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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.

Ingredients

  • 1 lb ground beef or ground turkey
  • 34 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)

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.

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