Craving all the flavors of classic stuffed peppers but want something quicker and fuss-free? This Stuffed Pepper Casserole is your answer!
Imagine the sweet, tender bell peppers you love, mingling with savory ground beef (or turkey), hearty rice, and a rich, tomatoey sauce—all baked together in one comforting dish. Every bite bursts with flavor, while the cheesy topping melts perfectly, giving you that golden, gooey finish we all crave.
Pro tip: Don’t forget to “save this pin for recipe” so you can recreate this family-favorite anytime! Seriously, this dish disappears fast, so keeping it bookmarked is a must.
Perfect for busy weeknights, meal prep, or even cozy weekend dinners, this casserole transforms the classic stuffed pepper into a one-pan wonder. You get all the textures—the tender vegetables, the slightly crisp cheese, and the satisfying, flavorful filling—without the extra steps of hollowing out peppers individually. It’s comfort food made effortless, with a homemade feel that’s sure to impress.
Whether you’re cooking for your family or bringing a dish to a potluck, this Stuffed Pepper Casserole delivers. Serve it with a side salad or some crusty bread, and you’ve got a wholesome, hearty meal everyone will love.
Stuffed Pepper Casserole
Description
Stuffed Pepper Casserole is a comforting, all-in-one dish that takes the classic flavors of stuffed bell peppers and transforms them into an easy, oven-baked casserole.
Juicy bell peppers, seasoned ground beef or turkey, rice, and tangy tomato sauce are layered together, creating a hearty and satisfying meal for the whole family.
Topped with melted cheese, it’s both visually appealing and deliciously flavorful.
Perfect for weeknight dinners or meal prep, this casserole combines convenience with the familiar taste of home-cooked stuffed peppers.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C). Chop the bell peppers into bite-sized pieces and set aside. Finely chop the onion and mince the garlic. If you like your casserole extra cheesy, shred the cheese while you prep the vegetables.
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In a large skillet over medium heat, add 2 tablespoons of olive oil. Once heated, add the chopped onion and sauté for 3–4 minutes until translucent. Add the garlic and cook for another minute until fragrant.
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Next, add the ground beef to the skillet. Break it up with a spatula and cook until browned and fully cooked, about 5–6 minutes. Season with salt, pepper, paprika, Italian seasoning, and crushed red pepper flakes (if using). Once the beef is browned, drain any excess fat if necessary.
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Stir the uncooked rice into the beef mixture, then add the diced tomatoes (with their juice) and tomato sauce. Mix thoroughly to ensure the rice is evenly coated with the tomato mixture. Add the broth to the skillet, which will help the rice cook properly in the oven and keep the casserole moist.
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In a greased 9x13-inch baking dish, spread half of the chopped bell peppers across the bottom. Pour half of the beef and rice mixture over the peppers, then sprinkle half of the shredded cheese on top. Repeat the layers with the remaining bell peppers, beef mixture, and cheese, ending with a layer of cheese.
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Cover the casserole with aluminum foil and bake in the preheated oven for 35–40 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and slightly golden on top and the rice is tender.
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Allow the casserole to cool for 5–10 minutes before serving. This helps the layers set slightly, making it easier to scoop onto plates. Garnish with fresh parsley or basil for a pop of color. Serve alongside a fresh green salad or garlic bread for a complete meal.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 7g35%
- Cholesterol 70mg24%
- Sodium 800mg34%
- Total Carbohydrate 30g10%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Stuffed Pepper Casserole Tips and Serving Tricks
Stuffed pepper casserole is a comfort food classic that combines the flavors of traditional stuffed peppers with the convenience of a layered casserole.
While it’s simple to prepare, a few tips and tricks can take this dish from ordinary to extraordinary.
1. Choose the Right Peppers:
For the best flavor and texture, use bell peppers that are firm and brightly colored. Red, yellow, and orange peppers tend to be sweeter, while green peppers have a slightly more bitter bite.
If you want a spicier twist, try adding a mild poblano or cubanelle pepper to the mix. For casseroles, slicing the peppers into strips or cubes ensures they cook evenly without becoming mushy.
2. Cook the Filling Properly:
The filling is the heart of a stuffed pepper casserole, often made with ground beef, turkey, or chicken, mixed with rice, onions, garlic, and seasonings. Pre-cooking the meat and vegetables ensures they are fully cooked and flavorful before layering.
You can also sauté the onions, garlic, and rice together to infuse extra flavor. Don’t forget to season generously with salt, pepper, paprika, or Italian herbs, as the casserole will taste bland without proper seasoning.
3. Layer Thoughtfully:
A good casserole relies on even layering for texture and flavor. Start with a thin layer of sauce at the bottom of your baking dish to prevent sticking. Then add half of your filling, followed by half the chopped peppers, and repeat the layers.
