Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Best Stuffed Pepper Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This Best Stuffed Pepper Casserole is an easy, comforting dish that combines all the flavors of classic stuffed peppers into a convenient one-pot bake. Ground beef, diced bell peppers, onions, and rice are simmered together with savory spices, fire-roasted tomatoes, and beef broth, then topped with melted cheddar cheese. Perfect for a weeknight meal, it delivers hearty, cheesy goodness without the hassle of stuffing individual peppers.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings

Ingredients

Meat and Vegetables

  • 1 pound lean ground beef
  • 3 large bell peppers, diced (any color)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced

Spices and Sauces

  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon Italian seasoning

Liquids and Grains

  • 2 ½ cups beef broth
  • 15 ounce can fire-roasted tomatoes, undrained
  • 1 cup uncooked long grain rice, rinsed

Cheese

  • 2 cups shredded cheddar cheese

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or cooking spray to prevent sticking.
  2. Cook Meat and Vegetables: In a large skillet or Dutch oven over medium-high heat, cook the ground beef along with diced bell peppers and onion. Stir occasionally, cooking for about 7–9 minutes until the beef is fully browned and the vegetables start to soften.
  3. Add Aromatics and Seasonings: Stir in minced garlic, Worcestershire sauce, smoked paprika, salt, pepper, and Italian seasoning. Cook for another minute until fragrant, allowing the spices to blend.
  4. Combine Broth, Tomatoes, and Rice: Add beef broth, fire-roasted tomatoes (with their juices), and the rinsed long grain rice to the skillet. Stir well to combine all ingredients evenly.
  5. Transfer to Baking Dish: Pour the mixture into the prepared 9×13-inch baking dish and spread it out evenly for uniform cooking.
  6. Add Cheese and Cover: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover tightly with aluminum foil to lock in moisture.
  7. Bake: Place the covered dish in the preheated oven and bake for 1 hour, or until the rice is tender and most of the liquid has been absorbed by the ingredients.
  8. Rest and Serve: Carefully remove the casserole from the oven and let it rest, covered, for 5 to 10 minutes before serving to allow flavors to settle and the casserole to set.

Notes

  • Use any color or combination of bell peppers based on preference or availability.
  • To make this dish quicker, soak the rice in water for 30 minutes before cooking to reduce baking time.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
  • For a spicier version, add a pinch of red pepper flakes or diced jalapeños when cooking the vegetables.
  • If you want a vegetarian version, substitute ground beef with cooked lentils or plant-based ground meat alternatives and use vegetable broth.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/best-stuffed-pepper-casserole-recipe/