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Let’s face it: life’s too short to meticulously stuff peppers on a busy evening. Enter my Stuffed Pepper Casserole, which transforms the beloved classic into a hassle-free, one-pan wonder. With savory beef, tender rice, and melted cheese, it’s comfort food made effortless.
Some days, I manage to channel my inner gourmet chef. Other days, I’m all about keeping it simple—enter my Stuffed Pepper Casserole. This dish captures all the classic flavors of stuffed peppers but skips the part where we meticulously fill each pepper. It’s like the laid-back sibling of the traditional recipe, equally delicious but way less demanding.
I have a soft spot for stuffed anything (who doesn’t love food stuffed with more food?), but let’s be honest—sometimes we just don’t have the time or patience. That’s when this casserole swoops in to save dinner. It’s hearty, cheesy, and comes together in one skillet. Fewer dishes to wash? Yes, please!
Before You Begin
- Pick the Right Rice: Use long-grain rice like jasmine or basmati. They hold up well and won’t turn mushy during cooking. Avoid instant rice—it can get too soft and affect the texture.
- Prep Your Ingredients First: Dice the onions, mince the garlic, and chop the bell peppers before you start cooking. Having everything ready makes the process so much easier.
- Use an Oven-Safe Skillet: If you have a cast-iron skillet, this is the time to use it. Cooking everything in one pan that can go from stovetop to oven saves time and reduces cleanup.
- Keep an Eye on the Liquid: When simmering, if the mixture looks too dry before the rice is fully cooked, add a little more beef broth or water (about ½ cup). This will keep your casserole nice and moist.
- Let It Rest: Allow the casserole to sit for a few minutes after baking. This helps it set, making it easier to serve and enhancing the flavors.
Ingredients You’ll Need
- Ground Beef: Use extra lean ground beef if you don’t want to worry about draining grease from the skillet You can substitute it with ground pork, turkey or chicken if you prefer.
- Onion and Garlic: Diced onion and minced garlic to bring lots of flavor to our casserole.
- Bell Peppers: Use red, green, yellow, or a mix—whatever you have on hand works great.
- Long-Grain Rice (such as jasmine or basmati): Stick with long-grain varieties to avoid having a mushy casserole; avoid instant rice.
- Beef Broth: Opt for low sodium or no sodium broth if possible. You can replace it with water or vegetable broth if that’s what you’ve got.
- Diced Tomatoes: Bring juiciness and a touch of acidity. Canned or fresh diced tomatoes both work well here.
- Tomato Sauce: Adds extra liquid to our casserole and lots of flavor. It’s the glue that ties everything together.
- Italian Seasoning: Use store bought or make your own. If you don’t have Italian seasoning, using half oregano and half basil does the trick.
- Paprika: Adds a subtle smokiness and a pop of color. Smoked paprika works too if you want a deeper flavor.
- Monterey Jack Cheese, shredded: Melts beautifully over the casserole. Cheddar, mozzarella, or a blend of your favorite cheeses make great substitutes.
First, preheat your oven to 375°F (190°C). In a large oven-safe skillet over medium heat, add 1 pound of ground beef. Break it up with a spoon or spatula as it cooks. Stir frequently and cook for 5-7 minutes until the beef is browned and no longer pink.
Add 1 diced medium onion and 2 minced garlic cloves to the skillet with the beef. Stir everything together and cook for 3-4 minutes, until the onion becomes translucent and the garlic is fragrant. Next, stir in 1-2 diced medium bell peppers (any color). Cook for an additional 3-4 minutes until the peppers begin to soften.
Add 1 cup of uncooked long-grain rice to the skillet. Stir it well to combine with the beef and vegetables. Pour in 2 cups of beef broth (or water if you prefer) and stir well.
Next, add 14.5 ounces of drained diced tomatoes and 8 ounces of tomato sauce to the skillet. Then, sprinkle in 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of Italian seasoning (or ½ teaspoon of dried oregano and ½ teaspoon of dried basil), and ½ teaspoon of paprika. Mix everything thoroughly.
Stir everything together, making sure the rice is submerged in the liquid. Increase the heat to medium-high to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15-20 minutes.
