Stuffed Pepper Casserole brings all the comforting flavors of classic stuffed peppers into an easy one-pan dinner. Savory ground beef, colorful bell peppers, tender rice, tomatoes, warm seasonings, and melted cheese come together without the extra work of filling individual peppers.
This hearty casserole is ideal for busy family dinners because everything cooks together in one skillet or Dutch oven. The rice absorbs the seasoned tomato and beef broth as it simmers, creating a rich and satisfying meal with plenty of flavor in every spoonful.
Why You’ll Love This Recipe
This stuffed pepper casserole recipe delivers everything people love about traditional stuffed peppers in a simpler format. There is no precooking peppers, stuffing them individually, or waiting for a casserole dish to bake.
Ground beef makes the dish hearty, while bell peppers add freshness and subtle sweetness. Tomatoes, garlic, Italian seasoning, and paprika create a savory sauce that flavors the rice as it cooks.
Finally, a generous layer of melted cheddar or mozzarella turns this into a cozy, cheesy dinner that’s approachable enough for weeknights and satisfying enough for the entire family.
Ingredients
- 2 tablespoons olive oil
- 1 pound (450 g) ground beef
- 1 medium onion, diced
- 2 bell peppers, any color, chopped
- 3 garlic cloves, minced
- 1 can (15 ounces/425 g) diced tomatoes
- 1 can (15 ounces/425 g) tomato sauce
- 1 cup uncooked long-grain white rice or jasmine rice
- 3 cups beef broth or chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese or mozzarella
- Fresh parsley, optional
Instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat.
- Add the ground beef and diced onion. Cook for 5–6 minutes, breaking the meat into small pieces as it browns. Continue cooking until the beef is fully cooked and the onion has softened. Drain excess fat if necessary.
- Add the chopped bell peppers and minced garlic. Cook for another 2–3 minutes, stirring occasionally, until the peppers begin to soften and the garlic becomes fragrant.
- Stir in the diced tomatoes, tomato sauce, uncooked rice, beef broth, Italian seasoning, paprika, salt, and black pepper.
- Stir thoroughly, making sure the rice is evenly distributed and submerged in the liquid.
- Bring the mixture to a gentle boil. Reduce the heat to low and cover the pan.
- Simmer for approximately 20–25 minutes, stirring occasionally to prevent the rice from sticking. Continue cooking until the rice is tender and most of the liquid has been absorbed.
- Taste and adjust the salt and black pepper if necessary.
- Remove the Stuffed Pepper Casserole from the heat. Sprinkle the shredded cheese evenly over the surface.
- Cover the pan again for 2–3 minutes, or until the cheese is completely melted and gooey.
- Garnish with chopped fresh parsley if desired and serve warm.
Tips & Tricks
Use a large, deep skillet or Dutch oven with a tight-fitting lid. The lid traps steam, which helps the rice cook evenly.
Long-grain white rice and jasmine rice are excellent choices. If you substitute brown rice, the cooking time and amount of liquid will need to be adjusted.
Don’t forget to stir the casserole occasionally while the rice cooks. This helps prevent rice from sticking or scorching on the bottom.
For a colorful bell pepper casserole, combine different pepper colors. Red, yellow, and orange peppers tend to be sweeter, while green peppers provide a more traditional stuffed-pepper flavor.
Freshly shredded cheese usually melts more smoothly than pre-shredded cheese.
If the rice is still firm after most of the broth has been absorbed, add a small splash of broth or water, cover, and continue cooking until tender.
For halal-friendly preparation, choose halal-certified ground beef and beef or chicken broth.
Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: American-Inspired
Difficulty: Easy
Dietary Notes: Halal-friendly when prepared with halal-certified beef, broth, and suitable cheese
Notes
Ground turkey can be substituted for the ground beef if you prefer a lighter variation.
Cheddar provides a sharper, richer cheese flavor, while mozzarella creates a milder finish with plenty of gooey melted cheese. A combination of both also works well.
If you enjoy extra vegetables, mushrooms, zucchini, or additional bell peppers can be incorporated into the casserole.
For a little heat, add crushed red pepper flakes or a pinch of cayenne with the other seasonings.
