Stuffed Pepper Casserole: A Hearty, Flavorful Twist on the Classic Stuffed Peppers

Stuffed peppers are a classic comfort food — hearty, flavorful, and packed with beef, rice, and veggies. But let’s be honest: slicing, hollowing, stuffing, and balancing peppers upright in the oven is… a bit much on a busy night.

That’s where stuffed pepper casserole comes in. It gives you all the satisfying flavor and texture of traditional stuffed peppers, but with half the work and one pan. It’s layered like a lasagna, scooped like a casserole, and loved by kids and adults alike.

You can prep it in advance, make it on the stovetop or in the oven, and even freeze portions for later. It’s perfect for meal prep, weeknights, or feeding a hungry family on a budget.

Ingredients You’ll Need

This recipe uses classic stuffed pepper ingredients — ground beef, bell peppers, rice, and tomatoes — plus a few extras to amp up the flavor.

Main ingredients:

• 1 lb ground beef (or ground turkey)
• 1 small yellow onion, diced
• 3 bell peppers (red, green, or yellow), chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup uncooked rice (white or brown)
• 2 cups beef broth or water
• 1 1/2 cups shredded cheddar or mozzarella
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika (optional)

Optional extras:

• Crushed red pepper for heat
• Fresh parsley for garnish
• A handful of spinach stirred in at the end
• Top with crushed tortilla chips for crunch

This is a flexible recipe. You can swap in quinoa, cauliflower rice, or even lentils for the rice if you want to switch things up.

this Recipe

Step-by-Step Instructions

This casserole can be made entirely on the stovetop, baked in the oven, or started on the stove and finished in the oven. Here’s the stovetop method for maximum simplicity.

1. Brown the beef and sauté the veggies
Heat olive oil in a large skillet over medium heat.
Add the diced onion and bell peppers. Cook for 5–7 minutes until soft.
Add the garlic and cook another 30 seconds until fragrant.
Push the veggies to the side and add the ground beef. Break it up and cook until browned. Season with salt, pepper, paprika, and Italian seasoning.

2. Add liquids and rice
Stir in the diced tomatoes (with juices), tomato sauce, rice, and broth. Mix well to combine.

3. Simmer covered
Reduce heat to low. Cover and simmer for 20–25 minutes (white rice) or 35–40 minutes (brown rice), stirring occasionally, until the rice is tender and the liquid is absorbed.

4. Finish with cheese
Sprinkle shredded cheese over the top. Cover again for 3–5 minutes to let it melt.
Optional: broil uncovered for 2 minutes to brown the cheese.

5. Serve hot
Scoop into bowls and garnish with parsley or a dash of hot sauce if you like extra heat.

Tips for Best Results

This is a forgiving recipe, but a few small touches can take it from good to great.

Use a large, deep skillet
A 12-inch skillet with high sides gives you plenty of room for all the ingredients and helps everything cook evenly.

Stir occasionally while simmering
Rice can stick to the bottom, so give it a stir every 5–7 minutes and make sure your heat is low enough to avoid burning.

Taste before serving
Once the rice is cooked, give it a taste and adjust seasoning. A pinch of salt or a splash of vinegar can help brighten up the flavors.

Want to bake it?
Transfer the cooked meat and rice mixture to a casserole dish, top with cheese, and bake at 375°F for 10–15 minutes until bubbly.

Make it vegetarian
Use cooked lentils or black beans instead of beef, and vegetable broth instead of beef broth. You’ll still get all the flavor, with a plant-based twist.

Variations and Custom Ideas

One of the best parts about stuffed pepper casserole is how easy it is to customize. Make it spicier, cheesier, meatier — whatever suits your taste.

Different proteins:

• Ground turkey or chicken
• Italian sausage
• Crumbled tofu or plant-based ground

Change up the grains:

• Brown rice
• Quinoa
• Farro
• Cauliflower rice (for low-carb version)

Add more vegetables:

• Corn
• Mushrooms
• Zucchini
• Kale or spinach

Boost the flavor:

• Add Worcestershire or soy sauce to the beef
• Stir in a spoonful of pesto for depth
• Top with crushed tortilla chips for crunch

Make it cheesy and creamy:
Stir in a bit of cream cheese or sour cream before adding the shredded cheese topping. It creates a richer, casserole-style texture.

This dish is easy to double, freeze, or customize — so make it your own!

What to Serve with Stuffed Pepper Casserole

This casserole is a full meal on its own, but if you want to round it out, here are a few easy pairing ideas.

Side dish options:

• Simple green salad with vinaigrette
• Garlic bread or dinner rolls
• Roasted broccoli or Brussels sprouts
• Steamed green beans
• A light cucumber and tomato salad

Toppings and extras:

• Sour cream
• Avocado slices
• Hot sauce
• Pickled jalapeños
• Chopped fresh herbs

It also makes great leftovers. Just reheat in the microwave or on the stove with a splash of water or broth to loosen it back up.

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FAQs

1. Can I make stuffed pepper casserole ahead of time?
Yes! You can make the entire casserole, let it cool, and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. Add a splash of broth if it’s too thick.

2. Can I freeze this casserole?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. It’s perfect for batch cooking or freezer meal prep.

3. What kind of rice works best?
White rice cooks faster and stays tender. Brown rice takes longer (around 35–40 minutes), but adds a nuttier flavor and more fiber. You can also use pre-cooked rice to shorten the cook time.

4. Can I make this without cheese?
Yes. The cheese adds richness, but it’s not essential. You can skip it entirely or substitute with a dairy-free cheese alternative. The casserole still holds together and tastes great.

5. How can I make this recipe vegetarian or vegan?
Use lentils, black beans, or a plant-based ground in place of meat. Swap the beef broth for vegetable broth and use vegan cheese (or skip it). It’s hearty and flavorful either way.

6. Can I make this recipe in the oven instead of on the stovetop?
Yes. After browning the beef and mixing in all ingredients, transfer everything to a greased casserole dish, cover tightly with foil, and bake at 375°F for 45 minutes. Uncover, top with cheese, and bake 10 minutes more.

7. What can I do if the rice isn’t fully cooked?
Add a bit more broth or water (1/4 cup at a time), cover, and continue simmering or baking until the rice is tender. Stir occasionally to prevent sticking.

8. Is this recipe gluten-free?
Yes, as long as your broth, tomato sauce, and spices are gluten-free. Always check the labels to be safe. You can also use gluten-free grains like quinoa or brown rice blends.

9. Can I use pre-cooked rice in this casserole?
Yes, just reduce the liquid by half since the rice won’t need to absorb much. Simmer everything together for 10 minutes to blend flavors, then bake with cheese on top.

10. How long does it keep in the fridge?
Stored in an airtight container, it will last 3–4 days in the refrigerator. Reheat in the microwave or stovetop with a bit of broth or water to revive the texture.