Stuffed Pepper Casserole - Stuffed Bell Pepper Casserole Recipe (2024)

This Stuffed Pepper Casserole recipe makes it even easier to enjoy the flavor of a cheesy stuffed pepper. Mix all of your ingredients and bake in the oven for a delicious weeknight dinner.

Why You’ll Love This Recipe

• Great for meal prep – Make this stuffed bell pepper casserole in advance and enjoy it all week long. You can even change up the toppings all week so that you don’t get bored.
• Easy weeknight eating – This casserole comes together with little prep time in one pan! Brown your beef, add the rest of the ingredients, and bake. It is SO simple. You can even prepare it in the morning and place it in the oven when you are ready for dinner.
• Perfect freezer meal – You can freeze this casserole before baking and bake from frozen at a later date. You can also make this stuffed pepper casserole recipe and freeze the leftovers for an easy reheat meal in the future.

Serving suggestions

This stuffed pepper casserole is a full meal on its own with the beef, rice, and vegetables all packed in the dish. If you’re looking to add a little more green on the side, this Lemon Kale Caesar Salad or Air Fryer Brussels Sprouts could be a great simple addition to your meal.

Add different toppings to change up the flavor of this dish. I like to use fresh herbs, a dollop of sour cream or greek yogurt and a dash of hot sauce for a little spice.

If you are looking for more ground beef recipes, try my Ground Beef Baked Tacos or Cheeseburger Breakfast Casserole.

For more one pot meals, you can make this Creamy Meat Sauce One Pot Pasta or Easy Baked Gnocchi Recipe.

Ingredients

• Ground Beef – I use ground beef as the protein for a classic stuffed pepper feel, but you can also use ground chicken or ground turkey.
• Salt, Garlic Powder, Chili Powder, Cumin, Oregano, Smoked Paprika – This blend of spices creates an amazing flavor for your stuffed pepper casserole. If you prefer an Italian style stuffed pepper, you could use Italian seasoning.
• Bell Peppers – Rather than stuffing the peppers for this recipe, you will dice them up to get a bit of tender pepper in every bite. You could use a mixed of red and green bell peppers for this dish.
• Diced Tomatoes – Using a can of diced tomatoes keeps this recipe easy, and it’s the best way to get a great tomato taste out of season. The extra tomato sauce from the can will also help keep your casserole moist.
• White Rice – Make sure to thoroughly rinse your rice. It makes a big difference so your rice does not get sticky.
• Beef Broth – The beef broth keeps your casserole moist and adds even more flavor to your meal. A dash of worcestershire sauce would also be a great addition.
• Cheddar Cheese – The cheddar cheese on top makes this stuffed pepper casserole creamy, gooey and so delicious.

Ingredient Substitutions

I used 93% lean ground beef. If you prefer not to use ground beef, ground chicken or ground turkey would also be delicious in this casserole.

I used white rice, but you can also use brown rice if you prefer. Because we are using rice, this recipe is already gluten free!

For extra fiber, you could add black beans to this recipe.

If you need this recipe to be low carb, you could try this recipe with cauliflower rice. Strain your tomatoes and make sure the liquid is cooked off in the pan before adding the rice.

For an even more vegetable packed meal, you could add onion, mushrooms, or zucchini. Just be cautious with the amount of liquid in the casserole.

If you want to experiment with a different flavor, you could do an Italian twist on this dish with Italian sausage and Italian seasoning.

I love the taste of cheddar on top, but this stuffed pepper casserole would be delicious with pepper jack or Monterey jack. Mozzarella cheese would also work for a much milder flavor.

How to make

Step 1: Brown Your beef and Add Peppers

Preheat oven to 350F. Heat a large oven safe skillet over medium to medium-high heat.

Add the ground beef to the pan. Break into crumbles as you brother it for about 8 minutes. Drain off any excess oil and season with the salt, garlic powder, chili powder, cumin, oregano, and smoked paprika (Image 1).

Pour the diced peppers and stir. (Image 2).

Step 2: Add tomatoes, broth and rice

Add the diced tomatoes, rice, and beef broth into the pan (Images 3 and 4). Stir together and continue heating on the stove until the mixture just begins to simmer.

Step 3: Bake and add cheese

Remove from heat and cover with foil. Bake at 350F for 35 minutes covered (Image 5).

Remove foil, add the shredded cheese and bake for another 10 minutes (Image 6) for a total time of about 45 minutes. Remove from oven, allow to cool slightly and enjoy! If you’d like, garnish your finished meal with a bit of parsley.

Frequently Asked Questions

Storage, reheating and Freezing

Store this casserole in an airtight container in the fridge for up to 4 days. You can reheat a serving in the microwave or toaster oven. If you have a larger portion to reheat, you can place in the oven at 350F for 15-20 minutes until warmed through.

I recommend freezing this casserole just before baking. Store a freezer safe dish and cover with plastic wrap and foil. To bake from frozen, bake covered at 325F for 1 hour.

You can also freeze your leftovers after cooking this meal. Store in a freezer safe dish for up to 4 months. When ready to eat, defrost and warm in the a 350F oven for 15-20 minutes.

Check out these other Casserole Recipes

• Chicken Pot Pie Casserole
• Croissant Breakfast Casserole
• Stuffed Shells with Meat
• Baked Tortellini with Chicken

If you love this stuffed pepper casserole recipe, this Baked Ziti with Ricotta next!