When my sister-in-law moved back to town after years abroad, she brought back plenty of stories—and a fierce craving for comfort food. That first weekend she was home, we planned a little family dinner, nothing too fancy, just something to catch up over. I wanted to make something cozy, hearty, and easy to prepare in advance. That’s when Stuffed Pepper Casserole came to mind.
It’s one of those recipes that doesn’t demand perfection. You don’t need to worry about uniform pepper shapes or stuffing them just right. It’s all the flavor of classic stuffed peppers, tucked into a one-pan meal that’s easy to scoop and serve.
I’ve been making this casserole for years, especially on weeknights when I want something hearty but don’t want to spend too much time at the stove.
That day, I layered in all the good stuff, sweet bell peppers, savory beef, rice, tomatoes, cheese, and it was a hit. We sat around the table laughing, reminiscing, and going back for seconds. It tasted like home.
Short Description
Stuffed Pepper Casserole is a one-dish twist on the traditional stuffed pepper. It’s filled with seasoned beef, rice, peppers, tomatoes, and gooey cheese—hearty, family-friendly, and easy to make.
Key Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey)
- 1 small onion, diced
- 3 bell peppers (red, yellow, or green), diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1½ cups cooked rice (white or brown)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup shredded cheddar or mozzarella cheese
- Optional garnish: fresh parsley or extra cheese
Tools Needed
- Large skillet or sauté pan
- 9×13-inch baking dish
- Mixing bowls
- Spatula and spoon
- Aluminum foil (for baking)
Cooking Instructions
Step 1: Cook the Beef and Veggies
In a large skillet over medium heat, add olive oil. Sauté onion and bell peppers for 3–4 minutes until they begin to soften. Add garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
Step 2: Add Seasonings and Tomatoes
Stir in salt, pepper, and Italian seasoning. Add diced tomatoes and tomato sauce. Let it simmer for 5 minutes to blend the flavors.
Step 3: Mix in the Rice
Add cooked rice to the skillet and mix well until everything is evenly combined.
Step 4: Assemble the Casserole
Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle cheese evenly over the top.
Step 5: Bake
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until the cheese is melted and bubbly.
Step 6: Serve
Let rest for 5 minutes. Garnish with fresh parsley or extra cheese before serving.
Why You’ll Love This Recipe
Flavorful & Familiar: Tastes just like classic stuffed peppers but much easier to make.
One-Pan Wonder: Fewer dishes, less hassle—everything bakes in one dish.
Make-Ahead Friendly: Assemble it earlier in the day and just pop it in the oven later.
Customizable: Works with ground beef, turkey, or even plant-based crumbles.
Kid-Approved: Mild, cheesy, and comforting for even picky eaters.
Mistakes to Avoid & Solutions
Undercooked Rice: Always use fully cooked rice to avoid crunchiness. If using raw rice, pre-cook it before mixing.
Too Watery: Drain the tomatoes only slightly if you want a saucier casserole; otherwise, use a slotted spoon when adding them.
Overbaking: Watch closely during the last 10 minutes—cheese should be golden and bubbly, not hard.
Bland Flavor: Taste your filling before baking and adjust seasoning. A pinch more salt or a dash of hot sauce can lift the flavor.
Dry Casserole: Add a few tablespoons of broth if your mixture looks too thick before baking.
Serving and Pairing Suggestions
Main Dish: Serve it warm as a main course with a side salad or steamed vegetables.
With Bread: Great with garlic bread or crusty rolls to mop up the sauce.
Buffet Style: Works wonderfully for potlucks—slice into squares and serve with a spatula.
Leftovers: Tastes even better the next day, making it ideal for lunch meal prep.
Storage and Reheating Tips
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm individual portions in the microwave for 1–2 minutes or bake at 350°F (175°C) for 15–20 minutes until hot throughout.
FAQs
1. Can I use uncooked rice in this casserole?
No, it’s best to use fully cooked rice or quick-cooking rice to avoid undercooked grains.
2. Can I substitute the meat?
Yes! Ground turkey, chicken, or meatless crumbles all work well.
3. What kind of peppers should I use?
Use any color you like, red and yellow are sweeter, while green adds a bit more bite.
4. Can I make this ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
5. Is this casserole spicy?
Not as written, but you can add crushed red pepper flakes or chopped jalapeños if you want a kick.
Tips & Tricks
Chop the peppers and onion the night before to save time.
Add a handful of spinach or kale to sneak in some greens.
Use pepper jack cheese for an extra flavor boost.
For extra creaminess, stir in a spoonful of cream cheese with the tomato sauce.
Want crispier edges? Bake uncovered for the last 15 minutes.
Recipe Variations
Mexican-Style:
Swap Italian seasoning for taco seasoning. Use black beans and corn instead of rice. Top with cheddar and serve with sour cream and avocado.
Cheesy Veggie Version:
Replace meat with sautéed mushrooms, zucchini, and spinach. Add an extra cup of cheese to boost richness.
Low-Carb Option:
Skip the rice and use finely chopped cauliflower or riced cauliflower for a low-carb take. Reduce tomato sauce slightly to prevent excess moisture.
Greek-Inspired:
Use ground lamb, add oregano and cinnamon, and stir in feta cheese before baking.
Final Thoughts
Stuffed Pepper Casserole brings me back to those simple, good moments around the table—laughing, talking, refilling plates without worrying about etiquette. It’s the kind of dish you make when you want to care for people. I’ve made this recipe after busy days, slow weekends, and family reunions, and it never fails to bring warmth to the room.
If you’ve got a skillet, a casserole dish, and a craving for something hearty and homemade, this dish is your answer. It’s unfussy, deeply flavorful, and just the kind of recipe you’ll find yourself coming back to again and again.
Hearty Stuffed Pepper Casserole
Print ThisIngredients
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey)
- 1 small onion, diced
- 3 bell peppers (red, yellow, or green), diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1½ cups cooked rice (white or brown)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup shredded cheddar or mozzarella cheese
- Optional garnish: fresh parsley or extra cheese
Instructions
Step 1: Sauté Beef and Veggies
Cook onion and bell peppers in olive oil (3–4 min). Add garlic, then ground beef. Brown and drain.
Step 2: Season and Simmer
Add salt, pepper, Italian seasoning, diced tomatoes, and tomato sauce. Simmer for 5 minutes.
Step 3: Add Rice
Stir in cooked rice and mix until well combined.
Step 4: Assemble
Spread mixture in a greased 9×13 dish. Top with shredded cheese.
Step 5: Bake
Cover with foil and bake at 375°F for 20 minutes. Uncover and bake 10 more minutes.
Step 6: Serve
Rest 5 minutes. Garnish with parsley or extra cheese. Serve warm.
