Stuffed Pepper Casserole

Introduction

Stuffed pepper casserole is the ultimate comfort food that transforms the well-loved stuffed pepper into a hearty, family-sized dish. Instead of filling individual peppers, all the classic ingredients—ground beef, bell peppers, onions, rice, tomatoes, and gooey cheese—are baked together in one dish. The result? A satisfying casserole that’s perfect for busy weeknights, meal prep, or even entertaining friends and family. It’s a recipe that delivers bold flavors, wholesome nutrition, and the cozy vibes of a home-cooked meal with far less effort than traditional stuffed peppers.

My recipe story

I first came across stuffed pepper casserole while searching for an easier way to serve my family’s favorite stuffed peppers. With young kids and a hectic schedule, I didn’t always have the patience to prep peppers individually. One night, I decided to chop the peppers, cook them with beef, rice, and sauce, then bake everything together with cheese on top. The outcome was a bubbling, golden-topped casserole that quickly became a regular at our dinner table. It’s now a go-to recipe I make at least once a month, especially when I want to feed a crowd or have plenty of leftovers for lunches throughout the week.

Ingredient breakdown

This casserole uses a balance of fresh vegetables, lean protein, and pantry staples to create a flavorful, nourishing dish. Ground beef forms the base, providing richness and a hearty texture. You can opt for lean beef to keep it lighter, or substitute with ground turkey or chicken if preferred.

Bell peppers are the star here, delivering a sweet, slightly crunchy contrast to the beef. A mix of colors—red, yellow, and green—brightens up the casserole and makes it visually appealing. Onions and garlic add aromatic depth, while diced tomatoes and tomato sauce provide a saucy foundation that ties everything together.

Rice gives the casserole substance and makes it satisfying enough to serve as a complete meal. Long-grain white rice is the classic choice, but brown rice or even quinoa can be substituted for added nutrition. The final touch is cheese—melted, bubbly, and golden brown. Mozzarella is popular for its stretchiness, while cheddar or Monterey Jack can add extra flavor.

Equipment you’ll need

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

Step-by-step directions

1. Prepare your ingredients: Chop the bell peppers and onion into small, even pieces so they cook quickly and evenly. Mince garlic for added flavor. Shred your cheese ahead of time for smooth melting.
2. Cook the ground beef: In a large skillet over medium heat, brown the beef until no longer pink, breaking it apart with a spoon. Drain excess fat to avoid greasiness in your casserole.
3. Sauté the vegetables: Add onions, garlic, and chopped bell peppers to the skillet with the beef. Cook until softened and fragrant, about 5–7 minutes, allowing the flavors to blend beautifully.
4. Add rice and sauce: Stir in cooked rice, diced tomatoes, and tomato sauce. Season with salt, pepper, and Italian herbs. Simmer for 5 minutes so the rice absorbs the savory flavors.
5. Assemble the casserole: Transfer the mixture into a greased 9×13-inch casserole dish. Spread evenly, then sprinkle shredded cheese generously on top.
6. Bake to perfection: Place in a preheated oven at 375°F (190°C) for 20–25 minutes, until the cheese is melted, bubbly, and golden brown. Let rest for 5 minutes before serving.

Variations & substitutions

Stuffed pepper casserole is highly adaptable to different preferences. Use ground turkey or chicken instead of beef for a lighter version, or opt for plant-based crumbles to make it vegetarian. For a low-carb option, swap rice with riced cauliflower, which maintains texture without the starch. If you like spice, add jalapeños, chili flakes, or a drizzle of hot sauce. You can also switch up the cheese—try pepper jack for heat or gouda for a smoky twist. Adding beans or corn can stretch the recipe further while boosting flavor and nutrition.

Storage, freezing & make-ahead

Leftover stuffed pepper casserole keeps well in the refrigerator for up to 4 days. Store it in an airtight container and reheat individual portions in the microwave or oven until warmed through. To freeze, let the casserole cool completely, then wrap tightly with foil or place in a freezer-safe container. It will last up to 3 months. For make-ahead, assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours before baking. This makes it an ideal choice for busy weeknights or gatherings.

Serving ideas & pairings

This casserole is a full meal on its own, but you can round it out with fresh sides. Pair it with a crisp green salad, garlic bread, or roasted vegetables for balance. For a lighter pairing, serve with cucumber-tomato salad or a tangy coleslaw. If entertaining, offer it alongside a hearty soup like minestrone for a complete spread. A glass of red wine or iced tea complements the flavors beautifully.

FAQ

Can I make this casserole with uncooked rice?
Yes, but you’ll need to increase the liquid (broth or sauce) and baking time to ensure the rice cooks fully.

Is this recipe gluten-free?
Yes, as long as you use gluten-free rice and check that your tomato products and seasonings are gluten-free.

Can I use quinoa instead of rice?
Absolutely. Quinoa works well and adds extra protein and a nutty flavor.

How do I prevent the casserole from drying out?
Cover with foil during the first half of baking and don’t overcook. Adding a splash of broth before baking can help.

Can I make this vegetarian?
Yes, substitute the beef with plant-based crumbles, beans, or lentils for a hearty vegetarian option.

Final thoughts

Stuffed pepper casserole is a deliciously simple way to enjoy the comfort of stuffed peppers without the hassle. With its versatile ingredients, easy preparation, and crowd-pleasing flavor, it’s a dish you’ll want to keep in your regular rotation. Whether for family dinners, potlucks, or meal prepping, this recipe delivers hearty goodness in every bite. Try it once, and it may just become one of your favorite go-to casseroles.

Stuffed Pepper Casserole

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• Author: Sarah White
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A hearty casserole with all the flavors of classic stuffed peppers in one easy dish. Perfect for family dinners and meal prep.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef

• 2 bell peppers, chopped

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 2 cups cooked rice

• 1 teaspoon Italian seasoning

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 cups shredded mozzarella cheese

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.

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

3. Add onion, garlic, and bell peppers to the beef. Cook for 5–7 minutes until softened.

4. Stir in diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Simmer for 5 minutes.

5. Transfer mixture into the prepared casserole dish. Top with shredded mozzarella.

6. Bake uncovered for 20–25 minutes, until cheese is bubbly and golden. Let rest 5 minutes before serving.

Notes

Leftovers keep well in the refrigerator for up to 4 days. For a freezer-friendly version, assemble the casserole without baking, cover tightly, and freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American