Stuffed Pepper Casserole

Sizzling with savory aromas and bursting with vibrant colors, Stuffed Pepper Casserole transforms the classic stuffed pepper experience into a comforting, spoonable delight. This brilliant one-dish wonder captures all the flavors you love about traditional stuffed peppers but eliminates the fussy pepper-stuffing process. The hearty blend of ground beef, colorful bell peppers, and fluffy rice smothered in a rich tomato sauce will have your kitchen smelling irresistible in minutes. You’ll learn how to create this family-favorite Stuffed Pepper Casserole with simple ingredients and foolproof techniques that guarantee success every time.

Why You’ll Love This Recipe

This Stuffed Pepper Casserole delivers all the flavor of traditional stuffed peppers without the hassle of hollowing out peppers and carefully filling them. The dish offers incredible texture contrasts that will dance across your palate – tender bell peppers maintain just the right amount of crispness, while the savory ground beef provides satisfying heartiness. Every spoonful delivers the perfect balance of fluffy rice, seasoned meat, and sweet peppers coated in a rich, slightly tangy tomato sauce.

What truly makes this pepper casserole special is its versatility and crowd-pleasing nature. It’s a complete meal in one dish, saving you time on both preparation and cleanup. Whether you’re feeding picky eaters or sophisticated palates, this stuffed bell pepper casserole hits all the right notes. Plus, it’s even better the next day, making it perfect for meal prep or planned leftovers. The combination of simplicity and incredible flavor makes this a recipe you’ll return to again and again.

Ingredients

For this delicious Stuffed Pepper Casserole, you’ll need:

• 1 pound (450g) lean ground beef
• 3 bell peppers (one each of red, green, and yellow), diced into ½-inch pieces
• 1 large onion (about 1 cup/160g), finely chopped
• 3 cloves garlic, minced
• 1½ cups (285g) uncooked long-grain white rice
• 2 cans (14.5 oz/411g each) diced tomatoes, undrained
• 1 can (15 oz/425g) tomato sauce
• 2 cups (480ml) beef broth
• 2 tablespoons (30ml) Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon crushed red pepper flakes (optional)
• 1½ cups (170g) shredded mozzarella cheese
• ½ cup (50g) shredded Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

The bell peppers provide essential sweetness and texture to this easy pepper casserole, while the combination of beef broth and tomato products creates a rich, flavorful base that thoroughly infuses the rice as it cooks.

Pro Tips

Choose the Right Rice: For the best Stuffed Pepper Casserole, use long-grain white rice like jasmine or basmati. These varieties maintain their structure during baking and won’t become mushy. If substituting brown rice, you’ll need to adjust cooking time and liquid ratios (add about ¼ cup more broth and 15 minutes of cooking time). Pre-cooking your rice to al dente before adding it to the casserole can also ensure perfect texture in the final dish.

Layer Like a Pro: Build flavor by properly layering your ingredients. Always brown the meat first, developing a caramelized exterior that adds depth to your casserole. Remove excess fat before adding vegetables, which prevents a greasy final product. Cook your peppers until they’re just tender-crisp – they’ll continue cooking in the oven, and you want them to maintain some texture rather than becoming completely soft.

Perfect Your Cheese Strategy: Don’t add all the cheese at once. Reserve about a third of your cheese mixture to sprinkle on during the last 10 minutes of baking. This creates that irresistible bubbling, golden cheese top that makes a Stuffed Pepper Casserole truly mouthwatering. For an extra flavor boost, mix a tablespoon of your favorite herb blend into the cheese before topping the casserole.

Instructions

Step 1: Prepare Your Base

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 5-7 minutes. Use a wooden spoon to break the meat into small, even pieces as it cooks. Drain excess fat, leaving just a small amount for flavor.

Step 2: Build Your Flavor Foundation

Add the diced onions to the skillet with the beef and cook until they become translucent, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant. Now add your colorful diced bell peppers and cook for 3-4 minutes until they just begin to soften but still maintain some crispness.

Step 3: Create the Rich Sauce

Pour in the diced tomatoes with their juice, tomato sauce, beef broth, and Worcestershire sauce. Stir in the Italian seasoning, paprika, and red pepper flakes (if using). Season with salt and black pepper to taste. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes.

Step 4: Add the Rice

Stir the uncooked rice into the skillet mixture, ensuring it’s evenly distributed. Let the mixture simmer for another 2-3 minutes, which gives the rice a head start on absorbing those amazing flavors. This is a crucial step for your Stuffed Pepper Casserole to achieve perfect rice texture.

