If you love traditional stuffed peppers but don't have time for that process, try this easy Stuffed Pepper Casserole instead. It skips the stuffing process entirely — cooking the peppers with the beef, rice, tomatoes, and spices for a delicious, one pot meal that's sure to hit the spot. The entire dish comes together in about an hour and makes plenty of leftovers you'll be thankful for later in the week.
This unstuffed pepper casserole just might become your new favorite easy weeknight meal. It tastes just like stuffed peppers, but with way less effort. Since it requires minimal prep, you can focus on all the other little things on your to-do list while it's cooking away. Plus, the vegetables absorb so much flavor, your whole family will eat their fair share without complaints. This is such a simple way to get dinner on the table quickly without compromising on taste at all.
Why You'll Love This Stuffed Pepper Casserole
- Simple one pot casserole. This stuffed bell pepper casserole recipe comes together in one large pot! This is so much easier than making regular stuffed peppers, and you can easily prep the vegetables ahead of time to speed up the process.
- Family-friendly. This easy recipe has lots of kid-friendly ingredients and flavors like rice, ground beef, Italian seasoning, and plenty of cheese, making these deconstructed stuffed peppers quite the hit!
- So satisfying. As the rice cooks, it absorbs all the delicious flavors from the meat and broth. It's cheesy, meaty, warm, and satisfying in all the right ways. Top off these unstuffed peppers with a dollop of sour cream, and you'll be all set!
Ingredient Notes
To make this delicious stuffed pepper casserole, you will need the following ingredients (full measurements in recipe card below):
- ground beef - start by browning the ground meat. You can easily substitute ground turkey or chicken instead.
- yellow onion - the onion adds a slightly sweet, savory flavor that pairs really well with the other hearty flavors in this easy casserole.
- garlic - mince fresh garlic or use minced garlic if you're in a rush.
- red bell peppers - remove the stems, pith, and seeds in your peppers and cut them into 1-inch slices.
- Italian seasoning - this blend of herbs tastes lovely with the tomatoes and beef.
- beef broth - choose either beef stock or vegetable stock to hydrate the rice.
- canned tomatoes - use either whole peeled or diced tomatoes. The little pieces add a pop of color and flavor as you eat.
- tomato paste - this paste adds a rich tomato flavor that makes any recipe immediately more satisfying.
- basmati rice - start by rinsing your long-grain basmati rice, but do not precook it.
- fresh parsley - this adds a pop of fresh flavor and color.
- smoked gouda cheese - the smoky flavor tastes really wonderful with the peppers. You can also use any other great melting cheese, like mozzarella, Monterey Jack or cheddar cheese.
- salt and black pepper
You will also need a dutch oven or skillet, 2-quart casserole dish, and broiler (oven setting).
How to Make the Best Stuffed Pepper Casserole
- Brown the beef. In a 4 quart Dutch oven or large skillet, add ground beef and cook over medium high heat until no longer pink, about 5-7 minutes. Stir well and break up the beef into small pieces. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender.
- Add the remaining ingredients. Add bell peppers, Italian seasoning, beef broth, canned tomatoes, tomato paste, and rice. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer until all the liquid has been absorbed and the rice is fully cooked, about 25 minutes.
- Add parsley and cheese. Stir in parsley and ½ cup shredded cheese. Season with salt and pepper to taste.
- Broil. Transfer the mixture into a 2 quart casserole pan and top with the remaining cup of cheese. Turn the broiler on HI and place into the oven until the melted cheese is golden brown, about 2 minutes. (You can also leave the mixture in the Dutch oven and top with cheese and cover the lid until the cheese is melted).
- Garnish. Top with extra parsley, if desired, and serve warm.
Recipe Variations
- Use green bell peppers. Although most regular stuffed peppers use red bell pepper, you can easily change things up and use green peppers for a slight flavor twist.
- Make it vegetarian. Want to skip the meat? Use your favorite plant-based ground beef instead. You can also substitute with more veggies including sautéed mushrooms.
- Adjust the seasonings. Experiment with different seasoning blends to change the flavor. This cheesy stuffed pepper casserole would taste lovely with Indian spices, like garam masala.
- Add more veggies. If you find yourself running low on peppers, you could also add roasted mushrooms, eggplant, or zucchini for extra flavor and nutrients.
- Make it spicy. Add some red pepper flakes or even cayenne pepper for extra heat and spice.
