If you love the warm, homey flavors of classic stuffed peppers but find yourself wishing it were just a little easier for a weeknight, this Stuffed Pepper Casserole is about to become your new go-to comfort food. Each bite is packed with savory ground meat, sweet bell peppers, tender rice, tangy tomatoes, and gooey melted cheese — all the familiar tastes of the stuffed peppers you grew up loving, but layered together in an irresistibly cheesy, one-pan bake. Perfect for busy families and meal preppers alike, this casserole delivers on both flavor and convenience.
Ingredients You’ll Need
This recipe proves that the simplest ingredients can come together to create something downright irresistible. Every component adds a unique layer of taste, texture, or color, making each bite just a little more special than the last.
- Olive oil: Adds richness and helps brown the meat, setting the stage for all those cozy flavors to develop.
- Ground beef or ground turkey: The hearty protein foundation; use whichever you prefer or happen to have on hand.
- Small onion (diced): Gives the casserole a sweet depth and fabulous aroma as it cooks down.
- Garlic (minced): Infuses every bite with a little aromatic punch and irresistible savoriness.
- Bell peppers (diced, any color): The star veggie—choose a mix of colors for a vibrant, eye-popping dish.
- Canned diced tomatoes (with juice): Lends tang, moisture, and body to the casserole sauce.
- Canned tomato sauce: Helps bind everything together with that rich tomato flavor we all crave.
- Italian seasoning: Brings a harmonious blend of herbs—think oregano, basil, and thyme—for extra dimension.
- Salt: Just the right amount to bring every ingredient to life.
- Black pepper: Adds gentle heat and a little sharpness.
- Uncooked long grain white rice: The secret to that perfect one-skillet comfort; it soaks up all the saucy flavors.
- Low-sodium beef or chicken broth: Cooks the rice and makes the casserole moist without becoming soggy—pick your favorite for a flavor twist.
- Shredded cheddar or mozzarella cheese: Melts into a golden, bubbly topping that no one can resist.
- Chopped parsley (optional): Adds a pop of green and a fresh finish—totally optional but always pretty.
How to Make Stuffed Pepper Casserole
Step 1: Sauté the Meat and Aromatics
Start by preheating your oven to 375°F. In a large oven-safe skillet or Dutch oven, warm up the olive oil over medium heat. Add your ground beef (or turkey) and diced onion, then cook for about 5 to 6 minutes, stirring occasionally, until the meat is nicely browned and the onions are becoming tender. If your meat renders extra fat, go ahead and drain it off to keep things balanced—no one likes a greasy casserole!
Step 2: Add Peppers and Garlic
Next, toss in the minced garlic and diced bell peppers. Give everything a good stir and let it cook for another 3 to 4 minutes. This short sauté is all it takes for the peppers to soften and release their wonderful sweetness, while the garlic gets to work infusing everything with extra savory depth.
Step 3: Mix in Tomatoes, Rice, and Seasonings
Stir in the can of diced tomatoes (juice and all), tomato sauce, Italian seasoning, salt, and black pepper. Now, sprinkle in the uncooked rice and pour in the low-sodium broth. Give everything a big stir—this is when all those flavors start to mingle beautifully. Bring the mixture to a gentle simmer, then cover and let it cook on the stovetop for about 15 minutes. Make sure to stir every so often, so nothing sticks and the rice begins absorbing all that tomatoey goodness.
Step 4: Add Cheese and Bake
After 15 minutes, the rice should be starting to plump up but still a bit toothy—that’s perfect. Remove the skillet from the heat and sprinkle the shredded cheese all over the top. Place the whole skillet in your hot oven, uncovered, and bake for 10 to 15 minutes. The cheese will melt into a glorious, golden blanket and the rice will finish cooking—get ready for the kitchen to smell absolutely incredible.
Step 5: Rest and Garnish
Once the casserole is bubbling and the cheese is deliciously melty, take it out of the oven and let it rest for at least 5 minutes before you dig in. This short pause lets everything settle and makes serving much easier. If you’re feeling fancy, throw on a handful of chopped parsley for fresh color right before serving.
