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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.
I love stuffed peppers. So much that I have quite a few different recipes on the blog now! If you’re looking for some solid stuffed pepper recipes, try these turkey stuffed peppers, stuffed poblano peppers, or stuffed pepper soup to switch things up.
The Best Stuffed Pepper Casserole
This recipe takes the classic stuffed pepper idea and turns it into a big, tasty casserole that’s super easy to make when you’ve got a hungry family to feed. Instead of messing around with individual peppers, you just layer everything in a dish. It’s like stuffed peppers, but way less fussy.
Stuffed pepper casserole is super hearty and satisfying thanks to all the rice and chopped veggies. (Plus it’s naturally gluten-free!) I used onion and tomatoes as well as red, green, and orange bell peppers for crunch and color. Then I added minced garlic, Worcestershire sauce, paprika, and Italian seasoning to them for some tasty flavor. Combined with the filling rice and all that ooey-gooey cheese, this is one knockout dinner!
Ingredient List
Here is everything you’ll need to put together this flavorful stuffed pepper casserole! I’ve also added in 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 the ground beef and veggies in.
- 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, a bit of soy sauce or balsamic vinegar can work too.
- 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, 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 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 with a damp paper towel, and heat 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
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! I made it vegan by using veggie broth, tofu crumble and vegan cheese. It turned out so delicious! I didn’t add more garlic since I used tofu to add more flavor. I totally recommend!
I thought this was delicious and recipe was easy to follow. It was a bit “soupy” when i took it out of the oven, but as it sat out of the oven it soaked up the exta liquid.
I used some extra spices for seasoning but would certainly make it again.
I followed the recipe exactly, but it wasn’t to our tastes. We found it bland land, lacking flavour and textures. The ratio of rice to meat wasn’t good (far too much rice).
Our family of two adults and two teenagers (none of whom are picky eaters) ate some, but everyone had leftovers on their plate. I threw it all out. Very disappointing, considering the cost of food and time spent preparing it.
So amazing!
I was using ingredients I had on had and followed the recipe to a T except I used fire roasted diced tomatoes since that’s what I had and I used just traditional plant protein pasta sauce instead of the tomato sauce again since that’s what I had. I also cannot have dairy so I used violife Mexican cheese dairy free shreds and it was perfect! Entire family enjoyed! I never measure ingredients for these type of recipes but it’s not needed, this is truly a “throw into a pot and then add to casserole dish and bake” meal. I don’t think I could ever have regular stuffed peppers again this was just SO easy to do (mom of 3 under 4!)
I made this recipe last night, but altered it, so I cannot say if followed to a T would receive similar ratings. I did not add colby cheese. I added about 2 tablespoons of grated parmesan, and about 4 ounces of colby cheese. I did not add the crushed tomatoes because I didn’t have, instead used 1/2 can of tomato paste. I precooked the rice slightly, because I have made oven recipes in the past that ask for raw rice and have not had it cook properly. I also used a combination of ground turkey and ground beef. It was a hit. The only other future alteration asked by my daughter was larger and more pieces of peppers. I’m thinking I’ll preroast them, then layer it lasagna style pepper/rice and ground meat. Sooooo much easier than stuffed peppers. Thanks!
This was delicious! I used frozen fire roasted peppers from Trader Joe’s and fire roasted tomatoes. Mine was not soupy; I cooked for about 55 minutes and stirred about every 25 minutes. I did not add the cheese to the top until it was cooked, then put it under the broiler for a few minutes. Thank you for a lovely recipe!
Made it two times already. We (Romanians) love stuffed peppers but it’s too much work !
This recipe tastes just as stuffed peppers, it’s much easier to prepare👍
Do you drain the liquid from the ground beef before adding the vegetables?
I like to leave a little in for some moisture.
I don’t know about this. I had to bake mine 2+ hours so that the rice was not crispy. The cheese released a lot of oil. I stuck it under the broiler to crisp up the top. I could have just made stuffed pepper soup on the stove top and had the same result with less time cooking. Sorry. Not impressed.
Didn’t work for me. White rice isn’t all the same. Had to recook. I already add extra herbs and spices due cutting back on salt, but used beef broth which is salty. And still will have to add more flavor- herbs, seasoning bouillon perhaps.
And prep time is a Joke. Maybe if all the prep is done ahead of time and ready to dump in. REALLY disappointing for amount of work, I was using up harvest peppers. But can add more herbs and garlic and try and salvage.
Can you make suggestions for substituting brown rice?
Yes, the white rice and brown rice can be used interchangeably.
Everything looks awesome
What adjustments do I make if I want to use cauliflower rice?
It can be added interchangeably!
I planned to make this but I’m confused as the items call for diced tomatoes – drained but #5 on the instructions call for the diced tomatoes juice. Which is it?
I don’t know if it changed, but it days undrained.
Agreed. I didn’t drain mine. Maybe that’s why it is like SOUP. Rice took for ever to cook as well.
Cooked it for 45 minutes and still a lot of liquid!
Wondering if this freezes well??
It does! This makes it great for meal prepping.