Top with a generous amount of shredded cheese—cheddar, mozzarella, or a Mexican blend work beautifully. A little cheese between layers helps bind the casserole and adds richness.
4. Use a Flavorful Sauce:
Tomato-based sauces, such as marinara or a simple tomato sauce, are common in stuffed pepper casseroles. For a twist, try spicy arrabbiata, creamy tomato, or even a chipotle-tomato sauce.
Mixing a bit of Worcestershire sauce, soy sauce, or balsamic vinegar into the sauce can elevate the depth of flavor. Pour the sauce evenly over the layers so that every bite is moist and flavorful.
5. Baking Tips:
Cover the casserole with foil for the first 25–30 minutes of baking to prevent the top from drying out. Remove the foil for the last 10–15 minutes to let the cheese melt and brown slightly.
Baking at 350°F (175°C) is ideal to ensure everything cooks evenly without burning the top. Letting the casserole rest for 5–10 minutes after baking helps it set, making it easier to serve in neat portions.
6. Creative Additions:
For extra nutrition and color, consider adding corn, black beans, zucchini, or mushrooms to the filling. You can also experiment with grains like quinoa or cauliflower rice for a healthier twist. Top with fresh herbs like parsley, cilantro, or basil just before serving for a burst of freshness.
7. Serving Tricks:
Stuffed pepper casserole is versatile. Serve it as a main dish with a side salad or garlic bread for a complete meal. It also pairs beautifully with mashed potatoes, roasted vegetables, or a light vinaigrette salad.
For portion control, cut the casserole into squares or rectangles, making it easy to plate and perfect for leftovers. Store leftovers in an airtight container in the fridge for 3–4 days or freeze individual portions for up to 3 months.
8. Presentation Tips:
Sprinkle extra cheese or toasted breadcrumbs on top before serving for a crispy, golden finish. A drizzle of hot sauce, sour cream, or avocado crema can add an extra layer of flavor. For gatherings, serve directly in the casserole dish and let guests help themselves—its colorful layers and melty cheese always impress.
With these tips and serving tricks, your stuffed pepper casserole can become a go-to weeknight dinner or a crowd-pleasing party dish. Focus on quality ingredients, proper seasoning, and careful layering, and you’ll create a casserole that’s both delicious and visually appealing.
Variations
- Vegetarian Option: Replace the ground beef with 1 can of black beans or kidney beans and sauté the onions and garlic with mushrooms for added texture.
- Spicy Version: Add diced jalapeños or a teaspoon of cayenne pepper to the beef mixture for an extra kick.
- Cheese Lovers’ Delight: Mix in cream cheese or ricotta with the shredded cheddar for a creamier, richer casserole.
- Low-Carb Option: Swap the rice with cauliflower rice for a lighter version suitable for low-carb diets.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover the casserole with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave individual portions until heated through. This casserole also freezes well—freeze in a tightly sealed container for up to 2 months and thaw overnight in the fridge before reheating.
Tips for Success
- Use fresh bell peppers for the best texture and flavor. Frozen peppers can release too much water during baking.
- If you prefer a slightly sweeter flavor, add a teaspoon of brown sugar or honey to the tomato sauce mixture.
- For extra flavor, sprinkle some grated Parmesan over the top before baking.
This Stuffed Pepper Casserole combines all the hearty, comforting flavors of traditional stuffed peppers in an easy, one-dish meal. It’s perfect for busy weeknights, meal prep, or when feeding a crowd. The combination of savory beef, tender rice, tangy tomato sauce, and melty cheese makes it a guaranteed family favorite. Once you try this recipe, it may just replace your usual stuffed pepper routine forever!
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Frequently Asked Questions
Can I make Stuffed Pepper Casserole ahead of time?
Absolutely! This casserole is perfect for meal prep. You can assemble it a day in advance and store it in the refrigerator. Cover it tightly with foil or plastic wrap, and bake it when ready. The flavors often improve after sitting overnight, making it even more delicious the next day.
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken works wonderfully as a lighter alternative. Cook the meat thoroughly before layering it with the peppers, rice, and sauce. You may want to add a bit more seasoning, as poultry can be milder than beef.
Can I make this casserole gluten-free?
Definitely. Traditional stuffed pepper casserole uses rice, which is naturally gluten-free. Just ensure that any sauces, spices, or broth you use are labeled gluten-free. You can also swap regular breadcrumbs (if the recipe calls for them) with gluten-free breadcrumbs or crushed nuts for added texture.
Can I freeze Stuffed Pepper Casserole?
Yes, this casserole freezes beautifully. Bake it first or assemble it raw and freeze it in a tightly sealed container. When ready to eat, thaw overnight in the refrigerator and bake as directed. If you freeze it unbaked, you may need to add extra baking time to ensure it’s heated through and bubbly.
