Stuffed Pepper Casserole is one of my favorite ways to enjoy all the delicious flavors of classic stuffed peppers—without the extra steps. It’s hearty, cheesy, and full of savory goodness, with seasoned ground beef, sweet bell peppers, rice, and melty cheese all baked into one comforting dish. This version is simple to prepare and perfect for weeknights, family dinners, or meal prep. Stuffed Pepper Casserole

Why You’ll Love This Recipe

I love how this casserole brings together everything I enjoy about traditional stuffed peppers in an easy, no-fuss format. No need to stuff individual peppers—just layer everything in a dish and bake. It’s rich in flavor, great for leftovers, and flexible enough to adapt to whatever I have in the kitchen. Whether I’m making it ahead of time or serving it straight from the oven, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 pound ground beef

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2 large bell peppers, diced (any color)

  • 1½ cups cooked white rice

  • 1 can (14.5 ounces) diced tomatoes, drained

  • 1 can (8 ounces) tomato sauce

  • 2 tablespoons tomato paste

  • 1 tablespoon Worcestershire sauce

  • 1½ teaspoons Italian seasoning

  • Salt and pepper, to taste

  • 1½ to 2 cups shredded cheddar cheese

Directions

  1. I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.

  2. In a large skillet, I heat the olive oil over medium heat, then add the diced onion and sauté until softened, about 3–4 minutes.

  3. I add the garlic and cook for another 30 seconds until fragrant.

  4. Next, I stir in the ground beef and cook until browned, breaking it up with a spoon as it cooks. I drain off any excess fat.

  5. I add the diced bell peppers to the skillet and cook for 4–5 minutes until they begin to soften.

  6. Then I stir in the diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. I let it simmer for 5 minutes to blend the flavors.

  7. I remove the skillet from the heat and fold in the cooked rice until fully combined.

  8. I pour the mixture into the prepared baking dish and spread it out evenly.

  9. I top it with shredded cheddar cheese.

  10. I bake the casserole for 20–25 minutes, until the cheese is melted and bubbly.

  11. I let it rest for a few minutes before serving.

Servings and timing

This recipe makes about 6 generous servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

When I want to switch things up, I sometimes use ground turkey or Italian sausage instead of ground beef. If I’m watching carbs, I swap the rice for cauliflower rice. For a spicier kick, I toss in red pepper flakes or a chopped jalapeño. And if I feel like changing the cheese, mozzarella or pepper jack are great alternatives to cheddar.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze individual portions for up to 3 months. To reheat, I use the microwave for quick meals or warm the casserole in the oven at 350°F until heated through.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble the casserole earlier in the day and store it covered in the fridge. When I’m ready to bake, I just add a few extra minutes to the cooking time if it’s coming straight from the fridge.

Can I use brown rice or quinoa?

Absolutely. I’ve made this with brown rice and even quinoa when I wanted something a little different. Just make sure it’s fully cooked before mixing it in.

How can I make it vegetarian?

I replace the ground beef with cooked lentils or a plant-based ground meat alternative. It still turns out just as hearty and flavorful.

What’s the best cheese to use?

I usually go with sharp cheddar for its bold flavor, but I’ve also used Monterey Jack, Colby, or a Mexican blend when I want something a little different.

Can I freeze the whole casserole?

Yes. I let it cool completely, then cover it tightly with foil or plastic wrap and freeze. When I’m ready to eat it, I thaw it overnight in the fridge and reheat in the oven until hot and bubbly.

Conclusion

Stuffed Pepper Casserole is one of those meals I come back to again and again. It’s simple, filling, and packed with flavor. Whether I’m feeding my family on a busy night or looking for a satisfying meal to prep ahead, this casserole always comes through. I love how versatile it is, and there’s just something so comforting about those cheesy, tomatoey layers.

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Stuffed Pepper Casserole

Stuffed Pepper Casserole

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  • Author: Lidia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Stuffed Pepper Casserole is a hearty, cheesy dish combining all the classic flavors of stuffed peppers in a simple, no-fuss casserole format. Made with seasoned ground beef, bell peppers, rice, and melty cheese, it’s a comforting and versatile weeknight favorite.


Ingredients

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 large bell peppers, diced (any color)
  • 1½ cups cooked white rice
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1½ teaspoons Italian seasoning
  • Salt and pepper, to taste
  • to 2 cups shredded cheddar cheese

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
  5. Add diced bell peppers and cook for 4–5 minutes until slightly softened.
  6. Stir in diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
  7. Remove from heat and fold in cooked rice until fully combined.
  8. Transfer the mixture into the prepared baking dish and spread evenly.
  9. Top with shredded cheddar cheese.
  10. Bake for 20–25 minutes, until cheese is melted and bubbly.
  11. Let rest for a few minutes before serving.

Notes

  • Can substitute ground beef with ground turkey or Italian sausage.
  • Use cauliflower rice for a low-carb version.
  • Try different cheeses like mozzarella or pepper jack for variety.
  • Can be assembled ahead and stored in the fridge before baking.
  • Leftovers store well and freeze beautifully.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 75mg

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