How to Serve
This easy stuffed pepper casserole recipe is delicious and filling served on its own, or pair it with some of my favorite sides including:
- Roasted Red Pepper and Tomato Soup
- The Perfect Greek Salad
- Oven Roasted Vegetables
- Potato Stacks
- Alphabet Soup
- Arugula Salad
Recipe Tips and Tricks
- Be flexible with your rice. No basmati rice? Look for long-grain white rice like jasmine rice. You can even use long-grain brown rice, but you may need slightly more broth and a longer cooking time.
- Deglaze the pan. One trick you can do to add extra flavor to any dish is to deglaze the pan after sauteeing your onions and garlic. Add a splash of balsamic vinegar, and as it evaporates, it will leave a concentrated, umami flavor in the vegetables and beef.
Storing and Freezing Instructions
How to Store
Store leftover stuffed pepper casserole in an airtight container in the fridge for 3-4 days. You can also cover the entire baking dish in plastic wrap.
How to Reheat
To keep your rice from drying out, add an extra splash of beef stock or water, then microwave your leftovers for 1-2 minutes, stirring once. You can also sautee your leftovers in a skillet until fully heated.
How to Freeze
Let any leftovers cool to room temperature, then store them in a freezer safe container and freeze for 2-3 months. Thaw in the fridge overnight before reheating.
FAQ
The easiest way to reheat this easy stuffed pepper casserole recipe is to microwave your serving for 1-2 minutes. It may benefit from a little extra moisture, so add a splash of chicken broth or water first. You can also sautee your leftovers in a large nonstick skillet on the stove or bake them in a small dish in your oven at 350 degrees F for 5-6 minutes.
Although some stuffed pepper recipes call for boiling the peppers to remove any bitterness, that process is not necessary at all for unstuffed peppers. As the peppers cook, they will soften and absorb all the seasonings, tomato, and broth. It also helps you get dinner on the table quickly, too!
If you want an easy way to make stuffed pepper casserole, skip the baking dish and use a Dutch oven. You can cook everything right in the pot and even close the lid to melt the mozzarella cheese so it seeps into all the nooks and crannies. You can also cook everything in the pot and then transfer it to a baking dish under the broiler to melt the cheese, but that's just one more pot to clean up. For the easiest meal, cook the entire thing in your Dutch oven or large soup pot right on the stove!
More Ground Beef Recipes
- 25 Best Ground Beef Recipes
- Tater Tot Casserole
- Ground Beef Meat Pie
- Easy Meat Lasagna
- Homemade Hamburger Helper
- Skillet Shepherd's Pie
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Recipe
Stuffed Pepper Casserole
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
If you love traditional stuffed peppers but don't have time for that process, try this easy Stuffed Pepper Casserole instead. It skips the stuffing process entirely — cooking the peppers with the beef, rice, tomatoes, and spices for a delicious, one pot meal that's sure to hit the spot. The entire dish comes together in about an hour and makes plenty of leftovers you'll be thankful for later in the week.
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, finely chopped
- 2 medium red bell peppers, cut into 1 inch thick slices
- ½ teaspoon Italian seasoning
- 2 cups beef broth or vegetable stock
- 1 (14.5 ounce) can whole peeled tomatoes or diced tomatoes
- 1 tablespoon tomato paste
- 1 cup basmati rice, uncooked and rinsed
- ¼ cup fresh parsley, finely chopped
- 1 ½ cups smoked gouda cheese or mozzarella cheese, shredded and divided
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- In a 4 quart Dutch oven or large skillet, add ground beef and cook over medium high heat until no longer pink, about 5-7 minutes. Stir well and break up the beef into small pieces.
Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender. - Add bell peppers, Italian seasoning, beef broth, canned tomatoes, tomato paste, and rice. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer until all the liquid has been absorbed and the rice is fully cooked, about 25 minutes.
- Stir in parsley and ½ cup shredded cheese. Season with salt and pepper to taste.
- Transfer the mixture into a 2 quart casserole pan and top with the remaining cup of cheese. Turn the broiler on HI and place into the oven until the melted cheese is golden brown, about 2 minutes. (You can also leave the mixture in the Dutch oven and top with cheese and cover the lid until the cheese is melted).
- Top with extra parsley, if desired, and serve warm.
Notes
How to store: Store leftover stuffed pepper casserole in an airtight container in the fridge for 3-4 days. You can also cover the entire baking dish in plastic wrap.
How to reheat: To keep your rice from drying out, add an extra splash of beef stock or water, then microwave your leftovers for 1-2 minutes, stirring once. You can also sautee your leftovers in a skillet until fully heated.
How to freeze: Let any leftovers cool to room temperature, then store them in a freezer safe container and freeze for 2-3 months. Thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American
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Kate says
This was so flavorful and good. It’s going to be a weekly staple in our home. Thank you!