Stuffed Pepper Casserole
All the comforting flavors of traditional stuffed peppers transformed into an easy, family-friendly casserole that’s perfect for weeknight dinners. This hearty dish combines colorful bell peppers, seasoned ground beef, and fluffy rice in a savory tomato sauce, all topped with melty cheese.
Easy Stuffed Pepper Casserole Recipe
There’s something undeniably comforting about the classic combination of bell peppers, seasoned ground beef, and rice. Traditional stuffed peppers, while delicious, can be time-consuming to prepare, especially on busy weeknights. That’s why I created this Stuffed Pepper Casserole—it delivers all those beloved flavors in a convenient, family-friendly format that’s ready in half the time!
This recipe is particularly perfect during late summer and early fall when bell peppers are at their peak of freshness and flavor. It’s a wonderful transitional dish as we move from the light meals of summer into the heartier comfort foods of autumn.
THIS RECIPE:
- Transforms traditional stuffed peppers into an easy, one-dish casserole
- Uses simple ingredients you likely already have in your pantry
- Can be prepped ahead for busy weeknights
- Makes excellent leftovers that taste even better the next day
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6-8 servings |
| Yield | One 9×13 casserole dish |
What I love most about this homemade Stuffed Pepper Casserole is how it simplifies a classic dish without sacrificing flavor. By deconstructing traditional stuffed peppers, you eliminate the fussy stuffing process while retaining all the delicious elements that make this comfort food so popular. The casserole format also ensures that every bite contains the perfect balance of ingredients, giving you consistent flavor throughout.
Ingredients for Stuffed Pepper Casserole
The key to an exceptional Stuffed Pepper Casserole lies in using fresh, quality ingredients. Bell peppers should be firm and glossy, while ground beef should have just the right amount of fat for flavor without becoming greasy. The combination of fresh ingredients with pantry staples creates a perfectly balanced dish that tastes like it took hours to prepare.
For the Casserole Base:
- 1 pound lean ground beef (85/15 is ideal)
- 1 tablespoon olive oil
- 1 large onion, diced (about 1 cup)
- 3 bell peppers, diced (use a mix of colors for visual appeal)
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For the Sauce and Rice:
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups cooked rice (white or brown)
- 2 cups shredded cheese (I recommend a mix of cheddar and mozzarella)
- 2 tablespoons fresh parsley, chopped (for garnish)
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Bell Peppers | 3 medium-large peppers | Choose firm peppers with bright, shiny skin. A mix of red, yellow, and green adds visual appeal and flavor complexity. |
| Ground Beef | 1 pound (85/15) | The 85/15 lean-to-fat ratio provides enough fat for flavor without making the dish greasy. Grass-fed beef offers better nutrition and flavor. |
| Rice | 2 cups cooked | Long-grain rice works best; cook it slightly al dente as it will continue cooking in the casserole. |
| Cheese | 2 cups shredded | Freshly shredded cheese melts better than pre-shredded, which contains anti-caking agents. |
| Tomato Products | 15 oz sauce, 14.5 oz diced | Look for no-salt-added or low-sodium versions to better control the salt level in your dish. |
How to Make Stuffed Pepper Casserole
Creating this easy Stuffed Pepper Casserole involves building layers of flavor, starting with browning the meat and sautéing vegetables before combining everything into a cohesive, delicious whole. The process is straightforward, making it perfect for weeknight cooking, yet the results taste like you spent hours in the kitchen.
Preheat and prepare: Set your oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
Brown the beef:
- Heat olive oil in a large skillet over medium-high heat
- Add ground beef and cook until no longer pink (about 5-7 minutes)
- Drain excess fat if necessary
Cook the vegetables:
- Add diced onions to the skillet with beef and cook for 3 minutes
- Stir in diced bell peppers and continue cooking for 4-5 minutes until slightly softened
- Add minced garlic and cook for 30 seconds until fragrant
Add seasonings and sauce:
- Sprinkle in Italian seasoning, paprika, salt, black pepper, and red pepper flakes
- Pour in tomato sauce, diced tomatoes, tomato paste, and Worcestershire sauce
- Stir well and simmer for 5 minutes to allow flavors to meld
Combine with rice:
- Fold in the cooked rice, mixing gently until everything is well combined
- Taste and adjust seasonings as needed
Assemble and bake:
- Transfer the mixture to your prepared baking dish
- Top evenly with shredded cheese
- Cover with aluminum foil and bake for 25 minutes
- Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden
Rest before serving: Allow the casserole to rest for 5-10 minutes before serving. This helps the flavors settle and makes it easier to portion.
Pro tip: For the best texture, slightly undercook your bell peppers during the sautéing stage. They’ll continue to cook in the oven, resulting in peppers that retain some pleasant bite rather than becoming too soft.
Tips for Making Stuffed Pepper Casserole
Follow these expert tips to elevate your homemade Stuffed Pepper Casserole from good to absolutely memorable:
- Rice preparation: Cook rice separately until it’s just slightly undercooked before adding to the mixture. This prevents it from becoming mushy in the final dish.
- Pepper variety: Use a combination of colored bell peppers (red, yellow, orange, green) for the most vibrant appearance and balanced sweet-to-savory flavor.
