If you love the rich, comforting flavors of stuffed peppers but want a simpler, fuss-free meal, this Stuffed Pepper Casserole Recipe is going to be your new go-to. It takes the classic filling mixture of ground beef, bell peppers, and tomato goodness, then bakes it all together with tender rice and gooey melted mozzarella. In less than an hour, you’ll have a vibrant, hearty dish that’s perfect for busy weeknights or casual family dinners, bursting with flavor and texture in every bite.
Ingredients You’ll Need
Each ingredient in this Stuffed Pepper Casserole Recipe plays an essential role to build layers of flavor and satisfy both the eyes and the taste buds. From the fresh crunch of bell peppers to the creamy melted mozzarella on top, these simple ingredients come together so beautifully.
- Olive oil: Provides a smooth base for sautéing and adds a subtle fruity richness.
- Onion, diced: Adds sweetness and depth to the savory filling.
- Fresh garlic, minced: Infuses the dish with its signature aromatic punch.
- Diced bell peppers: Brings vibrant color and a gentle crunch that contrasts perfectly with the tender rice.
- Lean ground beef: Offers hearty protein and a rich, meaty flavor without excess fat.
- Tomato sauce: Creates a luscious, tomatoey base that soaks into every bite.
- Petite diced tomatoes: Adds texture and bursts of fresh tomato flavor.
- Salt and pepper: Enhances and balances all the flavors naturally.
- Dried basil, oregano, and parsley: Bring classic Italian herbal notes, warming up the dish with their fragrant complexity.
- White minute rice, uncooked: Cooks up soft and fluffy, soaking up all those savory juices.
- Beef broth, low or no salt: Provides moisture and an extra depth of savory flavor to the rice.
- Part-skim mozzarella cheese: Melts to a creamy, golden topping that ties everything together deliciously.
How to Make Stuffed Pepper Casserole Recipe
Step 1: Preheat and Sauté
Start by preheating your oven to 375 degrees F. Heat the olive oil in a large 12-inch ovenproof skillet or Dutch oven over medium heat, then add the diced onions, minced garlic, and the colorful diced bell peppers along with the ground beef. Sauté everything for about 10 minutes, stirring occasionally until the beef is nicely browned and the vegetables soften, releasing their natural sweetness and aromas.
Step 2: Add Remaining Ingredients
Next, pour in the tomato sauce and petite diced tomatoes. Sprinkle in your salt, pepper, and the lovely mix of dried basil, oregano, and parsley to introduce those familiar Italian flavors. Add the uncooked white minute rice and beef broth, then give everything a good stir to combine all the ingredients evenly. The rice will absorb flavor as it cooks, so make sure everything is well mixed.
Step 3: Bake the Casserole
Cover the skillet tightly with aluminum foil. If you don’t have an ovenproof skillet, transfer the mixture to a casserole dish, ensuring it’s covered to keep the moisture locked in. Place it in the oven and bake for 20 minutes. This gentle cooking allows the rice to cook through and soak up all the delicious juices from the sauce, peppers, and beef, marrying every flavor expertly.
Step 4: Add Cheese and Finish Baking
After the initial baking, carefully remove the foil and sprinkle the part-skim mozzarella cheese evenly over the top. Return the dish to the oven, uncovered this time, for another 10 minutes. The cheese will melt to a glorious golden layer, bubbling slightly and adding that irresistible gooey texture that makes this casserole truly special.
Step 5: Serve and Enjoy
Once the cheese is perfectly melted and slightly browned, it’s time to enjoy! By now, all the liquid should be absorbed by the rice, leaving you a warm, hearty, and colorful casserole that tastes like a perfectly stuffed pepper but without the hassle of stuffing individual peppers.
How to Serve Stuffed Pepper Casserole Recipe
Garnishes
The beauty of this Stuffed Pepper Casserole Recipe is that it’s delicious on its own, but you can elevate the experience with some fresh garnishes. A sprinkle of freshly chopped parsley or basil adds a pop of color and a fresh herbal note. For those who like a little tang, a dollop of sour cream or a drizzle of your favorite hot sauce can also complement the rich flavors beautifully.
Side Dishes
This casserole is wonderfully filling on its own, but if you want to round out the meal, consider a crisp green salad dressed with a tangy vinaigrette to contrast the warmth and richness of the dish. Roasted or steamed green beans or a tray of garlic bread also pair fabulously, soaking up any extra sauce and adding texture variety to your plate.
Creative Ways to Present
If you’re serving guests or want to make this dish extra special, try serving the casserole in individual ramekins for a charming presentation. Another idea is to top each serving with some fresh baby spinach or arugula and a light squeeze of lemon juice for a fresh twist. You can even sprinkle a bit of Parmesan cheese on top right before serving to add a nutty, salty finish.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Stuffed Pepper Casserole Recipe keep beautifully in the fridge for up to 4 days. Store it in an airtight container, and you’ll have a quick and delicious meal ready to go, perfect for busy weekdays or when you need a comforting lunch on the fly.
