Stuffed Pepper Casserole

Stuffed Pepper Casserole is a one-pan wonder that combines all the flavors of traditional stuffed peppers in a simplified, hearty dish.

It’s loaded with ground beef, tender rice, colorful bell peppers, and a rich tomato sauce, all topped with gooey melted cheese. Perfect for busy weeknights, this casserole is easy to make, family-friendly, and offers all the comfort of a classic recipe without the hassle of stuffing individual peppers.

Kitchen Equipment Needed

• Large skillet or frying pan
• Baking dish (9×13-inch)
• Wooden spoon
• Aluminum foil

Ingredients

• 1 tablespoon olive oil
• 1 lb ground beef or ground turkey
• 1 small onion, diced
• 3 bell peppers (any color), diced
• 3 cloves garlic, minced
• 1 cup uncooked long-grain white rice
• 2 cups beef or chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 1/2 cups shredded mozzarella or cheddar cheese

Directions

1. Preheat the Oven
   • Preheat your oven to 375°F (190°C).
2. Cook the Ground Meat
   • In a large skillet, heat olive oil over medium heat. Add ground beef (or turkey) and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease.
3. Sauté the Vegetables
   • Add onion, bell peppers, and garlic to the skillet. Cook until softened, about 5 minutes.
4. Combine the Ingredients
   • Stir in rice, broth, diced tomatoes, tomato sauce, oregano, basil, smoked paprika, salt, and pepper. Mix well.
5. Transfer to a Baking Dish
   • Pour the mixture into a greased 9×13-inch baking dish. Cover tightly with aluminum foil.
6. Bake
   • Bake in the preheated oven for 45 minutes, or until the rice is tender and the liquid is absorbed.
7. Add the Cheese
   • Remove the foil, sprinkle the top with shredded cheese, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve
   • Let the casserole rest for 5 minutes before serving. Enjoy with a side salad or crusty bread.

Prep Time

15 minutes

Cook Time

55 minutes

Total Time

1 hour 10 minutes

Nutrition (Per Serving – Serves 6)

• Calories: 360
• Protein: 20g
• Carbohydrates: 38g
• Fat: 14g
• Sodium: 780mg

Expert Tips

• Rice Cooking Tip: If using pre-cooked rice, reduce the broth to 1/2 cup and bake for 30 minutes.
• Add Heat: For a spicy kick, add a pinch of red pepper flakes or use spicy Italian sausage instead of ground beef.
• Cheese Variations: Try Monterey Jack, provolone, or a Mexican blend cheese for a different flavor profile.

FAQs

Can I use brown rice or quinoa?
Yes, but adjust the baking time. Brown rice may take an additional 10–15 minutes, while quinoa cooks faster and may require less liquid.

Can I make this casserole vegetarian?
Absolutely! Substitute the ground meat with plant-based crumbles, lentils, or extra diced vegetables like zucchini or mushrooms.

Can I freeze leftovers?
Yes, let the casserole cool completely, then portion into airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.

Storing & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat individual portions in the microwave or the entire casserole in the oven at 350°F until warmed through.

Substitutions & Variations

• Vegetables: Add corn, diced zucchini, or mushrooms for extra nutrition.
• Low-Carb: Replace the rice with cauliflower rice and reduce the cooking liquid accordingly.
• Herbs: Swap dried herbs for fresh ones if available; they add a more vibrant flavor.

Stuffed Pepper Casserole

Stuffed Pepper Casserole is a one-pan wonder that combines all the flavors of traditional stuffed peppers in a simplified, hearty dish.

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Ingredients Equipment Method

Ingredients

  

• - 1 tablespoon olive oil
• - 1 lb ground beef or ground turkey
• - 1 small onion diced
• - 3 bell peppers any color, diced
• - 3 cloves garlic minced
• - 1 cup uncooked long-grain white rice
• - 2 cups beef or chicken broth
• - 1 can 14.5 oz diced tomatoes
• - 1 can 15 oz tomato sauce
• - 1 teaspoon dried oregano
• - 1 teaspoon dried basil
• - 1/2 teaspoon smoked paprika
• - Salt and pepper to taste
• - 1 1/2 cups shredded mozzarella or cheddar cheese

Equipment

• - Large skillet or frying pan
• - Baking dish (9x13-inch)
• - Wooden spoon
• - Aluminum foi

Method

 

1. **Preheat the Oven**
2. - Preheat your oven to 375°F (190°C).
3. **Cook the Ground Meat**
4. - In a large skillet, heat olive oil over medium heat. Add ground beef (or turkey) and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease.
5. **Sauté the Vegetables**
6. - Add onion, bell peppers, and garlic to the skillet. Cook until softened, about 5 minutes.
7. **Combine the Ingredients**
8. - Stir in rice, broth, diced tomatoes, tomato sauce, oregano, basil, smoked paprika, salt, and pepper. Mix well.
9. **Transfer to a Baking Dish**
10. - Pour the mixture into a greased 9x13-inch baking dish. Cover tightly with aluminum foil.
11. **Bake**
12. - Bake in the preheated oven for 45 minutes, or until the rice is tender and the liquid is absorbed.
13. **Add the Cheese**
14. - Remove the foil, sprinkle the top with shredded cheese, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
15. **Serve**
16. - Let the casserole rest for 5 minutes before serving. Enjoy with a side salad or crusty bread.