Stuffed Pepper Casserole
Stuffed Pepper Casserole is like all the best parts of a classic stuffed pepper, but in an easy, cheesy, and comforting casserole form. This dish mixes ground beef, rice, sweet…
Tip: save now, cook later.Stuffed Pepper Casserole is like all the best parts of a classic stuffed pepper, but in an easy, cheesy, and comforting casserole form. This dish mixes ground beef, rice, sweet bell peppers, and a rich tomato sauce, all topped with melted cheese that makes each bite warm and gooey. It’s a simple way to enjoy those familiar flavors without the fuss of hollowing out peppers one by one.
I love making this casserole because it comes together quickly and always feels like a cozy, homemade meal. When I’m short on time but want something that hits the spot, this is my go-to. Plus, it’s easy to tweak based on what you have in the fridge — sometimes I add a little extra garlic or swap out the beef for turkey, and it still tastes great.
Serving it fresh from the oven with a sprinkle of fresh parsley or a side of crusty bread makes mealtime special. It’s also a fantastic dish for feeding a crowd or prepping ahead for the week. Warm, hearty, and loaded with veggies, this casserole always brings smiles to the table and leftovers that disappear fast the next day.
Key Ingredients & Substitutions
Ground Beef: This brings rich flavor and protein. If you want a leaner option, try ground turkey or chicken. For a vegetarian version, cooked lentils or plant-based crumbles work well.
Rice: White rice is classic here and cooks nicely in the dish. You can swap for brown rice but increase the cooking time and liquid. Instant rice is a quick alternative but add it near the end of cooking.
Bell Peppers: The mix of red and green peppers adds color and sweetness. If you don’t have both, use just one type. You can also try diced poblano or sweet mini peppers for a different taste.
Cheese: Cheddar melts nicely and adds creaminess. I like mixing cheddar with mozzarella for stretchiness. If you want a sharper flavor, try pepper jack or Colby Jack cheese.
Seasonings: Italian seasoning or dried oregano adds warmth and herbs. If you like a little heat, add crushed red pepper flakes or cumin for a smoky twist.
How Do You Cook the Rice Perfectly Without It Getting Mushy?
Since the rice cooks right in the skillet with the other ingredients, it’s important to watch the heat and liquid amount.
- Start by bringing the mixture to a simmer, then lower the heat to keep it gentle.
- Cover the skillet to trap steam, helping the rice cook evenly.
- Check occasionally and stir gently to prevent sticking or burning, but don’t over-stir.
- If the rice looks too firm before the liquid is fully absorbed, add a splash more broth or water.
Taking these steps helps get fluffy rice that soaks up all the flavors without turning mushy. I find this is the key to a perfect stuffed pepper casserole texture!
Equipment You’ll Need
- Large skillet – perfect for browning the beef and cooking the rice mixture all in one pan.
- Wooden spoon or spatula – helps you stir and break up the meat without scratching your pan.
- 9×9 inch casserole dish – ideal size for baking the casserole evenly and holding all the ingredients.
- Measuring cups and spoons – to get your rice, broth, and seasonings just right.
- Oven mitts – always handy for safely handling the hot casserole dish when it comes out of the oven.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a leaner version that still tastes great.
- Add diced zucchini or mushrooms along with the peppers for extra veggies and texture.
- Stir in a teaspoon of smoked paprika or chili powder if you want a little smoky heat.
- Top with pepper jack cheese instead of cheddar for a spicier, creamier finish.
How to Make Stuffed Pepper Casserole
Ingredients You’ll Need:
- 1 pound ground beef
- 1 cup white rice (uncooked)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth or water
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning or dried oregano
- 1½ cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- Fresh parsley or cilantro, chopped (for garnish)
- 2 tablespoons olive oil or vegetable oil
How Much Time Will You Need?
This casserole takes about 10 minutes to prep and 15 to 20 minutes to cook the filling on the stove. Then you’ll bake it for about 15 to 20 minutes until the cheese is melted and bubbly. All together, plan for roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish
First, preheat your oven to 350°F (175°C). Grease a 9×9 inch casserole dish so your casserole won’t stick and will bake evenly.
2. Cook the Beef and Veggies
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes soft and clear (about 3-4 minutes). Next, add the ground beef. Break it up with a spoon and cook until it’s browned and no longer pink, about 6-8 minutes. Drain off any extra fat.
3. Mix in Peppers and Rice
Stir in the chopped green and red bell peppers and let them soften for 3-4 minutes. Then add the uncooked rice, diced tomatoes (with their juice), beef broth or water, salt, pepper, paprika, and Italian seasoning. Mix everything well.
4. Simmer Until Rice Is Tender
Bring the mixture to a simmer. Once simmering, lower the heat to low, cover the skillet, and cook for about 15-20 minutes. Check occasionally and stir gently to prevent sticking. You want the rice tender and most of the liquid absorbed.
5. Assemble and Bake
Transfer the cooked mixture evenly into your prepared casserole dish. Sprinkle the shredded cheddar cheese on top. Bake uncovered for 15-20 minutes, or until the cheese melts and turns bubbly with some golden spots.
6. Serve and Enjoy
Take the casserole out of the oven and let it rest for 5 minutes. Sprinkle chopped fresh parsley or cilantro over the top for a bright, fresh taste. Serve warm and enjoy your hearty, cheesy stuffed pepper casserole!
Can I Use Frozen Ground Beef for This Casserole?
Yes, but make sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave. This helps the beef cook evenly and safely.
Can I Substitute the Rice with Cauliflower Rice?
Absolutely! Use about 2 cups of cauliflower rice for a lower-carb option. Add it towards the end of cooking and cook just until tender to avoid sogginess.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of broth if the casserole seems dry.
Can I Make This Casserole Ahead of Time?
Yes! Prepare the filling up to step 6 and refrigerate it for up to 24 hours. When ready, assemble in the casserole dish, add the cheese, and bake as directed.
