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Stuffed pepper casserole is easy, cheesy, and packed to the brim with delicious seasoned rice and vegetables. All the hearty, flavorful goodness of a stuffed pepper in one easy-to-make casserole!
Reasons You’ll Love This Recipe
- Family Friendly: Everyone in your family will love the combination of rice, sweet peppers, and savory beef, all smothered in cheese.
- Make Ahead Option: You can put this together early and throw it in the oven when you are ready to eat. It’s perfect for those busy weeknights!
- One Pan Meal: Clean-up will be easy and breezy with this one-pot meal.
Ingredient List
Here is everything you’ll need to put together this flavorful stuffed pepper casserole! I’ve also added some tips on what you can swap in if you’re missing something from the lineup. This casserole is easy to customize with things you have on hand. (Check out the recipe card below for exact measurements for each ingredient.)
- Olive Oil: For cooking ground beef and veggies.
- Lean Ground Beef: The main protein of the casserole. You can swap it with ground turkey for something lighter.
- Onion: Diced onions add a nice kick. You can use red or white onions or even shallots if you want.
- Bell Peppers (Red, Green, and Orange): These colorful peppers add a sweet flavor and nice crunch.
- Garlic: Fresh garlic is best, but you can also use garlic powder in a pinch.
- Worcestershire Sauce: Adds depth to the flavor. If you don’t have it, some soy sauce or balsamic vinegar will work.
- Salt and Black Pepper: Add these basic seasonings to taste!
- Paprika: So the stuffed pepper casserole has some smoky, warm flavor.
- Italian Seasoning: A tasty blend of herbs like oregano, basil, and thyme.
- Diced Tomatoes and Tomato Sauce: For rich, tomato-y goodness.
- Long Grain White Rice: The main carb in the dish. You can also use brown rice or cauliflower rice for a low-carb option. It’s a great way to make this stuffed pepper casserole keto-friendly.
- Beef Broth: To add moisture and a meaty flavor to the dish. Chicken broth or vegetable broth will both work as substitutes.
- Shredded Colby Jack Cheese: The perfect finishing touch for some melty goodness. You can also substitute for any other melty, savory type, like cheddar cheese. Mozzarella cheese is another great option.
- Parsley: Because fresh herbs on top are always a must!
Stuffed Pepper Casserole Recipe
Let’s get into how to make this delicious stuffed pepper casserole! Trust me, once you try it, you’ll want it for dinner all the time. It’s so satisfying and filling and everything a hearty dinner should be!
- Preheat Oven, Prepare Baking Dish: Preheat the oven to 375 degrees Fahrenheit. Then, spray a 9×13 casserole dish with nonstick cooking spray and set aside.
- Brown Ground Beef: In a large skillet, cook and brown the meat over medium-high heat.
- Sauté Vegetables: Add the diced peppers and onion, then stir and cook for 5 minutes until the vegetables soften.
- Add Seasonings: Add in the garlic, Worcestershire, salt, pepper, paprika, and Italian seasoning and then stir to combine.
- Layer: Pour in the diced tomatoes with juice, beef broth, tomato sauce, rice, and 1 cup shredded cheese. Reserve the remaining ½ cup cheese for the top.
- Bake: Pour the mixture into the prepared baking dish. Top with remaining cheese, cover with aluminum foil, then bake for about 45 minutes. The liquid should be absorbed, and the rice should be cooked through.
- Serve: Garnish with fresh parsley and enjoy!
Cooking Tips
As easy and delicious as this stuffed bell pepper casserole is, here are a few ways to make it even better:
- Check the Rice: Keep an eye on the rice while it’s cooking. You want it tender, not crunchy. Add a touch more beef broth if needed.
- More Vegetables: Casseroles are perfect for packing with all of your favorite vegetables. Try some mushrooms or zucchini! You could even add sliced jalapenos for some kick.
