Stuffed Pepper Casserole

Why You’ll Love This Recipe

This casserole brings all the flavor of stuffed peppers in a simpler, quicker format. No need to parboil peppers or carefully fill them—everything cooks together in one dish. It’s packed with protein, vegetables, and fiber, making it a well-rounded meal the whole family will enjoy. Plus, it reheats beautifully, so leftovers are just as tasty.

Ingredients

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

ground beef or ground turkey
olive oil
onion (chopped)
garlic (minced)
bell peppers (red, green, or yellow, chopped)
uncooked white or brown rice
diced tomatoes (canned, with juices)
tomato sauce
beef or chicken broth
Italian seasoning
salt
black pepper
shredded cheese (cheddar, mozzarella, or a blend)
fresh parsley (optional, for garnish)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
3. Add the chopped onion and cook for 2–3 minutes, then add garlic and cook for another 30 seconds until fragrant.
4. Add ground beef or turkey and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
5. Stir in chopped bell peppers and cook for 3–4 minutes until slightly softened.
6. Add uncooked rice, diced tomatoes (with juice), tomato sauce, broth, Italian seasoning, salt, and pepper. Stir to combine.
7. Bring to a boil, then reduce to a simmer. Cover and let cook for 18–20 minutes, or until rice is tender and liquid is mostly absorbed.
8. Stir the mixture, top with shredded cheese, and transfer to the oven.
9. Bake uncovered for 10 minutes or until the cheese is melted and bubbly.
10. Garnish with chopped parsley before serving.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

• Low-Carb Version: Replace rice with cauliflower rice and reduce the broth.
• Vegetarian Option: Use lentils or plant-based crumbles instead of meat and veggie broth instead of beef/chicken broth.
• Spicy Kick: Add red pepper flakes, diced jalapeños, or use spicy sausage.
• Cheese Swap: Try pepper jack or provolone for a different flavor profile.
• Extra Veggies: Add zucchini, mushrooms, or spinach for more texture and nutrition.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat until warmed through. This casserole also freezes well—let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

FAQs

Can I use cooked rice instead of uncooked?

Yes, reduce the broth by half and stir in cooked rice toward the end before baking.

Do I need to pre-cook the peppers?

No, they soften perfectly during the simmering and baking process.

Can I make this casserole ahead of time?

Yes, assemble and refrigerate before baking. Add cheese just before putting it in the oven.

What kind of rice works best?

Long grain white rice or brown rice work well. If using brown rice, increase cook time by 10–15 minutes and add more broth as needed.

Can I make this in a slow cooker?

Yes, cook the beef and onions first, then transfer everything (except cheese) to a slow cooker. Cook on low for 4–5 hours. Add cheese at the end.

How do I keep the rice from getting mushy?

Use the correct amount of broth and don’t overcook. Simmer with the lid on, then bake uncovered briefly.

Is this dish gluten-free?

Yes, just be sure to use gluten-free broth and sauces.

Can I use quinoa instead of rice?

Yes, quinoa works well—adjust the liquid slightly and simmer for about 15–20 minutes.

What kind of cheese melts best for this?

Mozzarella or cheddar give you a nice melt, but feel free to use a mix.

Can I double the recipe?

Absolutely, just use a larger pan or bake it in a 9×13 casserole dish.

Conclusion

Stuffed Pepper Casserole is a cozy, delicious meal that’s easy to prepare and full of flavor. It’s a great way to enjoy all the comforting elements of classic stuffed peppers without the extra work. Perfect for weeknights, potlucks, or prepping ahead, this casserole is a crowd-pleasing favorite that’s sure to find a regular place in your dinner rotation.

Stuffed Pepper Casserole

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Stuffed Pepper Casserole is a hearty one-pan meal that captures all the flavors of classic stuffed peppers in an easy, no-fuss format. Made with ground meat, rice, peppers, tomatoes, and topped with melted cheese, it’s a comforting and convenient dinner option.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baked
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 lb ground beef or ground turkey
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 bell peppers (red, green, or yellow), chopped
• 3/4 cup uncooked white or brown rice
• 1 can (14.5 oz) diced tomatoes with juices
• 1 can (8 oz) tomato sauce
• 1 1/2 cups beef or chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheese (cheddar, mozzarella, or blend)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook for 2–3 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add ground beef or turkey. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
5. Add chopped bell peppers and cook for 3–4 minutes until slightly softened.
6. Stir in uncooked rice, diced tomatoes (with juices), tomato sauce, broth, Italian seasoning, salt, and pepper. Mix well.
7. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 18–20 minutes, until rice is tender and liquid is mostly absorbed.
8. Stir the mixture, top with shredded cheese, and transfer the skillet to the oven.
9. Bake uncovered for 10 minutes, or until cheese is melted and bubbly.
10. Garnish with chopped parsley before serving.

Notes

• Use cooked rice and reduce broth by half if needed.
• Make it vegetarian with lentils or plant-based crumbles and veggie broth.
• Add red pepper flakes or spicy sausage for extra heat.
• Top with different cheeses like pepper jack or provolone for variety.
• Freeze leftovers in individual containers for quick meals.

Nutrition

• Serving Size: 1 serving
• Calories: 390
• Sugar: 6g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg