If you’re craving a delicious, comforting meal that feels like a warm hug, then you absolutely must try this Easy Stuffed Pepper Casserole Recipe. It takes the classic stuffed pepper flavors you love — sweet bell peppers, savory ground beef, hearty rice, and melty cheese — and brings them together in a cozy casserole form. It’s so simple to whip up, but the layers of flavor and textures will impress everyone at your table. Whether it’s a weeknight dinner or a weekend family feast, this dish promises satisfaction in every bite.
Ingredients You’ll Need
Gathering the right ingredients makes this Easy Stuffed Pepper Casserole Recipe not only straightforward but a real treat. Each item plays a key role, from the vibrant bell peppers providing color and crunch to the rich cheese that gives it that irresistible gooey finish.
- Ground beef (1 pound): The hearty protein base that adds savory depth and satisfies hunger.
- Bell peppers (3, diced, various colors): Their sweetness brightens the dish and provides a fresh texture contrast.
- Onion (1, diced): Adds a subtle sharpness and aroma that enhances overall flavor.
- Garlic (2 cloves, minced): Brings a pungent kick that rounds out the savory profile.
- Uncooked rice (1 cup): Absorbs juices and gives the casserole a comforting, hearty bite.
- Beef broth (2 cups): Infuses the rice with rich flavor, keeping it moist and tender.
- Diced tomatoes, undrained (1 can, 14.5 oz): Adds acidity and moisture to balance the richness.
- Italian seasoning (1 teaspoon): A blend of herbs that elevates the taste with an herby, warming kick.
- Salt (1 teaspoon): Essential for seasoning, enhancing all the individual flavors.
- Black pepper (1/2 teaspoon): Adds just the right amount of heat and depth.
- Shredded cheddar cheese (1 cup): Delivers sharp, creamy notes and melt-in-your-mouth texture.
- Shredded mozzarella cheese (1/2 cup): Creates that beloved stretchy, gooey cheese pull.
How to Make Easy Stuffed Pepper Casserole Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This step is crucial because it ensures your casserole bakes evenly and the cheese topping melts to perfection at the end.
Step 2: Cook the Ground Beef
In a large skillet over medium heat, brown the ground beef until it’s fully cooked and no longer pink. This is where all those delicious beefy flavors develop, so break it up well to create a nice, even texture.
Step 3: Add the Vegetables and Rice
Once your beef is browned, stir in the diced bell peppers, onion, and minced garlic. Cook everything together for a few minutes until the vegetables soften slightly and release their sweet aromas. Then add the uncooked rice, mixing it in so it soaks up all the flavors.
Step 4: Simmer the Mixture
Pour in the beef broth and the entire can of diced tomatoes with their juices. Sprinkle in the Italian seasoning, salt, and black pepper. Bring everything to a gentle simmer, reduce the heat, and cover the skillet. Let it cook until the rice absorbs all the liquid and becomes tender — about 20 minutes. This step ensures all the flavors meld beautifully and the rice is perfectly cooked without needing to pre-cook it separately.
Step 5: Transfer and Top with Cheese
Carefully transfer the cooked mixture into a greased casserole dish. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top. This cheesy layer adds that irresistible golden crust and creamy bite that makes this casserole unforgettable.
Step 6: Bake
Pop the casserole into your preheated oven and bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges. This final bake step brings everything together and gives you those perfect melty cheese pockets.
Step 7: Let it Stand
Remove the casserole from the oven and let it sit for about 5 minutes before serving. This resting time helps the dish to set slightly for easier serving and allows the flavors to deepen even more.
How to Serve Easy Stuffed Pepper Casserole Recipe
Garnishes
To make your casserole pop, try topping it with fresh chopped parsley or basil for a burst of color and freshness. A sprinkle of red pepper flakes can add just the right amount of heat if you like things a little spicy. Sour cream or a dollop of Greek yogurt also pairs wonderfully for a creamy contrast.
Side Dishes
This casserole is hearty on its own, but if you want to round out the meal, serve it alongside a crisp green salad dressed with lemon vinaigrette, or some roasted garlic bread to mop up every flavorful bite. Steamed green beans or a medley of roasted vegetables also complement the savory richness perfectly.
Creative Ways to Present
Want to impress guests? Serve your casserole in individual ramekins for a charming, personalized touch. Alternatively, spoon the casserole into hollowed-out bell pepper halves for a stunning presentation that echoes the flavors inside. It’s a fun way to elevate a simple dish for special occasions.
Make Ahead and Storage
Storing Leftovers
After the casserole cools completely, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days, making it perfect for quick lunches or dinners later in the week without any sacrifice in taste.
Freezing
This Easy Stuffed Pepper Casserole Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge to maintain texture and flavor, then reheat as usual.
Reheating
For reheating, the oven method works best to keep the cheese melty and the casserole moist — simply cover with foil and warm at 350°F (175°C) for 15-20 minutes. Alternatively, microwave in portions, stirring halfway to ensure even heat, though the cheese may not stay as melty as in the oven.
FAQs
Can I use different types of rice in this casserole?
Absolutely! While white rice is traditional and cooks well within the recipe, you can experiment with brown rice for a nuttier flavor and added nutrition. Just keep in mind that brown rice takes longer to cook, so you might need extra liquid and a longer simmering time.
Is this recipe freezer friendly?
Yes, this dish freezes wonderfully and can be stored for up to three months. Just make sure to cool it completely before freezing, and thaw it in the fridge overnight for best results before reheating.
Can I make this recipe vegetarian?
Definitely! Swap the ground beef for lentils, cooked quinoa, or a plant-based meat substitute. Consider using vegetable broth instead of beef broth and you’ll have a delicious vegetarian version that still hits that comforting, hearty note.
What other cheeses can I use?
Cheddar and mozzarella are classic choices for their melt and flavor, but feel free to mix it up. Monterey Jack, pepper jack, or even a bit of smoked gouda can add exciting twists to the casserole’s cheesy top layer.
How spicy is this casserole?
This recipe is mildly seasoned and focuses on savory depth rather than heat. If you love spice, you can always add crushed red pepper flakes or a dash of hot sauce either during cooking or as a garnish.
Final Thoughts
There’s a reason why this Easy Stuffed Pepper Casserole Recipe has become one of my all-time favorites to share with friends and family. It combines simplicity, comfort, and vibrant flavors all in one dish that feels like a warm kitchen hug. Don’t hesitate to give it a try — once you do, you’ll want it on your regular rotation for quick, satisfying meals full of love and flavor.
Print
Easy Stuffed Pepper Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Easy Stuffed Pepper Casserole is a comforting, flavorful dish that combines ground beef, colorful bell peppers, rice, and cheese into a hearty one-pan meal. Perfect for busy weeknights, it captures all the deliciousness of traditional stuffed peppers without the hassle of stuffing each pepper individually, baked to perfection with melted cheddar and mozzarella on top.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 3 bell peppers (various colors), diced
- 1 onion, diced
- 2 cloves garlic, minced
Rice and Liquids
- 1 cup uncooked rice
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
Seasonings and Cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart as it cooks. Drain any excess fat once done.
- Add the vegetables and rice: To the browned beef, add the diced bell peppers, diced onion, and minced garlic. Stir and cook for 3-4 minutes until the vegetables begin to soften. Then add the uncooked rice along with the beef broth, diced tomatoes with their juice, Italian seasoning, salt, and black pepper. Stir to combine all ingredients thoroughly.
- Simmer: Bring the mixture to a simmer, cover, and cook on low heat for about 15 minutes or until the rice is tender and the liquid is mostly absorbed, stirring occasionally to prevent sticking.
- Transfer and top with cheese: Pour the beef, rice, and vegetable mixture into a casserole dish. Evenly sprinkle the shredded cheddar and mozzarella cheeses over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Let it stand: Remove the casserole from the oven and let it stand for about 5 minutes before serving. This helps the casserole set and makes it easier to serve.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Use brown rice if preferred, but increase simmering time and broth quantity accordingly.
- Add extra vegetables like mushrooms or zucchini for more nutrition.
- If you like it spicier, add a pinch of red pepper flakes with the Italian seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
