A deconstructed version of classic stuffed peppers, this easy Easy Stuffed Pepper Casserole combines ground beef, bell peppers, rice, and a rich tomato sauce—all baked to perfection with melty cheese on top. This one-pan meal is hearty, flavorful, and perfect for busy weeknights when I want something satisfying with minimal effort.
Why I Love This Recipe
Quick and Easy: No need to stuff individual peppers—everything goes into one dish.
One-Pan Meal: Less cleanup, more convenience.
Customizable: Works with different proteins, veggies, and cheeses.
Family-Friendly: Packed with comforting flavors everyone enjoys.
Great for Meal Prep: Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound ground beef (or ground turkey)
1 small onion, diced
3 bell peppers (red, green, or yellow), chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup beef or chicken broth
1 cup uncooked rice (white or brown)
1 1/2 cups shredded cheddar or mozzarella cheese
1 tablespoon fresh parsley, chopped (for garnish)
Directions
Preheat the oven to 375°F (190°C).
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook until browned, about 5 minutes. Drain excess grease if needed.
Add the onion, bell peppers, and garlic. Cook for 3-4 minutes until softened.
Stir in the salt, black pepper, oregano, basil, and smoked paprika.
Add the diced tomatoes, tomato sauce, broth, and rice. Stir to combine.
Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes, or until the rice is tender.
Sprinkle cheese evenly over the top. Transfer to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh parsley, and serve hot.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories per Serving: 420 kcal
Variations
Make it Low-Carb: Swap rice for cauliflower rice (reduce liquid slightly).
Use Different Proteins: Ground turkey, chicken, or sausage work well.
Try Different Cheeses: Monterey Jack, pepper jack, or Parmesan add a fun twist.
Boost the Veggies: Add zucchini, mushrooms, or spinach for extra nutrients.
Spice it Up: A dash of red pepper flakes or hot sauce gives it some heat.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe dish for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm in the microwave or oven at 350°F until heated through. If reheating from frozen, bake at 350°F for about 30 minutes.
FAQs
How can I make this dish vegetarian?
Swap the ground beef for lentils, quinoa, or a meat substitute, and use vegetable broth instead of beef or chicken broth.
Can I use cooked rice instead of uncooked?
Yes, but reduce the broth by half and adjust the simmering time to prevent overcooking.
What type of rice works best?
Both white and brown rice work, but brown rice will take longer to cook, so I add extra broth and simmer for a few more minutes.
Can I prepare this casserole ahead of time?
Yes! Assemble everything up to the cheese step, then refrigerate. When ready to bake, add cheese and bake as directed.
What can I serve with this casserole?
A simple green salad, garlic bread, or roasted vegetables pair well with this dish.
Conclusion
This easy stuffed pepper casserole takes all the classic flavors of stuffed peppers and turns them into a quick, fuss-free meal. It’s comforting, hearty, and perfect for weeknight dinners or meal prep. With endless variations and simple ingredients, this recipe is sure to be a repeat favorite.
Recipe:
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Easy Stuffed Pepper Casserole
A deconstructed version of classic stuffed peppers, this easy casserole combines ground beef, bell peppers, rice, and a rich tomato sauce—all baked to perfection with melty cheese on top. It’s a one-pan, hearty, and comforting meal perfect for busy weeknights.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
1 tablespoon olive oil
1 pound ground beef (or ground turkey)
1 small onion, diced
3 bell peppers (red, green, or yellow), chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup beef or chicken broth
1 cup uncooked rice (white or brown)
1 1/2 cups shredded cheddar or mozzarella cheese
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
- Add ground beef and cook until browned (5 minutes). Drain excess grease.
- Stir in onion, bell peppers, and garlic. Cook until softened (3-4 minutes).
- Add salt, black pepper, oregano, basil, and smoked paprika. Stir well.
- Pour in diced tomatoes, tomato sauce, broth, and rice. Mix to combine.
- Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until rice is tender.
- Sprinkle cheese evenly over the top. Transfer to oven and bake for 10 minutes until melted and bubbly.
- Remove from oven, garnish with parsley, and serve hot.
Notes
Brown Rice Option: If using brown rice, increase the broth by about ½ cup and simmer longer (about 5-8 extra minutes).
Best Cheese Melt: For a gooier texture, cover the skillet for the last few minutes of baking to help the cheese fully melt.
Make Ahead Tip: Assemble the casserole (without cheese), cover, and refrigerate for up to 24 hours. When ready to bake, add the cheese and bake as directed.
Serving Suggestions: Pair with a simple green salad, garlic bread, or roasted veggies for a well-rounded meal.
For a Crunchy Topping: Sprinkle some crushed tortilla chips or panko breadcrumbs on top before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6 servings
- Calories: ~420 kcal
