This delicious, easy-to-make Stuffed Bell Pepper casserole is perfect for a family meal.
This Stuffed Pepper Casserole, made with ground beef, rice, peppers, tomatoes, and cheddar cheese, will surely please everyone at the table.
It is easy to make and can be customized to your liking. Simply brown the ground beef, cook the vegetables, add the seasoning, rice, and tomatoes, top with cheese, and bake until the cheese is melted and bubbly.
If you love my Chicken Fajita Stuffed Peppers, my Vegetarian Mexican Stuffed Peppers, or my Mexican Beef and Rice Casserole, then you’ll love this Stuffed Bell Pepper Casserole baked in the oven. It’s now one of our favorite Casserole Recipes and perfect for busy weeknight dinners.
Table of Contents
Why You’ll Love Stuffed Bell Pepper Casserole
- It’s the perfect dinner recipe for a large family.
- It’s one of the best easy weeknight meals.
- It’s a great make-ahead meal.
- It’s full of delicious flavors.
What You’ll Need
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Ground beef: This gives the casserole a savory and meaty flavor. You can use ground turkey or ground chicken instead to change it up.
- Olive oil: This adds moisture and a subtle, fruity flavor to the casserole. You can also use avocado oil, vegetable oil, or canola oil instead.
- Red bell peppers: These add color and a sweet, slightly smoky flavor to the casserole. You can use a yellow or orange bell pepper instead of a red bell pepper for the same sweet flavor.
- Green bell peppers: They give the casserole a mild, fresh taste and add pops of green color to the dish.
- Medium onion: Onions give a strong, aromatic base flavor to the casserole. I used a red onion, but you can use white or yellow onions.
- Garlic: Adds flavor to the casserole. You can use garlic powder or granulated garlic as a substitute.
- Italian seasoning: This is a seasoning blend that contains herbs like basil, oregano, rosemary, and thyme. You can make your Italian seasoning blend or use your favorite seasoning blend.
- Salt and black pepper: Add these to taste.
- Smoked paprika: It adds a smoky, earthy note to the casserole. Regular paprika can be used instead if you don’t have smoked paprika.
- Long-grain white rice: I used rinsed Basmati rice for this recipe. You can use cauliflower or brown rice, but adjust the cooking time and liquid accordingly.
- Diced tomatoes with juices: They add moisture and tomato flavor to the recipe. I use fire-roasted tomatoes, but you can use fresh diced tomatoes, canned tomato sauce, and tomato paste as a replacement.
- Beef broth: Broth is added to help cook the rice and infuse the casserole with a savory beefy flavor. You can use chicken broth, vegetable broth for a vegetarian version, or water with bouillon cubes.
- Shredded cheddar cheese: This gives the casserole a creamy, cheesy topping. You can use your favorite cheese blends, such as mozzarella cheese, pepper jack cheese, Monterey Jack, or a dairy-free cheese alternative.
How To Make Stuffed Pepper Casserole
- Preheat your oven to 375°F and then grease a 9×13-inch casserole dish; set aside, and gather your ingredients.
- Add olive oil in a large skillet over medium heat and cook the ground beef until it is browned and crumbled; this will take about 5-7 minutes. Drain any excess grease. Add the diced red bell peppers, green peppers, and onions.
- Cook the ground beef and vegetables for about 5 minutes, stirring occasionally, until veggies become tender.
- Stir in minced garlic, Italian seasoning, salt, pepper, and smoked paprika. Cook for two more minutes.
- Add in the rice, diced tomatoes with juices, and broth.
- Stir until the mixture is fully combined.
- Transfer the mixture to the prepared baking dish and spread it evenly using a spatula.
- Cover the casserole dish tightly with aluminum foil.
- Bake for 45 minutes, remove the foil, stir gently, recover, and bake for 15 more minutes.
- Remove the foil and top the casserole evenly with shredded cheddar cheese. Return it to the oven and bake uncovered for 10-15 minutes or until the cheese melts.
- Let it sit for 10 minutes before serving.
- Feel free to garnish your cheesy stuffed pepper casserole with parsley, cilantro, green onions, red pepper flakes, or sour cream.
Recipe Tips
- Go Fresh. Use fresh and high-quality ingredients, season it to your liking, bake until the rice is fully cooked, and top this easy casserole with plenty of cheese.
