Easy Stuffed Pepper Casserole

Introduction

If you love the flavors of classic stuffed peppers but want something easier, this Stuffed Pepper Casserole is your new go-to dinner. It has all the same wholesome ingredients—ground beef, bell peppers, onions, rice, tomato sauce, and cheese—layered into one cozy, baked dish. Perfect for busy families, it’s hearty, flavorful, and a true crowd-pleaser. Whether you’re making it for meal prep, Sunday dinner, or a casual potluck, this casserole is a guaranteed hit.

My recipe story

Growing up, stuffed peppers were a staple in our home. My mom would carefully hollow out peppers, fill them with rice and meat, and bake them until tender. As much as I loved them, I realized that the process was a bit time-consuming for busy weeknights. That’s when I decided to deconstruct the recipe into a casserole. This version delivers the same nostalgic flavor but is much simpler to prepare and serve. Over time, I’ve shared it with friends, family, and neighbors, and it always brings that same sense of home-cooked comfort to the table.

Ingredient breakdown

The beauty of a Stuffed Pepper Casserole is in its straightforward ingredients that come together to make something greater than the sum of its parts. At the heart of the dish is lean ground beef, which provides savory richness and protein. Bell peppers—red, green, or yellow—add sweetness, crunch, and a pop of color that makes the casserole both delicious and visually appealing. An onion rounds out the base with aromatic depth, and garlic (optional) can add a subtle boost of flavor.

For the body of the casserole, cooked rice gives it heartiness and absorbs all the flavorful tomato-based sauce. Tomato sauce and diced tomatoes provide that tangy, slightly sweet backbone that keeps the dish moist and flavorful. Seasonings like Italian herbs, paprika, or even a pinch of red pepper flakes elevate the taste without overpowering. Finally, shredded cheese tops the casserole, melting into a gooey, golden layer that ties everything together beautifully.

Equipment you’ll need

• Large skillet or sauté pan
• Cutting board and sharp knife
• Mixing spoon or spatula
• 9×13-inch baking dish
• Measuring cups and spoons
• Aluminum foil (for covering while baking)

Step-by-step directions

1. Prepare the ingredients: Chop the bell peppers into bite-sized pieces, finely dice the onion, and mince garlic if using. Pre-cook your rice so it’s ready to be combined. Having everything prepped before cooking makes the process seamless.
2. Cook the beef and vegetables: In a large skillet, brown the ground beef over medium-high heat until no longer pink, breaking it into crumbles. Add the onion and bell peppers, sautéing until softened and fragrant, about 5–7 minutes.
3. Add the sauce: Stir in the tomato sauce, diced tomatoes, and seasonings of your choice. Allow the mixture to simmer for 10 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning as needed.
4. Combine with rice: Mix the cooked rice into the beef and tomato mixture until evenly distributed. This ensures every bite has the perfect balance of meat, veggies, and grains.
5. Assemble the casserole: Transfer the mixture into a greased 9×13-inch baking dish. Spread it evenly, then sprinkle shredded cheese generously over the top for a golden, bubbling finish.
6. Bake and serve: Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and slightly browned. Let rest for 5 minutes before serving warm.

Variations & substitutions

This casserole is highly adaptable. You can swap ground beef for ground turkey, chicken, or even sausage for a different flavor profile. Vegetarians can replace the meat with black beans, lentils, or a plant-based crumble for a satisfying meatless version. If you prefer quinoa or cauliflower rice over traditional rice, those work well too. For a Tex-Mex twist, add black beans, corn, and taco seasoning, then top with pepper jack cheese. To make it spicier, toss in jalapeños or chili flakes.

Storage, freezing & make-ahead

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or cover the entire casserole with foil and warm in a 350°F oven until heated through. For freezing, allow the casserole to cool completely, then wrap tightly in plastic wrap and foil. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat as usual. You can also assemble the casserole ahead of time and refrigerate it unbaked for up to 24 hours before cooking.

Serving ideas & pairings

This casserole is hearty on its own, but it pairs wonderfully with simple side dishes. A crisp green salad with vinaigrette balances the richness, while garlic bread or dinner rolls make it extra comforting. Roasted vegetables like broccoli or carrots add nutrition and color to your plate. For a refreshing touch, serve with a cucumber and tomato salad or coleslaw. Pair it with a glass of red wine for adults, or a sparkling lemonade for a family-friendly option.

FAQ

Can I make this casserole ahead of time?
Yes! You can prepare the casserole up to the baking step, refrigerate it for 24 hours, then bake when ready.

What kind of rice works best?
White rice, brown rice, or even long-grain rice all work. Just make sure it’s cooked before adding to the mixture.

Can I make this gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free tomato products and seasonings.

Can I use different cheeses?
Absolutely. Mozzarella, Monterey Jack, or pepper jack can all be used in place of cheddar for different flavors.

How do I prevent watery casserole?
Drain any excess liquid from canned tomatoes and cook down the sauce slightly before assembling to avoid extra moisture.

Final thoughts

Stuffed Pepper Casserole is the perfect marriage of convenience and comfort. It’s hearty, customizable, and packed with flavor, making it a dish you’ll return to again and again. Whether you’re feeding a busy family or hosting a casual gathering, this casserole brings warmth and satisfaction to the table with minimal effort. Once you try it, you’ll see why it’s a keeper in any recipe collection.

Stuffed Pepper Casserole

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A hearty one-pan meal with ground beef, peppers, rice, and melted cheese. All the flavors of stuffed peppers made easier in casserole form.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef

• 2 bell peppers, chopped

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 can (15 oz) diced tomatoes, drained

• 1 can (15 oz) tomato sauce

• 1 teaspoon Italian seasoning

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3 cups cooked rice

• 2 cups shredded cheddar cheese

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.

3. Add onion, bell peppers, and garlic to the beef and sauté until softened, about 5 minutes.

4. Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 10 minutes.

5. Mix in cooked rice until evenly combined.

6. Transfer mixture to the baking dish and spread evenly. Top with shredded cheese.

7. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.

8. Let rest for 5 minutes before serving warm.

Notes

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Great with a side salad or garlic bread.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American