If you have a soft spot for classic stuffed peppers but prefer something easier to assemble and equally comforting, this Stuffed Pepper Casserole Recipe is exactly what you’ve been waiting for. It captures all those bold, vibrant flavors of peppers, seasoned ground beef, savory tomato sauce, and cheesy goodness baked together in one dish. Imagine the rich aroma filling your kitchen as the tender rice soaks up all those delicious juices—each bite delivers a warm hug of hearty textures and fresh tastes that will quickly make this casserole a favorite at your table.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this recipe’s ingredients; each one plays a vital role in creating the perfect balance of flavor, texture, and color in this stuffed pepper casserole.
- Olive Oil: Adds a subtle fruitiness and helps brown the beef perfectly.
- Ground Beef (lean): Provides the hearty, meaty base that’s rich in flavor but not greasy.
- Yellow Onion (diced): Brings a mild sweetness and depth to the dish.
- Red Bell Pepper (diced): Offers vibrant color and a slightly sweet crunch.
- Green Bell Pepper (diced): Adds a fresh, slightly bitter contrast to the red pepper.
- Garlic (minced): Infuses an aromatic punch that complements the meat and veggies.
- Italian Seasoning (or Cajun seasoning): Enhances layers of savory herbs and spices for complexity.
- Worcestershire Sauce: Brings umami and a tangy depth to the meat mixture.
- Salt and Black Pepper: Essential seasonings that balance and highlight all the flavors.
- Canned Diced Tomatoes: Adds juiciness and acidity to keep everything bright and moist.
- Long Grain White Rice: Absorbs the flavors and softens into a fluffy texture.
- Beef Broth: Provides rich moisture, boosting savory notes without overpowering.
- Shredded Cheese (cheddar, mozzarella, or both): Melts beautifully on top, creating a gooey, bubbly finish.
- Parsley (for garnish): Adds a fresh, herbaceous pop of color and flavor right before serving.
How to Make Stuffed Pepper Casserole Recipe
Step 1: Brown the Beef and Sauté the Veggies
Start by heating olive oil in a pan or heat-resistant skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula as it cooks until completely browned and no longer pink. Once browned, drain off any excess fat to keep the dish from becoming greasy, then toss in the diced onion and both peppers. Cook these together for about 2 to 3 minutes until the vegetables start to soften but still have a slight crunch.
Step 2: Add Seasonings and Tomatoes
Next, stir in the minced garlic along with Italian seasoning, Worcestershire sauce, salt, and black pepper. Sauté everything for about 30 seconds to let the garlic become fragrant. Then add the canned diced tomatoes, mixing thoroughly so the juices begin melding with the meat and veggies.
Step 3: Incorporate Rice and Broth
Pour in the uncooked long grain white rice and beef broth, stirring everything so the rice is evenly distributed. Bring the mixture to a boil on the stovetop to get it heated through before moving on. This step ensures that the rice begins cooking evenly once in the oven.
Step 4: Bake Until Rice Is Tender
Cover the pan with a lid or foil if your casserole dish doesn’t have one, then transfer to a preheated oven at 350°F (180°C). Bake for 20 to 25 minutes, checking near the end to see if the rice is tender. If it still has a crunch, give it a little more time with perhaps a splash of water to help steam the rice fully.
Step 5: Add Cheese and Broil to Finish
Once the rice is perfectly cooked, take the casserole out and sprinkle a generous layer of shredded cheese on top. Return the dish under the broiler for 3 to 5 minutes until the cheese melts, bubbles, and turns golden brown. The luscious cheesy crust on top is what really makes this Stuffed Pepper Casserole Recipe so irresistible!
How to Serve Stuffed Pepper Casserole Recipe
Garnishes
A sprinkle of fresh parsley not only brightens the dish visually but also adds a subtle freshness that cuts through the richness of the cheese and beef. Feel free to add a few red pepper flakes if you like a little heat.
Side Dishes
This casserole shines beautifully on its own but pairs wonderfully with a crisp green salad or steamed green beans to introduce a crunchy contrast. For a lighter twist, roasted asparagus or a simple cucumber salad with a lemon vinaigrette are fantastic choices.
