Stuffed Pepper Casserole is a tasty, all-in-one dish that takes all the yummy flavors of classic stuffed peppers and turns them into a comforting baked casserole. It usually has ground beef, tender bell peppers, rice, tomato sauce, and a gooey layer of melted cheese on top. The combination of soft peppers and savory meat with a little bit of sauce makes it feel like a warm hug on a plate.
I love making this casserole because it’s so easy to put together but still feels like something special. Instead of standing over the stove stuffing peppers one by one, I just mix everything up in a big dish and bake it until it’s bubbly and golden. It’s one of those recipes that gets better as leftovers too—which is perfect for busy days or lunch the next day.
My favorite way to enjoy this is with a simple green salad or some crusty bread to soak up all the sauce. It always brings everyone to the table and makes me feel like I’m sharing a cozy, homemade meal with friends or family. If you’re in the mood for something comforting without too much fuss, this casserole is a great choice!
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and protein. You can swap for ground turkey or chicken for a leaner taste. For a vegetarian option, use cooked lentils or plant-based crumbles.
Rice: Long-grain white rice cooks evenly and holds texture well. Try brown rice for extra fiber, but it will need more cooking time.
Bell Pepper: Green bell peppers give a slightly bitter, fresh flavor. Red or yellow peppers work too if you prefer a sweeter note.
Tomatoes & Sauce: Use canned diced tomatoes and tomato sauce for that classic stuffed pepper taste. If you like a little heat, add a pinch of red pepper flakes or a splash of hot sauce.
Cheese: Mozzarella melts beautifully for that gooey topping. Cheddar adds a sharper taste. Try Monterey Jack or a mild pepper jack for a twist.
How Can I Get the Rice Perfectly Cooked for Casserole?
Cooking rice just right matters here since it’s mixed in with everything and baked. Here’s how to nail it:
- Use the right rice-to-water ratio (1 cup rice to 2 cups water or broth).
- Bring water to a boil, add rice, then cover and simmer on low without lifting the lid.
- Cook for about 15-20 minutes until all liquid is absorbed and the rice is tender but not mushy.
- If you prefer extra flavor, cook rice in broth instead of water.
- Let cooked rice sit off the heat for a few minutes before mixing it in. This helps it set and keeps it from clumping.
Following these steps will give you fluffy rice that blends nicely with the beef and peppers for a great texture in the casserole.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to hold the casserole and bake evenly.
- Large skillet – great for browning the ground beef and sautéing veggies in one pan.
- Medium saucepan – ideal for cooking the rice properly without sticking or burning.
- Wooden spoon or spatula – helps you stir the mixture without damaging your pans.
- Measuring cups and spoons – for getting the rice, spices, and liquids just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the dish with less fat.
- Mix in finely chopped mushrooms for extra moisture and a subtle earthy flavor.
- Sprinkle in some crushed red pepper flakes or chopped jalapeños to add heat.
- Add a can of black beans or corn for a bit of sweetness and extra protein.
How to Make Stuffed Pepper Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 1 cup long-grain white rice (uncooked)
- 2 cups water or beef broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Cheese & Seasonings:
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese (optional)
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh parsley, chopped (for garnish)
- 1 tbsp olive oil
How Much Time Will You Need?
This casserole takes about 10 minutes to prep, 15-20 minutes to cook the rice and sauté the beef mixture, and another 20-25 minutes to bake until the cheesy topping is melty and golden. In total, expect around 45-55 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Rice:
Start by bringing 2 cups of water or beef broth to a boil in a medium saucepan. Add the rice, reduce the heat to low, cover the pan, and simmer gently for 15-20 minutes until all the liquid is absorbed and the rice is tender.
2. Prepare the Beef and Veggies:
While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper and cook for 4-5 minutes, until softened. Stir in the minced garlic and cook one more minute until fragrant. Then add the ground beef. Cook, breaking it into crumbles, until browned. Drain any excess fat.
3. Mix in Tomatoes and Seasonings:
To the beef mixture, add the drained diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Let it simmer gently for about 5 minutes to blend the flavors.
4. Combine Rice with Beef Mixture:
Remove the skillet from heat and stir in the cooked rice until everything is mixed well.
5. Assemble and Bake:
Transfer this mixture into a greased 9×13-inch baking dish and spread it evenly. Sprinkle the shredded mozzarella and cheddar cheese evenly across the top. Bake uncovered for 20-25 minutes at 350°F (175°C), until the cheese is melted and bubbling.
6. Serve and Garnish:
Take the casserole out of the oven and let it stand for 5 minutes. Sprinkle fresh chopped parsley on top for a pretty, fresh finish before serving.
Can I Use Frozen Ground Beef for This Casserole?
Yes, you can use frozen ground beef, but make sure to thaw it completely first. Thaw overnight in the fridge or use the microwave’s defrost setting. This helps cook the beef evenly and prevents excess moisture in the casserole.
Can I Substitute Rice with Cauliflower Rice?
Absolutely! For a low-carb option, substitute the white rice with cauliflower rice. Since cauliflower rice cooks faster, add it towards the end of sautéing the vegetables and beef, so it doesn’t become too watery.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Make This Casserole Ahead of Time?
Yes! Prepare the mixture and assemble the casserole, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
