Stuffed Pepper Casserole is like all the best parts of a classic stuffed pepper, but without any of the fuss of hollowing out peppers. It’s packed with ground beef, rice, peppers, and a rich tomato sauce that makes every bite comforting and full of flavor. The top is usually sprinkled with melty cheese that adds a perfect gooey finish.
I love making this casserole because it comes together quickly and the whole family enjoys it. Sometimes I like to add a little extra seasoning or even swap out the beef for turkey, depending on what we have at home. It’s one of those dishes that feels special but is really simple to throw together, especially on busy weeknights.
My favorite way to serve this casserole is straight from the oven with a side of crusty bread or a simple green salad. The leftovers taste even better the next day, so I often make a big batch knowing it will last for a few meals. It’s a cozy, satisfying recipe that reminds me of home-cooked dinners with family and friends.
Key Ingredients & Substitutions
Ground Beef: This is the classic choice, giving the casserole richness and flavor. For a lighter option, try ground turkey or chicken. Plant-based crumbles also work well for a vegetarian twist.
Bell Peppers: The star veggie here adds color and a mild sweetness. Use any color you like, or mix them up! If fresh peppers aren’t handy, frozen chopped peppers can be a good alternative.
Rice: Long-grain white rice is great for even cooking. You can swap in brown rice, but it will need more cooking time and liquid. Instant rice isn’t recommended as it can get mushy.
Tomatoes & Sauces: Diced tomatoes and tomato sauce bring acidity and moisture. If you want a thicker sauce, try tomato paste mixed with water, or use crushed tomatoes for a chunkier texture.
Cheese: Cheddar adds a sharp, melty layer on top. Feel free to try mozzarella, pepper jack, or a Mexican cheese blend if you want a different flavor or creaminess.
How Can I Get the Peppers Tender but Not Mushy?
One challenge is cooking the peppers just right—they should be soft but still have a bit of bite. Here’s how I do it:
- Add peppers later in the cooking process—in this recipe, they go in after the rice is mostly cooked. This keeps them from overcooking.
- Slice the peppers evenly so they cook at the same rate.
- If baking, cover the skillet to trap steam and cook peppers gently.
- For stovetop, cook covered on low heat to soften peppers without turning them soggy.
- If you prefer very soft peppers, add them earlier, but watch the texture to avoid mushiness.
Equipment You’ll Need
- Large oven-safe skillet or deep pan – perfect for cooking everything in one pot and easy to transfer to the oven.
- Wooden spoon or spatula – helps you stir the meat and rice without scratching your pan.
- Measuring cups and spoons – for adding exact amounts of rice, broth, and seasonings.
- Knife and cutting board – to chop onions, garlic, and bell peppers safely and quickly.
- Oven mitts – essential for safely handling the hot skillet when baking the casserole.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner dish.
- Add chopped mushrooms or zucchini with the peppers for extra veggies and texture.
- Use pepper jack or mozzarella cheese instead of cheddar for a milder or spicier cheese flavor.
- Spice it up with a pinch of crushed red pepper flakes or a dash of smoked paprika for a little heat and depth.
How to Make Stuffed Pepper Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 3 bell peppers (red and green), sliced into rings or chopped
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 (14 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1½ cups beef broth or water
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika (optional)
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1½ cups shredded cheddar cheese (or Mexican cheese blend)
- Fresh parsley or green onions, chopped, for garnish
- 2 tablespoons olive oil or vegetable oil
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 40-50 minutes for cooking, including simmering the rice and baking to melt the cheese and tender the peppers. It’s a satisfying, one-pot comfort meal made with minimal fuss.
Step-by-Step Instructions:
1. Preparing the Base:
Preheat your oven to 350°F (175°C) if you plan to finish the casserole in the oven. In a large oven-safe skillet or deep pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft. Then stir in the minced garlic and cook for 30 seconds until fragrant.
2. Cooking the Meat and Rice:
Add the ground beef to the skillet. Use a wooden spoon to break it up and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat. Stir in the uncooked rice, diced tomatoes (with juice), tomato sauce, beef broth, Italian seasoning, paprika (if using), salt, and pepper. Mix well.
3. Simmering and Adding Peppers:
Bring everything to a simmer, then reduce the heat to low. Cover the skillet and cook for about 15 minutes, stirring occasionally, until the rice is nearly tender. Next, mix in the sliced bell peppers evenly throughout the dish.
4. Baking to Finish:
Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid or aluminum foil, then bake in the oven for 20-25 minutes until the peppers are tender and the cheese is melted and bubbly. If you prefer to cook on the stovetop, cover and cook on low heat for the same amount of time until the cheese melts and the peppers soften.
5. Garnishing and Serving:
Remove the skillet from heat. Sprinkle chopped fresh parsley or green onions over the top for a fresh touch before serving. Enjoy your warm, cheesy, and hearty stuffed pepper casserole!
Can I Use Frozen Peppers in This Casserole?
Yes, frozen peppers work fine! Just thaw them completely and drain any excess moisture before adding, so the casserole doesn’t get watery.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Can I Substitute the Beef Broth?
Yes, you can use water or vegetable broth if you prefer. Keep in mind broth adds more flavor, so adjust seasoning accordingly.
