This Stuffed Pepper Casserole has all the tasty goodness of stuffed peppers without the hassle of stuffing anything. This dish rolls the robust flavors of ground beef, bell peppers, and melty mozzarella into one deliciously easy bake. Ready in 40 minutes, it’s perfect anytime!
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The first time I made this stuffed pepper casserole was a chilly evening that needed some warming up, and boy, did this dish deliver. It’s got all the comfort you’d expect from a traditional stuffed pepper, but with the ease of a casserole. The blend of sweet bell peppers with the savory beef and that golden, bubbly cheese on top? Chef’s kiss! It’s perfect for a lazy weekend dinner or even as a festive addition to your holiday table. You’re going to want to bookmark this recipe for your next family gathering!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Stuffed Pepper Casserole
I love making this stuffed pepper casserole because it turns everyday ingredients into a spectacular dish with minimal fuss. Here’s how to get it done:
Preparing the Beef
Start by preheating your oven to 350°F (180°C). Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the ground beef, sprinkle some salt and pepper, and cook it until it’s thoroughly browned—this should take about 5 minutes. Once done, transfer the beef to a plate.
Cooking the Vegetables
In the same pot, add the remaining olive oil, then toss in the chopped onions and bell peppers. Stir them around until they begin to soften, which usually takes another 5 minutes.
Adding Flavor
Throw in the minced garlic and red pepper flakes next, and wait until the garlic becomes fragrant, about 1 minute. Mix in the tomato paste and dried oregano, cooking for another 1 to 2 minutes until the tomato paste darkens.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
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Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Combining Ingredients
Return the cooked beef to the pot. Pour in the chicken broth and diced fire-roasted tomatoes with their juices. Add the Worcestershire sauce for a nice depth of flavor. Stir everything together well.
Mixing in the Rice
Add the long grain white rice to the pot and season again with salt and pepper to taste. Bring the mixture to a boil.
Baking the Casserole
Transfer the entire mixture to a casserole dish, smoothing out the top. Sprinkle the shredded mozzarella cheese evenly over the surface. Bake in the oven for about 12 minutes, or until the cheese is bubbly and golden.
Serving
Garnish the casserole with fresh chopped parsley before serving. This adds a pop of color and a fresh flavor contrast to the warm, comforting casserole.
Stuffed Pepper Casserole Recipe
Add Preferred SourceEquipment
Ingredients
- 3 tablespoons olive oil divided
- 1 pound ground beef
- 1 cup yellow onion chopped
- 1 cup green bell pepper chopped in big squares
- 1 cup red bell pepper chopped in big squares
- Salt and pepper
- 5 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- ½ teaspoon dried oregano
- 1 ½ cups low-sodium chicken broth
- 1 can diced fire-roasted tomatoes 14.5-ounce
- 2 teaspoons Worcestershire sauce
- 1 cup long grain white rice preferably jasmine
- ½ mozzarella cheese shredded
- Fresh parsley chopped
Instructions
- Preheat the oven to 180ºC (350°F).
- In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until it gets hot. Add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.3 tablespoons olive oil, 1 pound ground beef
- Transfer the beef to a plate, and drain any excess fat from the pot if necessary.
- Return the pot to medium-high heat and add the remaining 2 tablespoons of olive oil, along with the onion and peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.1 cup yellow onion, 1 cup green bell pepper, 1 cup red bell pepper
- Add the garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 1 minute. Stir in the tomato paste and dried oregano, cooking frequently until the tomato paste darkens in color, 1 to 2 minutes.5 garlic cloves, ¼ teaspoon red pepper flakes, 3 tablespoons tomato paste, ½ teaspoon dried oregano
- Return the beef and any accumulated juices to the pot. Add chicken broth, a can of diced fire-roasted tomatoes with their juices, and Worcestershire sauce.1 ½ cups low-sodium chicken broth, 1 can diced fire-roasted tomatoes, 2 teaspoons Worcestershire sauce
- Stir in long-grain white rice, season with salt and pepper to taste, and bring to a boil.1 cup long grain white rice, Salt and pepper
- Transfer to a casserole dish and top with cheese. Bake for 12 minutes, or until golden and bubbly.½ mozzarella cheese
- Serve with fresh parsley.Fresh parsley
Video
Notes
- Rice: Long grain white rice, like Jasmine, works best as it holds up well during baking without becoming mushy.
- Cheese: Feel free to experiment with different types of cheese. While mozzarella is great for a mild, melty top, try mixing in some sharp cheddar or pepper jack for a bit of a kick.
- Meat: Ground turkey is a great leaner alternative that works wonderfully in this recipe. Just make sure to season it well since turkey can be a bit milder in flavor.
- Vegetables: Add mushrooms or zucchini for an extra boost of veggies. Just sauté them along with the bell peppers and onions.
- Spice It Up: If you love a spicy kick, increase the amount of red pepper flakes, or add a dash of cayenne pepper.
- Make Ahead: You can prepare this casserole ahead of time. Just assemble everything in the baking dish, cover it, and refrigerate until you’re ready to bake. You might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
Storage and Reheating Instructions
- Fridge: Pop any leftovers into an airtight container and slide them into the refrigerator. They’ll stay fresh and tasty for up to 4 days.
- Freeze: To freeze, assemble the casserole, skip the baking step, cover it tightly with foil, and pop it in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and bake as directed.
- Reheat: When you’re ready to enjoy it again, simply reheat it in the microwave or back in the oven until it’s warmed through.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Tips
I’ve picked up a few tricks along the way to make your stuffed pepper casserole even better:
- Rice: Long grain white rice, like Jasmine, works best as it holds up well during baking without becoming mushy.
- Cheese: Feel free to experiment with different types of cheese. While mozzarella is great for a mild, melty top, try mixing in some sharp cheddar or pepper jack for a bit of a kick.
- Meat: Ground turkey is a great leaner alternative that works wonderfully in this recipe. Just make sure to season it well since turkey can be a bit milder in flavor.
- Vegetables: Add mushrooms or zucchini for an extra boost of veggies. Just sauté them along with the bell peppers and onions.
- Spice It Up: If you love a spicy kick, increase the amount of red pepper flakes, or add a dash of cayenne pepper.
- Make Ahead: You can prepare this casserole ahead of time. Just assemble everything in the baking dish, cover it, and refrigerate until you’re ready to bake. You might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
How to Store Leftover Stuffed Pepper Casserole
Pop any leftovers into an airtight container and slide them into the refrigerator. They’ll stay fresh and tasty for up to 4 days.
When you’re ready to enjoy it again, simply reheat it in the microwave or back in the oven until it’s warmed through. The flavors actually meld and deepen overnight, so don’t be surprised if it tastes even better the next day!
To freeze, assemble the casserole, skip the baking step, cover it tightly with foil, and pop it in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and bake as directed. Perfect for meal prep or a make-ahead dinner!
What to Serve With Stuffed Pepper Casserole
This dish is pretty hearty on its own, but why not round it out with some simple sides? A broccoli salad works wonders for adding a fresh, crunchy contrast.
Or, if you’re in the mood for something a bit heartier, garlic bread or cornbread would be fab for scooping up all that saucy, cheesy goodness. Either way, you’ll have a balanced, satisfying meal that’ll make everyone at the table happy.
Sounds great, will make and have more than one meal from this receipe. Thank you.
That sounds like a great plan. Hope you enjoy it and get a few tasty meals out of it. Thanks so much!