Stuffed Pepper Casserole
Stuffed Pepper Casserole is a cozy, comforting dish that brings all the flavors of classic stuffed peppers into one easy-to-make casserole. It usually features sweet bell peppers, ground meat, rice,…
Tip: save now, cook later.Stuffed Pepper Casserole is a cozy, comforting dish that brings all the flavors of classic stuffed peppers into one easy-to-make casserole. It usually features sweet bell peppers, ground meat, rice, and a tasty tomato sauce all baked together with melted cheese on top. The mix of tender peppers and hearty filling makes it a perfect dinner for any night of the week.
I love how this casserole cuts down the prep time compared to stuffing individual peppers, which can be a bit tricky! It’s one of those meals I turn to when I want something filling and delicious but don’t want to spend hours in the kitchen. Plus, it’s a great way to use up any peppers and ground meat you have in the fridge.
When I serve this, I like to add a simple side salad or some crusty bread to soak up the extra sauce. It’s the kind of dish that everyone at the table tends to go back for seconds of because it’s satisfying and full of familiar tastes. If you have leftovers, they reheat wonderfully, making it an even better option for busy weeknights.
Key Ingredients & Substitutions
Ground beef: This gives the casserole its rich, meaty flavor. If you want a lighter option, ground turkey or chicken works well too. For a vegetarian twist, try cooked lentils or crumbled tofu.
Rice: I like using white rice for its soft texture after baking, but brown rice is great if you prefer more fiber. Just keep in mind brown rice might need a bit more cooking time and liquid.
Bell peppers: The red and green bell peppers add nice color and sweetness. Feel free to mix in yellow or orange peppers for a sweeter, brighter casserole. If fresh peppers aren’t available, frozen diced peppers are a good substitute.
Cheese: Cheddar is my favorite here for melting and flavor, but a Mexican cheese blend or mozzarella will also make a great melty top. For dairy-free, try a plant-based cheese that melts well.
How Do You Make Sure the Rice Cooks Perfectly in the Casserole?
Cooking rice inside a casserole can be tricky because it needs just the right amount of liquid and time. Here’s what I do to get tender rice every time:
- Start by simmering the rice with the tomato sauce, beef broth, and seasonings on the stove. Cover and cook gently for about 15 minutes until most liquid is absorbed and rice is soft but not mushy.
- Then, fold in the peppers so they stay a little crisp and fresh-tasting.
- After transferring to the casserole dish, topping with cheese and baking just melts the cheese and warms everything through—you don’t need to cook the rice longer in the oven.
- This two-step cooking keeps the rice from being underdone or too soggy from overbaking.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and sautéing the onions and garlic.
- Wooden spoon or spatula – helps you stir without scratching your pan.
- Measuring cups and spoons – to get your rice, seasonings, and liquids just right.
- 9×13 inch casserole dish – roomy enough to hold all the ingredients and bake evenly.
- Oven mitts – for safely handling hot dishes when you take the casserole out of the oven.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Add diced zucchini or mushrooms with the peppers for extra veggies and texture.
- Use pepper jack cheese for a mild spicy kick that complements the peppers.
- Stir in a teaspoon of smoked paprika or chili powder to add warmth and a subtle smoky flavor.
Stuffed Pepper Casserole
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 cup uncooked white rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 1/2 cups shredded cheddar cheese (or Mexican blend)
- Fresh parsley or cilantro for garnish (optional)
Time Needed
This recipe takes about 10 minutes of prep time and about 40 minutes cooking time (including simmering and baking). You’ll have a warm, cheesy casserole ready in under an hour!
Step-by-Step Instructions:
1. Prepare the Casserole Base
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch casserole dish. In a large skillet over medium heat, cook the ground beef until browned and cooked through. Drain any extra fat. Add the chopped onion and garlic, and cook until the onion softens, about 3-4 minutes.
2. Cook the Rice Mixture
Stir in the uncooked rice, diced tomatoes (with their juices), tomato sauce, beef broth (or water), Italian seasoning, salt, and pepper. Mix everything well. Cover the skillet and let it simmer on low heat for about 15 minutes, or until the rice is tender and most of the liquid has been absorbed.
3. Assemble and Bake
Take the skillet off the heat and fold in the chopped green and red bell peppers. Transfer this mixture into your prepared casserole dish. Spread the shredded cheese evenly over the top. Bake uncovered for 20–25 minutes until the cheese melts and gets bubbly. Let it rest a few minutes before serving. Garnish with parsley or cilantro if you like, then enjoy your tasty stuffed pepper casserole!
Can I Use Frozen Peppers for This Casserole?
Yes, you can! Just thaw them completely and drain any excess water before mixing them in to avoid a soggy casserole.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
What Can I Substitute for Ground Beef?
Ground turkey or chicken are great leaner options. For a vegetarian version, try cooked lentils or a plant-based meat substitute.
