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Diced bell peppers, ground beef, rice, and cheese combine to make this hearty, cheesy, and flavorful Stuffed Pepper Casserole. It’s a quick, easy dinner that the entire family will love!
This stuffed pepper casserole is a fun twist on classic stuffed peppers. It’s made with many of the same ingredients, but instead of stuffing the peppers with a rice mixture, everything is combined together. It’s become a huge family favorite, perhaps even more than the Mexican stuffed peppers and stuffed pepper soup recipes I’ve been making for years.
Why This Stuffed Pepper Casserole Is A Family Favorite
My entire family loves when I make this casserole! Here are a few reasons why.
- Easier than stuffed peppers. This one may matter to me as the cook the most but I love that this casserole is so quick and easy. Stuffed peppers aren’t difficult in general but this casserole makes them even easier.
- So much flavor! Between a handful of spices, the peppers, tomatoes, tomato paste, and two types of cheese, there’s no shortage of flavor in this casserole.
- Made in one pan. The veggies and ground beef are cooked in a deep oven-safe skillet that doubles as the casserole dish! That means extra easy prep and fewer dishes for whoever is stuck on clean-up duty!
Recipe Ingredients
This casserole is made with the same ingredients as classic stuffed peppers. Scroll down to the recipe card below for the exact measurements.
- Olive oil
- Aromatics – Yellow onion and garlic.
- Peppers – I use both red bell pepper and green bell pepper. All of one or the other would be fine too.
- Ground beef – I always recommend a lean ground beef, like 80/20. Ground turkey and chicken also work in this recipe.
- Spices – Italian seasoning, paprika, garlic powder, salt, and black pepper season the dish.
- Diced tomatoes – Do not drain them, the juice is needed for the casserole.
- Tomato paste – Enhances the tomato flavor in the casserole.
- Instant rice – Such as Minute Rice. Regular rice will not cook during baking.
- Cheese – I like to use a combo of sharp white cheddar and pepper jack for a variety in flavor.
How To Make Stuffed Pepper Casserole
I always find myself a little surprised by how quickly and easily this casserole comes together. The printable version of the instructions can be found in the recipe card below.
- Cook the veggies. Cook the onion and bell peppers in the olive oil over medium heat for about 5 minutes, until translucent. Add the garlic and cook for an additional minute.
- Cook the meat. Push the veggies to one side of the skillet. Cook the ground beef, breaking it up with a spoon. Drain any excess fat. Stir the meat and veggies together.
- Combine the ingredients. Add the seasonings to the mixture. Stir in the diced tomatoes and tomato paste. Bring the mixture to a simmer. Add the instant rice and gently simmer for 3-4 minutes.
- Bake. Sprinkle the shredded cheese on top. Bake for 20 minutes, until melted and bubbly.
- Enjoy. Let the casserole rest for 5-10 minutes before serving.
Tips & Variations
Here are a few things I’ve found to be important when making this stuffed pepper casserole. I also included a few variation ideas!
- Use an oven-safe skillet. I like to use an oven-safe deep skillet for this recipe. I can cook the meat and peppers and assemble it all in one pan. If you don’t have one, transfer the mixture to a 9×13 casserole dish before sprinkling on the cheese.
- Use the right rice. This recipe is written with instant rice. Brown rice or regular white rice will not cook in the oven. To use either of those, cook them separately until almost done before stirring it into the mixture.
- Add some heat. To give this casserole a bit more spice, add a pinch of crushed red pepper flakes or a dash of hot sauce.
- Add more veggies. Diced zucchini, mushrooms, and corn make great additions to the mixture. Feel free to toss in chopped spinach or kale toward the end of cooking the skillet mixture as well.
- Make it extra cheesy. For extra cheesiness, stir additional shredded cheese into the rice and meat mixture before baking.
- Finish with a crunchy top. A layer of panko breadcrumbs mixed with grated parmesan on top can add a nice crunch.
How To Store & Reheat Leftovers
- Fridge. Store leftover stuffed pepper casserole in an airtight container in the fridge for up to 3 days.
- Reheat. To reheat, warm portions in the microwave or place back in the oven at 350°F until heated through.
More Casserole Recipes
- Cowboy Casserole
- Ritz Chicken Casserole
- Chicken and Stuffing Casserole
- Mexican Casserole
- Veggie Casserole
Stuffed Pepper Casserole
Diced bell peppers, ground beef, rice, and cheese combine to make this hearty, cheesy, and flavorful Stuffed Pepper Casserole. It's a quick, easy dinner that the entire family will love!
Servings: 6 people
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 pound ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 (14.5 ounce) cans diced tomatoes undrained
- 2 Tablespoons tomato paste
- 1 cup instant rice
- 1 cup shredded sharp white cheddar cheese
- 1 cup shredded pepper jack cheese
Instructions
- Preheat the oven to 375°F. Heat olive oil in a large oven-safe deep skillet over medium heat. Add the onion, and bell peppers. Cook until the vegetables have softened and the onion is translucent, about 5 minutes. Add the garlic and sauté for 1 minute.
- Move the veggies to one side of the skillet and add the ground beef. Break it up with a spoon and cook until browned, then drain any excess fat. Stir the cooked meat and vegetables together.
- Season the mixture with Italian seasoning, paprika, garlic powder, salt, and pepper. Stir in the diced tomatoes with their juices and tomato paste until everything is well combined.
- Bring the mixture to a simmer. Stir in the instant rice and gently simmer for 3-4 minutes, letting the rice absorb some of the liquid.
- Sprinkle on the shredded cheeses. If you don’t have an oven-safe deep skillet, transfer the mixture to a 9×13-inch casserole dish and sprinkle on the cheeses.
- Bake for 20 minutes, or until the cheese is melted and bubbly. If you want the cheese lightly browned, switch to broil for the last 2-3 minutes.
- Remove from the oven and allow the casserole to rest for 5-10 minutes before serving. Enjoy!
Last Step:
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Nutrition
Calories: 440kcal | Carbohydrates: 18g | Protein: 24g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 721mg | Potassium: 419mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1281IU | Vitamin C: 44mg | Calcium: 310mg | Iron: 3mg
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