Stuffed Bell Pepper Casserole is a Weeknight Win

This Stuffed Bell Pepper Casserole recipe has all the vibrant flavors and comforting texture of classic stuffed peppers, just in a casserole dish. It is perfect for busy weeknights, family dinners, or even potlucks.

this for later

I love stuffed peppers but rarely have the time (or patience) to core, stuff, and bake individual peppers. This casserole is the answer, with juicy ground beef, fluffy rice, tender veggies, and a blanket of melty cheese, all baked until bubbly.

This easy dish is sure to become a new staple in your weeknight meal rotation. Skip the single-serve approach and bake a casserole for classic flavor with less effort.

In this post, I’ll explain everything you need to whip up this comforting masterpiece, from expert tips that’ll have you cooking like a pro to the details on how to store leftovers—if there are any!

🥘Ingredient Notes

For exact amounts needed see the recipe card below

Let’s talk ingredients, folks! For this Stuffed Bell Pepper Casserole, we’re keeping it straightforward but flavorful. You’ll need:

• Ground beef: I always go for lean ground beef, so I don’t have to drain the fat.
• Bell peppers: Use any color you like: red, yellow, or green bell peppers.
• Onion
• Worcestershire sauce
• Spices: Garlic, Italian seasoning, black pepper, and paprika—these give your casserole its kick.
• Beef broth
• Tomatoes
• White rice:
• Cheese: I like to use cheddar cheese, but pick your favorite.

🥣How to Make Stuffed Bell Pepper Casserole

1. Preheat the oven to 375 degrees F and spray a 13 x 9-inch casserole dish with cooking spray.
2. Heat a skillet on medium-high heat and add the ground beef with a pinch of salt. Cook it until nicely browned, about 10 minutes.
3. Throw in those diced peppers and onions and let them cook with the beef for about 5 minutes.
4. Stir in the garlic, Worcestershire sauce, and all those spices. Your kitchen starts smelling amazing.
5. Dump in everything else, except save ½ cup of the cheese for later. Scoop that beef mixture into your casserole dish, cover it with foil, and slide it into the oven. Set your timer for 30 minutes.
6. After 30 minutes, pull off the foil, sprinkle the remaining cheese on top, and broil for 2-3 minutes. You’re going for golden and bubbly—like the top of a perfect grilled cheese.

🍴Serving Ideas

When serving this stuffed bell pepper casserole, I like to keep things simple since it is a complete meal. A crisp green salad works wonders next to the hearty richness of the casserole.

Garlic bread is another great side dish. It’s perfect for scooping up any rogue bits of rice and beef that try to escape. And for those of you who love extra heat, a side of jalapeños or a dollop of sour cream will kick things up a notch.

💭How to Store

To store the casserole, first let it cool to room temperature. Once cooled, you can cover the dish with foil or transfer the leftovers to an airtight container. It’ll keep in the fridge for about 3-4 days.

You can freeze this casserole, too. Just make sure it’s in a freezer-safe container. It’ll stay good in the deep freeze for a couple of months. To reheat, thaw it in the fridge overnight and then warm it up in the oven until it’s heated through.

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Stuffed Bell Pepper Casserole Recipe

Published By Anne

This Stuffed Bell Pepper Casserole delivers all the deliciousness of classic stuffed peppers in an easy-to-make dish. Perfect for busy weeknights, family dinners, or potlucks.

Prep Time20 minutes mins

Cook Time32 minutes mins

Total Time52 minutes mins

Servings: 8

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Ingredients

 

1x2x3x

• 1 pound ground beef
• 1 teaspoon salt
• 2 bell peppers diced
• 1 yellow onion diced
• 3 tablespoons Worcestershire sauce
• 3 cloves garlic
• 1 teaspoon Italian
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 ½ cup beef stock
• 15- ounce diced tomatoes
• 1 cup rice
• 2 cups cheese divided

Instructions

• Preheat the oven to 375 degrees F. Prepare a 13 x 9-inch baking dish by spraying it with nonstick cooking spray.
• Heat a large skillet on medium heat. Add the ground beef and sprinkle with the salt. Cook, stirring, until the meat is browned, about 10 minutes.
  1 pound ground beef, 1 teaspoon salt
• Stir in the pepper and onions and cook for another 5 minutes. Stir in the garlic, Worcestershire sauce, pepper, and paprika.
  2 bell peppers, 1 yellow onion, 3 tablespoons Worcestershire sauce, 3 cloves garlic, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon Italian
• Add the beef stock, tomatoes, uncooked rice, and most of the cheese, reserving ½ cups of cheese for later.
  1 ½ cup beef stock, 15- ounce diced tomatoes, 1 cup rice, 2 cups cheese
• Transfer the mixture to your prepared casserole pan and cover it with aluminum foil.
• Put it in the preheated oven and bake for 30 minutes.
• Take the foil off and sprinkle the ½ cup of cheese on top. Turn the oven to broil and broil for 2-3 minutes to melt the cheese.

Notes

• If you’re looking to cut down on the fat, you can opt for ground turkey or ground chicken instead of beef. Or use Italian sausage for a different flavor.
• Get a little cheesy and mix in some mozzarella cheese or pepper jack for an extra flavor kick in your stuffed pepper casserole.
• Try brown rice or even quinoa can be great substitutes if you’re looking for a twist or a healthier option. You will have to adjust the cooking times.

 

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Nutrition Information

Serving: 8g | Calories: 379kcal | Carbohydrates: 27g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 694mg | Potassium: 530mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1407IU | Vitamin C: 45mg | Calcium: 252mg | Iron: 3mg

Nutrition facts are estimates.

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