Stuffed Pepper Casserole is an easy dinner with all the familiar flavor of stuffed peppers, but without the extra work of stuffing each pepper. It's hearty, cheesy, and made with simple ingredients that cook together into a filling family meal.
A Quick Look at the Recipe
✅ Recipe Name: Stuffed Pepper Casserole
🕒 Ready In: ~40 minutes
👪 Serves: 8 servings
🍽 Calories: ~390 per serving estimated
🥣 Main Ingredients: Ground beef, bell peppers, white rice, diced tomatoes, beef broth, mozzarella cheese
📖 Dietary Info: Gluten-free
👌 Difficulty: Easy - brown, simmer, top with cheese
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This version keeps things straightforward with a savory beef and rice base, tender bell peppers, and melted mozzarella on top. It has that cozy casserole feel while still being practical enough for a weeknight.
It's a great recipe when you want something comforting, budget-friendly, and easy to serve. If you love simple casserole dinners, try our Reuben Casserole, Taco Casserole, or Spaghetti Squash Casserole next.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Stuffed Pepper Casserole:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Stuffed Pepper Casserole:
- Recipe Notes & Tips:
- How to Store:
- Stuffed Pepper Casserole FAQs:
- More Dinner Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Stuffed Pepper Casserole
Why You'll Love this Stuffed Pepper Casserole:
Easier Than Stuffed Peppers: You get the same classic flavor without stuffing and baking individual peppers.
Hearty One-Pan Dinner: Ground beef, rice, peppers, tomatoes, and cheese make this filling enough for a full meal.
Family-Friendly: The flavors are simple, familiar, and easy to serve with a side salad or vegetables.
Great for Leftovers: This casserole reheats well for quick lunches or dinners during the week.
Key Ingredients:
- ground beef. This gives the casserole its hearty, savory base and makes it filling enough for dinner.
- bell peppers. Diced bell peppers give the casserole that classic stuffed pepper flavor without having to stuff whole peppers.
- white rice. The rice cooks in the broth and tomato mixture, soaking up flavor as the casserole simmers.
- diced tomatoes. Add moisture, acidity, and tomato flavor to balance the beef and rice.
- beef broth. Helps cook the rice and adds more savory flavor than water.
- mozzarella cheese. Melts over the top for a cheesy finish that brings the casserole together.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different protein: Ground turkey, ground chicken, or Italian sausage can be used instead of ground beef.
- Swap the rice: Brown rice can be used, but it will need a longer cook time and may need extra broth.
- Use a different cheese: Cheddar, Monterey Jack, provolone, or an Italian cheese blend can be used instead of mozzarella.
- Add more vegetables: Mushrooms, zucchini, spinach, or extra bell peppers can be added to make the casserole more vegetable-heavy.
- Make it spicier: Add red pepper flakes, diced jalapeños, or use pepper jack cheese for a little heat.
How to Make Stuffed Pepper Casserole:
- Step 1: Preheat the oven to 375°F. Heat a large skillet over medium heat. Add the ground beef, diced onion, and garlic. Cook for 5-6 minutes, until the beef is browned and the onion is softened.
- Step 2: Drain any excess grease. Transfer the beef mixture to a 9x13 casserole dish.
- Step 3: Add the diced bell peppers, white rice, diced tomatoes, beef broth, Italian seasoning, salt, pepper, and ¾ cup mozzarella cheese to the casserole dish. Stir everything together until evenly combined.
- Step 4: Cover with foil and bake for 40 minutes, or until most of the liquid has been absorbed. Remove the foil and sprinkle the remaining cheese over the top. Bake uncovered for another 5-10 minutes, until the cheese is melted.
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Recipe Notes & Tips:
- Cover tightly while baking: The rice needs the steam from the covered casserole dish to cook properly and absorb the liquid.
- Use uncooked white rice: Add the rice dry to the casserole dish. It will cook in the broth and tomato mixture as the casserole bakes.
- Drain the beef if needed: If your ground beef releases a lot of grease, drain it before transferring it to the baking dish.
- Let it rest before serving: Resting for a few minutes helps the rice finish absorbing any extra liquid and makes the casserole easier to scoop.
- Check the rice before adding the cheese: If the rice is not tender after 40 minutes, cover it again and bake for another 5-10 minutes before adding the remaining cheese.
How to Store:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave or warm the casserole in the oven at 350°F until heated through.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Stuffed Pepper Casserole FAQs:
No, the rice goes into the casserole dish uncooked. It bakes covered with the broth and tomatoes, which gives it enough moisture to cook and absorb flavor.
The rice may need more time if the casserole dish was not covered tightly, the oven runs cool, or the rice did not have enough liquid. Cover it again and bake for another 5-10 minutes, adding a small splash of broth if the casserole looks dry.
Yes, you can assemble it ahead of time, cover, and refrigerate for up to 24 hours before baking. Let it sit at room temperature while the oven preheats, then bake as directed.
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Stuffed Pepper Casserole
Ingredients
- 1 pound ground beef
- 1 cup onion, diced
- 3 garlic cloves, minced
- 3 bell peppers, diced
- 1 cup white rice
- 1 can diced tomatoes
- 2 cups beef broth
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook for 5-6 minutes, breaking the beef apart as it cooks, until the beef is browned and the onion is softened. Drain any excess grease.
- Transfer the beef mixture to a 9x13 casserole dish.
- Add the diced bell peppers, white rice, diced tomatoes, beef broth, Italian seasoning, salt, pepper, and ¾ cup mozzarella cheese to the casserole dish.
- Stir everything together until evenly combined.
- Cover tightly with foil and bake for 40 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove the foil and sprinkle the remaining ¾ cup mozzarella cheese over the top.
- Bake uncovered for another 5-10 minutes, until the cheese is melted.
- Let the casserole rest for 5 minutes before serving.
Nutrition
Notes
- Cover tightly while baking: The rice needs the steam from the covered casserole dish to cook properly and absorb the liquid.
- Use uncooked white rice: Add the rice dry to the casserole dish. It will cook in the broth and tomato mixture as the casserole bakes.
- Drain the beef if needed: If your ground beef releases a lot of grease, drain it before transferring it to the baking dish.
- Let it rest before serving: Resting for a few minutes helps the rice finish absorbing any extra liquid and makes the casserole easier to scoop.
- Check the rice before adding the cheese: If the rice is not tender after 40 minutes, cover it again and bake for another 5-10 minutes before adding the remaining cheese.
Sara says
This version is so easy and delicious!