Stuffed Pepper Casserole Recipe
If you’re in the mood for bold family flavors without any fuss, this Stuffed Pepper Casserole Recipe will win your heart (and everyone else’s around the table). Imagine classic stuffed peppers, but with all their flavors baked into a bubbly, cheesy one-pan casserole that’s both weeknight-simple and deeply satisfying. Each forkful offers tender rice, colorful peppers, savory beef, and ribbons of gooey cheese — making every bite pure comfort. This is a dish designed for busy cooks who still want something memorable and wholesome at dinner time.
Ingredients You’ll Need
This recipe keeps things beautifully straightforward, letting each ingredient shine. Every component adds something essential, from vibrant color and crunch to rich tomato sauciness and an irresistible cheesy topping.
- Olive oil: Adds a subtle flavor base and is perfect for sautéing the beef and veggies.
- Ground beef or turkey: Pick your favorite for hearty protein; turkey gives a lighter touch, beef gives a more robust flavor.
- Onion: Chopped onion adds sweetness and depth to every bite.
- Bell peppers (red, green, yellow): The colorful trio gives this Stuffed Pepper Casserole Recipe its signature sweetness, color, and satisfying crunch.
- Garlic cloves: Freshly minced garlic lifts up the aroma and flavor of the whole casserole.
- Canned diced tomatoes: Look for fire-roasted for extra flavor if you like a smokier edge.
- Tomato sauce: Blends everything together with a rich tomato base.
- Italian seasoning: A mix of dried herbs that brings a whisper of Mediterranean flair.
- Paprika: Adds gentle warmth and gorgeous color.
- Salt: A small amount brings all the flavors forward.
- Black pepper: For a kiss of gentle heat.
- Uncooked long-grain rice: Absorbs all the delicious liquids and flavors while baking.
- Beef or chicken broth: Helps the rice cook up perfectly while adding richer flavor than water.
- Shredded mozzarella cheese: For gooey goodness on top and that irresistible stretch.
- Shredded cheddar cheese: Adds sharpness and color alongside the mozzarella.
- Fresh parsley: Brightens the finished casserole with a pop of freshness and color.
How to Make Stuffed Pepper Casserole Recipe
Step 1: Prep and Preheat
Before you do anything else, set your oven to 375°F (190°C). This gives you time to get all your chopping done, measure everything out, and get your pan ready to go. A few organized minutes here means less stress later, and ensures your Stuffed Pepper Casserole Recipe bakes up perfectly golden on top.
Step 2: Brown the Meat and Onion
Grab a large oven-safe skillet or Dutch oven and heat the olive oil over medium heat. Toss in the ground beef (or turkey) with the chopped onion, stirring as it cooks for about 5 minutes. You’re looking for the meat to be nicely browned and the onion to turn translucent and a little soft. This savory base lays the groundwork for every irresistible bite.
Step 3: Sauté the Peppers and Garlic
Add the chopped bell peppers and minced garlic right into your pan. Cook and stir for another 3 minutes. The peppers should start to brighten in color and soften slightly, while the garlic becomes wildly fragrant. This is where your kitchen really starts to smell like home!
Step 4: Build the Flavor Base
Pour in the diced tomatoes and tomato sauce, then sprinkle in Italian seasoning, paprika, salt, and black pepper. Give everything a good stir to blend the spices and distribute that tomato goodness. This silky, herby mixture is the heart of the Stuffed Pepper Casserole Recipe.
Step 5: Add the Rice and Broth
Stir in the uncooked rice and pour in the beef or chicken broth. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let it cook, stirring occasionally, for 15 minutes until the rice is mostly tender and has soaked up all that savory flavor. Don’t be tempted to rush — the rice will do all the heavy lifting for texture here!
Step 6: Top with Cheese and Bake
Remove the skillet from the heat, give everything one last hearty stir, then smooth out the top. Scatter the mozzarella and cheddar evenly over everything. Slide your skillet into the oven, uncovered, and bake for 15 minutes. You’re aiming for melty, bubbling, golden cheese with tiny crispy edges — basically, edible magic.
Step 7: Garnish and Serve
Once the cheese is bubbly perfection, take the casserole out and sprinkle generously with chopped fresh parsley. Let it cool for a few minutes (just enough for everyone to crowd around the oven) before scooping into bowls or plates. Every colorful scoop is a taste of pure comfort.
