This cheesy stuffed pepper beef casserole is one of my favorite comfort food dinners—it has all the flavor of traditional stuffed peppers but in an easy, layered casserole form. Juicy ground beef, tender bell peppers, fluffy rice, and a rich tomato sauce all baked together and finished with melty cheese… it’s hearty, satisfying, and full of cozy flavor.

Why You’ll Love This Recipe

I love this recipe because it’s a simplified twist on a classic dish without sacrificing any of the flavor. No need to stuff individual peppers—instead, everything goes into one casserole dish and bakes to perfection. It’s family-friendly, filling, and easy to prep ahead. Plus, the cheesy topping makes it feel extra indulgent and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Cooked white or brown rice
Bell peppers (red, green, yellow, or a mix), chopped
Onion, chopped
Garlic, minced
Crushed tomatoes or tomato sauce
Tomato paste
Worcestershire sauce
Italian seasoning
Salt
Black pepper
Shredded cheddar or mozzarella cheese
Olive oil
Optional: parsley or chopped green onions for garnish

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, I heat olive oil and sauté the onion and chopped bell peppers until softened, about 5–7 minutes.
I add the garlic and cook for another minute, then stir in the ground beef. I cook until browned and fully cooked through, draining any excess fat.
I stir in the crushed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. I let the sauce simmer for 5–10 minutes to develop flavor.
I mix the cooked rice into the beef and pepper mixture, then pour everything into the prepared baking dish and spread it out evenly.
I sprinkle shredded cheese evenly over the top and cover the dish with foil.
I bake for 20 minutes covered, then uncover and bake for another 10–15 minutes until the cheese is melted and bubbly.
I let it rest for 5 minutes before serving and garnish with parsley or green onions if I want a fresh finish.

Servings and timing

This recipe serves 6–8 people. It takes about 15–20 minutes to prep and 30–35 minutes to bake, so I can have it ready in under an hour.

Variations

Sometimes I use ground turkey or chicken instead of beef for a lighter version. I’ve also added black beans or corn for extra texture. For a spicy twist, I mix in chopped jalapeños or red pepper flakes. I like using pepper jack cheese instead of cheddar when I want more heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F for 15–20 minutes or microwave individual portions until hot. This casserole also freezes well—I wrap it tightly and freeze for up to 2 months.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it earlier in the day, cover it, and refrigerate it. When ready to bake, I let it sit at room temperature for 20–30 minutes and then bake as directed.

Do I need to cook the rice ahead of time?

Yes, I use fully cooked rice in this recipe. It helps everything blend smoothly and bake evenly.

What’s the best type of cheese to use?

I usually go with cheddar for a classic taste, but mozzarella, Monterey Jack, or pepper jack all work well depending on the flavor I want.

Can I make it vegetarian?

Absolutely. I skip the meat and add more vegetables like zucchini, mushrooms, or black beans for a filling plant-based option.

How do I keep the casserole from getting watery?

I sauté the bell peppers and onions well before baking to reduce excess moisture, and I make sure the beef is well-drained before mixing everything together.

Conclusion

Cheesy stuffed pepper beef casserole is a hearty, comforting dinner that brings all the flavors of traditional stuffed peppers into one easy, cheesy bake. It’s perfect for busy weeknights, meal prep, or feeding a hungry crowd. With tender rice, savory beef, and plenty of melted cheese, it’s a recipe I keep coming back to again and again.