Go Back
–+ servings
fresh out of the oven, stuffed pepper casserole in a pot topped with cheese and a sprinkle of parsley.
Print Recipe
4.67 from 3 votes

Stuffed Pepper Casserole

Stuffed Pepper Casserole combines ground beef, rice, and diced bell peppers in a flavorful tomato sauce, all topped with melted cheese. This easy casserole delivers the classic taste of stuffed peppers without the hassle, making it a perfect hearty meal for any night of the week.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 6
Calories: 451kcal
Author: Joanna Cismaru

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)
US Customary - Metric

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.
    process shots showing how to make stuffed pepper casserole.
  • 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.
    process shots showing how to make stuffed pepper casserole.
  • Stir in the uncooked rice. Pour in 2 cups of beef broth or water.
    process shots showing how to make stuffed pepper casserole.
  • 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.
    process shots showing how to make stuffed pepper casserole.
  • 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.
    process shots showing how to make stuffed pepper casserole.
  • 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.
    process shots showing how to make stuffed pepper casserole.
  • 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.

Notes

  1. You can substitute ground beef with ground pork, chicken or turkey.
  2. 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.
  3. Feel free to swap Monterey Jack with cheddar, mozzarella, or a blend of your favorite cheeses.
  4. Incorporate additional vegetables like corn, zucchini, or spinach to boost flavor and nutrition.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1035mg | Potassium: 746mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 36mg | Calcium: 274mg | Iron: 3mg