This stuffed pepper casserole is easy to make in one pot with ground beef, bell peppers, rice and cheese! All the comforting flavors of the classic but no stuffing involved.
Easy Stuffed Pepper Casserole
There’s something about easy casserole recipes, that bring back fond memories of comforting family dinners. But traditional recipes like my chicken stuffed peppers or quinoa stuffed peppers can be a bit time-consuming.
Enter the stuffed pepper casserole – all the flavors you love, deconstructed, and simplified into a one-pot wonder like my stuffed pepper soup but heartier!
Why I Love This Recipe
- One pot flavor: With ground beef, bell peppers, rice, and a blend of seasonings, this casserole has the flavors of stuffed peppers without the hassle.
- Versatility: Whether you’re a fan of ground turkey or beef, prefer mozzarella over cheddar, or want to throw in some extra veggies, this recipe can be adapted.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Ground beef: Use lean ground beef or ground turkey if you prefer a leaner option.
- Bell peppers: I like red bell pepper and green bell pepper, but any color will work.
- Aromatics and seasonings: Onion, garlic, kosher salt, black pepper, and Italian seasoning.
- Jasmine rice: Any white rice works, I used Jasmine rice.
- Tomatoes: Canned diced tomatoes with the juice and tomato sauce.
- Shredded cheese: Cheddar cheese, mozzarella cheese, or pepper jack.
- Toppings: Chopped parsley and sour cream add the perfect finishing touch.
How to Make Stuffed Pepper Casserole
- Cook meat and vegetables: Start by browning the ground beef (or turkey) with onions, then add the bell peppers and garlic for a quick sauté.
- Combine ingredients: Throw in the rice, tomatoes, tomato sauce, and broth, seasoning the mix well before bringing it to a boil.
- Cook: Reduce the heat, cover, and simmer until the rice is tender, stirring occasionally and seasoning to taste.
- Add cheese: Top with your choice of cheese and let it melt to bubbly perfection under the broiler.
Tips and Variations
- Prep ahead: Chop your veggies in advance to make this dish come together even faster on busy nights.
- Rinse the rice. For fluffier rice, always rinse it first.
- Cheese layering: For an extra cheesy experience, layer some cheese within the casserole before adding the final cheese topping.
- Veggie variations: Add mushrooms or zucchini for an extra serving of veggies.
- Seasoning: For a Tex-Mex twist, swap the Italian seasoning for taco seasoning.
Storage
- Store: Leftovers keep well in the fridge for up to 3 days. For a fun twist, repurpose the casserole into actual stuffed bell peppers for a delicious next-day meal.
- Reheat: Place a portion of the casserole in a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat on high until warm throughout. To reheat in the oven, cover casserole with aluminum foil and bake at 350°F until heated through, typically about 20 minutes.
- Freeze: Cool completely then store in a freezer safe container for up to 3 months. Thaw, reheat and enjoy.
More casserole recipes to try include meatball casserole, tuna noodle casserole, and frito pie!
More Casserole Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Easy Stuffed Pepper Casserole
Video
Ingredients
- 1 pound ground beef or turkey, if preferred
- 3 bell peppers any color, chopped
- 1 onion , chopped
- 3 cloves garlic , minced
- 1 cup uncooked jasmine rice
- 15 ounce can diced tomatoes , undrained
- 8 ounce can tomato sauce
- 2 cups beef broth , or chicken broth
- 1 teaspoon kosher salt , more to taste
- ½ teaspoon black pepper
- 1-2 teaspoons Italian seasoning
- 1-2 cups shredded cheddar cheese , mozzarella or pepper jack
For serving: chopped parsley, sour cream
Instructions
- Cook Meat and Vegetables: In a large dutch oven or sturdy pot, cook one pound ground beef and 1 chopped onion over medium heat until no longer pink. Drain any excess fat. Add 3 bell peppers and 3 cloves garlic to the skillet. Cook for about 3 minutes, or until vegetables are slightly softened.
- Combine Ingredients: Add 1 cup rice, 15 ounce can diced tomatoes, 8 ounce can tomato sauce, 2 cups beef broth, 1 teaspoon salt, 1/2 teaspoon pepper, and 1-2 teaspoons Italian seasoning to the skillet. Stir well to combine everything.
- Cook: Bring mixture to a boil and then reduce to a simmer and cover. Allow to cook about 20 minutes, or until rice is tender. Remove lid and stir. Season to taste.
- Add Cheese: Sprinkle 1-2 cups shredded cheese over the top and allow to melt or broil 2 minutes until the cheese is melted and bubbly.
- Serve: Let sit for a few minutes before serving. This allows it to set and makes it easier to serve. Add fresh herbs and a dollop of sour cream on top if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, American, Casseroles, Dinner, Gluten-Free, Meal Prep, Nut-Free, One Pot, One Pot
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can you use brown rice instead?
Hi, this has not been tested with brown rice and as brown rice takes much longer to cook, am not exactly sure how that would work (i.e. you may need more liquid as it evaporates on the stovetop). If you try let us know!
I loved the ease of putting this dish together (would make a wonderful weeknight meal for busy families), and it turned out great. – Recipe Tester
This recipe is a winner! With simple ingredients, it’s hearty and flavorful. Plus, melted cheese on top adds a delicious finishing touch. Perfect comfort food!
I’m so glad you enjoyed it Becky :)
I love stuffed peppers, but in casserole form, it’s even better!! SO much flavor & easy to make!
The absolute best! My kids already asked for me to make this again. So easy too!