If you love the vibrant flavors of stuffed peppers but want a fuss-free, comforting twist, this Stuffed Pepper Casserole Recipe will quickly become a favorite in your home. It beautifully combines the hearty goodness of ground beef, sweet bell peppers, and tender rice with a touch of spice and melty cheese all baked together in one satisfying dish. This recipe is the perfect way to enjoy all the essence of stuffed peppers without the hassle of carving and filling individual peppers, making dinner time easier and full of delicious joy.
Ingredients You’ll Need
To create this delightful Stuffed Pepper Casserole Recipe, you’ll need a handful of simple ingredients that work together to build layers of flavor, texture, and color. Each ingredient plays an essential role, from the spicy paprika that adds warmth to the fresh parsley that brings brightness.
- 2 tbsp. olive oil: For sautéing the vegetables and preventing sticking while adding a rich, fruity base flavor.
- 1 medium yellow onion, chopped: Adds sweetness and depth when cooked down with the peppers.
- 1 red bell pepper, cut into 1-inch pieces: Brings a vibrant color and mild sweetness to the dish.
- 1 green bell pepper, cut into 1-inch pieces: Offers a slightly bitter contrast that balances the sweetness of the red pepper.
- 1 lb. ground beef (80/20): Provides hearty protein and juiciness that makes the casserole deeply satisfying.
- 2 tbsp. tomato paste: Concentrates the tomato flavor to enrich the sauce-like base of the casserole.
- 1 1/2 tsp. kosher salt: Enhances all the natural flavors of the vegetables and meat.
- 1 tsp. ground cumin: Adds gentle warmth and a slightly smoky earthiness.
- 1 tsp. paprika: Imparts a sweet peppery flavor and a beautiful reddish hue.
- 1/2 tsp. black pepper: Brings just the right amount of sharpness.
- 4 garlic cloves, finely chopped: Infuses the dish with fragrant, savory notes.
- 4 vine-ripened tomatoes, chopped: Provide freshness and a juicy texture for the vegetable medley.
- 1 large zucchini, quartered lengthwise and sliced: Adds subtle sweetness and tender bite, balancing the hearty meat.
- 2 cups chicken broth: Moisten the casserole and help the rice cook perfectly, absorbing all the delicious flavors.
- 1 cup long-grain white rice: Acts as the comforting base that soaks up the savory juices.
- 1/4 cup fresh parsley or cilantro, chopped, plus more for sprinkling: Fresh herbs brighten and lift the finished dish.
- 1 tbsp. Worcestershire sauce: Introduces umami depth and a subtle tang that enhances the meatiness.
- 2 cups shredded pepper jack cheese (about 8 ounces): Melts into gooey perfection, adding creamy spiciness and richness.
How to Make Stuffed Pepper Casserole Recipe
Step 1: Prepare Your Baking Dish and Vegetables
Start by preheating your oven to 350°F and greasing a 3-quart baking dish with olive oil to prevent sticking and encourage even cooking. Then, heat olive oil in a large skillet over medium heat and toss in the chopped yellow onion, red bell pepper, and green bell pepper. Stir them occasionally until tender and fragrant, about 3 to 5 minutes. This soft vegetable base adds sweetness and complexity to your casserole.
Step 2: Brown the Ground Beef and Add Seasonings
Next, add the ground beef to the skillet. Use a wooden spoon to break it apart as it cooks until browned and fully cooked through, roughly 6 to 8 minutes. Stir in tomato paste, kosher salt, ground cumin, paprika, black pepper, and chopped garlic. The tomato paste intensifies the tomato flavors, while the spices bring warmth and depth. Cook until the mixture is fragrant, which takes just a couple of minutes.
Step 3: Incorporate Fresh Vegetables and Rice
Now it’s time to introduce the chopped vine-ripened tomatoes and sliced zucchini into the skillet. Sauté these with the rest of the ingredients until softened, about 3 to 5 minutes. Then, mix in the chicken broth, uncooked rice, chopped parsley or cilantro, and Worcestershire sauce. The broth hydrates the rice, making it tender as it bakes, while fresh herbs and Worcestershire sauce add freshness and umami.
Step 4: Bake the Casserole
Spoon the mixture into your prepared baking dish and cover it tightly with aluminum foil. Place it in the oven and bake for 50 minutes to 1 hour, or until the rice is fully tender and the liquid has been absorbed. This step allows all the flavors to meld beautifully and the rice to become perfectly cooked.
Step 5: Add Cheese and Broil
Once the casserole is baked, remove the foil and give everything a gentle stir. Sprinkle the remaining cup of shredded pepper jack cheese evenly on top. Increase the oven heat to broil and place the casserole under the broiler just long enough for the cheese to melt, bubble, and develop a golden crust—this usually only takes 2 to 3 minutes. Remove and let it cool for about 5 minutes before serving.
How to Serve Stuffed Pepper Casserole Recipe
Garnishes
Sprinkle extra fresh parsley or cilantro over the casserole to add a pop of green and a bright, herbal note. You could also add a dollop of sour cream or a squeeze of lime to complement the spices and creaminess.
