Pair this stuffed pepper casserole recipe with my Italian Panzanella Salad, a refreshing Lemoncello Spritz, and Italian Mascarpone-Ricotta Cheesecake for dessert!
★ Why You'll Love this Recipe ★
When you love the flavor of Classic Stuffed Peppers but are feeling a little lazy, whip up this casserole instead. With gooey cheese and savory flavor in each bite this stuffed pepper casserole is a tasty dinner any night of the week.
It has all your favorite savory flavors and topped with melted cheese there’s comfort in every bite. Plus, it’s naturally gluten-free which gives you a light dinner packed with protein.
Simple Ingredients
Made with kitchen staples like garlic, bell peppers, onions, and tomato sauce the casserole comes together with browned beef, rice, and cheddar cheese to bulk it up.
It’s a classic dinner recipe that can be prepped in advance to save your sanity on busy nights.
This stuffed pepper casserole recipe is also:
Simple: With only 8 ingredients this stuffed pepper casserole can be whipped up with just a few staples.
Flavorful: It’s tasty comfort food loaded with cheese in every bite.
Versatile: Adjust the flavor of the dish with a few additional spices and make it unique to your preference every time you whip it up.
Meal-prep friendly: You can prepare the casserole up to two days in advance of when you need it. It's freezer friendly and leftovers reheat well making this a great to-go lunch option.
★ Ingredients You'll Need ★
This casserole is made with minimal ingredients, making this an easy dinner to throw together.
Here's everything you'll need:
Ground beef: Lean ground beef is what works best for the casserole but ground turkey or even chicken can work, too. I personally love to use a half and half blend of ground turkey and ground beef. Or sometimes I'll use a blend of beef and ground pork for a richer flavor. Experiment and go with what you and your family enjoy most.
Garlic and onions: The base of any casserole, make sure to finely mince them so that they blend well with the other ingredients.
Bell peppers: Try to use a variety of colors to really make your dish pop on the table. You also get more nutrients this way.
Tomato sauce: Any sauce you have in the pantry will work. If it has seasonings in it know they’ll come through in the casserole, too.
Broth: Beef broth is used here to pair with ground beef, but vegetable or chicken broth can work as well. Use homemade if you have it but store-bought works great.
Rice: White rice is best. If you use another kind know that the cooking time may vary, and you may need a splash more broth depending on how much liquid is absorbed.
Cheese: Though the recipe calls for plain white cheddar cheese you can switch it up to use a fiesta blend or marble cheese for a different taste and look.
★ How to Make this Recipe ★
This casserole is very simple to prepare, it comes together in just a few steps. Here's a look at the steps.
- Brown beef and onion.
- Place in greased casserole dish.
- Layer rice, peppers, and garlic over beef.
- Pour broth and tomato sauce on top and mix gently.
- Cover with foil and bake.
- Uncover, sprinkle on cheese, and finish baking until melted.
★ Tips & FAQs ★
Once cooled, store the leftover casserole in an airtight container in the fridge for up to 5 days. To reheat it, place it in an oven-safe dish and reheat it at 350F for about 20 minutes or until heated through.
Yes. Let it cool and place it in a freezer-safe bag or container in the freezer for up to 2 months. When you’re ready for it, let it thaw in the fridge overnight before reheating. Freeze leftovers in an airtight container for up to two months.
For rice to cook fully you need to make sure that the aluminum foil is completely sealed around the casserole dish. This makes it so that the heat and moisture are trapped in. If your rice is undercooked when finished, add ¼ cup more water, recover the dish, and bake for another 10 minutes.
If you want to cut down on prep time and have this casserole ready to just pop it in the oven, then you can prepare it up to 2 days in advance and refrigerate. Or you can freeze it and bake from frozen, adding 10-15 extra minutes to the bake time.
To make it ahead, follow the directions to prepare the casserole fully. Then, cover it in aluminum foil and pop it into the fridge. When you need it, let it come to room temperature and then bake before adding on the cheese and letting it finish cooking. If baking straight from the fridge, you may just need to add a couple minutes to the bake time. You want the center nice and hot. You can check it with a fork.
Ground beef is traaditional. Using ground chicken or turkey is a good substitute if you're looking for a leaner option. You could also use crumbled Italian sausage for added flavor or a blend of any proteins you prefer.
As written, this recipe is seasoned with Italian flavor but you can add any additional seasonings or toppings you like. Italian seasoning, garlic, or Parmesan cheese. Adding sliced jalapenos or red pepper flakes for a kick of heat is tasty, too. Black olives can add a punch of salty umami flavor.
★ Similar Recipes You'll Love ★
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This delicious and easy Stuffed Pepper Casserole recipe was featured on South Your Mouth!
Stuffed Pepper Casserole
Equipment
- 9x13 casserole dish
Ingredients
- 1 lb ground beef
- 1 onion diced
- 3 bell peppers (multi-colored) diced
- 2 teaspoon garlic minced
- 8 oz tomato sauce
- 1 ½ cups beef broth
- 1 cup white rice uncooked
- 2 cups white cheddar cheese shredded
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Instructions
- Preheat the oven to 375 degrees. Grease a 9x13 casserole dish and set aside.
- Cook beef and onions. In a large skillet, brown the ground beef and diced onion until the beef is no longer pink and the onion is translucent. Remove from heat and transfer to the casserole dish.
- Layer in rice, peppers and garlic. Spread the rice evenly over the beef, followed by the peppers and garlic.
- Layer in broth and sauce. Pour the beef broth and tomato sauce over the top. Use a spoon to gently mix everything together.
- Bake. Cover with tin foil and bake for 40 minutes.
- Add cheese. Uncover the casserole and top with the cheddar cheese, return to the oven for 3-5 minutes until the cheese is melted, then serve.
Notes
- Adjust bake time as needed. Time can vary depending on size and shape of your pan. You want the center of the casserole to be hot and the side will be bubbling. Check the center with a fork.
- I used red, orange, and yellow peppers but you can use all green or a mix of whatever you prefer.
- To ensure your rice fully cooks in the casserole: Tightly seal the tin foil around the edges all of the way. For higher elevations: you may need to add up to a ¼ cup of water bake for up to an additional ten minutes.
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