There’s something so comforting about a one-pot dish that fills the kitchen with warm, inviting aromas—that’s exactly what this Stuffed Pepper Casserole Recipe does. It combines the classic flavors of stuffed peppers but without all the fuss, making it a perfect weeknight winner that you’ll want to make again and again.
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Why You'll Love This Recipe
I’ve found that this stuffed pepper casserole is the perfect balance of hearty and fresh, comforting yet bright. It’s like bringing all the best parts of stuffed peppers into one big flavorful pot, and the simplicity means it’s accessible even on busy days.
- One-Pot Wonder: Everything cooks together, which means less cleanup and a more harmonious flavor meld.
- Classic Flavors Made Easy: You get the deliciousness of stuffed peppers without having to hollow out and stuff anything.
- Adaptable & Flexible: You can easily swap the cheese, vegetables, or protein based on what you have or dietary needs.
- Quick & Comforting: Ready in about 40 minutes, it’s a perfect cozy dinner you can feel good about.
Ingredients & Why They Work
The ingredients in this Stuffed Pepper Casserole Recipe come together in such a satisfying way—the bell peppers add a sweet crunch, the ground beef brings hearty richness, and the rice absorbs all those savory juices for a truly comforting meal.
- Extra virgin olive oil: Essential for sautéing the vegetables and beef, giving a slight fruity base.
- Yellow onion: Adds subtle sweetness and depth when softened.
- Green and red bell peppers: The vibrant colors aren’t just pretty—they provide fresh, mildly sweet crunch and classic stuffed pepper flavor.
- Kosher salt: To season throughout and enhance every ingredient’s natural taste.
- Lean ground beef: Brings hearty, meaty flavor without too much grease or heaviness.
- Garlic cloves: The aromatic kick that elevates the whole dish beautifully.
- Tomato paste: Deepens the flavor and adds a rich, umami tomato note without weighing the dish down.
- Smoked paprika powder: Hints of smoky warmth that make this casserole feel special and comforting.
- Beef stock: Keeps everything moist while infusing savory richness.
- Worcestershire sauce: Adds umami complexity—don’t skip it!
- Long-grain white rice: The perfect rice choice here because it cooks up fluffy without getting mushy.
- Shredded cheese: Melts into a cheesy, creamy topping that’s oh-so-satisfying.
Make It Your Way
I love how versatile this recipe is. Over time, I've swapped ground beef for turkey for a leaner take, and I’m always adding extra veggies like mushrooms or zucchini when I have them on hand. It’s so adaptable—feel free to make it your own!
- Variation: One of my favorite tweaks is adding a splash of hot sauce for a gentle kick—it really wakes up the flavors without overpowering the dish.
- Vegetarian Swap: Try replacing ground beef with crumbled tempeh or cooked lentils for a hearty vegetarian version.
- Dairy-Free: Using a plant-based cheese or skipping the cheese topping altogether keeps it dairy-free and just as tasty.
- Seasonal Veggies: In fall, adding diced butternut squash brings sweetness and texture that’s simply delightful.
Step-by-Step: How I Make Stuffed Pepper Casserole Recipe
Step 1: Sauté the Aromatics
Heat 1 teaspoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Toss in the diced onion and bell peppers, sprinkle a pinch of kosher salt, and cook, stirring occasionally, until the veggies start to soften—about 3 to 4 minutes. That moment when the peppers soften but still hold some bite? Perfect. This step builds the base flavor, so don’t rush it.
Step 2: Brown the Beef
Add the remaining teaspoon of olive oil, ground beef, and a little more salt. Break up the meat with your spatula or spoon, and cook until it's evenly browned and just cooked through—say 5 minutes. This part adds that hearty, meaty goodness. I like to keep an eye on it so it browns nicely without drying out.
Step 3: Build the Flavor
Stir in the minced garlic, tomato paste, and smoked paprika. Cook for about a minute until everything smells fragrant and the tomato paste darkens a bit. That little step makes a huge difference—don’t skip it because it gives the casserole that deep, rich flavor we crave.
Step 4: Add Liquids and Rice
Pour in the beef stock and Worcestershire sauce, turn up the heat to bring everything to a fast boil. Then stir in the rice and the remaining salt. Give it a good mix so the rice is evenly distributed and soaking up all that savory broth.
Step 5: Simmer to Perfection
Cover the pot with a tight-fitting lid, reduce heat to low, and let the rice cook gently for 15 to 18 minutes. Avoid lifting the lid too often—you want to trap steam to cook the rice thoroughly. When the rice is tender but still fluffy, you’re golden.
Step 6: Cheese It Up
Remove the pot from the heat and fluff the rice with a fork. Sprinkle your shredded cheese evenly over the top, then cover again and let sit for 5 to 7 minutes so the cheese melts into a gooey, delicious topping. This finish is magic—totally worth the wait!
Top Tip
After making this Stuffed Pepper Casserole Recipe countless times, I’ve learned a few tricks that help it always turn out delicious.
- Use a tight-fitting lid: It traps steam so the rice cooks evenly. If your lid has gaps, consider covering the pot with foil underneath for a better seal.
