Introduction
Stuffed Pepper Casserole with Beef takes all the classic flavors of traditional stuffed peppers—savory ground beef, tender bell peppers, seasoned rice, and rich tomato sauce—and transforms them into an easy, one-pan comfort meal. This dish is quicker and more weeknight-friendly than individually stuffed peppers, but just as satisfying. It’s hearty, wholesome, and loaded with flavor in every bite.
Ingredients
For the Casserole:
1 lb (450g) ground beef
1 tbsp olive oil
1 small onion, diced
3 bell peppers (red, green, yellow), chopped
2 cloves garlic, minced
1 cup uncooked white rice (or brown rice, adjust cooking time)
2 cups beef broth (or water)
1 (15 oz) can diced tomatoes (with juices)
1 (8 oz) can tomato sauce
1 tsp Italian seasoning
½ tsp smoked paprika (optional)
Salt and pepper, to taste
1½ cups shredded cheese (cheddar, mozzarella, or a blend)
Optional Garnishes:
Fresh parsley or basil
Crushed red pepper flakes
Sour cream or hot sauce (for serving)
Instructions
Step 1: Cook the Beef & Veggies
Heat olive oil in a large skillet or casserole pan over medium heat.
Add ground beef and cook until browned, breaking it up with a spoon (about 5–7 minutes).
Drain excess fat if necessary.
Add diced onion and bell peppers. Cook for 5–6 minutes until softened.
Stir in minced garlic and cook 1 more minute.
Step 2: Add Rice & Liquids
Stir in uncooked rice, diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper.
Bring to a boil, then reduce heat to low.
Cover and simmer for 18–22 minutes (or until rice is tender and most liquid is absorbed), stirring occasionally.
Step 3: Add Cheese & Bake (Optional)
Preheat oven to 375°F (190°C) if baking.
Once rice is cooked, stir the casserole to combine everything well.
Sprinkle cheese evenly over the top.
Transfer to the oven and bake uncovered for 10–15 minutes, or until cheese is melted and bubbly.
Let sit 5 minutes before serving.
Description
This casserole captures everything you love about stuffed peppers in a warm, cheesy one-pot dish. The savory beef, sweet peppers, and seasoned rice are coated in a tomato-rich sauce and crowned with melted cheese. It’s a weeknight hero: simple to prepare, easy to clean up, and even better as leftovers.
Tips
Use Cooked Rice: To speed things up, you can use 2 cups of pre-cooked rice and reduce the broth by half. Simmer for less time.
Make It Spicy: Add a diced jalapeño or a pinch of red pepper flakes for heat.
Prep Ahead: You can assemble the casserole a day in advance, refrigerate it, and bake when ready.
Cheese Choice: Use pepper jack for a spicy twist, or mozzarella for stretch.
Variations
Low-Carb/Keto: Substitute cauliflower rice for regular rice—add it fully cooked at the end.
Tex-Mex Style: Add black beans, corn, chili powder, and cumin, then top with Monterey Jack.
Vegetarian Version: Skip the beef and use black beans or lentils instead.
Italian Style: Add chopped mushrooms, extra garlic, and top with shredded Parmesan and basil.
Corrections & Notes
If rice is still undercooked after 20 minutes, add a splash more broth and simmer 5–7 minutes longer.
Be sure to stir occasionally while simmering to avoid sticking at the bottom.
Let it rest before serving—this helps the rice finish absorbing flavor and prevents sogginess.
Enjoy!
Dig into a comforting, cheesy bite of stuffed pepper casserole perfection! It’s satisfying, freezer-friendly, and flexible enough to suit almost any taste. Whether served with a side salad or crusty bread, this dish is a family favorite you’ll want to make again and again.