Craving a comforting, no-fuss dinner that’s packed with flavor? This Easy Stuffed Pepper Casserole is the perfect solution! It takes all the deliciousness of classic stuffed peppers—juicy ground beef, colorful bell peppers, and melty cheese—and turns it into a simple, one-dish meal. No stuffing required! With a cheesy topping and hearty rice base, this casserole is a weeknight win for busy families or anyone who loves a satisfying, home-cooked dish.
Ready in under an hour, this recipe is budget-friendly, customizable, and sure to become a staple in your meal rotation. Let’s get started!
Ingredients for Easy Stuffed Pepper Casserole
- 1 pound ground beef – Lean or regular, your choice!
- 3 bell peppers, various colors, diced – Mix red, yellow, and green for a vibrant look.
- 1 onion, diced – Adds a sweet, savory depth.
- 2 cloves garlic, minced – For that irresistible aroma.
- 1 cup rice, uncooked – Long-grain white rice works best.
- 2 cups beef broth – Infuses the rice with rich flavor.
- 1 can (14.5 oz) diced tomatoes, undrained – Fire-roasted tomatoes add a smoky twist if you have them!
- 1 teaspoon salt – Adjust to taste.
- 1/2 teaspoon black pepper – For a subtle kick.
- 1 teaspoon Italian seasoning – Brings everything together.
- 1 cup shredded cheddar cheese – Sharp cheddar adds bold flavor.
- 1/2 cup shredded mozzarella cheese – For that gooey, stretchy finish.
Instructions: How to Make Easy Stuffed Pepper Casserole
- Preheat the Oven: Set your oven to 375°F (190°C) and let it heat up while you prep.
- Cook the Beef: In a large skillet, cook the ground beef, diced onions, and minced garlic over medium heat. Break up the beef with a spoon and cook until browned, about 6-8 minutes. Drain any excess fat.
- Add the Good Stuff: Stir in the diced bell peppers, uncooked rice, beef broth, diced tomatoes (with juice), salt, pepper, and Italian seasoning. Give it a good mix and bring the mixture to a boil.
- Simmer: Reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
- Transfer and Top: Spoon the mixture into a greased 9×13-inch baking dish. Sprinkle the cheddar and mozzarella cheese evenly over the top.
- Bake: Pop the casserole into the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
- Rest and Serve: Let the casserole cool for 5 minutes before digging in—this helps it set and makes serving easier. Enjoy!
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Why You’ll Love This Recipe
- One-Dish Wonder: Minimal cleanup, maximum flavor.
- Family-Friendly: Kids and adults alike adore the cheesy goodness.
- Make-Ahead Magic: Prep it early and bake when ready.
- Freezer-Friendly: Perfect for batch cooking or leftovers.
Tips for the Best Stuffed Pepper Casserole
- Mix Up the Meat: Swap ground beef for turkey, chicken, or even sausage for a twist.
- Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce for heat.
- Rice Hack: If using brown rice, increase the broth to 2.5 cups and simmer for 40-45 minutes.
- Cheese Lover’s Tip: Double the cheese or mix in some pepper jack for extra zing.
Serving Suggestions
Serve this casserole with a side of garlic bread or a crisp green salad to keep things light. A dollop of sour cream or a sprinkle of fresh parsley on top adds a nice touch. Pair it with iced tea, lemonade, or a glass of red wine for a cozy dinner vibe.
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Protein: 25g
- Carbs: 35g
- Fat: 22g
(Values are approximate and depend on serving size and ingredients.)
Frequently Asked Questions (FAQs)
Can I make this vegetarian?
Yes! Skip the beef and use lentils or a plant-based meat substitute, and swap beef broth for vegetable broth.
How do I store leftovers?
Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven with a splash of broth to keep it moist.
Can I freeze this casserole?
Absolutely! Assemble it (without baking), cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed.
What if my rice isn’t cooked after simmering?
If the liquid is gone but the rice is still firm, add 1/4 cup more broth, cover, and cook for an extra 5-10 minutes.
Final Thoughts
This Easy Stuffed Pepper Casserole is comfort food at its finest—cheesy, hearty, and oh-so-simple to whip up. Whether you’re feeding a hungry family or just want a cozy meal to unwind with, this dish delivers every time. Try it tonight and see why it’s a reader favorite!
Craving more casserole ideas? Check out our Cheesy Taco Casserole or Chicken Broccoli Rice Bake for more delicious inspiration!