Creative Ways to Present
For casual family dinners, serve straight from the casserole dish to encourage warm communal vibes. For a party or potluck, spoon individual portions into small ramekins and top with a fresh herb sprig. This makes a charming presentation that’s both approachable and elegant.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed pepper casserole stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting overnight, making it perfect for next-day lunches or dinners.
Freezing
This casserole freezes well if you want to save some for a busy day. Cool completely before transferring to a freezer-safe container or bag. It will keep for up to 3 months without losing much of its texture or taste.
Reheating
To reheat, thaw overnight in the fridge if frozen, then microwave individual portions or warm up in a covered dish in a 350°F (180°C) oven until heated through. You can add a little extra cheese on top for a fresh bubbly finish when reheating in the oven.
FAQs
Can I use other types of meat in this Stuffed Pepper Casserole Recipe?
Absolutely! Ground turkey, chicken, or even plant-based crumbles can work well as alternatives. Just adjust cooking time to ensure the meat is fully cooked and maintain moisture with a splash of broth if needed.
Is it possible to make this recipe gluten-free?
Yes, this casserole is naturally gluten-free when made with plain beef broth and seasoning blends free of gluten. Always check labels to be certain, especially with Worcestershire sauce and seasoning mixes.
Can I substitute white rice with brown rice or quinoa?
You can, but keep in mind brown rice and quinoa require longer cooking times and more liquid. Consider pre-cooking them separately before adding to the casserole to ensure they cook evenly.
What’s the best cheese to use?
Cheddar and mozzarella are great classics that melt nicely and offer that perfect combo of sharpness and creaminess. Feel free to experiment with pepper jack for a little zip or gouda for a smoky touch.
How spicy is this Stuffed Pepper Casserole Recipe?
This recipe is mild by default, so it’s family-friendly. You can kick up the heat with cayenne pepper, hot sauce, or a spicier seasoning blend if you prefer a bolder flavor profile.
Final Thoughts
There’s something truly comforting about a dish that combines simplicity with such rich, satisfying flavor—this Stuffed Pepper Casserole Recipe does just that. With its lively colors, hearty textures, and cheesy finish, it’s sure to become a go-to meal you’ll want to make again and again. I can’t wait for you to try it and share in the joy it brings to the dinner table!
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Stuffed Pepper Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Stuffed Pepper Casserole is a hearty, flavorful one-dish meal combining ground beef, bell peppers, rice, and a blend of seasonings baked to perfection and topped with melted cheese. It brings all the classic stuffed pepper flavors into an easy-to-make casserole, ideal for a comforting family dinner.
Ingredients
Meat and Vegetables
- 2 tablespoons olive oil
- 1 1/2 pounds ground beef (lean)
- 1 yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 small cloves garlic, minced
Seasonings and Liquids
- 1 teaspoon Italian seasoning (or Cajun seasoning)
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 14 ounces canned diced tomatoes
- 1 cup long grain white rice
- 1 1/2 cups beef broth
Toppings and Garnish
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
- Fresh parsley for garnish
Instructions
- Preheat and Brown Beef: Preheat your oven to 350°F (180°C). Heat olive oil in a pan or heat-resistant skillet over medium-high heat. Add the ground beef and sauté, breaking it up with a spatula, until it is no longer pink.
- Cook Vegetables: Drain excess fat from the beef. Add diced yellow onion, red bell pepper, and green bell pepper to the pan. Cook for 2-3 minutes until vegetables begin to soften.
- Add Seasonings and Tomatoes: Stir in minced garlic, Italian seasoning, Worcestershire sauce, salt, and pepper. Cook for 30 seconds to release flavors. Then add canned diced tomatoes and mix well.
- Add Rice and Broth: Add the uncooked rice and beef broth. Stir to combine and bring the mixture to a boil. Once boiling, cover the pan with a lid or foil if your dish does not have a lid.
- Bake the Casserole: Place the covered pan in the preheated oven. Bake for 20-25 minutes, checking the rice for doneness. If the rice still has crunch, return to the oven and add a splash of water if needed to continue cooking.
- Add Cheese and Broil: Remove the casserole from the oven and sprinkle the shredded cheese evenly on top. Return the dish to the oven and place under the broiler for 3-5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh parsley and serve warm.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer spicy, use Cajun seasoning instead of Italian seasoning.
- If you don’t have a broiler, simply bake the casserole longer until the cheese melts.
- Add a splash of water or broth during baking if the casserole dries out before the rice is tender.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
