On busy weeknights when time feels like the rarest luxury, I turn to recipes that feel like a warm hug from my childhood kitchen. This Savory One-Pan Stuffed Pepper Casserole is one of those dishes that brings comfort and simplicity together in one skillet.
I used to think stuffed peppers were too fussy—too many steps, too much mess. But this casserole version? It’s like all the goodness of stuffed peppers, without the fuss of hollowing out and stuffing each pepper. I adore how it layers flavors with ground beef, sweet bell peppers, and fragrant onions, all baked under a cheesy blanket that everyone in my family, from the picky kids to my husband, loves.
It’s a dish I find myself coming back to again and again—not just for the taste, but for how easy and satisfying it feels to cook and share. If you love meals that taste homemade and fill your kitchen with warmth, this recipe is a keeper.
Short Description
A hearty, flavorful casserole combining ground beef, diced bell peppers, and onions, baked with rice and cheese—all in one pan for a simple, satisfying meal.
Key Ingredients
- 2 tablespoons olive oil
- 1½ pounds lean ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 ½ cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1½ cups shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Tools Needed
- Large oven-safe skillet or casserole dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil (optional, for covering)
Cooking Instructions
Step 1: Sauté the Beef and Vegetables
Heat olive oil over medium-high heat in a large oven-safe skillet. Add the ground beef and cook until browned, about 5–7 minutes, breaking it apart with a spoon. Drain excess fat if needed.
Add diced onion, red and green bell peppers, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Season with salt, pepper, smoked paprika, and oregano.
Step 2: Add Rice and Liquids
Stir in uncooked rice until coated with the beef and vegetables. Pour in beef broth and diced tomatoes with their juice. Bring to a simmer, scraping the bottom to loosen any browned bits. Taste the liquid; adjust seasoning if necessary.
Step 3: Simmer and Bake
Reduce heat to low, cover the skillet with a lid or foil, and let it simmer gently for 15 minutes. Then transfer the skillet to a preheated oven at 350°F. Bake uncovered for 20–25 minutes, or until the rice is tender and most liquid is absorbed.
Step 4: Add Cheese and Finish
Remove the skillet from the oven. Sprinkle shredded cheddar evenly over the top. Return to the oven for 5 minutes or until the cheese melts and bubbles. Let it rest for 5 minutes before serving.
Why You’ll Love This Recipe
– One-pan cooking for easy cleanup
– Kid-friendly, crowd-pleasing flavors
– Lean beef and veggies for good nutrition
– Warm, cheesy comfort food
– Flexible—swap ingredients as you like
– Affordable ingredients
– Reheats well for leftovers
Mistakes to Avoid & Solutions
Undercooked Rice: Make sure to simmer the rice covered first before baking. If it’s still hard after baking, add ¼ cup broth, cover, and bake for another 10 minutes.
Dry Meat: Avoid cooking beef on too high heat; it can dry out. Keep the heat medium-high to brown it evenly but maintain moisture.
Cheese Not Melting Properly: Add cheese during the last few minutes of baking, so it melts without burning. Cover the pan loosely with foil if it browns too quickly.
Overcooked Peppers: Dice peppers into medium pieces to keep a slight crunch and prevent mushiness.
Bland Flavor: Don’t skip seasoning. Smoked paprika and oregano add depth. Taste the broth before baking and adjust salt or spices.
Serving and Pairing Suggestions
Serve this casserole hot, straight from the pan.
It pairs beautifully with a fresh green salad or steamed broccoli for added crunch and color.
For drinks, a crisp white wine or sparkling water with lemon complements the rich flavors.
Family-style serving works best—just scoop out portions and let everyone help themselves.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave individual servings or warm the whole casserole in a 350°F oven covered with foil until heated through, about 15 minutes.
Add a splash of broth or water when reheating to keep the rice moist.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but increase the simmering and baking time by 15–20 minutes and add extra broth as needed since brown rice takes longer to cook.
2. Can I make this vegetarian?
Absolutely. Replace ground beef with cooked lentils or crumbled tofu and use vegetable broth.
3. Is it okay to prepare this ahead of time?
You can assemble it the night before, cover, and refrigerate. Bake as directed when ready to serve.
4. Can I freeze leftovers?
Yes, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
5. What’s the best cheese to use?
Cheddar works well for flavor and melting. You can also try mozzarella for a milder taste or pepper jack for a spicy kick.
Tips & Tricks
For extra flavor, sauté the onions and peppers in butter instead of olive oil.
Add a splash of Worcestershire sauce to the beef while cooking for umami richness.
Stir in fresh herbs like basil or thyme right before serving for a fresh pop.
Use a cast-iron skillet for even heat and a nice crust on the edges.
Recipe Variations
Spicy Kick: Add ½ teaspoon cayenne pepper or chopped jalapeños in Step 1 for heat.
Cheesy Mix: Use a blend of cheddar, Monterey Jack, and Parmesan for layered cheesy flavor.
Italian Style: Swap smoked paprika and oregano for Italian seasoning and add ¼ cup tomato paste with the broth.
Low-Carb Option: Replace rice with cauliflower rice, and reduce simmering time to 10 minutes before baking.
Final Thoughts
This recipe feels both nostalgic and new, like rediscovering a classic with a twist. The way the peppers soften and mingle with the savory beef and melted cheese creates layers of flavor that keep you coming back for more. It’s easy enough for a busy weeknight but special enough to serve when guests drop by unexpectedly.
Plus, the one-pan cleanup means more time to relax and less time stuck at the sink. For me, this dish is more than just a recipe—it’s a little celebration of simplicity and comfort on a plate, perfect for sharing and making memories around the table.
Savory One-Pan Stuffed Pepper Casserole
Print ThisIngredients
- 2 tablespoons olive oil
- 1½ pounds lean ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 ½ cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1½ cups shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Beef and Veggies
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown ground beef for 5–7 minutes, breaking it up. Drain fat if needed. Add onion, red and green peppers, and garlic; cook 5 minutes until soft. Season with salt, pepper, smoked paprika, and oregano.
Step 2: Add Rice and Liquids
Stir in uncooked rice to coat. Pour in beef broth and diced tomatoes with juice. Bring to a simmer, scraping the skillet bottom. Adjust seasoning if needed.
Step 3: Simmer and Bake
Lower heat, cover, and simmer 15 minutes. Transfer skillet to a 350°F oven and bake uncovered 20–25 minutes until rice is tender and liquid mostly absorbed.
Step 4: Add Cheese and Finish
Top with shredded cheddar. Bake 5 more minutes until melted and bubbly. Let rest 5 minutes before serving.
