Stuffed Pepper Casserole

This easy Stuffed Pepper Casserole recipe is the perfect solution when you’re craving the delicious flavors of stuffed peppers but you need something easier to prepare. This one-pot meal is packed with ground beef, rice, tomatoes, cheese and bell peppers.

Looking for more easy dinner ideas? Try my lasagna casserole, Mexican chicken and rice casserole, chicken noodle casserole or this easy pork chop casserole next!

this recipe!

Stuffed Green Pepper Casserole

I love this deconstructed stuffed pepper casserole as you get all the great flavors of this comfort food classic dish without the effort and mess of stuffing each pepper.

Making stuffed pepper casserole in the oven allows the rice to absorb all the flavors while everyone’s favorite melty cheese topping keeps them coming back for more!

The hearty combination of ground beef, rice, diced bell peppers, tomatoes, and seasonings meld together perfectly for the best no-fuss complete dinner.

Great served with my cheese stuffed garlic bread or my favorite green salad and kale salad recipes.

Ingredients

• Olive Oil
• Onion – finely diced
• Red & Green Bell Pepper – deseeded and diced
• Garlic Cloves – finely chopped or minced
• Ground Beef – or use an Italian sausage and ground beef mix
• Tomato Sauce
• Beef Stock – adds a lot of flavor
• Diced Tomatoes
• Worcestershire Sauce
• Smoked Paprika – or use regular paprika
• Italian Seasoning
• Salt and Pepper – to taste
• White Rice – long grain white rice
• Cheddar Cheese & Mozzarella Cheese – divided or refer to my best cheese for melting
• Fresh Parsley – optional for the garnish finish

How To Make Stuffed Pepper Casserole

STEP ONE – Preheat oven to 350°F.

STEP TWO – Heat the olive oil in a large skillet over medium-high heat. Add the onion, red bell pepper, green bell pepper, and cook, stirring until softened.

STEP THREE – Add the garlic and cook, stirring for 1 minute or until fragrant.

STEP FOUR – Add the ground beef to the skillet and cook, stirring and breaking up any lumps with the back of a wooden spoon, until the beef is not longer pink.

STEP FIVE – Add the tomato sauce, beef stock, diced tomatoes, Worcestershire sauce, parprika and Italian seasoning to the beef mixture. Season to taste with salt and pepper.

STEP SIX – Stir in the rice until we’ll combined and bing to a boil. Remove from heat.

STEP SEVEN – Cover the baking dish with a lid or aluminum foil and bake in preheated 350°F oven for 40 minutes.

STEP EIGHT – Remove the lid or foil and top with the shredded cheddar and mozzarella cheeses and bake for another 5 minutes or until the cheese has melted.

STEP NINE – Top the casserole with fresh parsley, if using and serve.

Enjoy!

Storage, Reheating & Freezing Instructions

Store this stuffed pepper casserole in an airtight container in the fridge for up to 2 days. 

Reheat until piping hot using the oven covered with foil at 350°F or the microwave using 30 second intervals. You can add some beef stock water if needed.

This casserole is suitable for freezing.  Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

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