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★ 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.
Make it a Meal
Pair this stuffed pepper casserole recipe with my Italian Panzanella Salad, a refreshing Lemoncello Spritz, and Italian Mascarpone-Ricotta Cheesecake for dessert!
This stuffed pepper casserole recipe is:
- 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: Prepare the casserole up to two days in advance of when you need it. It's also 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 works best, but turkey or chicken are great too. I like mixing half beef with turkey, or sometimes beef with pork for richer flavor. Try different combos and stick with what your family enjoys most.
- Garlic and onions: As a casserole base, finely mince them so they blend smoothly with other ingredients.
- Bell peppers: Use a mix of colors for a prettier dish and added nutrients.
- Tomato sauce: Any pantry sauce works—just note that its seasonings will flavor the casserole.
- Broth: Beef broth pairs best with ground beef, but chicken or veggie broth works too—homemade or store-bought.
- Rice: White rice works best, but other types may need more broth and longer cooking time.
- Cheese: The recipe uses white cheddar, but you can swap in fiesta blend or marble cheese for a different flavor 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 350ºF 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 traditional but turkey offers a more lean option. (Compare ground turkey with ground beef) 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.
★ More Stuffed Pepper Recipes ★
Love a good one-pan meal?
Browse all my casserole recipes and Pin your favorites for later.
This delicious and easy Stuffed Pepper Casserole recipe was featured on South Your Mouth!
Stuffed Pepper Casserole
Equipment
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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