Stuffed Pepper Casserole

Why You’ll Love This Recipe

You’ll love this Stuffed Pepper Casserole because it transforms a traditional favorite into a simple, fuss-free dinner. It’s easy to prepare, full of flavor, and makes fantastic leftovers. The combination of rice, peppers, and seasoned meat creates a balanced, nutrient-packed meal that feels like comfort food but is still nourishing. Plus, it’s customizable—make it meaty, vegetarian, or even vegan to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Ground beef, turkey, or plant-based ground “meat”
• Yellow onion, diced
• Garlic cloves, minced
• Red, green, and yellow bell peppers, chopped
• Cooked rice (white, brown, or long-grain)
• Tomato sauce or crushed tomatoes
• Diced tomatoes (optional, for texture)
• Tomato paste
• Italian seasoning
• Paprika
• Salt and black pepper
• Shredded cheese (cheddar, mozzarella, or vegan alternative)
• Fresh parsley, chopped (for garnish)

Directions

1. Preheat the oven: Set the oven to 375°F (190°C).
2. Cook the base: In a large skillet or oven-safe pan, heat olive oil over medium heat. Add onion and garlic; sauté until fragrant.
3. Add meat: Stir in ground beef (or alternative) and cook until browned. Drain excess fat if needed.
4. Add vegetables and seasoning: Mix in chopped bell peppers, Italian seasoning, paprika, salt, and pepper. Cook for 5 minutes until the peppers begin to soften.
5. Combine with rice and sauce: Stir in cooked rice, tomato sauce, diced tomatoes, and tomato paste. Mix until everything is evenly combined and heated through.
6. Transfer to baking dish: If not using an oven-safe skillet, transfer the mixture to a greased casserole dish.
7. Top with cheese: Sprinkle shredded cheese evenly over the top.
8. Bake: Place in the oven for 20–25 minutes, until the cheese is melted and bubbly.
9. Serve: Garnish with chopped parsley and serve warm.

Servings and timing

This recipe serves 6 and takes about 50 minutes total—15 minutes for preparation and 35 minutes for cooking.

Variations

• Vegan version: Use plant-based ground “meat” and dairy-free cheese.
• Low-carb option: Substitute cauliflower rice for the cooked rice.
• Mexican-style twist: Add black beans, corn, cumin, and chili powder, then top with salsa and avocado.
• Cheese lovers: Mix some cheese directly into the casserole for extra creaminess.
• Add heat: Include diced jalapeños or a dash of hot sauce for a spicy kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individual portions until hot. This casserole also freezes well—cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

1. Can I use uncooked rice in this recipe?

You can, but you’ll need to add extra liquid (about 1½ cups broth) and bake longer—around 45–50 minutes total.

2. What kind of rice works best?

Long-grain white rice, jasmine, or brown rice all work well; just make sure it’s cooked before adding to the mixture.

3. Can I make this dish ahead of time?

Yes, assemble it up to a day in advance, cover, refrigerate, and bake when ready to serve.

4. How do I make it more saucy?

Add extra tomato sauce or a splash of broth before baking if you prefer a juicier casserole.

5. Can I make it without cheese?

Absolutely—it’s still flavorful without cheese, or you can top it with breadcrumbs for a crispy finish.

6. What meat alternatives can I use?

Ground turkey, chicken, sausage, or lentils all work well in this dish.

7. How can I make it more filling?

Add black beans or chickpeas for extra protein and fiber.

8. Can I use frozen peppers?

Yes, just thaw and drain them before cooking to avoid excess moisture.

9. What should I serve with this casserole?

It pairs perfectly with a green salad, garlic bread, or roasted vegetables.

10. Can I double this recipe?

Yes, easily double the ingredients and bake in a larger 9×13-inch dish. Increase baking time by about 10 minutes.

Conclusion

Stuffed Pepper Casserole brings all the cozy, savory goodness of classic stuffed peppers into a simple, crowd-pleasing meal. It’s flavorful, hearty, and easy to adapt for different diets, making it a reliable weeknight favorite. Whether you’re cooking for family or meal prepping for the week, this casserole is sure to become a go-to comfort dish.

Stuffed Pepper Casserole

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Stuffed Pepper Casserole is a hearty, one-pan comfort dish that captures all the flavors of classic stuffed peppers — tender rice, savory ground meat, and sweet bell peppers simmered in a rich tomato sauce, topped with melted cheese. It’s easy, family-friendly, and perfect for busy weeknights.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baked
• Cuisine: American
• Diet: Halal

Ingredients

• 2 tbsp olive oil
• 1 lb ground beef, turkey, or plant-based ground “meat”
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 bell peppers (red, green, yellow), chopped
• 2 cups cooked rice (white, brown, or long-grain)
• 1 can (15 oz) tomato sauce or crushed tomatoes
• 1 can (14 oz) diced tomatoes (optional)
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 tsp paprika
• Salt and black pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or vegan alternative)
• 2 tbsp chopped fresh parsley (for garnish)

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Instructions

1. Preheat the oven: Set oven to 375°F (190°C).
2. Cook the base: In a large skillet or oven-safe pan, heat olive oil over medium heat. Add onion and garlic; sauté until fragrant.
3. Add meat: Stir in ground beef or alternative and cook until browned. Drain any excess fat.
4. Add vegetables and seasoning: Mix in chopped bell peppers, Italian seasoning, paprika, salt, and pepper. Cook for about 5 minutes until peppers start to soften.
5. Combine with rice and sauce: Stir in cooked rice, tomato sauce, diced tomatoes, and tomato paste. Mix until evenly combined and heated through.
6. Transfer to baking dish: If not using an oven-safe skillet, transfer the mixture to a greased casserole dish.
7. Top with cheese: Sprinkle shredded cheese evenly on top.
8. Bake: Bake for 20–25 minutes, until the cheese is melted and bubbly.
9. Serve: Garnish with fresh parsley and serve warm.

Notes

• Use cooked rice to save time, or add uncooked rice with 1½ cups broth and extend baking time.
• Make it vegan with plant-based meat and dairy-free cheese.
• To freeze, cool completely, wrap tightly, and store for up to 2 months.
• For extra creaminess, mix cheese into the casserole before baking.
• Double the recipe for a crowd and bake in a 9×13-inch dish.

Nutrition

• Serving Size: 1 portion (about 1 1/2 cups)
• Calories: 390
• Sugar: 8g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 55mg