Some weeknights call for true comfort meals, just like grandma would have made. This stuffed pepper casserole recipe is a tried-and-true warm, comforting casserole that is effortless, crowd-pleasing, and full of fresh flavor.
Over the years, this stuffed pepper casserole has found its way onto our weekly menu plan time and time again. It’s those fresh peppers paired with onion and garlic and then served with rice and melted cheese that just bring this comfort meal all together. The rice absorbs the deep, rich juices of the beef and tomatoes, making every single bite deeply flavorful. This is the ultimate, low-stress, high-reward dinner that you need on your weekly rotation.
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Jump to:
- What is Stuffed Pepper Casserole?
- Key Takeaways
- Ingredient Notes
- How to Make Stuffed Pepper Casserole
- Pro Tips for the Best Stuffed Pepper Casserole
- Variations and Substitutions
- Frequently Asked Questions
- What to Serve with Stuffed Pepper Casserole
- Storage and Reheating
- More Easy Dinner Recipes
- Best Stuffed Pepper Casserole Recipe
What is Stuffed Pepper Casserole?
The best stuffed pepper casserole is a hearty, comfort meal made by simmering lean ground beef, diced bell peppers, onions, uncooked long-grain white rice, fire-roasted tomatoes, and a savory blend of spices in a rich beef broth. Just before placing it in the oven, the entire dish is smothered in a layer of cheddar cheese, creating a deconstructed version of the traditional stuffed peppers that are loved for their depth of flavor.
Key Takeaways
- Ready in just about 1 hour!
- Made with simple pantry ingredients and fresh produce.
- Perfect budget-friendly meal that is loved by all.
- One-dish dinner, protein and veggies in one.
- Easy to make gluten-free.
- Meal-prep friendly, tastes even better the next day!
Ingredient Notes
Lean Ground Beef: Provides the hearty, protein-packed base. Lean beef (90/10 or 93/7) is ideal to prevent any excess grease in the pan.
Bell Peppers: Three large diced peppers in any color provide the subtle sweetness and boost of Vitamin C.
Yellow Onion: Builds a sweet, aromatic flavor for the meat sauce.
Garlic Cloves: Adds a punch of savory, pungent warmth that complements the beef.
Worcestershire Sauce: Adds a punch of savory, rich umami depth that elevates the beef broth. If you are making this gluten-free, be sure to use a gluten-free Worcestershire sauce.
Smoked Paprika: Provides a warm, slightly smoky flavor that mimics slow-simmered recipes.
Salt: Adds a salty flavor to the seasoning blend used to provide depth of flavor to this recipe.
Ground Black Pepper: Paired with the salt to create the depth of flavor needed for this recipe.
Italian Seasoning: Adds additional savory flavor to the recipe.
Beef Broth: This is the primary cooking liquid that ensures the rice cooks up incredibly savory.
Fire-Roasted Tomatoes: 15-ounce can, undrained, adds a layer of smoky acidity that cuts through the richness of the beef and cheese.
Long Grain Rice: Must be uncooked and thoroughly rinsed. Long-grain varieties hold their shape beautifully during a long simmer.
Shredded Cheddar Cheese: Melts into a glorious, gooey blanket over the top of the casserole. Shredded Cheddar gives the best flavor impact.
How to Make Stuffed Pepper Casserole
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or cooking spray.
- In a large skillet or Dutch oven, cook the ground beef, bell peppers, and onion over medium-high heat until the beef is browned and the vegetables begin to soften, about 7–9 minutes.
- Add the garlic, Worcestershire sauce, smoked paprika, salt, pepper, and Italian seasoning. Stir and cook for another 1 minute, until fragrant.
- Stir in the beef broth, fire-roasted tomatoes (with juices), and rinsed rice. Mix well to combine.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the cheddar cheese over the top.
- Cover tightly with foil and bake for 1 hour, or until the rice is tender and most of the liquid has been absorbed.
- Remove from the oven and let rest for 5–10 minutes before serving.
Pro Tips for the Best Stuffed Pepper Casserole
- Always rinse the rice first under cold water until the water runs clear. This will remove any surface starch.
- Be sure to cover the casserole tightly with foil and do not be tempted to pull up that foil; keep it covered always to steam and fully cook.
- It’s best to shred your own block of sharp cheddar cheese. Pre-shredded cheeses do not melt the same way.
- Do not skip the browning process; it’s crucial to properly brown the ground beef and soften the vegetables. This creates the foundation for the casserole.
Variations and Substitutions
- Lean Protein Swaps – Swap out the ground beef for ground turkey, ground chicken, or Italian sausage.
- Grain Substitutions – Instead of white rice, use long-grain brown rice. If you do use long-grain brown rice, add ½ cup additional beef broth. Increase baking time by 10 minutes.
- Make it Spicy – Add in diced jalapeno and red pepper flakes to the vegetable mixture.
- Make it Dairy-Free – Skip the cheese or use dairy-free cheese for a dairy-free casserole.
Frequently Asked Questions
Stuffed Pepper Casserole can be made ahead of time. The dish can be fully assembled, cooked, and cooled. Once it’s fully cooled, store in an airtight container in the fridge for up to 3 days.
Uncooked long-grain white rice, jasmine rice, or basmati rice work best for this recipe. Avoid using instant rice as it will turn completely to mush.
To make this in the slow cooker, brown the meat and vegetables, then transfer everything to your slow cooker with slightly less broth (about 2 cups). Cook on low for 4-5 hours until the rice is tender; add cheese in the last 15 minutes.
What to Serve with Stuffed Pepper Casserole
Storage and Reheating
Refrigerator
Leftovers can be stored in an airtight container for up to 4 days until ready to serve.
Freezer
Store in a freezer-safe storage container or zip-top bag for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
Microwave individual portions with a splash of water and beef broth for 1-2 minutes. If you need to reheat the entire batch, bake at 350°F for 15-20 minutes.
More Easy Dinner Recipes
The best stuffed pepper casserole proves that a few simple pantry ingredients and a single skillet are all it takes to make a meal everyone loves. This simple recipe is perfect paired with homemade bread or cornbread, then enjoy the leftovers throughout the week or freeze for later!
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Best Stuffed Pepper Casserole Recipe
Ingredients
- 1 pound lean ground beef
- 3 large bell peppers, diced (any color)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 2 ½ cups beef broth
- 15 ounce can fire-roasted tomatoes, undrained
- 1 cup uncooked long grain rice, rinsed
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or cooking spray.
- In a large skillet or Dutch oven, cook the ground beef, bell peppers, and onion over medium-high heat until the beef is browned and the vegetables begin to soften, about 7–9 minutes.
- Add the garlic, Worcestershire sauce, smoked paprika, salt, pepper, and Italian seasoning. Stir and cook for another 1 minute, until fragrant.
- Stir in the beef broth, fire-roasted tomatoes (with juices), and rinsed rice. Mix well to combine.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the cheddar cheese over the top.
- Cover tightly with foil and bake for 1 hour, or until the rice is tender and most of the liquid has been absorbed.
- Remove from the oven and let rest for 5–10 minutes before serving.
Notes
- You can swap the ground beef for ground turkey or sausage.
- Make it spicy by adding red pepper flakes or diced jalapeños.
- For extra veggies, add chopped zucchini, mushrooms, or spinach with the peppers and onions.
- You can use any other cheese that you like or have on hand. Pepper jack would be really good on this!
- If you can’t find the fire-roasted tomatoes, regular diced tomatoes work, but the fire-roasted variety makes a noticeable difference.
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