Bright tomato flavor and an abundance of bell peppers make this a stuffed pepper casserole that is easy to make and delicious. No fussing with balancing the peppers and filling them. If you like stuffed peppers, you’ll love this version! All you have to do is brown the meat, sauté the veggies, add the rice and remaining ingredients, and bake. It’s that easy, and all in one oven-safe skillet. If you don’t have a deep oven-safe skillet with a lid, transfer the casserole ingredients to a baking dish, cover it with foil, and bake as directed.
Recipe Variations
Mexican Inspired: Add some black beans and season the meat (try fresh Mexican chorizo) mixture with taco seasoning or chili powder. Top the finished dish with diced avocado and cilantro, or serve it with sour cream or guacamole.
Italian-inspired: Use part or all Italian sausage, sliced mushrooms, Italian seasoning, or oregano for flavor, and mozzarella cheese.
Spicy: Add diced jalapeño, Fresno, or poblano peppers, and use pepper jack cheese. Finish the dish with a drizzle of hot sauce.
What to Serve With a Stuffed Pepper Casserole
Bread: A crusty bread is an excellent choice, or you might serve the stuffed pepper casserole with a bread machine focaccia or this pull-apart garlic loaf made with biscuits. These garlic butter crescent rolls are easy to fix and delicious with the dish.
Salad: The tanginess of a Caesar salad or green salad with a simple vinaigrette would complement the stuffed pepper flavors. You can also serve the casserole with a side of coleslaw.
PrintStuffed Pepper Casserole
Stuffed peppers have never been easier! This inside-out stuffed pepper casserole ticks all the boxes for a comforting and delicious stuffed pepper meal!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Comfort Food
- Method: Bake
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup onion
- 1 green bell pepper
- 1/2 red bell pepper
- 1/2 yellow or orange bell pepper
- 1 heaping teaspoon minced garlic
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup beef broth
- 1/2 cup long-grain white rice
- 1 1/2 cups fontina cheese (or whatever melting cheese you have on hand)
Instructions
- Heat the oven to 375 F.
- Heat the olive oil in an oven-safe sauté pan or skillet over medium heat. Add the ground beef and let it cook for 4 minutes undisturbed, then break it up into smaller pieces and cook, stirring for another 2 minutes. Add the onion, peppers, and garlic and continue cooking until the meat is no longer pink.
Photo by Diana Rattray - Add the Worcestershire sauce, salt, pepper, paprika, tomatoes, tomato sauce, beef broth, and rice. Stir to combine and bring to a simmer.
Photo by Diana Rattray - Put a lid on the skillet (or transfer to a baking dish and cover with foil) and bake for 30 to 40 minutes or until the rice is tender. Sprinkle with the fontina cheese and put the lid back on the skillet.
Photo by Diana Rattray - Let the casserole stand, covered, for 10 minutes to melt the cheese.
Photo by Diana Rattray
Equipment
Tramontina Enameled Cast Iron Covered Skillet
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