Freezing
This casserole also freezes well. After baking and cooling completely, divide it into freezer-safe portions and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently. This makes it a convenient choice for meal prepping or saving for those nights when cooking from scratch isn’t an option.
Reheating
To reheat, warm your portion in the microwave for 2 to 3 minutes, or place it in an oven-safe dish covered with foil and bake at 350 degrees F until heated through. If you like, add a little more mozzarella on top before reheating to bring back that melty cheese magic.
FAQs
Can I use a different type of meat in this Stuffed Pepper Casserole Recipe?
Absolutely! Ground turkey, chicken, or even plant-based meat alternatives can be excellent swaps. Just adjust the cooking time if needed and season to your taste to maintain that rich flavor.
Is minute rice the best choice for this casserole?
Minute rice is great because it cooks quickly and absorbs the flavorful sauce well. You can use regular white rice if you prefer, but you might need to increase the baking time slightly to ensure it’s fully cooked.
Can I make this casserole vegetarian?
Yes, you can create a vegetarian version by replacing the ground beef with beans, lentils, or crumbled tofu. Add extra seasoning and perhaps some mushrooms to maintain a meaty texture and rich flavor.
What if I don’t have an ovenproof skillet?
No worries! Simply sauté the ingredients in a regular pan and then transfer the mixture to a casserole dish for baking. Just be sure to cover it well with foil to keep the moisture in.
Can I prepare this casserole in advance?
Definitely. You can assemble everything up to the baking stage, cover tightly, and refrigerate for up to 24 hours before baking. This makes meal planning that much easier without sacrificing freshness or flavor.
Final Thoughts
This Stuffed Pepper Casserole Recipe is one of those hearty, comforting dishes that feels like a warm hug on a plate. It’s easy to make, bursting with vibrant colors and balanced flavors, and a fantastic way to enjoy the essence of stuffed peppers without the extra work. I truly hope you give it a try soon—it’s perfect for sharing with family and friends or savoring on your own as a satisfying meal that feels effortlessly homemade.
Print
Stuffed Pepper Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Stuffed Pepper Casserole is a delicious, hearty one-pot meal that combines the classic flavors of stuffed peppers in an easy-to-make casserole form. Ground beef, bell peppers, rice, and a blend of savory herbs come together with tomato sauce and cheese, creating a comforting and satisfying dish perfect for weeknight dinners.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 cup onion, diced (1 small onion)
- 1 tablespoon fresh garlic, minced (4 cloves)
- 3 cups diced bell peppers (2–3 bell peppers – any color)
Meat
- 1 lb lean ground beef (90-93%)
Tomatoes and Sauces
- 8 oz canned tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
Seasonings
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Grains and Broth
- 2 cups white minute rice, uncooked
- 2 cups beef broth, low or no salt
Dairy
- ½ cup part-skim mozzarella cheese
Instructions
- Preheat and Sauté: Preheat your oven to 375 degrees F. In a 12-inch ovenproof skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, diced onion, diced bell peppers, and lean ground beef. Sauté these ingredients together for about 10 minutes until the beef is thoroughly browned and the peppers and onions are softened.
- Add Remaining Ingredients: Stir in the tomato sauce, petite diced tomatoes, salt, pepper, dried oregano, dried basil, dried parsley, uncooked white minute rice, and beef broth. Mix everything thoroughly to combine all flavors evenly.
- Bake: Cover the skillet with aluminum foil. If your skillet is not ovenproof, transfer the mixture to a casserole dish and cover it with foil or a lid. Bake the casserole in the preheated oven at 375 degrees F for 20 minutes to allow the rice to cook and absorb the liquids.
- Add Cheese: After the initial baking time, remove the cover and sprinkle the part-skim mozzarella cheese evenly over the top of the casserole. Return it to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted and slightly browned.
- Serve: At this stage, the rice will have absorbed the liquid, and the casserole is hot and ready to serve. Scoop portions onto plates and enjoy a comforting, balanced meal that delivers the delightful flavors of stuffed peppers in a convenient casserole format.
Notes
- Use an ovenproof skillet or Dutch oven for an easy, one-pot meal and less cleanup.
- If you don’t have minute rice, you can use regular long-grain white rice but extend the baking time by about 15 minutes and check the liquid level.
- For a vegetarian version, substitute the ground beef with cooked lentils or plant-based ground meat and use vegetable broth.
- This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can customize the cheese topping with other cheese types like cheddar or Monterey Jack if desired.
