No hollowing peppers, no fiddly stuffing, no frustration. Just one pan, big flavors, and easy cleanup.
Why You’ll Love This Recipe
- Comfort food made easy: Classic stuffed pepper flavors without the extra prep.
- One-pan convenience: Cook and bake in the same skillet or casserole dish—less mess, fewer dishes.
- Family-friendly: Kid-approved and endlessly customizable with different proteins, veggies, or spice levels.
- Perfect for meal prep: Make ahead, freeze, or reheat—this dish stays delicious all week.
- Adaptable: Works with beef, turkey, sausage, or even lentils for a vegetarian spin.
Description
This one-pan Stuffed Pepper Casserole delivers all the comfort of stuffed peppers in a fuss-free casserole. Packed with ground beef, peppers, rice, and cheese, it’s a weeknight dinner that feels like home.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds lean ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 small garlic cloves, minced
- 1 teaspoon Italian seasoning (or Cajun for a kick)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 14 ounces canned diced tomatoes
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups beef broth
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
- Fresh parsley, for garnish
Instructions
- Preheat oven: Set oven to 350°F (180°C). Use a large oven-safe skillet or casserole dish.
- Brown beef: Heat olive oil, add ground beef, and cook until no longer pink. Drain excess fat.
- Sauté veggies: Stir in onion and peppers, cooking 2–3 minutes until softened.
- Season: Add garlic, seasoning, Worcestershire, salt, and pepper. Cook 30 seconds until fragrant.
- Build the base: Stir in diced tomatoes, rice, and beef broth. Bring to a gentle boil.
- Bake: Cover with lid or foil, transfer to oven, and bake 20–25 minutes until rice is tender.
- Top with cheese: Remove lid, sprinkle cheese on top, and broil 3–5 minutes until melted and bubbly.
- Garnish & serve: Sprinkle parsley on top and serve warm.
Tips for Success
- Use long-grain rice—short-grain may turn mushy.
- For spicier flavor, try Cajun seasoning, hot sausage, or red pepper flakes.
- To prevent soggy peppers, sauté briefly before baking (no more than 3 minutes).
- Broil uncovered at the end for extra golden cheese.
Regional Twists & Variations
One of the best parts of this casserole is how easily it adapts to different flavor profiles. Here are three regional spins to try:
Southern Style
Add smoked sausage or use Cajun seasoning in place of Italian herbs. Top with pepper jack cheese and serve with cornbread muffins for a true Southern comfort feel.
Tex-Mex Style
Swap Italian seasoning for taco seasoning, replace beef broth with enchilada sauce, and add black beans or corn. Use Colby Jack or Mexican blend cheese on top, and serve with tortilla chips or warm flour tortillas.
Midwestern Creamy Style
For a heartier casserole, stir in a can of cream of mushroom or cream of tomato soup with the broth. Top generously with cheddar cheese, and serve with a crisp side salad to balance the richness.
Storage & Make-Ahead
- Refrigerate: Store cooled casserole covered for up to 5 days.
- Freeze before baking: Assemble, cover tightly with foil, and freeze up to 3 months.
- Freeze after baking: Cool, portion, and store in containers for up to 3 months.
- Reheat: Bake at 350°F for 15–20 minutes or microwave until heated through. Add a splash of broth if dry.
Serving Suggestions
Pair your stuffed pepper casserole with:
- Buttery garlic bread or cheesy biscuits
- A crisp Caesar salad or cucumber-tomato salad
- Cornbread muffins (especially with the Cajun or Tex-Mex versions)
Stuffed Pepper Casserole: The Ultimate Comfort Classic
Ingredients
Equipment
Method
- Preheat the Oven. Set your oven to 350°F (180°C). Grease your casserole dish or ensure your skillet is oven-safe.
- Brown the Beef. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until no longer pink, about 5–7 minutes. Drain any excess fat to avoid a greasy casserole.
- Sauté the Vegetables. Add diced onion and both bell peppers to the skillet. Cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Season and Combine. Sprinkle in Italian seasoning, Worcestershire sauce, salt, and black pepper. Stir to evenly coat the beef and vegetables with the seasonings.
- Add Tomatoes, Rice, and Broth. Pour in the diced tomatoes (with their juices), uncooked rice, and beef broth. Stir everything together well. Bring the mixture to a gentle simmer, allowing the rice to begin absorbing the liquid.
- Bake the Casserole. Cover the skillet or casserole dish tightly with foil or a lid. Transfer to the preheated oven and bake for 20–25 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add the Cheese. Remove the lid or foil, sprinkle shredded cheese evenly over the top, and return to the oven. Broil uncovered for 3–5 minutes, or until the cheese is melted, golden, and bubbly.
- Garnish and Serve. Sprinkle freshly chopped parsley on top and serve warm straight from the skillet.
Notes
Calories: 237kcal | Carbohydrates: 26g | Protein: 18g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 287mg | Potassium: 513mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1211IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 3mg
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