Easy Stuffed Pepper Casserole

Craving the comforting flavors of stuffed peppers but don’t want to fuss with individually filling and baking them? This Easy Stuffed Pepper Casserole delivers all the delicious taste you love in a convenient, deconstructed format that’s perfect for busy weeknights.

By transforming the classic dish into a casserole, we’ve created a family-friendly meal that combines tender bell peppers, seasoned ground beef, fluffy rice, and melted cheese in every satisfying bite. It’s the kind of recipe that makes everyone at the dinner table happy while making your life easier.

Why You’ll Love This

• One-pan meal with minimal cleanup
• Ready in under 45 minutes
• No tedious pepper stuffing required
• Perfect for meal prep and freezer-friendly
• Customizable to your family’s taste preferences

Ingredients

• 1 pound ground beef
• 2 bell peppers, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 Tablespoon Worcestershire Sauce
• 1 (15 oz) can low sodium beef broth
• 1 (15 oz) can diced tomatoes
• 1 cup uncooked long grain white rice
• 1 Tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup Mozzarella cheese, shredded
• 3/4 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. Brown ground beef in a large skillet over medium heat, breaking it up as it cooks.
3. Add onions and peppers, cooking until vegetables are tender.
4. Stir in garlic, seasonings, rice, and marinara sauce.
5. Transfer mixture to prepared baking dish.
6. Top with shredded cheese.
7. Bake for 20-25 minutes until bubbly and cheese is melted.

Tips & Variations

• Swap ground beef for turkey or Italian sausage
• Use cauliflower rice for a low-carb option
• Add diced tomatoes for extra moisture
• Mix in corn or black beans for a Mexican twist
• Make ahead and refrigerate for up to 24 hours before baking

Serving Suggestions

Serve this hearty casserole with a crisp green salad and garlic bread for a complete meal. For extra flavor, top individual portions with fresh basil, a dollop of sour cream, or a sprinkle of red pepper flakes.

Notes

• Leftovers keep well refrigerated for up to 4 days
• Freeze portions for up to 3 months
• Let stand 5-10 minutes before serving

FAQs

• Can I use uncooked rice? No, always use pre-cooked rice to ensure proper texture.
• How do I prevent a watery casserole? Drain excess fat after browning meat and don’t oversaturate with sauce.
• Can I prep this the night before? Yes, assemble everything except the cheese, refrigerate, and add cheese just before baking.
• What’s the best cheese to use? Mozzarella is traditional, but any melting cheese works well.

Easy Stuffed Pepper Casserole

Recipe by Full Recipe

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Craving the comforting flavors of stuffed peppers but don’t want to fuss with individually filling and baking them? This Easy Stuffed Pepper Casserole delivers

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 1 pound ground beef
• 2 bell peppers, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 Tablespoon Worcestershire Sauce
• 1 (15 oz) can low sodium beef broth
• 1 (15 oz) can diced tomatoes
• 1 cup uncooked long grain white rice
• 1 Tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup Mozzarella cheese, shredded
• 3/4 cup cheddar cheese, shredded

Steps

1. Preheat oven to 350°F and grease a 9x13 baking dish.
2. Brown ground beef in a large skillet over medium heat, breaking it up as it cooks.
3. Add onions and peppers, cooking until vegetables are tender.
4. Stir in garlic, seasonings, rice, and marinara sauce.
5. Transfer mixture to prepared baking dish.
6. Top with shredded cheese.
7. Bake for 20-25 minutes until bubbly and cheese is melted.

Notes

• Leftovers keep well refrigerated for up to 4 days
• Freeze portions for up to 3 months
• Let stand 5-10 minutes before serving