Ultimate Stuffed Pepper Casserole

Why You’ll Love This Recipe

This casserole takes the work out of stuffing peppers but keeps all the flavor. It’s a one-dish wonder that’s both comforting and filling, with a perfect balance of protein, veggies, and grains. It’s great for meal prep, freezer-friendly, and customizable to suit your preferences. Whether you’re feeding a crowd or just want an easy dinner, this dish delivers big flavor with minimal fuss.

Ingredients

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

• Ground beef or ground turkey
• Bell peppers (green, red, yellow, or a mix), chopped
• Onion, diced
• Garlic, minced
• Cooked white or brown rice
• Diced tomatoes (canned or fresh)
• Tomato sauce
• Italian seasoning
• Paprika
• Salt and pepper to taste
• Olive oil
• Shredded mozzarella cheese
• Shredded cheddar cheese
• Fresh parsley for garnish (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened.
3. Add garlic and cook for another 30 seconds.
4. Add ground beef or turkey to the skillet and cook until browned. Drain any excess fat.
5. Stir in chopped bell peppers and cook for 3–4 minutes until slightly softened.
6. Add diced tomatoes, tomato sauce, cooked rice, Italian seasoning, paprika, salt, and pepper. Mix everything well and let it simmer for 5 minutes.
7. Transfer the mixture to a greased 9×13-inch baking dish.
8. Sprinkle mozzarella and cheddar cheeses evenly over the top.
9. Cover with foil and bake for 20 minutes.
10. Remove foil and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.
11. Garnish with fresh parsley before serving if desired.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Use cauliflower rice for a low-carb version.
• Add black beans or corn for extra texture and flavor.
• Spice it up with crushed red pepper flakes or jalapeños.
• Use marinara sauce instead of tomato sauce for a more Italian-style twist.
• Swap mozzarella and cheddar for pepper jack or provolone.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 1–2 minute intervals, or warm in the oven at 350°F (175°C) until heated through. This casserole also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, assemble the casserole up to a day in advance, cover, and refrigerate until ready to bake.

What type of rice works best?

Cooked white rice, brown rice, or even quinoa all work well in this casserole.

Can I make it vegetarian?

Absolutely. Replace the meat with lentils, black beans, or a plant-based ground meat alternative.

Is it okay to use leftover rice?

Yes, using leftover cooked rice saves time and works perfectly in this dish.

Can I use uncooked rice?

Not directly—uncooked rice won’t cook properly in the oven unless you adjust the liquid and baking time. Pre-cooked rice is best.

How do I prevent the casserole from being watery?

Drain your diced tomatoes and cook the bell peppers down slightly before baking to reduce excess moisture.

What cheese melts best for this recipe?

A combination of shredded mozzarella and cheddar gives the best melt and flavor, but you can also use Monterey Jack or a cheese blend.

Can I freeze this casserole?

Yes, freeze before or after baking. Just make sure it’s tightly covered and cooled completely before freezing.

What kind of meat can I use?

Ground beef, turkey, chicken, or sausage all work great depending on your preference.

Can I add more vegetables?

Definitely! Zucchini, mushrooms, or spinach make great additions to bulk up the nutrition.

Conclusion

Ultimate Stuffed Pepper Casserole is the perfect easy dinner that captures all the flavor of classic stuffed peppers without the extra steps. It’s a family-friendly meal that’s warm, cheesy, and completely satisfying. With simple ingredients and big flavor, it’s bound to become a favorite in your weekly rotation.

Ultimate Stuffed Pepper Casserole

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A hearty, cheesy casserole that brings all the flavors of classic stuffed peppers into an easy, family-friendly one-pan dinner. Made with ground meat, rice, peppers, tomatoes, and melty cheese, it’s comforting, customizable, and perfect for weeknights.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 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
• 3–4 bell peppers (green, red, yellow, or mix), chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups cooked white or brown rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (8 oz) tomato sauce
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1 tbsp olive oil
• 1 tsp salt (to taste)
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3–4 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add ground beef or turkey and cook until browned, breaking it apart. Drain excess fat.
5. Stir in chopped bell peppers and cook 3–4 minutes until slightly softened.
6. Add diced tomatoes, tomato sauce, cooked rice, Italian seasoning, paprika, salt, and pepper. Stir well and simmer for 5 minutes.
7. Transfer mixture to the prepared baking dish and spread evenly.
8. Sprinkle mozzarella and cheddar cheeses over the top.
9. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
10. Let rest for a few minutes, then garnish with parsley before serving.

Notes

• Drain diced tomatoes well to avoid excess liquid.
• Use leftover rice for convenience and less prep time.
• Try cauliflower rice for a low-carb alternative.
• Mix up the cheese—pepper jack or provolone add great flavor.
• Assemble ahead and refrigerate up to 24 hours before baking.

Nutrition

• Serving Size: 1 portion (about 1/6 of casserole)
• Calories: 420
• Sugar: 7g
• Sodium: 820mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg