Stuffed Pepper Casserole Recipe: An Easy Comfort Food

Craving the bold flavors of stuffed peppers without the extra hassle? This Stuffed Pepper Casserole Recipe has all the delicious components of the classic dish—savory ground beef, tender rice, vibrant bell peppers, and a rich tomato-based sauce—combined in a simple, satisfying casserole.

Perfect for weeknight dinners or meal prep, this one-pan wonder delivers hearty, comforting goodness with every bite.

What Is Stuffed Pepper Casserole?

Stuffed Pepper Casserole is a deconstructed version of stuffed peppers.

Instead of stuffing individual peppers, the ingredients are layered and baked together in a casserole dish, making it quicker and easier to prepare.

With all the signature flavors of the traditional dish, this casserole is a hearty, one-dish meal that’s perfect for feeding a crowd or satisfying your family’s comfort food cravings.

Ingredients You’ll Need for this Stuffed Pepper Casserole Recipe

This recipe serves 6–8.

Main Ingredients:

• 1 lb ground beef (or ground turkey for a lighter option)
• 1 cup uncooked white or brown rice (rinsed)
• 3 medium bell peppers (diced, any color)
• 1 small onion (diced)
• 3 cloves garlic (minced)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 can (8 oz) tomato sauce
• 2 cups beef or chicken broth (depending on the protein used)
• 1 ½ cups shredded cheddar cheese (divided)
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• Salt and pepper (to taste)
• 2 tablespoons olive oil (for sautéing)

Optional Additions:

• 1 cup frozen corn (for added sweetness)
• ½ cup black beans (for extra protein and texture)
• 1 tablespoon fresh parsley or cilantro (for garnish)

Substitutions and Variations

• Meat-Free Option: Use plant-based ground “meat” or crumbled tofu for a vegetarian casserole.
• Low-Carb Version: Replace rice with cauliflower rice to reduce carbs and cooking time.
• Cheese Options: Swap cheddar for mozzarella, Monterey Jack, or pepper jack for a spicy twist.
• Spicy Kick: Add a diced jalapeño or increase the red pepper flakes for extra heat.

Step-by-Step Instructions to Make Stuffed Pepper Casserole

1. Preheat the Oven

• Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.

2. Cook the Ground Beef

• Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for another minute.
• Add ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.

3. Add the Vegetables and Spices

• Stir in diced bell peppers, smoked paprika, Italian seasoning, and crushed red pepper flakes (if using). Cook for 3–4 minutes until the peppers begin to soften.

4. Combine the Sauce

• Add the diced tomatoes, tomato sauce, broth, and rinsed rice to the skillet. Stir to combine and bring to a simmer. Season with salt and pepper to taste.

5. Assemble the Casserole

• Transfer the mixture to the prepared casserole dish. Cover tightly with aluminum foil and bake for 30–35 minutes or until the rice is tender and the liquid is absorbed.

6. Add Cheese and Finish Baking

• Remove the foil and sprinkle 1 cup of shredded cheddar cheese over the casserole. Return to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.

7. Garnish and Serve

• Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley or cilantro for a burst of color and flavor.

Common Mistakes to Avoid

• Skipping the Rinse Step: Rinse the rice to remove excess starch and prevent it from clumping during cooking.
• Underseasoning: Taste and adjust the seasoning before baking to ensure bold, balanced flavors.
• Using Raw Rice Without Enough Liquid: Ensure there’s enough broth or liquid to cook the rice thoroughly.
• Overbaking the Casserole: Check the rice for doneness at the 30-minute mark to avoid overcooking.

Serving and Presentation Tips

• Family-Style: Serve directly from the casserole dish for a rustic, homestyle presentation.
• Pair with Sides: Complement this casserole with a crisp green salad, garlic bread, or roasted vegetables.
• Individual Portions: Spoon servings onto plates and garnish with a sprig of parsley or a sprinkle of additional cheese.

Expert Tips

• Make It Ahead: Assemble the casserole up to 24 hours in advance and refrigerate. Add 5–10 minutes to the baking time if cooking directly from the fridge.
• Reheat Leftovers: Warm leftovers in the oven at 350°F (175°C) for 15–20 minutes or in the microwave until heated through.
• Customize the Rice: Use quinoa or farro instead of rice for a nutty flavor and unique texture.

Frequently Asked Questions

Can I use instant rice for this recipe?
Yes, but reduce the cooking time accordingly, as instant rice cooks much faster.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze this casserole?
Absolutely! Let the casserole cool completely, then cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I serve with this casserole?
Serve with a side salad, crusty bread, or steamed vegetables for a balanced meal.

Conclusion

This Stuffed Pepper Casserole Recipe is a simple yet flavorful way to enjoy all the classic flavors of stuffed peppers in an easy, one-pan meal.

Perfect for busy weeknights or feeding a crowd, it’s a dish that’s sure to become a family favorite.

Try it today and bring the comforting taste of home to your table!