garlic Bread: Because carbs on carbs = happiness.
- Side Salad: A crisp, refreshing contrast to the rich casserole.
- Roasted Veggies: To sneak in even more nutrients.
Additional Tips
Prep Ahead: Chop the veggies in advance for an even quicker dinner.
Make it Spicy: Add a pinch of red pepper flakes or a chopped jalapeño.
Low-Carb Option: Swap rice for cauliflower rice (reduce the broth to prevent excess liquid).
Vegetarian Twist: Use lentils or plant-based crumbles instead of ground beef.
Storage Tips: Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
FAQ Section
Can I use brown rice instead of white rice?
Yes! Just increase the cooking time to about 35–40 minutes and add a bit more broth.
Can I make this casserole in the slow cooker?
Absolutely! Brown the meat first, then add everything to the slow cooker and cook on low for 4–5 hours or high for 2–3 hours.
What’s the best cheese for this recipe?
Cheddar, mozzarella, or even a Mexican blend work well. For extra flavor, try pepper jack!
How do I make this dish dairy-free?
Simply skip the cheese or use a dairy-free alternative like cashew-based cheese.
Can I freeze Stuffed Pepper Casserole?
Yes! Let it cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight before reheating.
How do I reheat leftovers?
Warm in the microwave in 30-second intervals or in a skillet with a splash of broth.
Can I add beans to this casserole?
Definitely! Black beans or kidney beans make a great addition.
What if my rice isn’t fully cooked?
Add a splash more broth, cover, and let it simmer a bit longer.
Can I double this recipe?
Yes! Just use a larger pan or bake it in a casserole dish after cooking on the stovetop.
What’s the best way to add extra veggies?
Throw in some zucchini, mushrooms, or spinach—they blend in perfectly!
Conclusion
If you love stuffed peppers but want an easier, cozier version, this Stuffed Pepper Casserole is a must-try! It’s hearty, flavorful, and packed with comfort—all without the hassle of stuffing individual peppers. Whether you’re meal-prepping or feeding a hungry family, this dish is sure to be a hit.
Print
Stuffed Pepper Casserole
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This one-pan Stuffed Pepper Casserole has all the flavors of classic stuffed peppers without the hassle! Made with ground beef, bell peppers, tomatoes, and rice, it’s an easy and delicious meal for busy weeknights. Topped with melty Colby Jack cheese, this dish is pure comfort food!
Ingredients
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1 lb ground beef
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1 green bell pepper, diced
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1 red bell pepper, diced
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1 medium onion, diced
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1 tsp oregano
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Salt & pepper, to taste
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3 cloves garlic, minced
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2 cups beef broth
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1 can (15 oz) diced tomatoes (petite for regular)
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1 can (8 oz) tomato sauce
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1 tbsp balsamic vinegar
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1 cup long-grain white rice
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1-2 cups Colby Monterey Jack cheese, shredded
Instructions
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In a large high-sided pan, cook the ground beef, bell peppers, onion, oregano, salt, and pepper over medium heat until the beef is no longer pink and the vegetables are tender.
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Add garlic and cook for about 1 minute until fragrant.
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Pour in the beef broth, diced tomatoes, tomato sauce, and balsamic vinegar. Stir to combine and bring to a boil.
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Stir in the rice, cover, and simmer for 20-25 minutes, until the rice is tender and most of the liquid is absorbed.
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Remove from heat and stir in 1 cup of cheese.
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Sprinkle the remaining cheese on top, cover, and let it melt.
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Serve warm, garnished with chopped parsley if desired.
Notes
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For a lower-carb version, substitute rice with cauliflower rice (adjust cooking time accordingly).
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This casserole stores well in the fridge for up to 3 days—perfect for meal prep!
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Swap ground turkey for a leaner option.
Nutrition
- Serving Size: 1 portion
- Calories: 419
- Sugar: 3g
- Sodium: 487mg
- Fat: 23
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg