If you’ve been craving a hearty, family-approved dinner that’s simple to make and full of flavor, this Stuffed Pepper Casserole is for you.
It takes everything we love about traditional stuffed peppers—juicy beef, tender rice, sweet bell peppers, and melted cheese—and layers them into one bubbling casserole.
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 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.
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