From skillet to baking dish, warm & hearty Stuffed Pepper Casserole is the best weeknight recipe you’ll love making for your family!
Easy, cheesy Stuffed Pepper Casserole has all the goodness of stuffed bell peppers without all the work! Chopped red & green bell peppers, seasoned ground beef, rice, and a blend of cheeses, combine with Italian spices and flavors to deliver a healthy, flavorful, all-in-one meal. This recipe is guaranteed to be a hit at your dinner table!
Deconstructed Stuffed Bell Peppers For the Win!
Adults usually enjoy stuffed peppers, but kids…well, not so much. They see one giant vegetable on their plate and turn up their noses. That’s why Unstuffed Bell Pepper Casserole is a winner! It has all the nutrition (and ingredients) of the stuffed pepper recipe, but the kids will gobble it up!
This meaty cheese and rice casserole is naturally gluten-free and tastes just like traditional Stuffed Peppers! It is a complete meal all on its own—protein, carbs, dairy, and veggies—and it has loads of delicious flavor and is super easy to make!
Other Recipes to Serve with Stuffed Pepper Casserole
- Sweet Honey Cornbread balances the savory spices of Stuffed Pepper Casserole and is a perfect addition to your meal!
- The Best Fruit Salad Recipe is a bright, delicious mix of sweet fruit with a pop of mint that livens up any dinner!
Ingredients
Peppers: Any bell peppers work for this recipe, but we love a combination of red and green for color and flavor!
Protein: Lean ground beef, beef broth, cheddar, and Monterey Jack cheeses give this casserole its yumminess!
Rice: Uncooked, long-grain rice adds the carb substance and soaks up all the Italian flavors!
Veggies: Besides the bell peppers, you’ll need a yellow onion and a can of diced tomatoes. This meal has lots of “hidden” veggies!
Seasonings: This casserole has SO much flavor! In addition to the peppers and onions, this recipe uses minced garlic, Italian seasoning, Worcestershire sauce, sea salt, and black pepper.
Garnish: Freshly chopped parsley adds flavor to your finished casserole!
How to Make Stuffed Pepper Casserole
STEP ONE: Lightly grease a 9×13 casserole dish and preheat the oven to 375 degrees F. In a large skillet, cook the lean ground beef until completely browned. Add Italian seasoning, salt, and pepper and stir.
STEP TWO: Toss in the chopped bell peppers, onion, and minced garlic and continue cooking for another 5 minutes.
STEP THREE: Pour in the can of diced tomatoes (along with the juices), the Worcestershire sauce and beef broth, one cup of cheddar, one cup of Monterey Jack, and the uncooked rice. Mix to combine well.
STEP FOUR: Transfer the skillet’s contents to the greased casserole dish, cover with foil, and bake for 30 minutes.
STEP FIVE: Remove the foil, add the remainder of the cheese on top, and place back into the oven (without the foil) for another 10-15 minutes or until the cheese has melted. Remove from oven and allow to cool for a few minutes. Garnish with fresh parsley and serve!
Tips for Success
- Stuffed Pepper Casserole also works great with ground turkey. For a vegetarian version, swap out the meat for beans (black or white!).
- You can use cauliflower rice for a low-carb, keto-friendly version as delicious as the original recipe!
- If using very lean ground beef or turkey, add 1 or 2 tablespoons of olive oil during cooking.
Can You Freeze Stuffed Pepper Casserole?
This recipe is ideal for making a double batch and freezing one for later! Let the finished casserole cool completely, then cover it well and seal it airtight before popping it into the freezer for up to 3 months. When you’re ready to share or serve it, thaw it in the fridge overnight before baking at 350 for 45 minutes. Add extra cheese and bake for a few minutes until the cheese is melted and bubbly. Enjoy!
How Do You Make Stuffed Bell Peppers?
Stuffed Peppers are a classic dinner recipe that has been popular for many years! To make stuffed peppers, you need whole bell peppers. Green is traditional, but any color will work. Slice off the top and remove the seeds, leaving an empty “pepper bowl.” The “stuffing” consists of cooked ground beef & rice, onion, cheese, more chopped bell pepper, and tasty seasonings. Combine all the (precooked) filling ingredients, spoon it into the bell peppers, and bake. Top with cheese, and enjoy!
Other Spectacular Stuffed Pepper Recipes!
- Spinach & Artichoke Stuffed Mini Peppers
- Stuffed Sweet Peppers
- Sausage Stuffed Cherry Peppers
- Slow Cooker Sausage and Rice Stuffed Peppers
- Stuffed Pepper Soup
- Cheesy Spinach & Artichoke Quinoa Stuffed Peppers
Ingredients
- 1 pound lean ground beef
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 red bell pepper cored and chopped
- 1 green bell pepper cored and chopped
- 1 yellow onion peeled and diced
- 3 cloves garlic minced
- 28 ounces canned diced tomatoes
- 1 ¾ cups low-sodium beef broth
- 1 ½ cups Monterey Jack cheese shredded, divided
- 1 ½ cups cheddar cheese shredded, divided
- 1 cup long grain rice uncooked
- 1 tabelspoon Worcestershire sauce
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9-inch x 13-inch baking dish. Set aside.
- Place a large skillet over medium hea. Add the ground beef and cook until no longer pink, about 8-10 minutes, breaking up the meat as it cooks.
- Add the Italian seasoning, salt, and pepper to the ground beef and stir to combine.
- Add the olive oil to the skillet along with the bell peppers, onion, and garlic. Cook for 5 minutes.
- Pour in the diced tomatoes (with juices from the can), beef broth, 1 cup of each cheese, the uncooked rice, and Worcestershire sauce. Stir to combine.
- Transfer the beef mixture to the prepared baking dish and spread it into an even layer. Cover the dish with foil and bake for 30 minutes.
- Carefully remove the foil and sprinkle the remaining 2 cups of cheese over the top. Return to the oven, uncovered, and bake for another 15 minutes until the cheese has melted and the rice is tender.
- Remove from the oven and let the casserole rest for 5-10 minutes. Sprinkle with chopped parsley before serving warm.
Leave a Reply