Stuffed Pepper Casserole

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If you love traditional stuffed peppers but not the prep work, this Stuffed Pepper Casserole is about to become your weeknight go-to. It’s everything you love—tender peppers, juicy beef, fluffy rice, tangy tomatoes, and melty cheese—all made in a single pan with no stuffing required.

This was one of the first “shortcut” dinners my Nonna let me adapt on my own, and it’s remained a family favorite for how easy (and satisfying) it is.

Why You’ll Love This Stuffed Pepper Casserole

• All the Flavor, None of the Fuss – No stuffing or baking peppers individually
• One-Pan Wonder – Fewer dishes, more convenience
• Make-Ahead & Freezer-Friendly – Perfect for busy schedules
• Balanced & Filling – Protein, veggies, grains, and cheese in one dish
• Customizable – Works with beef, turkey, or even plant-based options

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Ingredients

• 1 lb (450 g) ground beef (or ground turkey)
• 1 medium onion, diced
• 2 bell peppers, chopped (any color)
• 3 cloves garlic, minced
• 1 can (15 oz / 425 g) diced tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 1 cup uncooked white rice (long grain or jasmine)
• 3 cups beef broth (or chicken broth)
• 1 tsp Italian seasoning
• 1 tsp paprika
• ½ tsp salt (more to taste)
• ½ tsp black pepper
• 1½ cups shredded cheddar cheese (or mozzarella)
• 2 tbsp olive oil

Instructions

1. Cook the Meat

In a large skillet or Dutch oven, heat olive oil over medium heat.
Add ground beef and onion, cooking until beef is browned and onion is soft—about 5–6 minutes.
Drain excess fat if needed.

2. Add the Veggies & Flavor

Stir in bell peppers and garlic. Cook for 2–3 minutes, until the peppers begin to soften.

3. Build the Casserole Base

Add the diced tomatoes, tomato sauce, broth, uncooked rice, Italian seasoning, paprika, salt, and pepper.
Stir until everything is evenly combined.

4. Simmer

Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.

5. Cheesy Finish

Remove the pan from heat.
Sprinkle shredded cheese over the top and cover again for 2–3 minutes, until cheese is fully melted.

6. Serve

Scoop into bowls and top with fresh parsley, if desired. Serve warm and enjoy!

Make It Your Own

• Swap in ground turkey or sausage for a flavor twist
• Add chili flakes or hot sauce for a spicy kick
• Use brown rice or quinoa (adjust liquid & cook time)
• Try different cheeses like Monterey Jack, gouda, or pepper jack
• Sneak in veggies like spinach or mushrooms for more nutrients

Tips for Success

• Use long-grain or jasmine rice for best texture
• Stir occasionally to prevent sticking or burning
• Check for doneness – the rice should be tender and not soupy
• Use a deep skillet or Dutch oven for easy simmering
• Let rest a few minutes before serving for best flavor

Serving Suggestions

• Serve with a dollop of sour cream or Greek yogurt
• Add a simple green salad or crusty bread on the side
• Turn it into a stuffed pepper bowl with tortilla chips
• Top with chopped avocado or jalapeños for a Tex-Mex flair
• Great for meal prep or weekday leftovers

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days
• Freeze portions for up to 3 months
• Reheat on the stove or in microwave with a splash of broth to loosen
• Tastes even better the next day!

Final Thoughts

This Stuffed Pepper Casserole captures the nostalgia of stuffed peppers with a lot less effort and a lot more weeknight appeal. It’s the kind of satisfying, all-in-one meal that keeps everyone at the table happy. Plus, it’s a great way to use up pantry staples and leftover veggies. Easy, cheesy, and full of cozy flavor—it’s a keeper.

Share Your Casserole!

If you make this dish, I’d love to see it! Tag @yourhandle and use #StuffedPepperCasserole so we can share your version with the community.