Stuffed Pepper Casserole
Stuffed Pepper Casserole is a cozy and delicious twist on the classic stuffed peppers you know and love. It combines tender ground beef, sweet bell peppers, rice, and a rich…
Tip: save now, cook later.Stuffed Pepper Casserole is a cozy and delicious twist on the classic stuffed peppers you know and love. It combines tender ground beef, sweet bell peppers, rice, and a rich tomato sauce all baked together with a melty cheese topping. The casserole has all the warm flavors and comforting textures of stuffed peppers without the fuss of hollowing out each pepper.
I love making this casserole on busy weeknights because it comes together in one dish and fills the kitchen with that wonderful smell of cooked peppers and tomatoes. What’s great is that you can easily swap out the beef for turkey or add in your favorite veggies to make it your own. I usually sprinkle extra cheese on top so it gets all bubbly and golden in the oven.
My favorite way to serve this casserole is right out of the oven with a simple side salad or some crusty bread for soaking up the sauce. It’s the kind of meal that everyone at the table enjoys, and it often makes enough for leftovers the next day, which is always a win in my book.
Key Ingredients & Substitutions
Ground beef: This is the heart of the dish, giving it rich flavor and texture. You can swap it with ground turkey or chicken for a lighter option or use plant-based meat substitutes for a vegetarian twist.
Rice: Long-grain white rice works well here as it cooks evenly and soaks up the sauce. If you want a healthier version, try brown rice, but add extra cooking time and liquid since it takes longer to cook.
Bell peppers: Green and red peppers add color, crunch, and sweetness. If you don’t have red bell peppers, orange or yellow ones work great too. Diced green peppers mix in while sliced red peppers shine on top.
Tomato products: The canned diced tomatoes and tomato sauce create a flavorful base. Use no-salt-added or low-sodium versions if you want to control salt. You can also add a splash of tomato paste for extra richness.
Cheddar cheese: Cheddar melts nicely and adds a sharp, creamy finish. Feel free to mix in mozzarella or Monterey Jack for a milder, gooey top. For dairy-free, use vegan cheese alternatives that melt well.
How Do I Make Sure the Rice Cooks Perfectly in the Casserole?
Getting the rice cooked just right is key to this casserole. Since the rice cooks in the tomato sauce and broth, it absorbs flavors but needs enough liquid to soften fully.
- Use the right amount of liquid: 1 cup beef broth or water usually works with 1 cup uncooked rice. If you use brown rice, add a bit more liquid and cook longer.
- Simmer the mix on the stove for 5 minutes before baking. This jump-starts the cooking and lets the rice absorb some moisture.
- Cover tightly with foil during baking to trap steam. This helps the rice finish cooking without drying out.
- After baking, let the casserole rest for 5-10 minutes. This helps the rice set and absorb any last juices, making it tender and flavorful.
Following these steps gives you tender, perfectly cooked rice every time without the need to pre-cook it separately.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning the beef and sautéing the veggies all in one place.
- 9×9 inch casserole dish – the right size for even baking and easy serving.
- Cutting board and sharp knife – helps you chop peppers and onions quickly and safely.
- Wooden spoon or spatula – ideal for stirring the meat and rice mixture without scratching your pan.
- Aluminum foil – keeps the casserole moist while baking by trapping steam.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Add chopped mushrooms or zucchini for extra veggies and moisture.
- Mix in some shredded mozzarella with cheddar for a stretchy, gooey cheese topping.
- Stir in a pinch of smoked paprika or chili powder to add a mild smoky or spicy kick.
Stuffed Pepper Casserole Recipe
Ingredients You’ll Need:
- 1 lb ground beef
- 1 cup long-grain white rice, uncooked
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, sliced (for topping)
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 1 tsp dried Italian seasoning or oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar cheese (divided)
- Fresh parsley, chopped for garnish
- 2 tbsp olive oil or vegetable oil
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and around 50 minutes to bake, including simmering and resting time. Plan on about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare the Base:
Preheat your oven to 350°F (175°C). In a large skillet, heat oil over medium-high heat. Add diced onion, green bell pepper, and garlic. Cook until soft, about 3-4 minutes.
2. Cook the Ground Beef:
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain any excess fat.
3. Combine Ingredients and Simmer:
Stir in uncooked rice, diced tomatoes with juices, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Mix well and bring to a simmer. Let it cook uncovered for about 5 minutes so the rice absorbs some liquid.
4. Assemble and Bake:
Pour the mixture into a greased 9×9 inch casserole dish. Arrange sliced red bell peppers evenly on top. Cover the dish tightly with foil and bake for 35 minutes.
5. Add Cheese and Finish Baking:
Remove foil and sprinkle shredded cheddar cheese evenly over the casserole. Return it to the oven, uncovered, for another 10-15 minutes until the cheese is bubbly and melted.
6. Serve:
Let the casserole cool slightly before serving. Garnish with fresh chopped parsley for a pop of color and flavor. Enjoy your comforting stuffed pepper casserole warm!
Can I Use Frozen Ground Beef in This Recipe?
Yes, you can! Just be sure to thaw it completely in the refrigerator overnight before cooking. This helps it brown evenly and reduces excess moisture in the skillet.
Can I Substitute the Rice for a Different Grain?
Absolutely! You can use brown rice, quinoa, or even cauliflower rice for a low-carb option. Keep in mind that brown rice will require a bit more liquid and longer baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. You might want to add a splash of broth or water to keep it moist.
Can I Make This Casserole Ahead of Time?
Yes! Prepare the casserole up to the point of adding cheese, then cover and refrigerate. When ready, add the cheese and bake as directed, adding a few extra minutes if baked from cold.