Stuffed Pepper Casserole is the cozy, satisfying dish I turn to when I crave all the flavors of classic stuffed peppers without the extra work. It’s hearty, wholesome, and made with simple ingredients like ground beef, rice, bell peppers, and tomato sauce—all baked together into one delicious casserole.
Why You’ll Love This Recipe
I love how this casserole captures the essence of stuffed peppers in a much easier form. Instead of hollowing out and stuffing individual peppers, I just chop everything and mix it in one pan. It’s a perfect weeknight meal—comforting, budget-friendly, and a great way to use up pantry staples. Plus, it’s easy to customize depending on what I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Onion
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Bell peppers (any color I have works great)
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Garlic
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Uncooked white rice
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Tomato sauce
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Diced tomatoes
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Beef broth
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Worcestershire sauce
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Italian seasoning
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Salt and pepper
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Shredded cheese (cheddar or mozzarella are my favorites)
directions
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I start by browning the ground beef in a large skillet over medium heat. Once it’s mostly cooked, I drain any excess fat.
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I add in the chopped onions, bell peppers, and garlic, cooking until they begin to soften.
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Then I stir in the rice, tomato sauce, diced tomatoes, broth, Worcestershire sauce, and seasonings.
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I bring everything to a simmer, cover, and let it cook until the rice is tender—about 20 minutes.
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Once it’s ready, I pour the mixture into a casserole dish, top it with shredded cheese, and bake until bubbly and golden on top.
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I let it cool slightly before serving—it’s even better that way.
Servings and timing
This recipe serves 6 people easily. It takes about 10 minutes of prep time and 40–45 minutes of total cook time, including baking.
Variations
When I want to switch things up, I sometimes use ground turkey instead of beef. For a vegetarian version, I skip the meat entirely and add black beans or lentils. Brown rice works well in place of white rice, though it needs a longer cooking time. I’ve even used quinoa for a lighter twist. And for extra spice, I add red pepper flakes or chopped jalapeños.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop a portion in the microwave until warm, or I cover it and reheat it in the oven at 350°F until it’s hot throughout. It also freezes well—I let it cool completely, wrap it tightly, and freeze it for up to 2 months.
FAQs
How can I make this casserole ahead of time?
I often prep everything except the cheese topping, cover it, and refrigerate it for up to 24 hours. When I’m ready to bake, I just add the cheese and pop it in the oven.
Can I use leftover cooked rice?
Yes, I’ve made this with cooked rice too. I just reduce the broth slightly and stir in the cooked rice during the last few minutes of simmering before baking.
What’s the best cheese to use?
Cheddar melts beautifully and gives a bold flavor, but I also like mozzarella for a stretchier, milder topping. A mix of both works really well too.
Can I make this in a slow cooker?
Absolutely. I brown the meat and sauté the vegetables first, then transfer everything to the slow cooker (except the cheese). I cook it on low for about 3–4 hours, then add cheese during the last 30 minutes.
What can I serve with this casserole?
It’s a full meal on its own, but sometimes I serve it with a side salad, garlic bread, or roasted vegetables to round things out.
Conclusion
Stuffed Pepper Casserole is my go-to for a cozy, fuss-free meal that brings all the comforting flavors I love. It’s flexible, easy to prep ahead, and reheats like a dream. Whether I’m feeding family or meal-prepping for the week, this dish never disappoints.