Side Dishes
This stuffed pepper casserole pairs wonderfully with a simple green salad tossed in a light vinaigrette or with crusty bread to mop up any cheesy juices. Roasted vegetables or steamed broccoli work well if you want to add an extra serving of veggies.
Creative Ways to Present
For a fun twist, serve this casserole layered with slices of avocado or alongside a fresh tomato salsa for added texture and freshness. You could also portion it into individual ramekins for a charming, single-serving presentation perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator. This casserole keeps delicious for up to 4 days, making it excellent for easy weekday lunches or quick dinners.
Freezing
You can freeze this Stuffed Pepper Casserole Recipe for up to 3 months. Use a freezer-safe container or wrap tightly with foil and plastic wrap. When you’re ready to enjoy it, thaw overnight in the fridge before reheating to preserve the flavors and texture.
Reheating
To reheat, place a portion in the microwave until warmed through or reheat in a preheated 350°F oven, covered with foil to prevent drying out. Add a few extra minutes uncovered at the end to refresh the cheese topping if desired.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works perfectly and will give the casserole a lighter flavor. You might want to add a bit more seasoning to boost the taste since turkey is milder than beef.
Is it possible to make this recipe vegetarian?
Yes, simply substitute the ground beef with plant-based crumbles or cooked lentils. You can also use vegetable broth instead of chicken broth for a fully vegetarian version.
Can I use a different type of cheese?
Definitely! While pepper jack adds a nice spicy kick, cheddar, mozzarella, or a Mexican cheese blend will also work beautifully depending on your preference.
Do I need to pre-cook the rice before baking?
No need to pre-cook the rice. The uncooked long-grain rice cooks perfectly in the casserole as it bakes, absorbing all those delicious flavors and broth.
How can I make this recipe spicier?
Try adding some diced jalapeños with the bell peppers or sprinkle crushed red pepper flakes into the beef mixture. You can also choose a hotter cheese variety or serve it with hot sauce on the side.
Final Thoughts
This Stuffed Pepper Casserole Recipe is an absolute game changer when you want all the flavors of stuffed peppers without the fuss. It’s hearty, full of vibrant color, and bursting with cozy spiced goodness. Whether you’re feeding a crowd or looking for a satisfying weeknight dinner, this dish delivers comfort and flavor in every bite. Give it a try and watch it become one of your go-to casseroles—your dinner table will thank you!
Print
Stuffed Pepper Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Stuffed Pepper Casserole is a hearty and comforting dish that combines the flavors of stuffed bell peppers into an easy-to-make baked casserole. Ground beef, rice, and vegetables are cooked together with spices and a cheesy topping, making it perfect for a family dinner or meal prep.
Ingredients
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 4 garlic cloves, finely chopped
- 4 vine-ripened tomatoes, chopped
- 1 large zucchini, quartered lengthwise and sliced
- 1/4 cup fresh parsley or cilantro, chopped, plus more for sprinkling
Meats & Proteins
- 1 lb. ground beef (80/20)
Grains & Broth
- 1 cup long-grain white rice
- 2 cups chicken broth
Cheese & Dairy
- 2 cups shredded pepper jack cheese (about 8 ounces)
Pantry & Spices
- 2 tbsp olive oil, plus more for the baking dish
- 2 tbsp tomato paste
- 1 1/2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Grease a 3-quart baking dish with olive oil to prevent sticking and for easier cleanup.
- Sauté Vegetables and Brown Meat: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, red bell pepper, and green bell pepper, cooking and stirring occasionally until the vegetables are softened, about 3 to 5 minutes. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until it is thoroughly browned and cooked through, approximately 6 to 8 minutes.
- Add Seasonings and Vegetables: Stir in the tomato paste, kosher salt, ground cumin, paprika, black pepper, and garlic cloves into the beef mixture. Cook, stirring frequently, until the mixture becomes fragrant. Then add the chopped vine-ripened tomatoes and sliced zucchini, cooking until they soften, about 3 to 5 minutes.
- Combine with Broth and Rice: Pour in the chicken broth and stir in the long-grain white rice, fresh parsley or cilantro, Worcestershire sauce, and 1 cup of the shredded pepper jack cheese. Mix everything thoroughly. Remove the skillet from heat and spoon the mixture into the prepared baking dish. Cover tightly with aluminum foil to trap steam during baking.
- Bake the Casserole: Place the covered baking dish in the preheated oven and bake until the rice is tender and the liquid is absorbed, about 50 minutes to 1 hour.
- Broil with Cheese Topping: Remove the foil and stir the casserole to combine. Sprinkle the remaining 1 cup of shredded pepper jack cheese evenly over the top. Increase the oven heat setting to broil. Broil the casserole until the cheese is melted, bubbly, and slightly golden, about 2 to 3 minutes. Watch carefully to avoid burning.
- Rest and Serve: Remove the casserole from the oven and allow it to cool for 5 minutes. Sprinkle additional fresh parsley or cilantro on top before serving for a fresh, vibrant touch.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative and use vegetable broth instead of chicken broth.
- If you prefer spicy food, add a pinch of cayenne pepper or diced jalapeños when adding spices.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use freshly grated pepper jack cheese for best melting and flavor.
- You can prepare this dish ahead of time and refrigerate it before baking; just add an extra 10 minutes to the baking time if baking from cold.