- Go Spicy: You can adjust the level of spiciness by adding more or less red pepper flakes or cayenne pepper or using a milder tomato sauce.
Variations
- Ground chicken and rice – Switch out the ground beef for ground chicken.
- Turkey and rice – Switch out the ground beef for ground turkey.
- Vegetarian stuffing – Make it with quinoa, lentils, or other grains.
- Seafood stuffing – This is made with shrimp, crab, or your favorite fish.
What To Serve With Stuffed Pepper Skillet
This recipe can be served with a green salad, garlic bread, green beans, or steamed vegetables. Below are a few of our favorite recipes.
- Fresh Chopped Vegetable Salad
- Marinated Green Bean Salad
- Instant Pot Creamy Tomato Soup
- Butternut Squash Bell Pepper Soup
FAQs
Stuffed Pepper Casserole is a deconstructed version of traditional stuffed peppers. It usually consists of ground meat, rice, diced bell peppers, and a tomato-based sauce, all baked together in a casserole dish.
You don’t need to pre-cook the rice because it will cook in the casserole as it bakes.
You can make a vegetarian version by using plant-based ground meat, beans, or lentils for protein.
Store your leftover Stuffed Pepper Casserole in an airtight container in the refrigerator for up to 3-4 days.
Yes, you can make this easy dinner casserole ahead of time. Simply assemble the
casserole, cover it with plastic wrap or aluminum foil, and refrigerate it for up to 24 hours before baking. When you are ready to bake, remove the casserole from the fridge and let it sit at room temperature for 30 minutes before baking.
Yes, you can freeze this stuffed pepper casserole for up to 3 months. When ready to eat, thaw the casserole overnight in the fridge and bake it.
When you are ready to bake, remove the casserole from the fridge and let it sit at room temperature for 30 minutes before baking.
More Casserole Recipes
- Chile Relleno Casserole
- Baked Ziti
- Lentil Sloppy Joe Cornbread Casserole
- Chicken and Stuffing Casserole
- Old Fashioned Chicken Noodle Casserole
- Frito Taco Pie Casserole Recipe
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Recipe
Stuffed Pepper Casserole Recipe
Equipment
- Spatula
Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 cup red bell peppers diced
- 1 cup green bell peppers diced
- 1 cup medium onion diced
- 3 cloves garlic (1 teaspoon garlic, minced)
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 cups uncooked long-grain white rice
- 1 (14.5 oz can) diced tomatoes with juices (about 1 1/2 cups)
- 4 cups beef broth or chicken broth
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 375°F and then grease a 9×13-inch casserole dish and set aside.
- In a large skillet over medium heat, add olive oil and cook the ground beef until it is browned and crumbled, this will take about 5-7 minutes. Drain any excess grease.
- Add the diced red bell peppers, green peppers, and onions. Cook them for about 5 minutes, stirring occasionally, until veggies become tender.
- Stir in your minced garlic, Italian seasoning, salt, pepper, and smoked paprika. Cook for 2 more minutes.
- Add in the rice, diced tomatoes with juices, and broth. Stir until the mixture is fully combined.
- Transfer the mixture to the prepared baking dish and spread it evenly using a spatula.
- Cover the casserole dish tightly with aluminum foil.
- Bake for 45 minutes, and then remove the foil, stir gently, recover, and bake for 15 more minutes.
- Remove the foil and top the casserole evenly with shredded cheddar cheese. Return it back to the oven and bake uncovered for 10-15 minutes more or until the cheese melts.
- Let it sit for 10 minutes before serving. Feel free to garnish your cheesy stuffed pepper casserole with parsley, cilantro, green onions, red pepper flakes, or sour cream.
Notes
Recipe Tips
- Go Fresh: Use fresh and high-quality ingredients, season it to your liking, bake until the rice is fully cooked, and top this easy casserole with plenty of cheese.
- Go Spicy: You can adjust the level of spiciness by adding more or less red pepper flakes or cayenne pepper or using a milder tomato sauce.
- Storage: Store your leftover Stuffed Pepper Casserole in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze this stuffed pepper casserole for up to 3 months. When ready to eat, thaw the casserole overnight in the fridge and bake it.
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