This Easy Stuffed Pepper Casserole captures all the comforting flavors of classic stuffed peppers in a convenient, deconstructed form. Hearty ground beef, tender rice, and colorful bell peppers are simmered in a savory tomato broth, then finished with a gooey, cheesy topping. It’s a quick and satisfying one-pan meal perfect for busy weeknights.

Ingredients:

Instructions:

1. Brown Beef and Sauté Veggies: In a large skillet (or Dutch oven), cook the ground beef over medium-high heat, breaking it apart with a spoon until browned. Once the beef is mostly cooked, add the finely chopped onion and chopped bell peppers. Continue to cook for 5-10 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add Garlic: Stir in the minced garlic and cook for just a minute or two more, until you can smell its aroma.
3. Simmer with Rice & Seasonings: Stir in all the remaining ingredients except for the cheese: the Worcestershire sauce, low sodium beef broth, diced tomatoes, uncooked long grain white rice, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
4. Cook Rice: Once boiling, reduce the heat to a simmer, cover the skillet, and cook for about 20 minutes, stirring halfway through, until the rice is tender and has absorbed most of the liquid.
5. Melt in Cheese: Once the rice is tender, remove the skillet from the heat. Stir in about 1/2 of the shredded mozzarella cheese and 1/2 of the shredded cheddar cheese until it’s melted and well incorporated with the beef and rice mixture.
6. Final Cheese Melt: Sprinkle the remaining mozzarella and cheddar cheese over the top of the casserole. Put the lid back on the pan and let the cheese melt from the residual heat. If you’re in a hurry and your pan is oven-safe, you could place it under the broiler for a minute or two to melt the cheese faster and get a bubbly, golden crust.
7. Serve: Remove from the heat and serve immediately.

Why You’ll Love This Stuffed Pepper Casserole

This dish is the perfect combination of comfort food and practical weeknight cooking. It’s:

• Quick to prepare: One pan and under 45 minutes from start to finish.

• Nutritious and well-balanced: Contains protein, grains, and vegetables.

• Customizable: Easily adapt the ingredients to suit your dietary needs.

• Family-friendly: Mild seasoning makes it appealing to kids and adults alike.

• Budget-conscious: Made with pantry staples and affordable fresh produce.

Unlike traditional stuffed peppers, which require stuffing and baking hollowed-out peppers, this version skips the fuss while retaining all the comforting flavor.

Ingredient Notes and Tips

Each ingredient in this casserole plays a role in bringing together classic stuffed pepper flavor in an easy-to-make dish. Here’s a breakdown of the core components:

1. Ground Beef (1 pound)

Lean ground beef provides a rich, savory base. You can substitute with ground turkey or plant-based ground for a lighter or vegetarian version.

2. Bell Peppers (2, chopped)

Using a combination of red, yellow, and green bell peppers adds visual appeal and a subtle sweetness. Bell peppers are a good source of vitamin C and fiber, according to the USDA.

3. Onion and Garlic

These aromatics build flavor and enhance the savory elements of the casserole. Garlic is added late in the sautéing process to preserve its aroma without burning.

4. Worcestershire Sauce (1 tbsp)

Adds umami and depth. Be sure to check the label for gluten if you’re preparing this for someone with dietary restrictions.

5. Beef Broth and Diced Tomatoes

The broth and tomatoes form a rich base for simmering the rice. Use low-sodium broth to control the salt content.

6. Uncooked White Rice (1 cup)

Long grain white rice cooks directly in the casserole, absorbing flavor as it softens. You may also use brown rice, but adjust the cooking time and liquid accordingly.

7. Italian Seasoning, Salt, and Pepper

These pantry staples bring balance and herby warmth. Feel free to add a pinch of crushed red pepper flakes if you prefer a touch of heat.

8. Cheese Blend (¾ cup each of Mozzarella and Cheddar)

The combination of melty mozzarella and sharp cheddar creates a gooey, golden topping. Shredding your own cheese from a block helps avoid anti-caking agents and enhances meltability.

Step-by-Step Cooking Instructions

Here’s how to bring this recipe together in a few simple steps:

1. Brown the Ground Beef

In a large skillet or Dutch oven over medium-high heat, brown the ground beef while breaking it apart. Drain any excess fat if needed.

2. Sauté Onions and Peppers

Add the chopped onion and bell peppers. Cook for 5–10 minutes, stirring occasionally, until softened.

3. Add Garlic

Stir in minced garlic and cook for 1–2 minutes until fragrant.

4. Add Liquids and Rice

Add Worcestershire sauce, diced tomatoes, beef broth, rice, Italian seasoning, salt, and pepper. Stir well and bring to a boil.

5. Simmer

Once boiling, reduce heat to a low simmer. Cover the pan and cook for 18–22 minutes, stirring once halfway through, until the rice is fully cooked and the liquid is absorbed.

6. Stir in Cheese

Remove from heat. Stir in half of the mozzarella and cheddar cheeses until fully melted and incorporated.

7. Final Cheese Topping

Sprinkle remaining cheese over the top. Cover with the lid to allow residual heat to melt it. For a golden crust, place the skillet under the broiler for 1–2 minutes, if oven-safe.

8. Serve and Enjoy

Spoon into bowls and serve hot. Garnish with fresh parsley or a sprinkle of grated parmesan if desired.

Storage and Reheating Tips

Storage: Let the casserole cool completely. Store in an airtight container in the refrigerator for up to 4 days, based on USDA guidelines for cooked meat dishes.

Reheating: Reheat individual portions in the microwave, or warm the full casserole on the stove over medium heat with a splash of broth to restore moisture.

Freezing: To freeze, allow the casserole to cool, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Make It Your Own: Variations and Substitutions

• Low-carb version: Replace rice with cauliflower rice. Adjust cooking time, as cauliflower cooks faster.

• Vegetarian option: Swap ground beef for lentils, quinoa, or meatless ground crumbles.

• Spicy twist: Add diced jalapeños or a pinch of cayenne pepper.

• More veggies: Add mushrooms, zucchini, or spinach for extra nutrition.

This recipe can easily be doubled for meal prep or large gatherings.

Nutrition Snapshot (Estimates per serving, based on 6 servings):

• Calories: ~400–450 kcal

• Protein: ~25g

• Carbohydrates: ~35g

• Fat: ~20g

• Sodium: ~550mg

Values will vary depending on the specific ingredients and brands used.

Serving Suggestions

This easy stuffed pepper casserole is a complete meal on its own, but you can also pair it with:

• A crisp side salad (e.g., arugula with balsamic vinaigrette)

• Garlic bread or whole wheat rolls

• Steamed green beans or roasted broccoli

It’s also a great dish for potlucks or casual gatherings thanks to its universal appeal and easy transport.

Final Thoughts

The appeal of this easy stuffed pepper casserole lies in its simplicity, versatility, and comfort. Whether you’re feeding picky eaters, cooking on a budget, or just need a stress-free dinner option, this one-pan dish delivers big on taste and convenience. Best of all, it’s a recipe you can adapt again and again to suit your family’s tastes or dietary needs.

So next time you’re craving something warm and satisfying without the prep work of traditional stuffed peppers, give this casserole a try. You’ll get all the flavor—with half the effort.