Stuffed Pepper Casserole

This Stuffed Pepper Casserole takes everything you love about classic stuffed peppers and transforms it into a cozy, cheesy, one-pan dish that is perfect for any night of the week. It’s hearty, comforting, and packed with savory flavor, featuring browned ground beef, sweet bell peppers, fluffy rice, and a generous topping of gooey melted cheddar cheese. The best part? It comes together quickly and easily, making it ideal for busy weeknights, lazy weekends, or meal prepping ahead of time.

Think of it as a deconstructed stuffed pepper—no need to fuss with stuffing each pepper individually or worrying about them falling apart. This casserole delivers all the flavors and textures you love in a much more convenient format. Every bite is a satisfying mix of tender beef, vegetables, warm spices, and creamy cheese. It’s family-friendly, budget-friendly, and guaranteed to become a regular feature on your dinner menu.

Whether you're serving it for a casual dinner or bringing it to a potluck, this dish is always a hit. Pair it with a crisp green salad or warm dinner rolls for a complete meal that pleases everyone at the table.

Why You’ll Love Stuffed Pepper Casserole

• Quick and easy: From stovetop to oven in under 40 minutes.
• One-dish meal: Fewer dishes, more flavor, and less cleanup.
• Comfort food classic: Warm, cheesy, and satisfying.
• Family-approved: A dinner everyone will ask for again and again.
• Customizable: Swap proteins, add more vegetables, or use your favorite cheese.
• Meal prep winner: Make it ahead and bake when ready.
• Freezer-friendly: Store for later and enjoy on a busy day.

Ingredients You’ll Need

• 1 pound ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup cooked white rice
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Optional Additions:

• ½ teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (for heat)
• ½ cup corn kernels or black beans for added texture

Step-by-Step Instructions

1. Preheat oven:
   • Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish lightly with cooking spray.
2. Brown the beef:
   • In a large skillet over medium heat, cook the ground beef until fully browned and crumbly.
   • Drain any excess fat for a lighter dish.
3. Add vegetables:
   • Stir in the diced onion, green bell pepper, and red bell pepper.
   • Cook for 4 to 5 minutes until the vegetables are softened and aromatic.
4. Combine other ingredients:
   • Add the diced tomatoes (with their juices), cooked rice, garlic powder, salt, and pepper.
   • Optionally, stir in Italian seasoning, red pepper flakes, or other mix-ins like corn or beans.
   • Let the mixture simmer for about 5 minutes to blend the flavors and thicken slightly.
5. Assemble the casserole:
   • Transfer the beef and vegetable mixture to your prepared baking dish.
   • Spread it out evenly using a spatula.
6. Top with cheese and bake:
   • Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
   • Bake uncovered for 15 to 20 minutes until the cheese is melted, bubbly, and slightly golden around the edges.
7. Let it rest and serve:
   • Remove the dish from the oven and let it sit for about 5 minutes.
   • This allows the casserole to set and makes it easier to serve.

Serving and Storage Tips

Serve this casserole hot from the oven as a complete meal or pair it with a light green salad, garlic bread, or steamed veggies for a balanced plate. Add a dollop of sour cream, plain Greek yogurt, or a sprinkle of fresh herbs like parsley or green onions for extra freshness and flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 1-2 minutes or reheat the full dish in the oven at 325°F until warmed through (about 15-20 minutes).

To freeze, let the casserole cool completely after baking. Wrap tightly in foil or plastic wrap, or transfer to a freezer-safe container. Label and freeze for up to 3 months. Thaw in the refrigerator overnight and bake at 350°F until hot and bubbly.

Helpful Notes

• Add veggies: Toss in mushrooms, zucchini, spinach, or even kale for added nutrition.
• Spice it up: For a zesty kick, use spicy diced tomatoes or mix in hot sauce.
• Rice alternatives: Try cooked quinoa or couscous instead of rice.
• Cheese swaps: Mix in mozzarella for a gooier texture or pepper jack for spice.
• Make it creamy: Stir in a few spoonfuls of sour cream or cream cheese to the filling for extra richness.

Frequently Asked Questions

1. Can I use brown rice instead of white rice?
   Yes, just make sure the brown rice is fully cooked before mixing it in. It adds a nutty flavor and more fiber.
2. Can I make this ahead of time?
   Definitely. Prepare the casserole through step 5, cover tightly, and refrigerate for up to 24 hours. Add cheese just before baking.
3. Can I freeze leftovers?
   Absolutely. Cool completely, wrap well, and store in a freezer-safe dish for up to 3 months.
4. Can I use ground turkey or chicken instead of beef?
   Yes, both are excellent substitutions and make the dish lighter. Adjust seasoning to taste.
5. Is this recipe gluten-free?
   It can be! Just make sure your diced tomatoes and spices are certified gluten-free.

Final Thoughts

This Stuffed Pepper Casserole is the definition of delicious, no-fuss comfort food. It delivers all the nostalgic flavors of traditional stuffed peppers with a simpler, more practical method. Whether you're looking for an easy weeknight meal, something to feed a crowd, or a recipe to prep ahead and freeze, this casserole checks all the boxes.

Versatile, hearty, and endlessly customizable, it’s a satisfying dinner you’ll turn to again and again. Give it a try and enjoy the unbeatable combination of melty cheese, tender beef, and flavorful peppers all in one warming dish.

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