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This easy Stuffed Pepper Casserole has everything you love about classic stuffed peppers without the work of filling them individually. Ground beef, chopped bell peppers, tomatoes, rice, and melted cheese come together in one skillet for a hearty family dinner.
The entire recipe cooks on the stovetop and is ready in about 45 minutes. It’s comforting, easy to customize, and perfect for busy weeknights when you want fewer dishes and plenty of flavor.
Table of Contents
- Kellie’s Note One Pan Winner
- Why You’ll Love My Stuffed Pepper Casserole
- Ingredients for Stuffed Pepper Casserole
- What Kind of Rice Should I Use?
- How to Make Stuffed Pepper Casserole
- Tips for the Best Stuffed Pepper Casserole
- Stuffed Pepper Casserole Variations
- What to Serve With Stuffed Pepper Casserole
- Can I Make It Ahead?
- Storage, Freezing, and Reheating
- Stuffed Pepper Casserole Recipe
- More Easy Family Dinner Recipes
This pot of goodness was outstanding..I went right by the recipe..easy to put together and you only have used one pot..awesome..the flavors are delicious..thank you for sharing!
– Judith
Kellie’s Note
One Pan Winner
Family dinners in a hurry are key around here lately and one pot meals are even better. I love a great recipe you can make in just one pan so clean up is a breeze and this easy Stuffed Pepper Casserole recipe is a big winner.
Our family just loves a good casserole recipe that’s hearty and comforting. And this one is a riff on our favorite Stuffed Bell Peppers but without all the fuss. While I love stuffed peppers, I really don’t love all the work that’s involved but give me an easy hack and I’m all in.
Why You’ll Love My Stuffed Pepper Casserole
- One-pot dinner: Everything cooks in one deep skillet for easier cleanup.
- No stuffing required: You get the flavor of classic stuffed peppers without filling individual peppers.
- Ready in about 45 minutes: It’s a hearty weeknight dinner that doesn’t require hours of preparation.
- A complete meal: Ground beef, rice, bell peppers, tomatoes, and cheese make it satisfying on its own.
- Easy to customize: Change the meat, pepper colors, seasonings, or cheese to fit your family.
- Great for leftovers: The casserole stores, freezes, and reheats well.
Ingredients for Stuffed Pepper Casserole
- Ground beef: Lean ground beef adds plenty of savory flavor without making the casserole overly greasy. Ground turkey or chicken can also be used.
- Bell peppers: Use any color or combination. Green peppers have a more savory flavor, while red, yellow, and orange peppers are sweeter.
- Onion and garlic: These create the savory base of the casserole.
- Italian seasoning: Adds familiar herb flavor without requiring several individual spices.
- Garlic powder and onion powder: Reinforce the flavor throughout the beef and rice mixture.
- Tomato paste: Concentrates the tomato flavor and helps give the casserole a richer consistency.
- Diced tomatoes: Add flavor and moisture. Clearly state in the recipe card whether they should be drained or added with their juices.
- Long-grain white rice: Do not substitute instant rice or brown rice without adjusting the liquid and cooking time.
- Beef stock: Adds savory flavor and, if using uncooked rice, provides some of the liquid needed to cook the rice.
- Cheddar cheese: Melts over the top for a creamy, cheesy finish. Monterey Jack or mozzarella may be used for a milder flavor.
- Salt and pepper: Season to taste after adding the tomatoes and stock.
What Kind of Rice Should I Use?
Use the Long-grain white rice as specified in the recipe card. Brown rice, instant rice, and already-cooked rice absorb different amounts of liquid and require different cooking times.
How to Make Stuffed Pepper Casserole
- Brown the beef. Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink. Transfer the beef to a bowl and leave about 2 tablespoons of drippings in the skillet.
- Sauté the vegetables. Add the bell peppers and onion. Cook for 3–4 minutes, or until they begin to soften. Stir in the garlic and cook for 1 minute.
- Add the seasonings. Stir in the Italian seasoning, garlic powder, onion powder, and tomato paste. Cook for about 1 minute, stirring frequently.
- Add the rice. Stir in the uncooked rice and cook for 2–3 minutes. Cooked-rice version: Do not add the cooked rice until step 7.
- Add the beef and liquids. Return the beef to the skillet. Add the diced tomatoes and beef stock, then season with salt and pepper.
- Simmer. Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender, stirring occasionally.
- Check for doneness. The peppers should be tender and the casserole should be thickened. If using uncooked rice, the rice should be tender without a crunchy center and most of the liquid should be absorbed. If using cooked rice, stir the rice into the casserole at this point.
- Add the cheese. Remove the skillet from the heat. Sprinkle the cheese over the casserole, cover, and let it stand for about 5 minutes, or until the cheese melts.
- Serve. Let the casserole rest briefly, then serve warm.
Tips for the Best Stuffed Pepper Casserole
- Use a large, deep skillet with a tight-fitting lid so the casserole cooks evenly.
- Drain excess grease if your ground beef releases more than about 2 tablespoons.
- Reduce the heat after the mixture reaches a boil to prevent the bottom from scorching.
- Use the exact rice type and preparation specified in the recipe.
- Do not substitute brown rice, instant rice, or cooked rice one-for-one.
- If the rice is still firm, add a small splash of stock, cover, and continue cooking for 5 minutes.
- If the casserole looks loose, let it rest uncovered for 5–10 minutes so the rice can absorb the remaining liquid.
- Taste before serving and add more salt and pepper as needed.
- Let the casserole stand briefly before serving so the texture can settle and the cheese can finish melting.
Stuffed Pepper Casserole Variations
- Ground turkey or chicken: Substitute an equal amount for the ground beef. Add a little extra olive oil if the meat is especially lean.