- Don’t rush the sauté step: Cooking the peppers and onion until just softened sets a flavorful foundation you don’t want to skip.
- Choose good-quality beef stock: It makes a big difference in the depth of flavor. Homemade or low-sodium store-bought works best here.
- Fluff the rice gently: Using a fork instead of stirring vigorously preserves the rice’s texture and avoids mushiness.
How to Serve Stuffed Pepper Casserole Recipe
Garnishes
I usually add a sprinkle of fresh chopped parsley to brighten the dish, and on busy nights, a dollop of tangy sour cream on top really balances the rich flavors. Sometimes, a few thinly sliced green onions add a nice bite and color pop, too.
Side Dishes
This casserole shines as the star, but I like pairing it with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is always welcome for soaking up any leftover sauce.
Creative Ways to Present
Once, I made this for a family gathering and served it in individual mini Dutch ovens with an extra sprinkle of cheese and a drizzle of hot sauce—it felt festive and made for a fun presentation that everyone loved. For a casual get-together, you can also bake it in a colorful casserole dish and let guests help themselves family-style.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully and often tastes even better the next day once the flavors have melded more.
Freezing
Freezing this casserole works well too. Just skip the cheese topping before freezing—add it fresh when reheating. Portion it out into freezer-safe containers, and it’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat leftovers covered in a microwave or oven at 350°F until warmed through. Add a sprinkle of fresh cheese on top and cover until it melts again—bringing back that fresh-baked feel.
Frequently Asked Questions:
For best results, use long-grain white rice as directed. Other types like brown rice or instant rice require different cooking times and liquid amounts, which can affect texture and doneness. If you want to substitute, it’s best to adjust cooking times accordingly or use a recipe designed for those types of rice.
Yes! The recipe is naturally gluten free as long as you use gluten free Worcestershire sauce. Check labels carefully or opt for a certified gluten free version to avoid any issues.
Absolutely! To make a vegetarian version of this Stuffed Pepper Casserole Recipe, swap the ground beef for plant-based crumbles, cooked lentils, or even finely chopped mushrooms. Just use vegetable stock instead of beef stock for all the rich flavor without meat.
I like to use a sharp cheddar or a melty mozzarella blend, but feel free to use whatever cheese you love. Pepper jack adds a nice kick, while gouda brings smoky richness. Just make sure it melts well for that gooey finish!
Final Thoughts
This Stuffed Pepper Casserole Recipe holds a little piece of my heart because it captures everything I love about home-cooked meals—hearty, flavorful, and just plain satisfying. I hope you give it a try and make it your own long after the first time, turning it into a staple for your family and friends. Trust me, it’s worth every comforting bite.
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Stuffed Pepper Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A comforting and flavorful stuffed pepper casserole featuring tender bell peppers, ground beef, and aromatic spices cooked with rice and topped with melted cheese. This one-pot dish simulates the classic stuffed pepper taste in a simple, easy-to-make casserole form.
Ingredients
Vegetables
- 1 medium yellow onion, small diced
- 2 green bell peppers, small diced
- 2 red bell peppers, small diced
- 4 garlic cloves, minced
Meat & Dairy
- 1 pound lean ground beef
- ¾ cup shredded cheese of choice
Pantry & Spices
- 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika powder
- 1 ½ cups beef stock
- 2 teaspoons Worcestershire sauce
- ¾ cup long-grain white rice
Instructions
- Cook Vegetables: In a large 5- or 6-quart pot or Dutch oven with a tight-fitting lid, heat 1 teaspoon of olive oil over medium-high heat. Add the diced onion and bell peppers, sprinkle with ¼ teaspoon of kosher salt, and cook until just beginning to soften, about 3-4 minutes, stirring occasionally.
- Brown Ground Beef: Add remaining 1 teaspoon olive oil, ground beef, and ¼ teaspoon salt to the pot. Stir to break the meat into small pieces and cook until browned and cooked through, about 5 minutes, stirring occasionally.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, and smoked paprika powder. Cook for about 1 minute until fragrant, stirring constantly to avoid burning.
- Add Liquids and Rice: Pour in the beef stock and Worcestershire sauce. Bring the mixture to a rapid boil. Add the long-grain white rice and remaining ½ teaspoon salt, stirring to combine.
- Simmer Rice: Cover the pot, reduce heat to low, and simmer for 15-18 minutes or until the rice is just tender and has absorbed most of the liquid.
- Finish with Cheese: Remove the pot from heat and fluff the rice with a fork. Sprinkle shredded cheese evenly over the top, then cover and let sit for 5-7 minutes until cheese melts and the rice is fully tender.
- Serve: Optionally garnish with chopped parsley. Serve hot and enjoy your stuffed pepper casserole.
Notes
- Use a large pot with a tight-fitting lid to ensure even rice cooking and moisture retention.
- Long-grain white rice is preferred over instant or parboiled rice for best texture.
- For a gluten-free option, substitute Worcestershire sauce with a gluten-free variety.
- Many readers recommend topping the casserole with sour cream for added creaminess.
- Feel free to use your favorite shredded cheese—cheddar, mozzarella, or a blend works well.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
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