Name: Stuffed Pepper Casserole
Prep time: 15 min
Cook time: 20 min
Total time: PT-486618H9M54S
Cuisine: American
Ingredients: 1 pound ground beef; 1 medium onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 can (14.5 oz) diced tomatoes, with juices; 1 cup cooked white rice; 1 cup shredded cheddar cheese; 1 tsp garlic powder; Salt and pepper, to taste

A cozy, flavorful twist on classic stuffed peppers—this casserole combines savory ground beef, colorful bell peppers, rice, and melty cheese into one easy, family-friendly dish. Stuffed Pepper Casserole

Why You’ll Love This Recipe

I love how this casserole simplifies the traditional stuffed pepper experience—no need to hollow peppers or assemble them individually. Everything bakes together in one dish, saving time without sacrificing flavor. It’s also budget-friendly, easy to prep, and full of comfort—perfect for weeknights or batch cooking.

Ingredients

(Hear’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 can (14.5 oz) diced tomatoes, with juices
1 cup cooked white rice
1 cup shredded cheddar cheese
1 tsp garlic powder
Salt and pepper, to taste

directions

Preheat the oven to 350 °F (180 °C).
In a large skillet over medium heat, I brown the ground beef until it’s no longer pink. Then I drain any excess fat.
I add the diced onion, green pepper, and red pepper to the skillet and sauté until the vegetables soften (about 5 minutes).
I stir in the diced tomatoes with juices, cooked rice, garlic powder, salt, and pepper. After mixing well, I let it simmer for 2–3 minutes.
I transfer everything into a greased 9×13‑inch casserole dish, then sprinkle the cheddar cheese evenly on top.
Bake uncovered for about 20 minutes, until the cheese is bubbly and golden.
I let the casserole rest for a few minutes before serving.

Servings and timing

Servings: about 6
Prep time: 15 minutes
Cook time: 20 minutes
Total time: approximately 35–40 minutes

Variations

I swap ground beef for ground turkey or chicken to lighten it up.
I use brown rice or leftover rice for variety.
I sometimes add zucchini, mushrooms, or even extra cheese blends like Monterey Jack or mozzarella.
For a spicier version, I mix in diced jalapeños or sprinkle red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and warm it in a 350 °F oven for 15–20 minutes or microwave individual portions for about 1–2 minutes. For freezing, I let the casserole cool, wrap it tightly, and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.

FAQs

### Can I prep this casserole ahead of time?

Yes! I assemble everything except the cheese, cover the dish, and refrigerate it for up to 24 hours. When ready, I add the cheese and bake as directed.

### Can I use brown rice or cauliflower rice instead?

Absolutely. Brown rice adds fiber and works beautifully. Cauliflower rice is a great low-carb substitute—just make sure it’s cooked or well-drained before baking.

### Is freezing this casserole possible?

Definitely. I cool it, wrap it in plastic and foil, freeze it for up to 2 months, thaw overnight, then bake or microwave until heated through.

### How can I make it spicier?

To boost the heat, I add crushed red pepper flakes, diced jalapeños, or serve it with spicy salsa.

### Is there a vegetarian version?

Yes! I replace the ground beef with plant‑based crumbles or add beans (like black or kidney beans), swap broth or water for moisture, and use vegetarian cheese.

Conclusion

This stuffed pepper casserole is a flavorful, all-in-one dinner that’s easy to prepare, budget-friendly, and perfect for feeding a group. With tender peppers, savory beef, rice, and gooey cheese, it delivers all the comforts of home cooking with minimal effort. I hope this becomes a favorite in my—and maybe your—weeknight line-up.