Craving the hearty, savory goodness of classic stuffed peppers but dreading all the prep work? You’re not alone. While traditional stuffed peppers are delicious, they can be time-consuming. The solution? Easy Stuffed Pepper Casserole—a one-pan wonder that captures all the mouthwatering flavors you love with just a fraction of the effort.
In this article, we’ll guide you through every step of making this satisfying comfort dish. Whether you're looking for a quick family dinner, a meal-prep staple, or a freezer-friendly recipe, this casserole has your back. So grab your skillet and let’s dig in!
What Is Stuffed Pepper Casserole?
Stuffed Pepper Casserole is a deconstructed version of traditional stuffed peppers. Instead of stuffing individual peppers, all the components—ground beef, bell peppers, tomatoes, rice, and cheese—are combined in one pan. It’s the ultimate shortcut with no compromise on taste.
This dish is perfect for anyone who wants the comfort of a home-cooked meal without spending hours in the kitchen. It's flavorful, filling, and comes together with pantry staples you probably already have.
Why You’ll Love This Recipe
Quick and easy – No stuffing required
Minimal cleanup – One pan, one lid, done
Family-friendly – Even picky eaters approve
Customizable – Swap in your favorite ingredients
Great for leftovers – Tastes even better the next day
Ingredients You’ll Need
Here’s everything you’ll need to bring this easy stuffed pepper casserole to life:
Main Ingredients:
- 1 pound ground beef (or ground turkey for a lighter version)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 bell peppers, diced (any color!)
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 cup uncooked white or brown rice
- 2 cups beef broth (or chicken or vegetable broth)
- 1½ cups shredded cheese (cheddar, mozzarella, or a blend)
Optional Garnishes:
- Chopped fresh parsley
- Sliced green onions
- Sour cream or Greek yogurt
- Crushed red pepper flakes
Step-by-Step Instructions
1. Cook the Beef and Vegetables
In a large skillet or sauté pan, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Add chopped onions and bell peppers, and cook for 5-7 minutes until vegetables are softened.
2. Add Seasonings
Stir in minced garlic, salt, pepper, and Italian seasoning. Cook for an additional 1 minute, allowing the garlic to become fragrant.
3. Stir in Tomatoes and Rice
Add the diced tomatoes (with juice), tomato sauce, Worcestershire sauce, uncooked rice, and broth. Stir well to combine all ingredients.
4. Simmer
Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
5. Top with Cheese
Sprinkle shredded cheese over the top. Cover again and let the cheese melt for 2-3 minutes. Alternatively, you can place the pan under a broiler for a golden, bubbly finish.
6. Serve and Enjoy!
Scoop into bowls or serve directly from the skillet. Garnish with fresh parsley or your favorite toppings for a complete, flavorful meal.
Tips for Success
- Use a large skillet or Dutch oven to accommodate the volume of ingredients.
- Keep an eye on the rice—you want it tender, not mushy.
- Add more broth if the mixture starts to dry out before the rice is cooked.
- Taste and adjust seasoning before adding the cheese topping.
Delicious Variations
Looking to make this recipe your own? Here are some creative variations:
Vegetarian Version
Replace ground beef with black beans, lentils, or plant-based crumbles.
Spicy Kick
Add diced jalapeños or red pepper flakes to bring the heat.
Cheesy Upgrade
Try different cheese combinations like pepper jack, gouda, or provolone.
Low-Carb Option
Swap rice with cauliflower rice. Reduce liquid slightly to account for less absorption.
Poultry Twist
Use ground turkey or chicken for a leaner, lighter casserole.
What to Serve With Stuffed Pepper Casserole
While this dish is hearty on its own, you can pair it with:
- Garlic bread or cheesy breadsticks
- A simple green salad with vinaigrette
- Steamed vegetables like broccoli or green beans
- Roasted sweet potatoes or zucchini
How to Store and Reheat
Refrigeration
Allow the casserole to cool completely. Store in an airtight container in the fridge for up to 4 days.
Freezing
Freeze individual portions or the entire casserole in a freezer-safe dish. Wrap tightly and freeze for up to 3 months.
Reheating
Microwave on high for 1-2 minutes per serving, or bake at 350°F (175°C) until heated through.
Make-Ahead and Meal Prep
This casserole is ideal for meal prepping:
- Cook and cool, then portion into meal prep containers.
- Freeze in batches for convenient grab-and-go lunches or dinners.
- Prepare the meat and veggie base ahead, and add the liquids and rice when ready to cook.
Nutritional Information (Approximate per serving)
- Calories: 420
- Protein: 26g
- Fat: 17g
- Carbohydrates: 38g
- Fiber: 4g
- Sugar: 6g
Note: Nutritional values vary depending on ingredients and portion size.
Frequently Asked Questions
Can I use pre-cooked rice?
Yes! If using cooked rice, reduce the broth by half and simmer for only 10 minutes before adding cheese.
Can I make this in the oven?
Absolutely. After browning the meat and combining ingredients, transfer everything to a casserole dish, cover with foil, and bake at 375°F (190°C) for 30 minutes. Uncover, add cheese, and bake an additional 10 minutes.
Is this recipe gluten-free?
Yes, if you use gluten-free Worcestershire sauce and broth.
Final Thoughts
When you want the comfort of classic stuffed peppers without the hassle, this Easy Stuffed Pepper Casserole is your perfect solution. It’s rich in flavor, filled with wholesome ingredients, and can be made in under an hour using one skillet. Whether you’re feeding a family or stocking your freezer, this recipe offers convenience, satisfaction, and comfort with every bite.