How to Serve Stuffed Pepper Casserole
Garnishes
A sprinkle of fresh parsley gives a vibrant finish, but fresh basil or even sliced green onion would be equally delicious. For extra zing, a dash of hot sauce or a dollop of tangy Greek yogurt works wonders on top of your Stuffed Pepper Casserole.
Side Dishes
This cozy casserole is truly a meal in itself, but if you want to round out your dinner, try serving it with a simple mixed green salad or some garlicky roasted vegetables. Crusty bread makes the perfect side for soaking up any saucy bits left on your plate!
Creative Ways to Present
If you’re serving guests or just want to elevate a weeknight dinner, scoop the Stuffed Pepper Casserole into colorful ramekins or bake it directly in individual oven-safe bowls. You can even top each portion with a little extra cheese and broil for a bubbly, golden finish that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Pepper Casserole keeps like a dream. Once completely cooled, transfer portions to airtight containers and refrigerate for up to 4 days. The flavors only get deeper with time, making leftovers almost as exciting as the first bite!
Freezing
If you love having hearty homemade meals ready for busy nights, this casserole freezes beautifully. Simply cool completely, portion into freezer-safe containers, and freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, you can use the microwave for a quick fix, or warm larger portions in a covered baking dish at 350°F until heated through. If your casserole looks a bit dry after chilling, add a splash of broth before warming to restore moisture and keep things luscious.
FAQs
Can I use brown rice instead of white?
Absolutely! Brown rice adds extra fiber and a lovely nutty flavor. Just increase the cooking time by about 10 to 15 minutes, and check occasionally to ensure the rice is tender before finishing in the oven.
What’s the best pan to use for Stuffed Pepper Casserole?
An oven-safe skillet or Dutch oven makes this a true one-pan meal, but if you don’t have either, you can always assemble everything in a regular pan, then transfer it to a baking dish for the oven step.
Can I make this Stuffed Pepper Casserole vegetarian?
Definitely! Swap the meat for a can of drained, rinsed black beans or a plant-based ground alternative. Use vegetable broth instead of beef or chicken for equally satisfying results.
Is this casserole spicy?
By default, it’s quite mild, so it’s great for kids and sensitive eaters. However, if you’d like a little kick, stir in some crushed red pepper flakes or diced jalapeños with the peppers and garlic.
Can I prep this ahead for meal prep?
Yes! Feel free to assemble everything up to the point of baking, then cover and refrigerate. When ready to eat, add the cheese and bake as directed. This makes Stuffed Pepper Casserole perfect for busy weeknights or ready-to-go lunches.
Final Thoughts
I can’t recommend this Stuffed Pepper Casserole enough—it’s the kind of kitchen hero you’ll want on repeat. It captures everything we love about classic stuffed peppers, but in a friendly, fuss-free package. Gather your ingredients and give it a try, then watch it disappear from plates in record time!
Print
Stuffed Pepper Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Stuffed Pepper Casserole is a hearty and flavorful one-pot meal that combines all the delicious elements of stuffed peppers in an easy-to-make casserole form. With a cheesy topping and a perfect blend of ground meat, rice, and veggies, this dish is sure to become a family favorite.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
Vegetables:
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 bell peppers, any color, diced
Sauce and Seasonings:
- 1 (15-ounce) can diced tomatoes, with juice
- 1 (8-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 cup uncooked long grain white rice
- 2 cups low-sodium beef or chicken broth
- 1 1/2 cups shredded cheddar or mozzarella cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F.
- Cook the Meat and Vegetables: In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add ground meat and onion, cook until browned. Add garlic and bell peppers, cook until softened.
- Add Remaining Ingredients: Stir in diced tomatoes, tomato sauce, Italian seasoning, salt, pepper, rice, and broth. Simmer, then cover and cook on the stovetop for 15 minutes.
- Bake: Sprinkle cheese over the top, transfer to the oven, and bake uncovered for 10–15 minutes until cheese is melted and bubbly.
- Serve: Let it rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Use brown rice and adjust cooking time if needed.
- For extra heat, add crushed red pepper or diced jalapeños.
- Leftovers reheat well and are great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
