If you love the comforting flavors of stuffed peppers but want an easier, hands-off approach, this Stuffed Pepper Casserole Recipe is your new best friend. It combines juicy ground beef, vibrant bell peppers, a medley of herbs, and tender rice all baked together with melty mozzarella cheese on top. This casserole is the perfect crowd-pleaser that captures all the richness and heartiness of classic stuffed peppers without the fuss of hollowing out each pepper. It’s a one-pan wonder that fills your kitchen with irresistible aromas and guarantees a satisfying meal every time.
Ingredients You’ll Need
The magic of this Stuffed Pepper Casserole Recipe lies in its simple, well-balanced ingredients, each bringing a crucial element to the plate. From fresh veggies for crunch and color, to aromatic herbs for flavor depth, and wholesome rice for that comforting texture, every item serves a tasty purpose.
- Olive oil: Adds a smooth richness and helps soften the veggies perfectly.
- Onion, diced: Offers a subtle sweetness that deepens as it cooks.
- Fresh garlic, minced: Brings a punch of savory, aromatic flavor.
- Diced bell peppers: For vibrant color and a fresh, crisp bite that balances the richness.
- Lean ground beef: The hearty protein base that makes the casserole fulfilling.
- Tomato sauce: Creates a luscious, tangy foundation that coats everything beautifully.
- Petite diced tomatoes: Add texture and bursts of natural sweetness.
- Salt: Essential for bringing out all the wonderful flavors.
- Pepper: Gives a gentle warmth and subtle kick.
- Dried basil, oregano, parsley: Classic Italian herbs that infuse the dish with a comforting, herby aroma.
- White minute rice, uncooked: Soaks up all the flavorful juices and becomes perfectly tender.
- Beef broth: Provides savory moisture and enriches the rice as it cooks.
- Part-skim mozzarella cheese: Melts on top for a gooey, golden cheese layer that makes it irresistible.
How to Make Stuffed Pepper Casserole Recipe
Step 1: Preheat and Sauté
Begin by heating your oven up to 375 degrees F so it’s ready when your casserole is assembled. Next, warm the olive oil in a large ovenproof skillet or Dutch oven set over medium heat. Toss in the garlic, onion, diced bell peppers, and ground beef, cooking everything together for about 10 minutes. This step is key as it softens the veggies and browns the beef, creating a flavorful base and wonderful aroma that hints at what’s to come.
Step 2: Add Remaining Ingredients
Once your beef is browned and veggies have softened, stir in the tomato sauce, petite diced tomatoes, salt, pepper, dried basil, oregano, parsley, uncooked white minute rice, and beef broth. Combining these ingredients now ensures every bite is infused with those cozy, familiar tastes of stuffed peppers, while the rice begins to soak up the broth’s savory richness during baking.
Step 3: Bake the Casserole
Cover your skillet tightly with aluminum foil to trap steam and moisture during baking. If you’re using a casserole dish instead, transfer your mixture there and cover it securely. Pop it into your preheated oven and bake for 20 minutes. This allows the rice to cook through fully and absorb all those wonderful flavors without drying out.
Step 4: Add Cheese and Finish Baking
After the initial 20 minutes, remove the cover and sprinkle the part-skim mozzarella cheese evenly over the top. Return the dish to the oven and bake uncovered for another 10 minutes or until the cheese is melted, bubbly, and just starting to turn golden. This final touch adds a luscious creaminess that ties the whole dish together beautifully.
Step 5: Serve and Enjoy
By this point, your Stuffed Pepper Casserole Recipe will have all its luscious liquid absorbed by the rice, bubbling with fragrant, herby goodness and topped with a perfect cheesy crust. Serve hot and watch how quickly this satisfying, hearty meal disappears at the table!
How to Serve Stuffed Pepper Casserole Recipe
Garnishes
While the casserole is delicious on its own, adding fresh garnishes can elevate the experience. Consider a sprinkle of freshly chopped parsley or basil for a bright, herbal lift. A dollop of creamy sour cream or a few chili flakes can add an exciting contrast, making each bite feel special and personalized.
Side Dishes
For a well-rounded meal, pair this casserole with light, fresh side dishes. A crisp mixed green salad with a zesty vinaigrette complements the richness perfectly, while roasted or steamed green beans add a simple yet satisfying vegetable component. Garlic bread or crusty rolls can also be great for mopping up any extra sauce.
