Stuffed Pepper Casserole
Love stuffed peppers? You’ll adore this easy and flavorful stuffed pepper casserole. No hassle, just deliciousness!
Love stuffed peppers but not the fuss? This stuffed pepper casserole delivers all the classic flavors—bright tomato, sweet bell peppers, tender beef, and gooey cheese—in a one-pan, no-stuffing-required format. Everything cooks together in a skillet and finishes in the oven, making it a hearty and satisfying meal with minimal cleanup.
Fontina cheese adds a melty finish, and the rice simmers right in the sauce, absorbing all the savory flavors. It’s an easy weeknight dinner and a great make-ahead option for meal prepping or freezing.
Why You’ll Love It
All the flavor, none of the fuss. No need to stuff peppers—just mix and bake.
One-skillet meal. Everything cooks in one oven-safe pan, making cleanup simple.
Comforting and flexible. Easy to adapt with different proteins, veggies, or cheese.
Ingredient Notes
- Ground beef: Lean ground beef adds hearty flavor. You can also use ground turkey or sausage.
- Bell peppers: A mix of colors adds sweetness and visual appeal.
- Garlic and onion: Build savory depth in the base of the dish.
- Tomatoes and sauce: Canned diced tomatoes and tomato sauce bring rich, tangy tomato flavor.
- Rice: Long-grain white rice cooks in the skillet, soaking up all the juices.
- Fontina cheese: Melts beautifully, but you can sub in mozzarella, cheddar, or a cheese blend.
- Worcestershire and paprika: Add umami and a subtle smoky warmth.
Steps to Make Stuffed Pepper Casserole
- Preheat the oven to 375°F. In a large oven-safe skillet, cook the ground beef undisturbed for a few minutes, then break it up and continue cooking until browned. Add the chopped peppers, onions, and garlic, and cook until the vegetables begin to soften.
- Stir in the Worcestershire sauce, seasonings, tomatoes, tomato sauce, broth, and rice. Bring everything to a simmer.
- Cover the skillet with a lid or transfer to a baking dish and cover with foil. Bake for 30 to 40 minutes, or until the rice is tender.
- Sprinkle with fontina cheese, cover again, and let stand for 10 minutes to allow the cheese to melt before serving.
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.
How to Store and Reheat
Refrigerate: Store leftovers in a covered container for up to 4 days.
Freeze: Cool completely and transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge before reheating.
To Reheat: Reheat in the oven at 350°F until warmed through, or microwave individual portions, adding a splash of broth if needed.
Stuffed Pepper Casserole
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef, lean
- 1/2 cup onion, chopped
- 1 green bell pepper, sliced or chopped
- 1/2 red bell pepper, sliced or chopped
- 1/2 yellow or orange bell pepper, sliced or chopped
- 1 teaspoon minced garlic, heaping
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 14.5-oz can diced tomatoes
- 1 8-oz can tomato sauce
- 1 cup beef broth
- 1/2 cup white rice, long-grain
- 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.
- Add the Worcestershire sauce, salt, pepper, paprika, tomatoes, tomato sauce, beef broth, and rice. Stir to combine and bring to a simmer.
- 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.
- Let the casserole stand, covered, for 10 minutes to allow the cheese to melt.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