How to Serve Stuffed Pepper Casserole Recipe
Garnishes
A little fresh parsley is the classic finishing touch — it brings brightness and a pop of color that makes this Stuffed Pepper Casserole Recipe so inviting. For a little zing, add a squeeze of lemon juice or a scattering of sliced green onions for punchy flavor. If you love heat, try a drizzle of hot sauce just before serving.
Side Dishes
This casserole is hearty all on its own, but it also loves good company. Try it with a simple green salad tossed in vinaigrette, some crusty garlic bread, or even a side of sautéed green beans. Each side brings a fresh contrast that balances the casserole’s rich, melty texture.
Creative Ways to Present
Sometimes, the little presentation touches make all the difference. Scoop the casserole into individual ramekins for casual dinner parties (everyone loves their own little serving!). Or serve it in bell pepper halves for a fun, retro twist that nods to the inspiration of the Stuffed Pepper Casserole Recipe itself. Topping with extra cheese and running under the broiler for a minute will impress even the pickiest eaters.
Make Ahead and Storage
Storing Leftovers
Let any extra casserole cool to room temperature before transferring to airtight containers. Stored in the fridge, leftovers will keep fresh and tasty for up to 4 days — perfect for busy weeknight lunches or second helpings the next day. The flavors actually deepen overnight, making every reheated bite extra satisfying.
Freezing
This Stuffed Pepper Casserole Recipe is a freezer hero! Just portion into freezer-safe containers, label with the date, and freeze for up to 3 months. For best quality, freeze before adding the cheese topping; then, when ready to bake, top with cheese and bake straight from frozen (add a few extra minutes as needed).
Reheating
Reheating couldn’t be easier — pop individual portions in the microwave, covered loosely, until piping hot. For larger amounts, place in a covered oven-safe dish and heat at 350°F (175°C) until steaming throughout. If you want to recapture that fresh-melted cheese magic, add a handful of cheese on top for the last few minutes of heating.
FAQs
Can I substitute the ground beef?
Absolutely! Ground turkey is a fantastic lighter option, or you could try ground chicken or a plant-based meat substitute. Each one brings something different, but the seasonings and veggies keep the spirit of the Stuffed Pepper Casserole Recipe intact.
Is this recipe gluten free?
Yes, as written, the ingredients are naturally gluten free. Just double-check your broth and seasonings to be sure there’s no hidden gluten.
How do I make this casserole vegetarian?
To make a vegetarian Stuffed Pepper Casserole Recipe, simply omit the meat and use an extra can of beans (such as black beans or kidney beans) for protein. Swap the broth to vegetable broth and you’re set!
Can I use cooked rice instead of uncooked?
Yes, if you’ve got leftover cooked rice, stir it in after the beef and veggies are done and reduce the broth to just enough to moisten everything, about 1 cup. The bake time may be a bit shorter since the rice doesn’t need to soften, so keep an eye on the oven.
How spicy is this dish?
The Stuffed Pepper Casserole Recipe has a gentle warmth from paprika and black pepper, but it’s not spicy. For more heat, feel free to add a pinch of crushed red pepper or a dash of hot sauce to the tomato mixture.
Final Thoughts
If you’re craving cozy, crowd-pleasing flavors in under an hour, this Stuffed Pepper Casserole Recipe deserves a spot in your weeknight lineup. It’s comforting, full of colorful veggies, and cheesy to the last bite. Give it a try — your table will thank you!
Print
Stuffed Pepper Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Stuffed Pepper Casserole recipe is a hearty and flavorful twist on traditional stuffed peppers. Packed with ground beef, rice, bell peppers, and gooey cheese, this easy casserole is a satisfying meal the whole family will love.
Ingredients
For the Casserole:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 medium onion, chopped
- 3 bell peppers (red, green, yellow), chopped
- 3 garlic cloves, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked long-grain rice
- 2 1/2 cups beef or chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Cook the Meat and Veggies: Heat olive oil in a large oven-safe skillet. Cook ground beef and onion until browned. Add bell peppers and garlic, cooking for an additional few minutes.
- Add Remaining Ingredients: Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Add rice and broth, then simmer covered for 15 minutes.
- Bake the Casserole: Top the mixture with cheeses and bake uncovered for 15 minutes until bubbly.
- Serve: Garnish with parsley before serving.
Notes
- You can substitute quinoa or cauliflower rice for a lighter version.
- For extra flavor, stir in Worcestershire sauce or hot sauce.
- This casserole reheats well and is freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8 g
- Sodium: 810 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
