Stuffed Pepper Casserole Recipe

This easy stuffed pepper casserole brings all the hearty, cheesy, saucy flavor of classic stuffed bell peppers without any of the fiddly prep work. It’s a complete meal in one bubbling, melty, beefy masterpiece that gets the whole table smiling before the first spoonful even lands.

It has enough veggies to ease your conscience, yet enough cheese to test it.

 

Stuffed peppers have been winning hearts for centuries, from Mediterranean kitchens to Latin American tables. The American version, packed with ground beef, rice, and tomato sauce, became a staple in the 1950s with a little help from Betty Crocker.

Then someone had the brilliant idea to ditch the stuffing step and just bake everything together. The result? Our stuffed bell pepper casserole. Just imagine, big stuffed pepper flavor with half the work and none of the fuss.

Our stuffed pepper casserole is perfect for a cozy weeknight or sharing at a potluck where you want clean plates and zero leftovers.

The ingredients are simple, the steps are easy, and it tastes like way more effort than it actually takes.

If you love the rich, cozy vibe of this casserole, my Classic Stuffed Peppers bring those same bold, satisfying flavors in their original, fully-loaded form. And for another comforting favorite that’s perfect on a chilly night, my Irish Cottage Pie delivers seasoned beef and creamy mashed potatoes in every bite.

Ingredients for Stuffed Bell Pepper Casserole

Gather the ingredients to prepare our Stuffed Pepper Casserole recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Change Up the Recipe?

Absolutely. We made the dish with ground beef, but you can use ground turkey, chicken, or Italian sausage for a different twist. Even a mix of meats works well and adds a little more depth.

For the rice, replace white rice with brown or long-grain rice, or use cauliflower rice for a low-carb version. Just make sure to adjust the cooking time if you swap it.

Bell peppers are classic, but feel free to throw in extra veggies like mushrooms, zucchini, or spinach. It’s a great way to clean out the fridge and sneak in more flavor.

How to Make a Stuffed Pepper Casserole Recipe

Follow along with my simple step-by-step instructions to learn how to make a stuffed pepper casserole recipe in your home kitchen.

• Preheat your oven to 400 degrees F.
• Rinse the rice in cold running water until the water runs clear.

• Place a Dutch oven or deep ovenproof large skillet over medium-high heat. Add the olive oil to the pan, then add the onions and bell peppers and cook for 4-5 minutes until they begin to soften.
• Add the ground beef to the pan.
• Brown the ground beef for 4-6 minutes, breaking up any big pieces. Don’t overcook the meat; it will continue to cook in the oven.
• Add the chopped garlic, basil, oregano, parsley, diced tomatoes, red pepper flakes, and table salt to the mixture.
• Stir to combine, and cook for 1-2 minutes.
• Add the beef broth and Worcestershire to the meat mixture and stir to combine.

If you don’t have a Dutch oven, use a deep ovenproof large skillet. Alternatively, cook in a large pot and transfer the mixture to a casserole dish when finished.

• Add the uncooked rice to the Dutch oven.
• Bring the mixture to a boil.
• Reduce the heat to a simmer and cover with a lid (you can use tinfoil or another pan if you do not have a lid).
• Simmer for 20-22 minutes until the rice is cooked through and tender. Stir to combine the rice throughout the casserole.
• Sprinkle the mozzarella and cheddar cheese over the top of the casserole and place it on the center rack of the preheated oven. Bake for 10-12 minutes without a lid until the cheese is melted and the casserole is bubbly.
• Remove the pan from the oven and allow it to set for 5 minutes before serving.

Our stuffed pepper casserole is the kind of big-table, family-style meal that makes saying grace feel more like a plea for restraint than a blessing. And the only sound you’ll hear after the first bite is someone clearing their throat, then deciding not to break the moment.

There is just something magically delicious about this dish. Hearty, heart-warming, and loaded with flavor, our stuffed pepper casserole is guaranteed to become a family favorite!

How to Store and Reheat

Let your stuffed bell pepper casserole cool to room temperature before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days.

To reheat, microwave portions in short bursts until hot, or warm in the oven at 350°F until heated through.

You can also freeze the casserole for up to 3 months. Wrap tightly in aluminum foil and place in a freezer-safe baking dish or container.

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