If you love all the flavor of classic stuffed peppers but crave something that’s even easier and more comforting, this Stuffed Pepper Casserole was made for you! It’s the coziest weeknight dinner—hearty rice, colorful bell peppers, savory ground meat, and gooey cheese, all cooked up in one pan and then baked to bubbly perfection. Perfect for feeding a hungry crew or prepping for the week’s lunches, this casserole captures everything we adore about stuffed peppers in a dish that’s incredibly easy to make and even easier to love.

Stuffed Pepper Casserole Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Stuffed Pepper Casserole keeps things wonderfully simple but every item serves a tasty purpose. Each component works together to create layers of flavor and texture, from the tender meat and rice to the sweet peppers and melty cheese.

Ground beef or turkey: The base of the casserole, giving heartiness and savory flavor; use either for your dietary preference.
Olive oil: Adds richness and keeps the onions, garlic, and meat from sticking.
Small onion, diced: Provides sweetness and depth—don’t skip this aromatic foundation.
Garlic, minced: Essential for that classic, mouthwatering aroma and robust flavor.
Red bell pepper, diced: Adds brilliant color and gentle sweetness that brightens up every bite.
Green bell pepper, diced: Brings an earthy crispness and the classic “stuffed pepper” flavor.
Uncooked long grain white rice: Cooks right in the casserole, soaking up all those delicious juices.
Diced tomatoes (undrained): For juicy tomato flavor and a little tang, giving the casserole its signature sauce.
Tomato sauce: Rounds out the tomato base so it’s extra saucy and satisfying.
Beef or chicken broth: Infuses the rice and meat with savory richness; choose beef for intensity or chicken for a lighter touch.
Italian seasoning: Brings a burst of herby, aromatic goodness that melds perfectly with the other flavors.
Paprika: Adds color and just a hint of smoky warmth.
Salt: Enhances all the individual flavors and seasons the dish through and through.
Black pepper: For that subtle touch of heat and balance.
Shredded cheddar or mozzarella cheese: Cheese lovers rejoice—this is your melty, craveable finish.
Fresh parsley: Adds color, freshness, and a pretty finish for serving.

How to Make Stuffed Pepper Casserole

Step 1: Sauté the Aromatics

Start this cozy dish by heating the olive oil in a large skillet or Dutch oven over medium heat. Add your diced onion first and let it soften up—this builds a sweet, aromatic foundation for everything that follows. Just as the onions turn translucent, toss in the minced garlic. The kitchen will smell amazing as the flavors start to bloom.

Step 2: Brown the Meat

Push the onions and garlic to the edge of the pan, then add your ground beef or turkey. Break it up with a spoon and cook until it’s beautifully browned with no pink spots remaining. If you’re using beef and see a lot of extra fat, drain off a bit for the perfect consistency. This step gives your Stuffed Pepper Casserole its meaty richness.

Step 3: Add Peppers, Rice, and Sauces

Now bring in all that classic stuffed pepper goodness. Stir in your diced red and green bell peppers, making sure they get well mixed with the meat and aromatics. Sprinkle in the uncooked rice, add the undrained diced tomatoes and tomato sauce, then pour in your broth. The rice will cook right in the pan, soaking up those fantastic juices and flavors as the dish simmers.

Step 4: Season and Simmer

Sprinkle in the Italian seasoning, paprika, salt, and black pepper. Give everything a big, hearty stir, then bring the mixture to a gentle boil. Once bubbles appear, reduce the heat to low, cover with a lid, and let it cook for 18 to 20 minutes. The rice will tenderize and the flavors will meld as the liquid is mostly absorbed—you’ll know it’s ready when the casserole looks thick and smells irresistible!

Step 5: Cheesy Finish and Broil

Uncover and stir in half of your shredded cheese for pocketed melty goodness throughout the casserole. If you’re feeling fancy, transfer the mixture to a casserole dish; otherwise, leave it in the skillet. Sprinkle the rest of the cheese over the top, then broil for 2–3 minutes until bubbling and golden brown. Finish with a generous handful of chopped parsley for color and a pop of freshness.

How to Serve Stuffed Pepper Casserole

Garnishes

A finishing flourish makes all the difference! Sprinkle fresh parsley for color and brightness, or try thinly sliced green onions or a drizzle of sour cream. For a little heat, a dash of hot sauce or a sprinkle of red pepper flakes will wake the flavors right up. The goal is freshness to pair with all that comforting richness.

Side Dishes

Stuffed Pepper Casserole is hearty enough on its own, but it shines even brighter with the right sides. A simple green salad with a tangy vinaigrette balances the richness, while garlic bread or warm rolls are ideal for scooping up every last bit of cheesy, saucy rice. Roasted vegetables like zucchini, carrots, or green beans also complement the casserole and make the meal feel extra wholesome.

Creative Ways to Present

Lay out your Stuffed Pepper Casserole in mini baking dishes or ramekins for personalized servings, which look gorgeous for entertaining. Or, spoon the casserole right back into hollowed bell pepper halves for a fun throwback to traditional stuffed peppers. For a party, serve it family-style in a big cast iron skillet for that rustic, homey feel everyone loves.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store your Stuffed Pepper Casserole in an airtight container in the fridge for up to 4 days. The flavors will actually deepen overnight, making the next day’s lunch absolutely delicious. Just be sure the dish has cooled to room temperature before sealing it up.

Freezing

Stuffed Pepper Casserole freezes like a dream! Let the casserole cool completely, then transfer it in individual portions or as a whole into airtight, freezer-safe containers. It’ll keep well for up to 3 months. When you’re ready for a fuss-free dinner, let it thaw in the fridge overnight.

Reheating

To reheat, microwave individual servings on medium until warmed through, or pop larger portions in a covered baking dish at 350°F until hot and bubbly. If you’re craving that freshly melted cheese, sprinkle a little extra on top before reheating and let it broil for a minute or two.

FAQs

Can I use brown rice instead of white?

Absolutely, but note that brown rice takes longer to cook and may need extra broth. Check the rice after 20 minutes and add more liquid if needed until tender.

What’s the best way to make this casserole vegetarian?

Swap the ground beef or turkey for canned lentils, black beans, or a plant-based meat alternative. Use vegetable broth instead of beef or chicken and keep the rest of the recipe the same for a filling, flavor-packed vegetarian version.

Is this Stuffed Pepper Casserole gluten-free?

Yes, if you ensure your broth and all other ingredients are certified gluten-free, this recipe is naturally gluten-free thanks to the use of rice instead of wheat-based grains.

Can I make Stuffed Pepper Casserole spicy?

Definitely! Add a diced jalapeño along with the bell peppers or a good pinch of red pepper flakes with the seasonings for a satisfying kick.

How do I prevent the rice from being undercooked?

Be sure you’re simmering the casserole, not just keeping it warm, and use a tight-fitting lid. If the rice seems chewy after 20 minutes, add a splash more broth, cover, and cook for a few minutes longer.

Final Thoughts

There’s something so joyful about sitting down to a bubbling dish of Stuffed Pepper Casserole, especially when you know it took less effort than traditional stuffed peppers but tastes every bit as homey and satisfying. Give it a try and watch it disappear—it just might become your new go-to family favorite!