If you love the vibrant flavors of stuffed peppers but want an easier, one-dish meal to share, this Stuffed Pepper Casserole Recipe is an absolute game changer. It brings together savory ground beef, sweet bell peppers, hearty rice, and a melty cheese topping all baked together in a comforting casserole that tastes just like the classic stuffed peppers you adore—without the hassle of filling each pepper individually. This dish is perfect for busy weeknights yet special enough to wow any guest at the dinner table.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is what makes this casserole both accessible and irresistibly tasty. Each component plays a key role—from fresh peppers adding a pop of color and sweetness, to aromatic herbs that deepen the flavor, and rice that delivers texture and heartiness.
- Olive oil: Provides the perfect base for sautéing and adds a subtle richness.
- Onion (1/2 cup, diced): Offers sweetness and complexity to the beef mixture.
- Fresh garlic (1 tablespoon, minced): Elevates the entire dish with its fragrant punch.
- Diced bell peppers (3 cups): Choose any color—these bring sweetness, crunch, and vibrant hues.
- Lean ground beef (1 lb): Adds hearty protein and savory flavor without excess fat.
- Canned tomato sauce (8 oz): Creates a silky, rich tomato base for the casserole.
- Petite diced tomatoes (14.5 oz can): Adds texture and bursts of fresh tomato flavor.
- Salt (½ teaspoon): Enhances all the natural flavors gently.
- Pepper (1 teaspoon): Adds subtle heat and depth.
- Dried basil (1 teaspoon), oregano (1 teaspoon), and parsley (1 teaspoon): These herbs provide an aromatic herbaceous note reminiscent of classic Italian stuffed peppers.
- White minute rice (2 cups, uncooked): Absorbs flavorful juices and keeps the casserole moist.
- Beef broth (2 cups, low or no salt): Adds richness and helps the rice cook perfectly inside the casserole.
- Part-skim mozzarella cheese (½ cup): Melts beautifully on top for a golden, gooey finish.
How to Make Stuffed Pepper Casserole Recipe
Step 1: Preheat and Sauté
Start by preheating your oven to 375 degrees Fahrenheit, setting the stage for a flavorful bake. In a large 12-inch ovenproof skillet or Dutch oven, warm the olive oil over medium heat. Then add the garlic, onions, bell peppers, and ground beef. Cook these together for about 10 minutes until the beef is beautifully browned and the vegetables soften, releasing their natural sweetness. This step builds the rich flavor foundation for your casserole.
Step 2: Add Remaining Ingredients
Once the beef and vegetables are perfectly sautéed, pour in the tomato sauce and diced tomatoes, then season with salt, pepper, dried oregano, basil, and parsley. Stir in the uncooked white minute rice along with the beef broth, mixing everything evenly. This combination allows the rice to soak up all those wonderful juices as it bakes, locking in flavor and moisture.
Step 3: Bake
Cover your skillet with aluminum foil to trap steam and promote even cooking. If you’re not using an ovenproof skillet, transfer the mixture to a casserole dish that can go in the oven, then cover tightly. Place it in the oven and bake at 375 degrees for 20 minutes. This step transforms the raw ingredients into a tender, satisfying meal with beautifully cooked rice.
Step 4: Add Cheese
After 20 minutes of baking, carefully remove the foil and sprinkle the mozzarella cheese evenly over the casserole. Return it to the oven uncovered and bake for another 10 minutes. The cheese will melt into a bubbly, golden topping, adding a delicious creamy texture that perfectly complements the savory filling beneath.
Step 5: Serve and Enjoy
By now, the liquid should be fully absorbed by the rice, and your stuffed pepper casserole will be warm, inviting, and packed with flavor. Serve it straight from the pan and watch it disappear quickly! This recipe makes six generous servings, perfect for sharing with family or friends.
How to Serve Stuffed Pepper Casserole Recipe
Garnishes
To elevate your Stuffed Pepper Casserole Recipe even more, add a sprinkle of freshly chopped parsley or basil right before serving. A dollop of sour cream or a few slices of ripe avocado can also add creaminess and a fresh contrast to the cheesy, savory casserole. These little touches brighten up each bite.
Side Dishes
This hearty casserole stands well on its own, but if you want to round out your meal, consider serving it with a crisp green salad dressed with a light vinaigrette or roasted seasonal vegetables. Garlic bread or crusty rolls work beautifully to soak up any remaining tomato sauce.