Creative Ways to Present
If you want to impress your guests or just shake things up at home, try layering the casserole in individual ramekins for a charming presentation. You can also serve it over a bed of sautéed spinach or even swap the mozzarella for a mix of cheddar and Monterey Jack for a different cheese profile. The possibilities with this Stuffed Pepper Casserole Recipe are wonderfully flexible, so have fun experimenting!
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Pepper Casserole Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making for even tastier next-day meals that can be reheated with ease.
Freezing
This casserole is freezer-friendly and freezes wonderfully before baking. Simply prepare the casserole, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers gently in the oven at 350 degrees F for about 15-20 minutes until warmed through and the cheese is melty again. Microwaving is also fine for a quicker option, though the oven will help maintain that lovely casserole texture.
FAQs
Can I use different types of rice in this recipe?
Minute rice works best to ensure even cooking within the baking time. Longer cooking rices like long-grain or brown rice would need more liquid and time, so minute rice keeps the process simple and foolproof.
Is it possible to make this casserole vegetarian?
Absolutely! Substitute the ground beef with plant-based crumbles or extra veggies like mushrooms and zucchini. Use vegetable broth instead of beef broth, and the dish will be just as comforting and delicious.
Can I prepare this recipe in advance?
Yes, you can assemble the casserole a day ahead and keep it refrigerated. Just add the cheese layer right before baking so it stays fresh and melts beautifully.
What can I substitute for the mozzarella cheese?
Part-skim mozzarella is mild and melts well, but you can also use provolone, Monterey Jack, or even a blend of cheddar for a sharper flavor. Just choose a cheese that melts nicely for the best results.
Is there a gluten-free version of this casserole?
Since all the ingredients here are naturally gluten-free, this casserole works well for gluten-free diets. Just double-check broth and canned tomato products to ensure no gluten-containing additives.
Final Thoughts
This Stuffed Pepper Casserole Recipe is truly a keeper—comforting, colorful, and effortless all at once. It’s perfect for busy weeknights, family dinners, or whenever you crave those classic stuffed pepper flavors without the extra fuss. I hope you give it a try and find it as delightful and satisfying as I do. Happy cooking!
Print
Stuffed Pepper Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Stuffed Pepper Casserole is a hearty and comforting one-pan meal featuring ground beef, bell peppers, and rice baked together with rich tomato sauce and melted mozzarella cheese. It’s an easy, all-in-one recipe capturing the flavors of classic stuffed peppers in a convenient casserole form, perfect for a family dinner or meal prep.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 cup onion, diced (1 small onion)
- 1 tablespoon fresh garlic, minced (4 cloves)
- 3 cups diced bell peppers (2–3 bell peppers – any color)
Meat
- 1 lb lean ground beef (90-93%)
Tomato and Seasonings
- 8 oz canned tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Grains and Broth
- 2 cups white minute rice, uncooked
- 2 cups beef broth, low or no salt
Cheese
- ½ cup part-skim mozzarella cheese
Instructions
- Preheat the oven and sauté: Preheat your oven to 375°F (190°C). In a 12-inch ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic, diced onion, diced bell peppers, and lean ground beef. Sauté for about 10 minutes or until the beef is fully browned and the vegetables have softened.
- Add remaining ingredients: Pour in the tomato sauce, petite diced tomatoes, salt, pepper, dried oregano, dried basil, uncooked white minute rice, and beef broth. Stir everything together to combine well.
- Bake covered: Cover the skillet with aluminum foil. If you do not have an ovenproof skillet, transfer the mixture into a casserole dish and cover with a lid or foil. Bake at 375°F for 20 minutes to allow the rice to cook and absorb the liquids.
- Add cheese and finish baking: Remove the cover from the casserole, sprinkle the part-skim mozzarella cheese evenly on top. Return to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted and lightly browned.
- Serve: Once the cheese is melted and the rice has absorbed all the liquid, your stuffed pepper casserole is ready to serve. Enjoy this comforting dish hot for a satisfying meal.
Notes
- Use any color bell peppers or a mix for vibrant flavor and color.
- If you prefer, you can substitute beef broth with vegetable broth, but it will alter the flavor slightly.
- For a spicier casserole, add a pinch of red pepper flakes or cayenne pepper during seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated well in the oven or microwave.
- For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
