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All the hearty, flavorful goodness of a stuffed pepper in one easy-to-make casserole! Stuffed pepper casserole is easy, cheesy, and packed to the brim with delicious seasoned rice and vegetables.
I love stuffed peppers. So much that I have quite a few different recipes on the blog now! If you’re looking for some solid stuffed pepper recipes, try these turkey stuffed peppers, stuffed poblano peppers, or stuffed pepper soup to switch things up.
The Best Stuffed Pepper Casserole
This recipe takes the classic stuffed pepper idea and turns it into a big, tasty casserole that’s super easy to make when you’ve got a hungry family to feed. Instead of messing around with individual peppers, you just layer everything in a dish. It’s like stuffed peppers, but way less fussy.
Stuffed pepper casserole is super hearty and satisfying thanks to all the rice and chopped veggies. (Plus it’s naturally gluten-free!) I used onion and tomatoes as well as red, green, and orange bell peppers for crunch and color. Then I added minced garlic, Worcestershire sauce, paprika, and Italian seasoning to them for some tasty flavor. Combined with the filling rice and all that ooey-gooey cheese, this is one knockout dinner!
Here is everything you’ll need to put together this flavorful stuffed pepper casserole! I’ve also added in some tips on what you can swap in if you’re missing something from the lineup. This casserole is easy to customize with things you have on hand. (Check out the recipe card below for exact measurements for each ingredient.)
- Olive Oil: For cooking the ground beef and veggies in.
- Lean Ground Beef: The main protein of the casserole. You can swap it with ground turkey for something lighter.
- Onion: Diced onions add a nice kick. You can use red or white onions, or even shallots if you want.
- Bell Peppers (Red, Green, and Orange): These colorful peppers add a sweet flavor and nice crunch.
- Garlic: Fresh garlic is best, but you can also use garlic powder in a pinch.
- Worcestershire Sauce: Adds depth to the flavor. If you don’t have it, a bit of soy sauce or balsamic vinegar can work too.
- Salt and Black Pepper: Add these basic seasonings to taste!
- Paprika: So the stuffed pepper casserole has some smoky, warm flavor.
- Italian Seasoning: A tasty blend of herbs like oregano, basil, and thyme.
- Diced Tomatoes and Tomato Sauce: For rich, tomato-y goodness.
- Long Grain White Rice: The main carb in the dish. You can also use brown rice or cauliflower rice for a low-carb option. It’s a great way to make this stuffed pepper casserole keto-friendly.
- Beef Broth: To add moisture and a meaty flavor to the dish. Chicken broth or vegetable broth will both work as substitutes.
- Shredded Colby Jack Cheese: The perfect finishing touch for some melty goodness. You can also substitute for any other melty, savory type like cheddar cheese. Mozzarella cheese is another great option.
- Parsley: Because fresh herbs on top are always a must!
Stuffed Pepper Casserole Recipe
Let’s get into how to make this delicious stuffed pepper casserole! Trust me, once you try it, you’ll want it for dinner all the time. It’s so satisfying and filling, everything a hearty dinner should be!
- Preheat Oven, Prepare Baking Dish: Preheat the oven to 375 degrees Fahrenheit. Then spray a 9×13 casserole dish with nonstick cooking spray and set aside.
- Brown Ground Beef: In a large skillet, cook and brown the meat over medium-high heat.
- Sauté Vegetables: Add the diced peppers and onion then stir and cook for 5 minutes until the vegetables soften.
- Add Seasonings: Add in the garlic, Worcestershire, salt, pepper, paprika, and Italian seasoning and then stir to combine.
- Layer: Pour in the diced tomatoes with juice, beef broth, tomato sauce, rice, and 1 cup shredded cheese. Reserve the remaining ½ cup cheese for the top.
- Bake: Pour the mixture into the prepared baking dish. Top with remaining cheese, cover with aluminum foil then bake for about 45 minutes. The liquid should be absorbed and the rice cooked through.
- Serve: Garnish with fresh parsley and enjoy!
As easy and delicious as this stuffed bell pepper casserole is, here are a few ways to make it even better:
- Check the Rice: Keep an eye on the rice while it’s cooking. You want it tender, not crunchy. Add a touch more beef broth if needed.
- More Vegetables: Casseroles are perfect for packing with all of your favorite vegetables. Try some mushrooms or zucchini! You could even add sliced jalapenos for some kick.
- Great for Leftovers: Stuffed pepper casserole reheats wonderfully, so don’t worry about making too much. It’s a perfect meal prep option and warms up easily for a quick and easy lunch. (See storage tips below.)
How Long Does Stuffed Pepper Casserole Last?
Leftovers are the gift that keeps on giving, and this stuffed pepper casserole is no exception!
- In the Refrigerator: In the fridge, your casserole should last about 3-4 days. Store in an airtight container or bag for best results.
- In the Freezer: If you want to stretch it even further, pop it in the freezer where it can stay good for 2-3 months. Thaw overnight in the fridge before reheating.
- Reheating: When it’s time to enjoy your leftover casserole, you’ve got options. To reheat in the microwave, cover with a damp paper towel, and heat in 1-2 minute intervals, stirring in between until it’s warmed through. For a crispy cheese topping, try the oven. Preheat to 350 degrees Fahrenheit and cover with foil to keep it from drying out, then bake for about 15-20 minutes. Enjoy!
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Preheat the oven to 375 degrees Fahrenheit. Spray the 9×13 casserole dish with nonstick cooking spray and set aside.
In a large skillet, cook and brown the meat over medium-high heat.
Add the diced peppers and onion then stir and cook for 5 minutes until the vegetables soften.
Add in the garlic, Worcestershire, salt, pepper, paprika, and Italian seasoning then stir to combine.
Pour in the diced tomatoes with juice, beef broth, tomato sauce, rice, and 1 cup shredded cheese. Reserve the remaining ½ cup cheese for the top.
Pour the mixture into the prepared baking dish. Top with remaining cheese, cover with aluminum foil then bake for about 45 minutes. The liquid should be absorbed and the rice cooked through.
Garnish with fresh parsley and enjoy!
Serving: 1cupCalories: 352kcalCarbohydrates: 27gProtein: 28gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 76mgSodium: 762mgPotassium: 688mgFiber: 3gSugar: 5gVitamin A: 1486IUVitamin C: 58mgCalcium: 224mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.