- Cheese application: Reserve ¼ cup of cheese to sprinkle on top during the final 5 minutes of baking for the most appealing golden finish.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Meat Browning | Brown in batches if necessary | Prevents steaming and creates better caramelization for deeper flavor |
| Vegetable Cutting | Dice peppers into ½-inch pieces | Ensures they cook evenly and integrate well with other ingredients |
| Seasoning Timing | Add dried herbs earlier, fresh herbs at the end | Allows dried herbs to bloom in heat while preserving the brightness of fresh ones |
| Rice Integration | Fold gently, don’t overmix | Maintains rice integrity and prevents it from breaking down and becoming mushy |
The key to a perfect texture in your Stuffed Pepper Casserole is balancing the moisture content. If your mixture seems too wet before baking, let it simmer a few minutes longer uncovered. Conversely, if it appears dry, add a splash of chicken broth. The final consistency should be moist but not soupy, allowing the casserole to hold together when served.
Make-Ahead Instructions
This Stuffed Pepper Casserole recipe is ideal for meal prep and planning ahead. Here’s how to prepare components in advance:
You can prepare the entire casserole up to the baking point, cover it tightly, and refrigerate for up to 24 hours before baking. When ready to cook, simply allow the dish to sit at room temperature for 30 minutes, then bake according to the recipe instructions, adding an extra 5-10 minutes of covered baking time since you’re starting with a colder dish.
For component preparation:
- Rice: Cook up to 2 days ahead and store in an airtight container in the refrigerator.
- Meat and vegetable mixture: Can be prepared up to 24 hours ahead and stored separately from the rice.
- Cheese: Best shredded just before assembly, but can be shredded and stored in an airtight container for up to 3 days.
When you’re ready to assemble, simply combine the pre-cooked components and proceed with baking. This approach is particularly helpful for busy weeknights or when entertaining.
Storing Leftovers
Properly stored, Stuffed Pepper Casserole leftovers can be just as delicious as the freshly made dish—some even say it tastes better the next day as the flavors continue to develop.
For food safety and optimal taste, follow these guidelines:
- Allow the casserole to cool completely before refrigerating (within 2 hours of cooking)
- Store in airtight containers or cover the baking dish tightly with plastic wrap and aluminum foil
- Refrigerated leftovers will keep for 3-4 days
- For individual portions, use microwave-safe containers for easy reheating
The best way to reheat this casserole is in a 325°F oven, covered with foil, for about 20 minutes or until heated through. For single servings, microwave on medium power with a damp paper towel over the top to retain moisture.
Freezing Stuffed Pepper Casserole
This Stuffed Pepper Casserole freezes beautifully, making it perfect for meal prep or preparing ahead for busy periods.
For best results when freezing:
- Allow the baked casserole to cool completely
- Portion into freezer-safe containers (either the whole casserole or individual servings)
- Cover with a layer of plastic wrap pressed directly onto the surface, followed by an airtight lid or aluminum foil
- Label with the date and contents
- Freeze for up to 3 months
When ready to enjoy your frozen Stuffed Pepper Casserole:
- Thaw overnight in the refrigerator
- For whole casseroles: Reheat covered at 325°F for 30-35 minutes until heated through
- For individual portions: Microwave on 50% power for 2-3 minutes, stir, then heat on high for 1-2 minutes until hot
Pro tip: If freezing before baking, omit the cheese topping and add it fresh during reheating for the best texture and appearance.
Serving Suggestions
A well-rounded meal featuring Stuffed Pepper Casserole pairs this hearty main dish with complementary sides that balance and enhance its flavors.
Recommended side dishes:
- A crisp green salad with vinaigrette dressing
- Garlic bread or crusty French bread
- Steamed broccoli or green beans
- Roasted corn on the cob
For presentation, serve your Stuffed Pepper Casserole on warmed plates and garnish with fresh chopped parsley or basil. The vibrant green herbs against the colorful casserole creates an appealing visual contrast.
Beverage pairings that complement this dish include:
- Medium-bodied red wines like Chianti or Merlot
- Amber ales or lagers
- Unsweetened iced tea with lemon
- Sparkling water with a splash of citrus
Serve this casserole hot or warm, but not piping hot—allowing it to rest for 5-10 minutes after baking not only makes it easier to serve but allows the flavors to settle and intensify.
FAQ
Can I use ground turkey instead of beef in this Stuffed Pepper Casserole?
Absolutely! Ground turkey is an excellent substitution for a leaner version of this casserole. Since turkey is naturally less fatty and can be milder in flavor, consider adding an extra tablespoon of olive oil when browning it and increasing the Worcestershire sauce to 1½ tablespoons for added depth of flavor.
What type of rice works best in Stuffed Pepper Casserole?
Long-grain white rice is traditional, but brown rice, jasmine rice, or even cauliflower rice (for a low-carb option) work well. If using brown rice, be sure it’s fully cooked before adding to the casserole as it requires more cooking time than white rice. For cauliflower rice, reduce the cooking time by 5-10 minutes.
Can I make this Stuffed Pepper Casserole ahead of time?
Yes! This casserole is perfect for make-ahead meals. Prepare everything up to the baking stage, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes first, then add 5-10 minutes to the covered baking time.
My family doesn’t like spicy food. How can I adjust this recipe?
Simply omit the red pepper flakes and use regular paprika instead of any spicier varieties. You can also use mild diced tomatoes rather than those with added chilies. The casserole will still be flavorful without the heat.
Can I add other vegetables to this casserole?
Definitely! This recipe is versatile and accommodates additional vegetables well. Diced zucchini, corn kernels, spinach, or mushrooms make excellent additions. Add firmer vegetables like zucchini when you’re cooking the bell peppers. For leafy greens like spinach, fold them in just before adding the rice as they cook quickly.