Step 5: Assemble and Bake

Transfer the entire mixture to your prepared baking dish, spreading it evenly. Cover tightly with aluminum foil and bake for 45 minutes, until the rice is tender and has absorbed most of the liquid.

Step 6: Add the Cheesy Finish

Remove the casserole from the oven, uncover, and sprinkle evenly with the mozzarella and Parmesan cheeses. Return to the oven, uncovered, and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and starting to turn golden in spots. Let stand for 10 minutes before serving, then garnish with fresh parsley.

Variations

Mexican Stuffed Pepper Casserole: Transform this Stuffed Pepper Casserole into a south-of-the-border fiesta by swapping Italian seasoning for 2 tablespoons of taco seasoning. Add 1 cup of corn kernels, a can of black beans (drained and rinsed), and replace the mozzarella with Mexican blend cheese. Top with sliced avocado, sour cream, and fresh cilantro before serving for an authentic finish.

Vegetarian Stuffed Pepper Casserole: Create a meatless version by substituting the ground beef with 2 cups of cooked lentils or 16 ounces of plant-based ground meat alternative. Use vegetable broth instead of beef broth and boost the plant protein by adding 1 cup of finely chopped mushrooms when sautéing the onions. The meaty texture of mushrooms and lentils perfectly complements the pepper casserole flavors while keeping it completely vegetarian.

Mediterranean Variation: For a Mediterranean twist, use ground lamb instead of beef and incorporate 1 teaspoon of cinnamon and ½ teaspoon of allspice into your seasoning blend. Add ½ cup of chopped olives and ¼ cup of fresh mint with the peppers. Top with crumbled feta cheese instead of mozzarella for a bright, tangy finish that evokes the flavors of Greek stuffed peppers.

Storage and Serving

This Stuffed Pepper Casserole stores beautifully, making it perfect for meal prep. Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. To maintain the best texture when reheating, add 1-2 tablespoons of water or broth, cover with foil, and warm in a 350°F oven for 15-20 minutes, or microwave on medium power with a damp paper towel covering the dish.

Serve this hearty casserole as a complete meal with a crisp side salad dressed with a simple vinaigrette to cut through the richness. For a more substantial spread, pair it with warm garlic bread to soak up the delicious sauce. For an elegant presentation, serve the casserole in warmed bowls topped with a dollop of sour cream, fresh herbs, and a sprinkle of extra cheese – this bell pepper casserole transforms beautifully from casual weeknight dinner to impressive entertaining dish.

FAQs

Can I make Stuffed Pepper Casserole ahead of time?
Yes! You can prepare the entire casserole up to the baking step, cover and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the covered baking time since you’re starting with a cold dish.

My rice didn’t cook completely. What went wrong?
The most common issue is not sealing the foil tightly enough during baking, which allows steam to escape. Ensure your foil creates a tight seal, and verify your oven temperature is accurate. You can also parboil the rice for 5 minutes before adding it to the casserole mixture.

Can I use pre-cooked rice in this recipe?
Absolutely! Use 3 cups of cooked rice instead of uncooked. Reduce the beef broth to ¾ cup since you won’t need liquid for rice absorption. Your baking time will also decrease to about 30 minutes.

Is this recipe gluten-free?
The Stuffed Pepper Casserole can be gluten-free if you verify your Worcestershire sauce and broths are gluten-free brands, as some contain wheat-based ingredients.

How can I make this casserole spicier?
For a kick of heat, add 1-2 finely diced jalapeños with the bell peppers, increase the red pepper flakes to 1 teaspoon, or add 1-2 tablespoons of hot sauce to the tomato mixture. You can also top the finished casserole with sliced fresh jalapeños.

Conclusion

This Stuffed Pepper Casserole is comfort food at its finest — a hearty, colorful medley that delivers all the satisfying flavors of traditional stuffed peppers in a convenient, spoonable form. It’s the kind of dish that brings the family running to the dinner table while filling your home with irresistible aromas. Whether you’re looking for a make-ahead meal solution, a crowd-pleasing potluck contribution, or simply a satisfying dinner that provides delicious leftovers, this casserole answers the call. With its perfect balance of proteins, veggies, and grains, topped with melty cheese, this Stuffed Pepper Casserole will quickly earn its place in your regular recipe rotation.

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