Craving the delicious flavors of traditional stuffed peppers but don’t have time to stuff and bake individual peppers? A Stuffed Pepper Casserole is the perfect solution! It takes all the flavors of the classic dish—bell peppers, ground beef, rice, and tomatoes—and transforms them into an easy, one-pan casserole that’s perfect for a quick weeknight dinner. This dish is hearty, healthy, and ready in less time than the traditional version, making it ideal for busy families.
Let’s dive into this Quick and Simple Stuffed Pepper Casserole recipe and explore the ingredients, substitutions, and step-by-step cooking instructions to create a meal your family will love.
What is Stuffed Pepper Casserole?
Stuffed Pepper Casserole is a deconstructed version of classic stuffed peppers. Instead of stuffing each pepper individually, all the ingredients are cooked together in one dish—ground beef, bell peppers, rice, and tomatoes—then baked with a cheesy topping. The result is a comforting, flavorful, and filling casserole with minimal effort, perfect for busy weeknights or meal prep.
Ingredients List for Stuffed Pepper Casserole
Here’s what you’ll need to make this simple and flavorful dish:
- 1 pound ground beef (or substitute with ground turkey or chicken)
- 2 medium bell peppers (diced; any color, but red and green work well)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 can diced tomatoes (14.5 oz; undrained)
- 1 can tomato sauce (8 oz)
- 1 cup uncooked white or brown rice
- 2 cups beef broth (or water)
- 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
- 1 teaspoon smoked paprika (optional, for a smoky kick)
- Salt and pepper (to taste)
- 1 ½ cups shredded mozzarella cheese (or cheddar cheese)
- 1 tablespoon olive oil (for sautéing)
- Fresh parsley (optional, for garnish)
Substitutions and Variations
The Stuffed Pepper Casserole is versatile and easy to customize based on what you have on hand or dietary preferences. Here are some great substitution and variation ideas:
- Ground Beef: For a leaner option, substitute ground beef with ground turkey or ground chicken. You can also make this dish vegetarian by using crumbled tofu, lentils, or a plant-based ground meat alternative.
- Bell Peppers: Use any color of bell peppers you prefer. Red, yellow, and orange peppers are sweeter, while green peppers offer a more traditional flavor.
- Rice: White rice is standard, but you can use brown rice, basmati, or jasmine rice for more flavor. For a low-carb version, try substituting the rice with cauliflower rice.
- Cheese: While mozzarella provides a mild, creamy flavor, feel free to experiment with other cheeses like cheddar, Monterey Jack, or pepper jack for added spice.
- Spices: Add a pinch of red pepper flakes for heat, or swap Italian seasoning for taco seasoning for a Tex-Mex twist.
- Dairy-Free: Omit the cheese or use dairy-free cheese to make this casserole dairy-free.
Step-by-Step Cooking Instructions

Let’s get started with cooking this easy Stuffed Pepper Casserole! This recipe is designed to be simple and quick, requiring minimal prep and clean-up.
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Cook the Ground Beef: Heat olive oil in a large oven-safe skillet or a deep sauté pan over medium heat. Add the diced onion and garlic, and cook until softened and fragrant, about 2-3 minutes. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
- Add the Bell Peppers and Seasonings: Stir in the diced bell peppers, Italian seasoning, smoked paprika (if using), salt, and pepper. Cook for another 3-4 minutes, until the peppers start to soften.
- Add Tomatoes, Tomato Sauce, and Rice: Stir in the can of diced tomatoes (with juices), tomato sauce, uncooked rice, and beef broth. Mix well to combine everything. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid.
- Simmer Until the Rice is Cooked: Let the mixture simmer on low for about 15-20 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Add Cheese and Bake: Once the rice is cooked, sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Transfer the skillet to the preheated oven (or pour the mixture into a greased baking dish if not using an oven-safe pan) and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley, if desired, and enjoy!
How to Cook Stuffed Pepper Casserole: A Step-by-Step Guide
- Step 1: Brown the Ground Beef: Cook the ground beef with onions and garlic until browned and fragrant.
- Step 2: Soften the Bell Peppers: Add diced bell peppers to the beef mixture and cook until they begin to soften.
- Step 3: Combine with Tomatoes, Rice, and Broth: Stir in diced tomatoes, tomato sauce, rice, and beef broth. Let the mixture simmer until the rice is fully cooked.
- Step 4: Top with Cheese: Once the rice is cooked, sprinkle cheese on top and bake until bubbly and golden.
- Step 5: Serve and Enjoy: Garnish with parsley and serve hot!
