Description

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

Scale

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)

Instructions

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

Notes

You can substitute ground turkey or ground chicken for a lighter version.
Use brown rice, quinoa, or cauliflower rice for added nutritional value.
Make it ahead: Prepare the casserole and refrigerate for up to 24 hours before baking.
For extra heat, add a pinch of red pepper flakes or diced jalapeños.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 generous portion (approximately 1/6 of the casserole)
Calories: 428
Sugar: 8g
Sodium: 612mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 5g
Protein: 28g
Cholesterol: 76mg