This ground beef and rice casserole is filling on its own, but it also pairs nicely with a green salad, roasted vegetables, or warm bread.
Nutrition
Approximate nutrition per serving:
Calories: 500
Protein: 30 g
Carbohydrates: 48 g
Fat: 22 g
Nutrition information is an estimate. Actual values will vary depending on the beef, cheese, broth, rice, and serving sizes used.
FAQ
What is stuffed pepper casserole?
Stuffed pepper casserole takes the familiar ingredients found in stuffed peppers—ground meat, bell peppers, rice, tomatoes, seasonings, and cheese—and cooks them together rather than stuffing the mixture into whole peppers. It’s sometimes called an unstuffed pepper casserole.
Do I need to cook the rice before adding it?
No. The white rice goes into the skillet uncooked and absorbs the tomato sauce and seasoned broth as the casserole simmers. This gives the rice plenty of savory flavor.
Can I use ground turkey instead of beef?
Yes. Ground turkey works well as a substitute. Cook it thoroughly with the onion before adding the remaining ingredients.
What color bell peppers are best for stuffed pepper casserole?
Any color works. Green bell peppers have a slightly stronger, less sweet flavor, while red, orange, and yellow peppers are generally sweeter. Using multiple colors makes the finished casserole especially attractive.
Can I make stuffed pepper casserole without cheese?
Yes. Simply leave off the cheese for a dairy-free version. The seasoned beef, peppers, tomato sauce, and rice still provide plenty of flavor.
Why is the rice in my casserole still hard?
The rice may need more cooking time or liquid. Add a small amount of hot broth, cover the skillet, and continue simmering over low heat until the grains are tender.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
For longer storage, portion the cooled casserole into freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheat individual portions in the microwave until steaming hot throughout. For stovetop reheating, place the casserole in a covered skillet over low heat with a splash of broth or water to restore moisture.
If possible, add a small amount of freshly shredded cheese after reheating for a gooey finish.
Similar Recipes
Stuffed Pepper Casserole with Ground Beef and Rice
Ingredients
- 2 tablespoons olive oil
- 1 pound 450 g ground beef
- 1 medium onion diced
- 2 bell peppers any color, chopped
- 3 garlic cloves minced
- 1 can 15 ounces/425 g diced tomatoes
- 1 can 15 ounces/425 g tomato sauce
- 1 cup uncooked long-grain white rice or jasmine rice
- 3 cups beef broth or chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese or mozzarella
- Fresh parsley optional
Instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat.
- Add the ground beef and diced onion. Cook for 5–6 minutes, breaking the meat into small pieces as it browns. Continue cooking until the beef is fully cooked and the onion has softened. Drain excess fat if necessary.
- Add the chopped bell peppers and minced garlic. Cook for another 2–3 minutes, stirring occasionally, until the peppers begin to soften and the garlic becomes fragrant.
- Stir in the diced tomatoes, tomato sauce, uncooked rice, beef broth, Italian seasoning, paprika, salt, and black pepper.
- Stir thoroughly, making sure the rice is evenly distributed and submerged in the liquid.
- Bring the mixture to a gentle boil. Reduce the heat to low and cover the pan.
- Simmer for approximately 20–25 minutes, stirring occasionally to prevent the rice from sticking. Continue cooking until the rice is tender and most of the liquid has been absorbed.
- Taste and adjust the salt and black pepper if necessary.
- Remove the Stuffed Pepper Casserole from the heat. Sprinkle the shredded cheese evenly over the surface.
- Cover the pan again for 2–3 minutes, or until the cheese is completely melted and gooey.
- Garnish with chopped fresh parsley if desired and serve warm.
Notes
Conclusion
This Stuffed Pepper Casserole transforms a classic comfort-food dinner into an easy one-pan meal. Ground beef, tender peppers, tomatoes, seasoned rice, and melted cheese create a hearty combination without the extra work of stuffing individual peppers.
Whether you’re planning a busy weeknight dinner or looking for an easy ground beef casserole the family can enjoy, this simple recipe offers plenty of satisfying flavor with minimal cleanup.