Common Mistakes to Avoid
- Not Covering the Pan While Simmering: Make sure to cover the skillet while the rice is cooking to trap steam and help the rice cook evenly.
- Overcooking the Peppers: Cook the bell peppers just until they soften slightly; they should still have a bit of bite after baking to maintain their texture.
- Not Seasoning the Beef Properly: Don’t forget to season the ground beef well with salt, pepper, and spices. A well-seasoned base layer is key to making this casserole flavorful.
Serving and Presentation Tips
The Stuffed Pepper Casserole is a complete meal on its own, but you can serve it with some simple sides to round out the meal. Here are a few ideas:
- Side Dishes: A simple green salad or a side of roasted vegetables (like zucchini, broccoli, or Brussels sprouts) would pair well with this casserole.
- Bread: Serve with crusty bread or garlic bread to soak up the delicious tomato sauce.
- Toppings: Add a dollop of sour cream, salsa, or guacamole for an extra layer of flavor. A sprinkle of red pepper flakes can add heat for those who like spice.
How to Serve Stuffed Pepper Casserole
This casserole is best served hot, straight from the oven. You can dish it out directly from the skillet or baking dish, making it perfect for a family-style dinner. If you have leftovers, store them in an airtight container and reheat them for a quick lunch the next day—it tastes just as good reheated!
Presentation Ideas for Stuffed Pepper Casserole
- Family-Style Serving: Serve the casserole right from the skillet or baking dish at the table for a rustic, family-friendly presentation.
- Individual Portions: For a more elegant presentation, spoon the casserole into individual serving bowls and garnish with fresh herbs.
- Garnish with Fresh Herbs: A sprinkle of freshly chopped parsley or cilantro adds a pop of color and freshness to the finished dish.
Stuffed Pepper Casserole Recipe Tips
- Make Ahead: You can assemble the casserole in advance and store it in the refrigerator for up to 24 hours before baking. Just make sure to add a little extra broth or water before baking, as the rice may absorb more liquid as it sits.
- Freezing: This casserole freezes beautifully. Prepare it up until the baking step, then cover tightly and freeze for up to 3 months. When ready to cook, thaw overnight in the fridge and bake as directed.
- Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven at 350°F until heated through.
Frequently Asked Questions (FAQs)
Q: Can I use brown rice instead of white rice?
A: Yes! Brown rice works well but will require a longer cooking time (about 10-15 minutes more). You may also need to add a bit more broth or water.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the casserole and refrigerate it for up to 24 hours before baking. Just be sure to add a little extra liquid before baking to keep the rice moist.
Q: Can I freeze Stuffed Pepper Casserole?
A: Yes! Assemble the casserole, but don’t bake it. Wrap it tightly in foil and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as directed.
Q: What’s the best way to reheat leftovers?
A: Reheat individual portions in the microwave, or reheat the entire casserole in the oven at 350°F until warmed through.
Q: Can I make this dish vegetarian?
A: Absolutely! Swap the ground beef for crumbled tofu, lentils, or a plant-based ground meat alternative. Use vegetable broth instead of beef broth for the liquid.
Conclusion
This Quick and Simple Stuffed Pepper Casserole is the perfect solution for busy nights when you want all the flavors of stuffed peppers without the fuss. It’s a comforting, one-pan dish that’s sure to please the whole family. With easy substitutions, make-ahead options, and simple steps, it’s a versatile recipe that can easily become a weeknight favorite. Give it a try and enjoy a satisfying, hearty meal without all the extra work!
PrintQuick and Simple Stuffed Pepper Casserole Recipe
This Quick and Simple Stuffed Pepper Casserole brings all the delicious flavors of classic stuffed peppers into an easy-to-make, one-pan meal. Featuring ground beef, rice, bell peppers, and a cheesy tomato sauce, this comforting dish is perfect for busy weeknights. Enjoy the taste of stuffed peppers with half the effort!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 bell peppers, diced (any color)
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 ½ cups cooked rice
- 1 cup shredded cheddar cheese
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large skillet, cook ground beef and diced onion over medium heat until browned. Drain excess fat.
- Add the diced bell peppers to the skillet and cook for 5 minutes until slightly softened.
- Stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving (optional).
Notes
- You can substitute ground beef with ground turkey or plant-based crumbles for a lighter or vegetarian version.
- Use brown rice or quinoa instead of white rice for added fiber.
- Add extra vegetables like zucchini or spinach for more nutrition.
Nutrition
- Serving Size: 1 portion (based on 6 servings)
- Calories: 340
- Sugar: 6 g
- Sodium: 780 mg
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