Stuffed pepper casserole is a rich, comforting dish that transforms the beloved flavors of traditional stuffed peppers into a convenient, one-pan meal. Packed with lean ground beef, bell peppers, rice, and savory tomato sauce, this hearty bake is a family-favorite recipe that’s perfect for weeknight dinners or meal prepping. Unlike the time-consuming process of stuffing individual peppers, this casserole offers the same taste with less effort making it an ideal choice for busy home cooks.

Ingredients: What You’ll Need for the Ultimate Stuffed Pepper Casserole

For the Main Casserole:

1 tablespoon olive oil
1 lb lean ground beef (90% lean or better)
1 small yellow onion, diced
3 cloves garlic, minced
1 ½ cups cooked white rice (or brown rice for a healthier version)
1 red bell pepper, diced
1 green bell pepper, diced
1 can (15 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
Salt to taste
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Fresh parsley (optional for garnish)

Directions: Step-by-Step to a Perfect Casserole

Step 1: Prepare the Base

In a large oven-safe skillet or sauté pan, heat olive oil over medium heat. Add diced onion and sauté for about 3 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant.

Step 2: Cook the Beef

Add the ground beef to the pan and cook until browned and no longer pink, breaking it up with a wooden spoon. Drain any excess fat to prevent the casserole from becoming greasy.

Step 3: Add the Peppers and Seasonings

Stir in the diced red and green bell peppers. Cook for 4–5 minutes, allowing the peppers to soften slightly. Mix in oregano, Italian seasoning, paprika, salt, and pepper. Add the tomato paste and stir until the mixture is well coated.

Step 4: Incorporate the Tomatoes and Rice

Pour in the diced tomatoes (with juice) and tomato sauce, stirring well to combine. Fold in the cooked rice until all ingredients are evenly mixed. Let the mixture simmer for 5 minutes to blend the flavors.

Step 5: Assemble and Bake

Preheat your oven to 375°F (190°C). If using a regular skillet, transfer the mixture to a 9×13-inch casserole dish. Sprinkle the top evenly with cheddar and mozzarella cheeses.

Step 6: Bake to Perfection

Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbling, and slightly golden brown. For a more browned top, broil for an additional 2 minutes.

Step 7: Garnish and Serve

Remove from the oven, let it rest for 5 minutes, then garnish with freshly chopped parsley. Serve warm.

Tips for the Best Stuffed Pepper Casserole

Use Fresh Ingredients

Fresh bell peppers add a distinct crunch and natural sweetness. Choose firm, brightly colored peppers for the best results.

Make It Spicy

For a kick of heat, add crushed red pepper flakes or a dash of hot sauce while cooking the beef.

Go Low-Carb

Replace the rice with cauliflower rice to create a low-carb or keto-friendly version without compromising flavor.

Make It Vegetarian

Substitute the ground beef with plant-based ground meat, black beans, or lentils for a satisfying vegetarian option.

Meal Prep Friendly

This casserole stores well in the fridge for up to 4 days and freezes beautifully. Just reheat in the oven or microwave before serving.

Conclusion

Stuffed pepper casserole delivers everything you love about the traditional dish without the hassle of stuffing individual peppers. It’s comforting, hearty, easy to prepare, and endlessly customizable. Whether you’re feeding a crowd or prepping meals ahead of time, this casserole is a recipe worth adding to your regular rotation. Plus, its balanced blend of protein, vegetables, and whole grains makes it a complete and satisfying dish for any occasion.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice adds a nuttier flavor and boosts the fiber content. Just make sure it’s fully cooked before adding it to the casserole.

Is it okay to freeze stuffed pepper casserole?

Absolutely. Let the casserole cool completely, then wrap tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

What other cheeses can I use?

Feel free to use Monterey Jack, pepper jack, or even Parmesan for extra depth and a gooey, flavorful top.

How can I make it dairy-free?

Use plant-based cheese shreds or skip the cheese altogether and top with breadcrumbs for a crunchy finish.

Can I cook the rice in the casserole instead of pre-cooking?

Yes, but you’ll need to increase the amount of liquid (tomato sauce or broth) and extend the baking time to ensure the rice cooks thoroughly.

Stuffed Pepper Casserole