Name: Stuffed Pepper Casserole
Prep time: 15 min
Cook time: PT-490012H37M16S
Total time: PT-490012H37M16S
Cuisine: American
Ingredients: 1 lb ground beef; 1 onion, diced; 2 cloves garlic, minced; 3 bell peppers (red, green, yellow), chopped; 2 cups cooked rice; 1 can (15 oz) tomato sauce; 1 can (14.5 oz) diced tomatoes; 1/2 cup beef broth; 1 tsp Italian seasoning; Salt and pepper, to taste; 1 1/2 cups shredded cheese (cheddar or mozzarella)

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This Stuffed Pepper Casserole has all the comforting flavors of classic stuffed peppers, but with half the work. Tender rice, seasoned ground beef, bell peppers, and a rich tomato sauce come together in one hearty, cheesy bake. It’s a family-friendly meal I turn to when I want something warm, filling, and easy to throw together.

Why You’ll Love This Recipe

I like that this casserole captures the nostalgic taste of traditional stuffed peppers without the hassle of actually stuffing them. It’s all made in one dish, which means fewer dishes to wash and more time to relax. The combination of savory beef, sweet bell peppers, and gooey melted cheese is simply irresistible. It also reheats like a dream, so leftovers never go to waste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, diced
Garlic, minced
Bell peppers (red, green, yellow), chopped
Cooked rice
Tomato sauce
Diced tomatoes
Beef broth
Italian seasoning
Salt and pepper
Shredded cheese (cheddar or mozzarella)

Directions

I start by browning the ground beef in a large skillet over medium heat, breaking it up as it cooks.
I add the diced onions and garlic, cooking until they’re soft and fragrant.
Then I toss in the chopped bell peppers and let them cook down slightly to soften.
I stir in the cooked rice, tomato sauce, diced tomatoes, and beef broth, mixing everything together until well combined.
I season the mixture with Italian seasoning, salt, and pepper to taste.
Once everything is evenly mixed, I transfer it to a greased casserole dish.
I sprinkle a generous layer of shredded cheese on top and bake it in a preheated oven until bubbly and golden on top.
I let it rest for a few minutes before serving so the flavors can settle.

Servings and timing

This recipe makes about 6 generous servings. It takes roughly 15 minutes of prep time and about 30–35 minutes of baking. Total time is just under an hour from start to finish.

Variations

When I want to lighten it up, I use ground turkey or ground chicken instead of beef. Sometimes I swap the white rice for brown rice or even cauliflower rice for a lower-carb version. For extra spice, I add a pinch of red pepper flakes or swap in pepper jack cheese. I also like throwing in black beans or corn for a Tex-Mex twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the whole dish in the oven at 350°F until heated through. This casserole also freezes well—I just make sure to cool it completely before wrapping it tightly and storing it in the freezer for up to 3 months.

FAQs

Can I make this casserole ahead of time?

Yes, I often prep it in the morning and bake it later in the evening. I cover it and keep it in the fridge until I’m ready to bake.

Do I have to use cooked rice?

Yes, the rice should be fully cooked before adding it to the casserole, otherwise it won’t cook properly in the oven.

What kind of cheese works best?

I usually go with cheddar or mozzarella, but any melty cheese like Monterey Jack or Colby works well too.

Can I make this vegetarian?

Definitely. I replace the ground beef with a plant-based meat alternative or use extra beans and vegetables instead.

How do I freeze it?

I let the casserole cool completely, then cover it tightly with foil and freeze. When I’m ready to eat, I thaw it overnight in the fridge and reheat it in the oven until warmed through.

Conclusion

Stuffed Pepper Casserole is everything I love about comfort food—simple, flavorful, and filling. It’s perfect for busy nights, meal prep, or feeding a hungry family. I love how easy it is to customize and how the leftovers always taste just as good the next day.