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Overhead view of cheesy stuffed pepper casserole in baking dish
ChefMaster Emily

Stuffed Pepper Casserole

This comforting casserole combines all the flavors of classic stuffed peppers—sweet bell peppers, savory meat, and tender rice—without any of the fuss. A cheesy, hearty one-pan dish that's weeknight-friendly and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 lb ground beef or turkey
  • 2 bell peppers chopped (any color)
  • 2 cups cooked rice
  • 1 can crushed tomatoes or tomato sauce 15 oz
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • salt and pepper to taste
  • 1 cup shredded cheese cheddar or mozzarella

Equipment

  • Large Skillet or Oven-Safe Pan
  • Casserole Dish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, sauté diced onion and minced garlic in oil until fragrant.
  3. Add the ground beef or turkey and cook until browned. Drain excess fat.
  4. Stir in chopped bell peppers, Italian seasoning, paprika, salt, and pepper. Cook until peppers start to soften.
  5. Add cooked rice and crushed tomatoes. Stir well and let it simmer for a few minutes.
  6. Transfer the mixture to a casserole dish if not using an oven-safe pan. Sprinkle shredded cheese on top.
  7. Bake uncovered for 20 minutes or until cheese is melted and bubbly. Serve hot.

Notes

Customize your casserole by adding beans, corn, or other vegetables. Use cauliflower rice for a low-carb version. Freezes well for up to 3 months.