This easy stuffed pepper casserole has all the hearty, comforting flavor of classic stuffed peppers, without all the fuss. It's a one-pan weeknight wonder loaded with ground beef, rice, bell peppers, and melty cheese. Cozy, satisfying, and sure to be a family favorite.
I've got to be honest, stuffed peppers were never really my thing growing up. My maternal grandmother, who was one of the sweetest, most beautiful people you could ever meet (truly), made a version that...let's just say didn't spark a lifelong love. But this stuffed pepper casserole? It gives the whole concept a well-earned redemption. It's cozy, hearty, and packed with flavor, and now it's a favorite in our house.
Why you will love this recipe.
This version takes everything you want from a traditional stuffed pepper, tender rice, seasoned ground beef, sweet bell peppers, a rich tomato base, and gooey cheese, and layers it into a cozy, comforting, no-fuss bake. It's simple to make, reheats beautifully, and has earned rave reviews from both my husband and my dad. Whether you're feeding a hungry crew, stocking the freezer with meal prep, or just craving a hearty dinner that comes together with minimal effort, this casserole has you covered. It's the kind of dish that makes weeknights easier and leftovers something to look forward to. Enjoy!
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Equipment
For this recipe you will need:
- Measuring cups and spoons
- A large oven proof skillet or braising pan with lid OR a large skillet and a casserole dish- I personally like using my Le Creuset Cast Iron Braiser for this recipe because it's large enough to hold the ingredients and can be transferred straight from the stovetop to the oven. However, if you don't have something like this you can also cook up the beef and veggies in a large skillet and then simply transfer to a casserole dish to bake.
Ingredients & Substitutions
- Ground beef - I prefer using lean ground beef for this recipe but you could also use ground turkey.
- Onion - Red, yellow or white all work.
- Bell Peppers - I like using one red and one green, but you can use whatever colors you prefer.
- Garlic
- Spices - I like seasoning this dish with Italian seasoning and paprika, with a pinch of cayenne for a little kit. But feel free to omit that for a milder dish.
- Worcestershire sauce
- Tomato paste
- Canned diced tomatoes - I recommend using fire roasted diced tomatoes for extra flavor.
- Rice - I recommend using long grain white rice.
- Sour cream - I think this gives the dish great flavor, but you can omit this if preferred.
- Beef broth or stock
- Cheese - I like using freshly shredded Monterey Jack cheese. But my husband loves it when I mix in a little pepper jack cheese. Colby jack or cheddar also work.
- Parsley (optional) - Who doesn't love a garnish?
Dietary Information
This Stuffed Pepper Casserole is naturally gluten-free. Just be sure to check the labels on any of your ingredients (particularly the Worcestershire sauce) to ensure no gluten has been added.
Step-by-Step Photos
Frequently Asked Questions
Yes, ground turkey is a great substitution.
Nope! This recipe is designed to cook the rice in the casserole with the broth. Just make sure to cover it while baking so the rice steams properly.
Yes. After baking, let it cool completely, then wrap it tightly and freeze. It will keep well for up to 3 months.
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Made this Stuffed Pepper Casserole recipe? Let me know what you think in the comments!
Recipe
Stuffed Pepper Casserole
Equipment
- Measuring cups and spoons
- Large oven safe braiser with a lid OR large skillet and oven safe casserole dish with aluminum foil
Ingredients
- 2 teaspoon olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 2 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- pinch of cayenne
- salt & pepper
- 14 oz can of diced tomatoes Recommend fire roasted
- 2 cups beef broth
- 1 cup long grain rice
- ½ cup sour cream optional
- 1 tablespoon Worcestershire sauce
- 2 cups shredded Monterey Jack cheese, divided Can substitute Pepper Jack or Cheddar
- chopped parsley optional
Instructions
- Preheat the oven to 350 F. Heat olive oil in a large oven safe braiser over medium to medium high heat. Add diced onion and bell peppers and cook for 3-5 minutes until softened.
- Add in ground beef and minced garlic and cook for another 3 minutes, using a wooden spatula to break the beef up as it cooks.
- Mix in tomato paste, Italian seasoning, paprika, cayenne and a generous pinch of salt and pepper. Cook for 1-2 minutes then pour in the can of diced tomatoes and stir.
- Add in beef broth, rice, sour cream and Worcestershire sauce along with 1 cup of the shredded cheese. Mix to combine. Then remove from the heat.
- Cover with a lid or aluminum foil and bake at 350 F for about 30 minutes until the rice is tender and the liquid is mostly absorbed. *If you don't have an oven safe braiser you'll need to transfer the mixture to a casserole dish before covering.*Remove the lid or foil and sprinkle on the remaining cheese. Broil, uncovered for a couple of minutes until the cheese is melted and golden brown.
- Remove from the oven and allow the casserole to sit for about 5 minutes before garnishing with a little parsley and serving. Enjoy!
Swathi
Stuffed pepper casserole is delicious and easy to make, my family enjoyed it as their dinner.
Elizabeth
This casserole was amazing! I loved all of the flavors and how easy it was to make. Adding this dish to our weeknight dinner rotation.
Nicole
This stuffed pepper casserole is a busy mom’s dream!! Only one pan used and so easy to prep.
Claudia
Made the stuffed pepper casserole and it turned out so comforting and delicious for dinner.
jamjarkitchen
So glad you liked it!