Why You’ll Love This Recipe
This casserole delivers everything you love about stuffed peppers in a much simpler, faster format. It’s easy to prepare, loaded with flavor, and made with budget-friendly ingredients. It’s also highly customizable and reheats beautifully, making it ideal for leftovers. Best of all, it’s a complete one-dish meal packed with protein, veggies, and grains.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or ground turkey
- Cooked rice (white or brown)
- Bell peppers (any color), diced
- Onion, chopped
- Garlic, minced
- Crushed tomatoes or tomato sauce
- Diced tomatoes (optional, for texture)
- Italian seasoning
- Paprika
- Salt and black pepper
- Olive oil
- Shredded mozzarella or cheddar cheese
- Fresh parsley or basil (for garnish)
Directions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté for 2–3 minutes.
- Add ground beef or turkey and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in diced bell peppers and cook for another 3–4 minutes until slightly softened.
- Add crushed tomatoes, diced tomatoes (if using), cooked rice, Italian seasoning, paprika, salt, and pepper. Stir to combine.
- Simmer the mixture for 5 minutes, then transfer to a greased 9×13-inch baking dish.
- Top evenly with shredded cheese.
- Bake for 20–25 minutes, until cheese is melted and bubbly.
- Garnish with fresh parsley or basil before serving.
Servings and timing
This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
- Use quinoa or cauliflower rice for a lower-carb option.
- Make it spicy by adding red pepper flakes or diced jalapeños.
- Use ground chicken or plant-based meat for a different protein.
- Add black beans or corn for extra texture and flavor.
- Swap mozzarella for Monterey Jack or pepper jack cheese.
- Make it dairy-free by omitting the cheese or using a dairy-free substitute.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F (175°C) for 15–20 minutes or microwave in individual portions until heated through.
This casserole also freezes well—cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use uncooked rice in this recipe?
No, it’s best to use pre-cooked rice. Uncooked rice won’t cook properly in the casserole.
Can I make this casserole ahead of time?
Yes, assemble it up to 1 day in advance and store in the fridge. Bake when ready to serve.
What kind of rice works best?
White rice, brown rice, jasmine, or even long-grain rice all work well.
Can I make this casserole vegetarian?
Yes, use lentils, beans, or plant-based crumbles instead of meat.
Can I freeze individual portions?
Absolutely—freeze in single-serving containers for easy meals.
Is it possible to make this dish gluten-free?
Yes, all ingredients are naturally gluten-free—just double-check labels.
What other veggies can I add?
Zucchini, mushrooms, or spinach all make great additions.
Can I cook this on the stovetop instead of baking?
Yes, just simmer the mixture with the cheese melted in during the last few minutes.
Can I add tomato paste for more flavor?
Yes, adding a tablespoon or two of tomato paste boosts richness.
What cheese works best for melting?
Mozzarella, cheddar, Monterey Jack, or a cheese blend all melt well and add great flavor.
Conclusion
Stuffed Pepper Casserole is a simple, satisfying way to enjoy all the flavor of classic stuffed peppers with none of the fuss. With just one pan and minimal prep, you can serve up a delicious and hearty meal that’s perfect for busy nights, leftovers, or sharing with family and friends. This recipe is sure to become a staple in your dinner rotation.
PrintStuffed Pepper Casserole
Stuffed Pepper Casserole is a comforting one-pan meal made with seasoned ground meat, tender bell peppers, rice, and melted cheese. It captures all the flavor of classic stuffed peppers in an easy, no-fuss casserole format.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef or ground turkey
- 2 cups cooked rice (white or brown)
- 2 bell peppers (any color), diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes or tomato sauce
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 to 1 1/2 cups shredded mozzarella or cheddar cheese
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté for 2–3 minutes until fragrant.
- Add ground beef or turkey and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in diced bell peppers and cook for 3–4 minutes until slightly softened.
- Add crushed tomatoes, diced tomatoes (if using), cooked rice, Italian seasoning, paprika, salt, and pepper. Stir to combine.
- Simmer mixture for 5 minutes, then transfer to a greased 9×13-inch baking dish.
- Sprinkle shredded cheese evenly on top.
- Bake for 20–25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh parsley or basil before serving.
Notes
- Use cauliflower rice or quinoa for a lower-carb option.
- Add black beans or corn for extra flavor and texture.
- Make it vegetarian by replacing meat with lentils or plant-based crumbles.
- Add red pepper flakes or jalapeños for extra heat.
- Swap in your favorite cheese like Monterey Jack or pepper jack for a different twist.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg