Hey y'all! If you're craving the cozy, savory flavors of stuffed peppers, but want an easier, one-dish solution, you're going to love this Stuffed Pepper Casserole. It’s loaded with colorful bell peppers, hearty ground beef, tender rice, and gooey melted cheese—all baked together for a meal that tastes just like the classic, but with less fuss. Perfect for weeknights, potlucks, or when you need a family-friendly crowd-pleaser. Let's get cooking!

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Why You'll Love This

Saves time with all the classic stuffed pepper flavor in a single casserole dish.
Uses simple pantry staples for a budget-friendly meal.
Easily customizable for your dietary needs or what's in your fridge.
Kid-friendly and perfect for making ahead or meal prepping lunches.
Melty cheese and bold spices make every bite irresistible!

Ingredients

1 pound ground beef (or ground turkey)
1 tablespoon olive oil
1 medium yellow onion, chopped
3 bell peppers (red, green, yellow), diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup beef broth
1 cup long-grain white rice (uncooked, rinsed)
1 ½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese
Fresh parsley, chopped, for garnish (optional)

Directions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

2. Sauté Veggies and Beef

In a large skillet, heat olive oil over medium heat. Add the chopped onion and diced bell peppers, sautéing for 4-5 minutes until they begin to soften. Stir in the garlic and cook for 1 more minute.

3. Brown the Beef

Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.

4. Add Rice and Liquids

Stir in dried oregano, basil, smoked paprika, salt, and black pepper. Add the diced tomatoes (with juice), tomato sauce, beef broth, and rinsed white rice. Mix well to combine.

5. Bake the Casserole

Transfer the mixture to the prepared baking dish and cover tightly with foil. Bake for 35-40 minutes, or until the rice is tender and has absorbed the liquid.

6. Add Cheese and Finish Baking

Carefully remove the casserole from the oven, remove the foil, and sprinkle mozzarella and cheddar cheeses over the top. Return to oven, uncovered, and bake for 5-8 minutes, until cheese is melted and bubbly.

7. Garnish and Serve

Let casserole rest for 5 minutes. Garnish with fresh parsley if desired, slice, and enjoy!

Notes

For even cooking, rinse the rice to remove excess starch before adding.
Adjust the amount or type of cheese to suit your taste—pepper jack is a great swap for extra kick!
If the rice is still firm after baking, cover and return to oven for an additional 5-10 minutes with a few more tablespoons of broth.

Variations

Vegetarian: Use black beans or lentils in place of the ground beef, and swap beef broth for vegetable broth.
Spicy: Add a chopped jalapeño or red pepper flakes with the veggies for heat.
Low-Carb: Substitute cooked cauliflower rice for the white rice and reduce the baking time by 10 minutes.

Required Equipment

Large skillet or sauté pan
9x13-inch casserole or baking dish
Aluminum foil
Sharp knife and cutting board
Measuring cups and spoons

Storage Instructions

Leftover Stuffed Pepper Casserole can be cooled, covered, and refrigerated for up to 4 days.
To freeze, portion into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat individual servings in the microwave or cover the casserole with foil and bake at 350°F (175°C) until warmed through.

Serving Suggestions

Serve with a crisp green salad or garlic bread for a complete meal.
Pair with roasted vegetables or a simple cucumber-tomato salad for extra freshness.
Top individual portions with a dollop of sour cream or hot sauce for added zing!

Pro Tips

Chop peppers and onions evenly for consistent texture in every bite.
If using brown rice, increase the broth by ½ cup and baking time by 10-15 minutes.
Add cheese only at the end for the best gooey, golden topping.

FAQ

Can I make this casserole ahead of time?

Absolutely! You can assemble the casserole up to the point before baking, cover, and refrigerate for up to 24 hours. When ready to bake, add an extra 5 minutes to the baking time if chilled.

What type of rice works best?

Long-grain white rice cooks perfectly with the liquids in this recipe. For brown rice, add a little extra broth and bake longer.

Can I use ground turkey or chicken instead of beef?

Yes, both ground turkey and ground chicken are delicious substitutes—just use the same amount and adjust seasonings to taste if desired.