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.

A blue pot with two handles holds a mixed rice dish that has three visible layers: a base layer of cooked reddish-brown rice mixed with small pieces of red bell pepper and browned ground meat, a middle layer of melted white and yellow cheese spread evenly over the rice, and a top layer of finely chopped green herbs sprinkled across the surface. The pot is placed on a white marbled background, and some food residue is visible on the inner sides of the pot. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Casserole Recipe
Top Tip
How to Serve Stuffed Pepper Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole Recipe

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.

Flat lay of a medium yellow onion, two fresh green bell peppers, two fresh red bell peppers, four whole uncracked garlic cloves with clean white shells, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of tomato paste, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl of kosher salt, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl of beef stock, a small white ceramic bowl of long-grain white rice, a mound of lean ground beef (fresh and raw), and a small pile of shredded cheese of choice, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The dish shows a mix of cooked rice with melted cheese on top, layered with small pieces of red bell pepper and green chili peppers, all covered in creamy melted yellow and white cheese. There are small green herb pieces sprinkled on the surface. A wooden spoon is lifting a portion of the dish, showing the soft texture of the rice and the cheese stretching slightly. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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

stuffed pepper casserole - Serving Suggestion

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:

Can I use different types of rice in this recipe?

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.

Is this recipe gluten free?

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.

Can I make this vegetarian?

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.

What cheese works best for topping?

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.