After about 15 minutes, check the casserole. If the rice isn’t fully cooked and the mixture seems dry, add an additional ½ cup of beef broth or water. Stir gently and continue simmering until the rice is tender. Once the rice is cooked and tender, remove the skillet from the heat. Use a fork to fluff the rice mixture, gently stirring to redistribute the ingredients evenly.
Sprinkle 1½ cups of shredded Monterey Jack cheese evenly over the top of the casserole. Carefully place the skillet in your preheated oven. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Using oven mitts (the skillet will be hot!), remove the casserole from the oven. Let it cool for a few minutes to set. If desired, sprinkle freshly chopped parsley and serve.
How To Serve
When I serve this Stuffed Pepper Casserole, I like to pair it with simple sides like fresh salads. Here are some more ideas:
Frequently Asked Questions
How Do I Store Leftover Stuffed Pepper Casserole?
Allow the casserole to cool completely before storing. Transfer the leftovers into an airtight container and refrigerate within two hours of cooking. You can keep it in the refrigerator for up to 3-4 days.
Can I Freeze the Stuffed Pepper Casserole?
Absolutely! This casserole freezes well. After it has cooled, portion it into freezer-safe containers or heavy-duty freezer bags. Label them with the date, and you can freeze the casserole for up to 3 months.
How Do I Reheat Frozen Casserole Portions?
To reheat, thaw the casserole overnight in the refrigerator. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish, cover with foil to prevent drying out, and bake for 20-25 minutes or until heated through. You can also reheat individual portions in the microwave for a quicker option.
Can I Use Brown Rice Instead of White Rice?
Yes, you can. However, keep in mind that brown rice requires a longer cooking time and more liquid. You may need to simmer the casserole for an additional 10-15 minutes and add extra broth or water as needed to ensure the rice cooks fully.
Can I Add Extra Vegetables to the Casserole?
Definitely! This recipe is versatile. You can add vegetables like zucchini, mushrooms, corn, or spinach. Just chop them into bite-sized pieces and add them when you sauté the bell peppers.
More Delicious Casseroles
Stuffed Pepper Casserole
Ingredients
For the Casserole:
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1-2 medium bell peppers any color, diced
- 1 cup long grain rice such as jasmine or basmati
- 2 cups beef broth optional, for added moisture
- 14.5 ounces diced tomatoes
- 8 ounces tomato sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning or ½ teaspoon dried oregano and ½ teaspoon dried basil
- ½ teaspoon paprika
For the Topping:
- 1½ cup Monterey Jack cheese shredded
- fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a large oven-safe skillet (such as a cast-iron skillet) over medium heat on the stovetop. Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook until the beef is browned and no longer pink, about 5-7 minutes. If necessary, drain excess grease from the skillet to reduce fat content.
- Add the diced onion and minced garlic to the skillet with the browned beef. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Stir in the diced bell peppers and cook for an additional 3-4 minutes until they begin to soften.
- Stir in the uncooked rice. Pour in 2 cups of beef broth or water.
- Add the drained diced tomatoes, tomato sauce, salt, black pepper, Italian seasoning, and paprika. Combine all ingredients thoroughly to ensure the rice is submerged in the liquid.
- Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-20 minutes. Check at 15 minutes. If the mixture is too dry before the rice is cooked, add an additional ½ cup of beef broth or water. Once cooked, remove the skillet from heat and fluff the rice mixture with a fork.
- Sprinkle the shredded cheese over the top of the beef and rice mixture. Place the skillet in the preheated oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Carefully remove the skillet from the oven using oven mitts (the handle will be hot). Let the casserole cool for a few minutes. Sprinkle with freshly chopped parsley or basil if desired. Serve warm.
Tips & Notes:
- You can substitute ground beef with ground pork, chicken or turkey.
- I recommend using long-grain like jasmine or basmati. If you’re using brown rice, increase the cooking time and add a bit more liquid.
- Feel free to swap Monterey Jack with cheddar, mozzarella, or a blend of your favorite cheeses.
- Incorporate additional vegetables like corn, zucchini, or spinach to boost flavor and nutrition.
