Easy Stuffed Pepper Casserole is a quick twist on the stuffed pepper using the classic ingredients found in the recipe. It’s a deliciously simple recipe to make for dinner.
Stuffed peppers were a common meal on the dinner table when I was growing up. It was a meal that used foods we had in the pantry and were economical to buy. My dad would make them the classic way, with green bell peppers, ground beef, rice, tomato sauce, seasonings, and cheese. It was comfort food.
My family wasn’t very fond of that classic recipe so when I came up with my recipe using spicy sausage for the classic, they loved it. Then I took it one step more and made it into a slow cooked soup, which had all the elements of my dad’s recipe but in soup form. Again, then loved it.
Moving along to my ever need to make simple meals with minimum prep and cook time, I took the chance and made this easy stuffed pepper casserole. The meal was so delicious and the family gave it a two thumbs up.
So, I’m sharing this easy stuffed pepper casserole recipe with you in conjunction with our Sunday’s Facebook group of food bloggers. Our theme is Ravable Rice Dishes.
Ingredients for Stuffed Pepper Casserole
- lean ground beef
- bell peppers (whatever color you like)
- onion
- garlic
- salt & pepper
- Italian seasoning
- tomato paste
- fire-roasted diced tomatoes
- beef broth
- uncooked long grain rice
- shredded colby jack cheese
Assembling the Unstuffed Pepper Casserole
Step 1
Preheat oven to 350 degrees and spray a 9″x13″ casserole dish with non-stick spray.
Step 2
In a large skillet (over medium-high heat) brown ground beef until nearly done. Add the diced peppers, onions, and garlic. Continue cooking until the ground beef is done and the vegetables are soft. Drain excess grease, if any.
Step 3
Place beef mixture in prepared casserole dish. Add in the tomatoes, Italian seasoning, salt, pepper, tomato paste, beef broth, and uncooked rice. Stir well to make sure everything is incorporated.
Step 4
Cover tightly with aluminum foil and place in oven. Bake for 1 hour, stir the mixture halfway through cooking time. This ensures the all the rice will get cooked evenly.
Casserole is done when the rice is completely cooked and tender.
Step 5
Remove from oven and take the foil off. Top casserole with cheese and pop back into the oven for about 5 minutes, or until the cheese is completely melted.
This meal can be cooked in one pot
Some casseroles need to be made using a skillet and then the casserole dish itself. That’s how I made this meal the first time, which is this recipe. However, if you have a deep oven-safe pan with high sides(that’s the one I use now), you can make this casserole in one pan from start to finish.
Tips, Tricks, and FAQ’s
- Using lean ground beef (93% lean) will cut down on the grease
- Try using all ground sausage or half beef and half sausage. Ground turkey is great, too.
- Frozen diced peppers do not do well in this recipe; they’ll be to soft.
- If you prefer to use regular diced tomatoes, that’s fine. The fire-roasted add so much more flavor, in my opnion.
- Use whatever bell peppers you like, or a combination.
- Can you freeze this casserole? Yes, bake the casserole as directed. Allow to cool completely then wrap tightly with foil and freeze. Allow casserole to thaw before reheating in oven.
Other Casseroles You May Enjoy
- Donna’s Chicken Divan – great to use leftover chicken in
- Cheesy Broccoli Cauliflower Casserole – perfect side dish
- Easy Tator Tot Breakfast Casserole – easy weekend breakfast
- Family Favorite Ham and Broccoli Casserole – great way to use leftover ham from the holidays
Easy Stuffed Pepper Casserole
Equipment
- 13"x9" casserole dish
Ingredients
- 1 pound lean ground beef
- 2 bell peppers (whatever color you like), DICED
- 1 medium onion, diced
- 3-4 cloves garlic, minced
- salt and pepper, to taste
- 2 teaspoons Italian Seasoning
- 3 tablespoons tomato paste
- 1 can (14.5 ounces) fire-roasted tomatoes, do not drain
- 3 cups unsalted or low sodium beef broth
- 1 1/2 cups uncooked long grain rice
- 2 cups shredded colby jack cheese (or your favorite cheese)
Instructions
- Preheat oven to 350 degrees and spray a 9"x13" casserole dish with non-stick spray
- In a large skillet (over medium-high heat) brown ground beef until nearly done. Add the diced peppers, onions, and garlic. Continue cooking until the ground beef is done and the vegetables are soft. Drain excess grease, if any.
- Place beef mixture in prepared casserole dish. Add in the tomatoes, Italian seasoning, salt, pepper, tomato paste, beef broth, and uncooked rice. Stir well to make sure everything is incorporated.
- Cover tightly with aluminum foil and place in oven. Bake for 1 hour, stir the mixture halfway through cooking time. This ensures the all the rice will get cooked evenly. Casserole is done when the rice is completely cooked and tender.
- Remove from oven and take the foil off. Top casserole with cheese and pop back into the oven for about 5 minutes, or until the cheese is completely melted.
- Some casseroles need to be made using a skillet and then baked in a casserole dish. That's how I made this meal the first time, which is this recipe. However, if you have a deep oven-safe pan with high sides, you can make this casserole in one pan from start to finish.
Notes
- Using lean ground beef (93% lean) will cut down on the grease
- Try using all ground sausage or half beef and half sausage. Ground turkey is great, too.
- Frozen diced peppers do not do well in this recipe; they’ll be to soft.
- If you prefer to use regular diced tomatoes, that’s fine. The fire-roasted add so much more flavor, in my opnion.
- Use whatever bell peppers you like, or a combination.
- Can you freeze this casserole? Yes, bake the casserole as directed. Allow to cool completely then wrap tightly with foil and freeze. Allow casserole to thaw before reheating in oven.
Raveable Rice Recipes
- Cheesy Broccoli Chicken and Rice from A Kitchen Hoor’s Adventures
- Cheesy Rice and Lentils from Art of Natural Living
- Chicken and Leek Risotto from That Recipe
- Chicken Teriyaki Fried Rice from The Freshman Cook
- Creamy Wild Rice and Sausage Soup from Cheese Curd In Paradise
- Easy Stuffed Pepper Casserole from Blogghetti
- Taco Zucchini Boats from Fresh April Flours
- Vaangi Bath / Eggplant Rice from Magical Ingredients
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Stay connected for the latest recipes
Connect with Blogghetti! Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
If you try a recipe, please use the hashtag #Blogghetti on INSTAGRAM for a chance to be featured!
Enjoy!
One pot! So good! I love stuffed peppers and these ones totally fit the bill.
Love stuffed peppers and a casserole is such a great answer to all the work in stuffing them!
This casserole has lovely flavors and is amazing!