Stuffed Pepper Casserole

I’m excited to share my Stuffed Pepper Casserole—a comforting, all-in-one dish that layers the flavors of classic stuffed peppers into an easy-to-bake skillet or casserole. It’s hearty, cheesy, and perfect for weeknight dinners.

Why You’ll Love This Recipe

I love how this casserole delivers all the goodness of stuffed peppers—savory beef, sweet peppers, rice, and tangy tomato sauce—without the fuss of stuffing individual peppers. It’s layered, cheesy, and so easy to customize. Plus, I can prep it ahead and bake later, which makes dinner stress-free.

ingredients

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

• Ground beef (or turkey)

• Onion, finely diced

• Garlic, minced

• Bell peppers (red, green, yellow), diced

• Cooked rice (white or brown)

• Tomato sauce or crushed tomatoes

• Diced tomatoes (canned or fresh)

• Italian seasoning or dried herbs

• Salt and pepper

• Shredded cheese (cheddar, mozzarella, or Mexican blend)

• Optional toppings: chopped parsley, green onions

directions

1. I preheat the oven to 375 °F (190 °C) and lightly grease a casserole dish or deep skillet.

2. I brown the ground beef in a pan over medium-high heat, breaking it apart; then I drain any fat.

3. I add diced onion and garlic, sautéing until translucent and fragrant.

4. I stir in diced bell peppers and cook a few more minutes until they begin to soften.

5. I mix in cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper—letting everything combine and warm through.

6. I taste and adjust seasoning if needed, then transfer the mixture into the prepared casserole dish.

7. I sprinkle a generous layer of shredded cheese over the top.

8. I bake for 20–25 minutes until the cheese is bubbly and golden.

9. For an extra layer of flavor, I broil for 1–2 minutes to achieve golden, crispy cheese on top (optional).

10. I garnish with chopped parsley or green onions before serving.

Servings and timing

• Servings: Serves 6

• Timing:

  • Prep: 10 minutes (if rice is pre-cooked)

  • Cook (stovetop + bake): about 35 minutes

  • Total: around 45 minutes

Variations

• I swap ground beef for turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.

• I add corn, black beans, or zucchini for extra veggies and flavor.

• I swap cheese: pepper jack for a spicy kick, or feta for a tangy finish.

• I stir in a splash of Worcestershire sauce or balsamic vinegar for depth.

storage/reheating

• I store leftovers in an airtight container in the fridge for up to 4 days.

• To reheat, I microwave a serving until warmed, or bake the entire dish at 350 °F for 15–20 minutes until hot and bubbly.

• I also freeze portions in freezer-safe containers for up to 2 months and thaw overnight before reheating.

FAQs

Can I prepare this casserole ahead of time?

Yes—I assemble everything, cover, and refrigerate; then bake when ready. Or I freeze pre-baked portions and bake from frozen with extra time.

Can I use leftover rice?

Absolutely—I often use leftover rice; just make sure it’s well-fluffed and not clumped.

What if I don’t have rice?

I substitute cooked quinoa, orzo, or even small pasta like elbow macaroni for a fun twist.

Is this dish gluten-free?

Yes—as long as your tomato sauces and seasonings are certified gluten-free. I confirm labels to be sure.

Can I add more cheese in the middle?

Of course—I sometimes layer half of the cheese inside before baking and top with more for extra gooey cheesiness.

Conclusion

I find Stuffed Pepper Casserole to be a cozy, flavorful, and no-fuss dinner that captures the best of stuffed peppers without the extra effort. It’s hearty, flexible, and always hits the spot—perfect for dinner prep, family meals, or feeding a crowd.