Why You’ll Love This Recipe

Stuffed Pepper Casserole transforms the classic stuffed peppers into a hearty, one-pan meal that’s easy to prepare and perfect for busy weeknights. With all the savory goodness of bell peppers, ground beef, rice, tomatoes, and melted cheese, this comforting casserole delivers big flavor with minimal fuss. It’s family-friendly, satisfying, and freezer-friendly too.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefolive oiloniongarlicbell peppers (red, green, or yellow)uncooked white ricebeef brothdiced tomatoes (canned)tomato saucesaltblack pepperItalian seasoningshredded cheddar or mozzarella cheese

directions

Preheat your oven to 375°F (190°C).

In a large skillet or oven-safe pan, heat olive oil over medium heat.

Add chopped onion and garlic, sautéing until fragrant and softened.

Stir in ground beef, breaking it up as it cooks until browned and fully cooked.

Add chopped bell peppers and cook for a few minutes until slightly tender.

Stir in uncooked rice, diced tomatoes (with juices), tomato sauce, beef broth, salt, pepper, and Italian seasoning.

Bring the mixture to a simmer, then cover and let cook for about 15 minutes, or until the rice is tender and most of the liquid is absorbed.

If not using an oven-safe skillet, transfer the mixture to a greased casserole dish.

Top with shredded cheese and bake uncovered for 10-15 minutes, or until cheese is melted and bubbly.

Let sit for 5 minutes before serving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 15 minutesCook time (stovetop and oven): 30-35 minutesTotal time: 45-50 minutes

Variations

Swap ground beef for ground turkey, chicken, or a meatless alternative.

Use brown rice or quinoa for a whole-grain option.

Add a pinch of red pepper flakes for heat.

Top with crushed tortilla chips or breadcrumbs before baking for extra crunch.

Mix in corn or black beans for added texture and flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave or warm in the oven at 350°F until heated through.To freeze, let the casserole cool completely, then wrap tightly and freeze for up to 2 months.Thaw overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step, refrigerate it, and bake just before serving.

Do I have to cook the rice separately?

No, the rice cooks right in the casserole with the liquids.

Can I make this dairy-free?

Yes, just omit the cheese or use a dairy-free cheese alternative.

What kind of peppers work best?

A mix of red, green, and yellow bell peppers adds great color and flavor.

Is this recipe gluten-free?

Yes, as long as all ingredients (like broth and seasonings) are certified gluten-free.

Can I add other vegetables?

Absolutely—zucchini, mushrooms, or spinach all work well.

How do I prevent the rice from being undercooked?

Make sure there’s enough liquid and allow the mixture to simmer covered before baking.

Can I use precooked rice?

Yes, reduce the broth to avoid excess moisture and stir it in at the end before baking.

Is it freezer-friendly?

Very much so—freeze either before or after baking.

Can I use a slow cooker?

Yes, combine ingredients and cook on low for 4-5 hours, then add cheese at the end.

Conclusion

Stuffed Pepper Casserole is a cozy, delicious way to enjoy the flavors of traditional stuffed peppers without all the extra steps. It’s a complete meal in one dish that’s easy to customize, make ahead, and freeze for later. Perfect for feeding a crowd or simplifying your weekly meal prep.