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Skip the stuffing process with this easy Stuffed Pepper Casserole and cook the peppers with beef, rice, tomatoes, and spices for a delicious one pot meal. |

Stuffed Pepper Casserole

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5 from 2 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Gluten Free


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.


  • 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
  • 1/2 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
  • 1/4 cup fresh parsley, finely chopped
  • 1 1/2 cups smoked gouda cheese or mozzarella cheese, shredded and divided
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)


  1. 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.
  2. 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.
  3. Stir in parsley and 1/2 cup shredded cheese. Season with salt and pepper to taste.
  4. 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).
  5. Top with extra parsley, if desired, and serve warm.


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