- Great for Leftovers: Stuffed pepper casserole reheats wonderfully, so don’t worry about making too much. It’s a perfect meal prep option and warms up easily for a quick and easy lunch. (See storage tips below.)
How Long Does Stuffed Pepper Casserole Last?
Leftovers are the gift that keeps on giving, and this stuffed pepper casserole is no exception!
- In the Refrigerator: In the fridge, your casserole should last about 3-4 days. Store in an airtight container or bag for best results.
- In the Freezer: If you want to stretch it even further, pop it in the freezer, where it can stay good for 2-3 months. Thaw overnight in the fridge before reheating.
- Reheating: When it’s time to enjoy your leftover casserole, you’ve got options. To reheat in the microwave, cover it with a damp paper towel, and heat it in 1-2 minute intervals, stirring in between until it’s warmed through. For a crispy cheese topping, try the oven. Preheat to 350 degrees Fahrenheit and cover with foil to keep it from drying out, then bake for about 15-20 minutes. Enjoy!
More Easy & Delicious Casserole Recipes
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Easy Stuffed Pepper Casserole
All the hearty, flavorful goodness of a stuffed pepper in one easy-to-make casserole! Stuffed pepper casserole is easy, cheesy, and packed to the brim with delicious seasoned rice and vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 1/2 cup onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 orange bell pepper diced
- 2 teaspoons garlic minced
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 teaspoons Italian seasoning
- 14 ounces diced tomatoes, undrained
- 1 cup long grain white rice
- 1 1/2 cups beef broth
- 8 ounces tomato sauce
- 1 1/2 cups Colby Jack cheese, shredded and divided
- parsley for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray the 9×13 casserole dish with nonstick cooking spray and set aside.
- In a large skillet, cook and brown the meat over medium-high heat.
- Add the diced peppers and onion then stir and cook for 5 minutes until the vegetables soften.
- Add in the garlic, Worcestershire, salt, pepper, paprika, and Italian seasoning then stir to combine.
- Pour in the diced tomatoes with juice, beef broth, tomato sauce, rice, and 1 cup shredded cheese. Reserve the remaining ½ cup cheese for the top.
- Pour the mixture into the prepared baking dish. Top with remaining cheese, cover with aluminum foil then bake for about 45 minutes. The liquid should be absorbed and the rice cooked through.
- Garnish with fresh parsley and enjoy!
Video
Nutrition
Serving: 1cupCalories: 352kcalCarbohydrates: 27gProtein: 28gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 76mgSodium: 762mgPotassium: 688mgFiber: 3gSugar: 5gVitamin A: 1486IUVitamin C: 58mgCalcium: 224mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Made this recipe with some minor adjustments. Added mushroom powder, brown sugar, and 2 shakes of Cajun seasoning. Subbed Rotel for diced toms Was liberal with measurements, mindful to maintain 2-1,water/rice ratio. Ground beef was sparse so I used ‘heat from frozen’ patties and made do. DELICIOUS!!!!!
We loved this!!
I’ve made this multiple times exactly as the recipe says with the exception of using Minute rice. It is always a winner.
I’m made this tonight but it’s too soupy. What did I do wrong? Was it bec my peppers were previously frozen or I didn’t add enough rice or peppers or too much broth
Hi Betty, if it was soupy and you used frozen peppers, that’s the most likely culprit. Frozen vegetables let off quite a bit of water, which throws off the ratios as it cooks. I would recommend trying it again with fresh peppers! I’m sorry it didn’t turn out with the frozen peppers. That is super frustrating to make something and it doesn’t turn out like you wanted.
Made this but changed it up slightly after reading comments. Followed almost all of the directions except I added my own spices (oregano, basil, rosemary and red pepper flakes), extra garlic, 2 cups broth and allowed it to simmer on the stove for about 10 minutes before adding the cheese and transferring to a pan. I baked it at 400° for 30min and the rice was cooked perfectly. It was so delicious! Makes enough for 8 people.