Stuffed Pepper Casserole: All the Flavor, Half the Work!

Love stuffed peppers but hate the hassle? This Stuffed Pepper Casserole delivers all the classic flavors—savory ground beef, tender rice, and sweet bell peppers—in one easy, cheesy bake. No stuffing required! Perfect for busy weeknights, meal prep, or feeding a crowd.

Why You’ll Love This Recipe

Faster than traditional stuffed peppers – Ready in under 1 hour
Customizable – Swap meats, cheeses, or add extra veggies
Freezer-friendly – Make ahead for stress-free dinners
Kid-approved – Picky eaters love the cheesy top layer

Ingredients You’ll Need

For the Casserole:

• 1 lb ground beef (or turkey/Italian sausage)
• 1 onion, diced
• 2 bell peppers, diced (any color)
• 3 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp Italian seasoning
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 cups cooked rice (white or brown)

For the Cheesy Topping:

• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 2 tbsp grated Parmesan

Optional Add-Ins:

• 1 cup corn or black beans
• ½ tsp red pepper flakes (for heat)
• 1 tbsp Worcestershire sauce (for depth)

Step-by-Step Instructions

1. Brown the Meat & Veggies

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef over medium-high heat until browned. Drain excess fat.
3. Add onion, bell peppers, and garlic. Sauté for 4-5 minutes until softened.

2. Build the Casserole Base

1. Stir in tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
2. Fold in cooked rice until fully combined.

3. Layer & Bake

1. Transfer mixture to a 9×13-inch baking dish.
2. Top with mozzarella, cheddar, and Parmesan.
3. Bake uncovered for 20-25 minutes until bubbly and cheese is golden.

Pro Tip: For extra browning, broil for 1-2 minutes at the end (watch closely!).

Expert Tips for the Best Casserole

Flavor Variations

• Mexican twist: Use taco seasoning and top with jalapeños
• Vegetarian: Swap beef for lentils or quinoa
• Low-carb: Replace rice with cauliflower rice

Make-Ahead & Storage

• Prep ahead: Assemble (without cheese) and refrigerate for 1 day. Add cheese before baking.
• Freeze: Bake, cool completely, and freeze for 3 months. Reheat at 350°F (175°C) until warmed through.
• Leftovers: Keep in the fridge for 4 days.

Troubleshooting

Problem: Too watery?
Solution: Drain diced tomatoes well or reduce sauce longer.

Problem: Dry casserole?
Solution: Add ½ cup broth before baking.

Frequently Asked Questions

Can I use uncooked rice?

Yes! Add 1 cup uncooked rice + 1 extra cup liquid (broth/water) and bake 45 minutes.

What’s the best cheese blend?

A mix of mozzarella (melty) + cheddar (flavor) + Parmesan (savory) works best.

Can I make this spicy?

Add 1 diced jalapeño or ½ tsp cayenne pepper to the meat mixture.

How do I prevent soggy peppers?

Sauté them until just tender before baking—they’ll soften more in the oven.

Why This Casserole Beats Traditional Stuffed Peppers

No tedious stuffing – Just layer and bake
More even flavor distribution – Every bite is perfectly balanced
Feeds more people – One dish serves 6-8

Stuffed Pepper Casserole: All the Flavor, Half the Work!

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• Author: Lara Smith
• Total Time: 1 Hour

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Description

Enjoy all the flavors of classic stuffed peppers in an easy-to-make casserole! This stuffed pepper casserole is a comforting and hearty dish that combines ground beef, rice, and colorful bell peppers in a cheesy, tomatoey bake. Perfect for family dinners or meal prep, it’s sure to become a favorite.

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Ingredients

Scale 1x2x3x

1 lb ground beef

1 small onion, diced

3 bell peppers (red, green, and yellow), diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 cup beef broth

1 cup uncooked rice

1 teaspoon Italian seasoning

1 teaspoon paprika

Salt and pepper to taste

2 cups shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.

In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft. Drain any excess fat.

Add the diced bell peppers and minced garlic to the skillet, and cook for another 3-4 minutes until the peppers are slightly tender.

Stir in the diced tomatoes, tomato sauce, beef broth, uncooked rice, Italian seasoning, paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes.

Transfer the mixture to the prepared baking dish and cover with aluminum foil.

Bake in the preheated oven for 30-35 minutes, or until the rice is cooked and the liquid is absorbed.

Remove the foil and sprinkle the shredded mozzarella cheese evenly over the top. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Garnish with fresh parsley before serving.

Notes

This stuffed pepper casserole is a delicious and convenient way to enjoy the flavors of stuffed peppers without the fuss. Perfect for busy weeknights or meal prep, it’s a satisfying and wholesome dish that the whole family will love. Give it a try and savor the comfort of this hearty casserole!