- Beef and sausage: Replace part of the beef with Italian sausage for a richer, slightly spicier flavor.
- Spicy: Add crushed red pepper, diced jalapeño, or pepper Jack cheese.
- Different pepper colors: Use green peppers for a more savory flavor or red, yellow, and orange peppers for a sweeter casserole.
- Fire-roasted tomatoes: Substitute fire-roasted diced tomatoes for a deeper tomato flavor.
- Vegetarian: Replace the ground beef with drained beans or cooked lentils. Add them late enough in the cooking process that they do not become mushy.
- Dairy-free: Omit the cheese or use your favorite dairy-free melting cheese.
- Different cheese: Use cheddar, Monterey Jack, mozzarella, pepper Jack, or a combination.
- Cauliflower rice: Cauliflower rice is not a direct substitute for white rice. It needs substantially less liquid and a shorter cooking time. Add exact instructions only after testing this variation.
What to Serve With Stuffed Pepper Casserole
This casserole includes meat, rice, and vegetables, so it is filling enough to serve on its own. To round out the meal, pair it with:
- A simple house salad or Caesar salad
- Roasted green beans
- Steamed or roasted broccoli
- Roasted Brussels sprouts
- Garlic bread
- Dinner rolls
- Slices of warm, crusty bread
Keep the side dish simple so the hearty casserole remains the star of the meal.
Can I Make It Ahead?
You can prepare several parts of this Stuffed Pepper Casserole in advance:
- Dice the peppers and onion up to 2 days ahead and refrigerate them in an airtight container.
- Brown the ground beef up to 2 days ahead, cool it completely, and refrigerate it separately.
- Measure the seasonings and shred the cheese in advance.
- Assemble or partially cook the recipe ahead only after confirming the tested rice method.
When ready to cook, continue with the recipe and allow a few extra minutes if the ingredients are cold from the refrigerator.
Storage, Freezing, and Reheating
To Store
Let the casserole cool, then transfer it to an airtight container. Refrigerate for up to 3–4 days.
To Reheat
- Microwave: Place an individual serving in a microwave-safe dish. Add a small splash of stock or water if the rice seems dry, cover loosely, and heat until warmed through.
- Stovetop: Place the casserole in a covered skillet over medium-low heat. Add a splash of stock or water and stir occasionally until hot.
- Oven: Transfer the casserole to a covered baking dish and reheat at 350°F until warmed through.
To Freeze
Cool the casserole completely, then transfer it to an airtight freezer-safe container. For the best cheese texture, freeze the casserole without the cheese topping and add fresh cheese during reheating. Freeze for up to 3 months.
To Thaw
Thaw the frozen casserole overnight in the refrigerator. Do not leave it on the counter to thaw.
To Reheat After Freezing
Reheat the thawed casserole using the microwave, stovetop, or oven directions above. Add a small amount of stock if needed to restore moisture, then top with cheese and heat until melted.
Stuffed Pepper Casserole Recipe
Equipment
- 1 skillet
- chef's knife
- cutting board
- wooden spoon or spatula
- measuring cup
- measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 large bell peppers, seeded and diced
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons tomato paste
- 1 cup long-grain uncooked white rice
- 32 ounces canned diced tomatoes, drained
- 1 cup low-sodium beef stock
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1½ cups shredded cheddar cheese
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat.
- Add the ground beef. Cook, breaking it into small pieces, until browned and no longer pink. Transfer the beef to a bowl.
- Drain the skillet, leaving about 2 tablespoons of drippings.
- Add the bell peppers and onion. Cook for 3–4 minutes, or until they begin to soften.
- Add the garlic and cook for 1 minute.
- Stir in the Italian seasoning, garlic powder, onion powder, and tomato paste.
- Add the rice. Stir to combine and cook for 1 minute.
- Return the beef to the skillet. Add the diced tomatoes and beef stock. Season with salt and pepper.
- Bring the mixture to a boil. Reduce the heat to low and cover.
- Cook for 20 minutes, stirring occasionally, until the peppers are softened and the rice is tender.
- Remove the skillet from the heat. Sprinkle the cheddar cheese over the casserole and cover.
- Let stand for 5 minutes, or until the cheese melts.
Notes
- Rice: Use the exact rice type and preparation listed in the ingredients. Brown rice, instant rice, and cooked rice are not direct substitutes for uncooked long-grain white rice. Tomatoes: Add the tomatoes without their liquid exactly as specified in the ingredient list.
- Crunchy rice: Add a small splash of stock, cover, and cook for another 5 minutes.
- Watery casserole: Let the casserole rest uncovered for 5–10 minutes.
- Ground-meat substitutions: Ground turkey or chicken may be substituted for the beef. Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat covered in the microwave, on the stovetop, or in the oven. Add a splash of stock if the rice seems dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can this be adapted to a Crock pot?
Hi Christina! Yes, you can add everything to a crock pot (after browning the meat and cooking the veggies) and cook on low for 2-3 hours.
Is the rice uncooked when added?
Hi Jackie! The recipe uses uncooked long-grain white rice. I’ve updated the ingredient list and instructions to make that clearer. Thanks for asking!
I only have beef broth, is it a good substitute for the stock or should I use vegetable stock, which I do have?
Either would work well for the recipe. Enjoy!
It does not state when to add the rice. When should that be done?
It does state it in the recipe card, it’s with the Italian seasoning.
This pot of goodness was outstanding..I went right by the recipe..easy to put together and you only have used one pot..awesome..the flavors are delicious..thank you for sharing!
Thank you so much for your kind comment! I’m glad you enjoyed it.