Creative Ways to Present
For a fun twist, bake the casserole in individual ramekins for personal servings or bring it to a potluck in a colorful baking dish to impress your guests. You can also top it with different cheeses like cheddar or pepper jack to vary the flavor profile depending on your mood!
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The casserole holds its texture well, which means you get just as much flavor and satisfaction reheated as when freshly baked.
Freezing
You can freeze the Stuffed Pepper Casserole Recipe either before or after baking. Wrap it tightly with plastic wrap and foil or use a freezer-safe container, and it will stay fresh for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
For best results, reheat the casserole covered in a 350-degree oven until warmed through, about 15-20 minutes. A quick microwave reheat also works—just cover loosely to retain moisture and stir halfway through for even heating.
FAQs
Can I use different kinds of rice for this Stuffed Pepper Casserole Recipe?
While this recipe specifically calls for white minute rice to ensure it cooks properly during baking, you can experiment with other types such as long-grain rice, but you may need to adjust the liquid and baking time to achieve the perfect texture.
What can I substitute for ground beef?
You can easily swap ground beef for ground turkey or chicken for a leaner option. Vegetarians can use crumbled tofu or plant-based meat substitutes to keep the protein element strong without changing the flavor profile drastically.
Is it possible to make this recipe gluten-free?
Absolutely! This Stuffed Pepper Casserole Recipe is naturally gluten-free as long as you ensure the beef broth and canned tomato products do not contain hidden gluten ingredients. Always check labels to be safe.
Can I add extra vegetables to this casserole?
Yes, adding vegetables like zucchini, mushrooms, or spinach can boost the nutrition and volume of the dish. Just sauté them along with the onions and peppers for best results so they blend nicely in the casserole.
What’s the best way to prevent the casserole from drying out?
Covering the casserole during baking traps steam, which keeps everything moist. Also, make sure to use the right ratio of broth and tomato sauce to rice, as prescribed in the recipe, for tender and juicy results every time.
Final Thoughts
This Stuffed Pepper Casserole Recipe is a brilliant, no-fuss take on a beloved classic that delivers big on flavor and comfort. It’s a true crowd-pleaser, easy to prepare, and perfect for any occasion where you want a satisfying meal without the stress. I can’t wait for you to try it, and trust me, it will become one of your go-to dishes as quickly as it did mine!
Print
Stuffed Pepper Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
A hearty and flavorful Stuffed Pepper Casserole combining sautéed ground beef, bell peppers, and rice, baked to perfection with melted mozzarella cheese on top. This one-pan meal is easy to prepare, making it ideal for a comforting family dinner.
Ingredients
Vegetables and Aromatics
- 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%)
Liquids and Canned Goods
- 8 oz canned tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- 2 cups beef broth, low or no salt
Grains
- 2 cups white minute rice, uncooked
Seasonings
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Dairy
- ½ cup part-skim mozzarella cheese
Instructions
- Preheat and Sauté: Preheat the oven to 375 degrees F. In a 12-inch ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic, diced onion, and diced bell peppers along with the ground beef. Sauté for about 10 minutes until the beef is browned and the vegetables are softened.
- Add Remaining Ingredients: Pour in the canned tomato sauce, petite diced tomatoes, salt, pepper, dried oregano, dried basil, dried parsley, uncooked white minute rice, and beef broth. Stir everything well to combine all the ingredients evenly.
- Bake: Cover the pan with aluminum foil. If using a skillet that is not ovenproof, transfer the mixture to a casserole dish and cover it with a lid or foil. Bake in the preheated oven at 375 degrees F for 20 minutes, allowing the rice to cook and absorb the liquids.
- Add Cheese: Remove the cover and sprinkle the part-skim mozzarella cheese evenly over the casserole. Return to the oven and bake an additional 10 minutes until the cheese has melted and begins to brown slightly.
- Serve: After baking, the casserole will be fully cooked, with the rice fluffy and the flavors melded. Serve hot and enjoy a delicious stuffed pepper casserole meal.
Notes
- Use any color bell peppers or a mix for vibrant flavor and presentation.
- Ensure the skillet or Dutch oven used is ovenproof to avoid transferring casserole before baking.
- Minute rice cooks faster than traditional rice and works best for this recipe.
- Covering with foil during baking helps steam and cook the rice properly.
- Adjust seasoning to taste, especially salt, if using salted beef broth.
- This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
