If you’re craving comfort food but want something just a bit lighter than lasagna or chili, this Stuffed Pepper Casserole is calling your name! It’s everything you love about classic stuffed peppers—sweet bell peppers, savory ground meat, tender rice—all simmered together in one bubbling, cheesy casserole dish. This one’s hearty, flavorful, and oh-so-easy to throw together on a weeknight. Trust me, this is the kind of dish that makes everyone come back for seconds (and maybe thirds)!
Table of Contents
Why You’ll Love This Recipe
- All the flavor of stuffed peppers with zero stuffing required
- Ooey-gooey melted cheese on top = pure joy
- One-pan magic—less mess, more yum
- Weeknight friendly (ready in under an hour!)
- Freezer-friendly and perfect for meal prep
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Key Ingredients | Bell peppers, ground beef, rice |
| Diet Type | Gluten-free (if rice is GF) |
| Main Flavor | Savory, cheesy, hearty |
Ingredients
Here’s what you’ll need to build this cozy, cheesy stuffed pepper casserole. No exact measurements here—scroll to the recipe card below for the full breakdown!
- Bell peppers (red, yellow, or green) – bring that signature sweet crunch and gorgeous color.
- Ground beef or turkey – adds richness and protein; go lean or full-fat based on your preference.
- Cooked rice – any kind works! White, brown, or even cauliflower rice for a low-carb spin.
- Onion and garlic – because every great casserole starts with bold, fragrant aromatics.
- Crushed tomatoes or tomato sauce – gives the whole dish that saucy, tangy stuffed pepper feel.
- Italian seasoning and paprika – add warmth, depth, and a hint of smokiness.
- Shredded cheese (cheddar or mozzarella) – because melty cheese makes everything better.
- Salt and pepper – essential flavor boosters.
💌 Scroll down to the recipe card for exact amounts, instructions, and nutrition info!
How to Make Stuffed Pepper Casserole
Step 1: Sauté the Veggies and Meat
In a large skillet or oven-safe pan, cook your diced onions and garlic in a little oil until fragrant. Then, add your ground beef (or turkey) and brown it until fully cooked. Drain off excess grease if needed.
Step 2: Stir in Peppers and Spices
Add your chopped bell peppers, Italian seasoning, paprika, salt, and pepper. Cook for a few minutes until the peppers just begin to soften—they’ll finish in the oven.
Step 3: Mix in Sauce and Rice
Stir in your cooked rice and crushed tomatoes (or sauce). Mix everything well until it’s evenly coated and bubbling gently. This is where the magic starts!
Step 4: Top with Cheese
If your pan is oven-safe, sprinkle the shredded cheese directly on top. Otherwise, transfer the mixture to a casserole dish, then cover it in cheese like a cheesy blanket.
Step 5: Bake Until Bubbly
Pop it into a preheated oven at 375°F (190°C) for about 20 minutes—just until the cheese is melty and golden and everything is hot and steamy.
Pro Tips for the Best Casserole Ever
- Sauté your onions until golden for extra flavor depth.
- Use leftover rice to speed up prep time.
- Want extra creaminess? Stir in a spoonful of sour cream or cream cheese before baking.
Flavor Variations to Try
- Mexican twist: Add black beans, corn, cumin, and swap cheese for pepper jack.
- Veggie-packed: Toss in zucchini, mushrooms, or spinach.
- Spicy version: Add red pepper flakes or diced jalapeños.
- Low-carb: Swap rice for riced cauliflower or quinoa.
Serving Suggestions
Pair this stuffed pepper casserole with:
- A fresh green salad with zesty vinaigrette
- Crusty bread or garlic knots
- Roasted veggies or steamed green beans
Make-Ahead & Storage Tips
- Make-ahead: Assemble up to 24 hours in advance. Keep covered in the fridge until ready to bake.
- Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Freezing: This casserole freezes beautifully! Let it cool completely, wrap tightly, and freeze for up to 3 months.
- Reheating: Warm in the oven at 350°F or microwave individual portions with a splash of water to keep it moist.
Frequently Asked Questions
Can I use raw rice instead of cooked rice?
Nope—you’ll want cooked rice here since the casserole doesn’t bake long enough to cook raw rice through.
Is this stuffed pepper casserole gluten-free?
Yes, as long as your rice and other ingredients are certified gluten-free!
Can I make it vegetarian?
Absolutely! Just swap the ground meat for lentils, black beans, or plant-based meat crumbles.
What’s the best cheese for this recipe?
Cheddar and mozzarella melt beautifully, but Monterey Jack or a Mexican blend are amazing, too.
Final Thoughts
There’s something undeniably homey and satisfying about a bubbling stuffed pepper casserole fresh out of the oven. It’s nostalgic, comforting, and just the kind of dish that turns an ordinary night into a feel-good family dinner. Whether you’re making it for a crowd or saving it all for yourself (hey, no judgment!), this is one recipe you’ll come back to again and again.
Stuffed Pepper Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté diced onion and minced garlic in oil until fragrant.
- Add the ground beef or turkey and cook until browned. Drain excess fat.
- Stir in chopped bell peppers, Italian seasoning, paprika, salt, and pepper. Cook until peppers start to soften.
- Add cooked rice and crushed tomatoes. Stir well and let it simmer for a few minutes.
- Transfer the mixture to a casserole dish if not using an oven-safe pan. Sprinkle shredded cheese on top.
- Bake uncovered for 20 minutes or until cheese is melted and bubbly. Serve hot.