If you love the comforting flavors of classic stuffed peppers but want a quicker, less fussy way to enjoy them, this Stuffed Pepper Casserole Recipe is an absolute game changer. It captures all the savory goodness of ground beef, tender bell peppers, and melty cheese in one hearty, cozy casserole that’s perfect for busy weeknights or casual gatherings. Trust me, this recipe has quickly become one of my go-to meals when I crave something filling, flavorful, and downright satisfying with minimal effort.
Ingredients You’ll Need
This Stuffed Pepper Casserole Recipe relies on simple, readily available ingredients that each play an important role in making this dish irresistibly delicious. From the rich beef broth that brings moisture and depth to the zesty bell peppers that add freshness and crunch, every component harmonizes beautifully.
- 1 pound ground beef: The hearty base that adds savory richness and protein to the casserole.
- 1 Tablespoon Worcestershire Sauce: Adds a subtle tang and umami punch that enhances the beef’s flavor.
- 2 bell peppers, chopped: Bring vibrant color and a slightly sweet crunch to the dish.
- 1 onion, finely chopped: Provides aromatic sweetness that softens and mellows as it cooks.
- 1 (15 oz) can low sodium beef broth: Keeps the casserole moist while infusing it with a mellow, savory base.
- 3 cloves garlic, minced: Offers a fragrant depth that wakes up the palate.
- 1 (15 oz) can diced tomatoes: Introduces juiciness and a hint of acidity to balance richness.
- 1 cup uncooked long grain white rice: Absorbs all the delicious flavors and adds comforting texture.
- 1/2 teaspoon black pepper: Gives a gentle heat and enhances overall seasoning.
- 1 Tablespoon Italian seasoning: A blend of herbs that brings warmth and complexity to the dish.
- 1 teaspoon salt: Essential for bringing all the flavors together just right.
- 3/4 cup Mozzarella cheese, shredded: Melts to create creamy, gooey pockets throughout the casserole.
- 3/4 cup cheddar cheese, shredded: Adds sharpness and a golden crust when melted on top.
How to Make Stuffed Pepper Casserole Recipe
Step 1: Brown the Beef
Start by browning the ground beef in a large skillet over medium-high heat. Breaking it up as it cooks ensures every bite is perfectly tender and evenly browned. This step builds the savory foundation for the entire casserole.
Step 2: Sauté the Onions and Peppers
Add the chopped onions and bell peppers to the skillet. Cook them together for 5 to 10 minutes until they soften and release their natural sweetness, which complements the richness of the beef beautifully.
Step 3: Add Garlic
Stir in the minced garlic and sauté it for 1-2 minutes, just until fragrant. This brief cooking draws out the garlic’s mellow, aromatic qualities without overpowering the dish.
Step 4: Combine the Rest of the Ingredients
Pour in Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper. Bring the mixture to a boiling point, allowing the flavors to mingle and the rice to start absorbing the liquids.
Step 5: Simmer Until Rice is Tender
Cover the skillet and reduce the heat to a gentle simmer. Cook for about 20 minutes, giving it a stir halfway through to make sure nothing sticks to the bottom. By the end of this step, the rice will be tender and bursting with flavor.
Step 6: Melt in the Cheese
Stir in half of the shredded Mozzarella and cheddar cheeses until they melt completely into the mixture. This creates a creamy, cheesy texture that ties all the ingredients together.
Step 7: Add a Cheesy Topping
Sprinkle the remaining cheese evenly over the top of the casserole, cover again, and allow it to melt. For an irresistible bubbly, golden crust, pop the skillet under the broiler for just a minute or two, watching carefully to avoid burning.
Step 8: Serve Hot
Once the cheese is melted perfectly, remove the casserole from heat and serve immediately. The combination of juicy beef, tender peppers, and melted cheese is best enjoyed fresh and warm.
How to Serve Stuffed Pepper Casserole Recipe
Garnishes
Sprinkle chopped fresh parsley or basil on top to add a burst of color and a touch of herbal brightness to your serving. A dollop of sour cream or a drizzle of hot sauce can also add delightful finishing notes that elevate the dish.
Side Dishes
This casserole pairs well with a crisp green salad or steamed vegetables to balance its richness. Garlic bread or warm dinner rolls are perfect companions for soaking up any leftover sauce on the plate.
Creative Ways to Present
For a fun twist, scoop individual servings into bell pepper halves or ramekins to make charming single-serve portions. You can even layer the casserole in a baking dish with extra cheese on top to create a more substantial, gratin-like presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Pepper Casserole Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen after resting, making it a perfect next-day meal.
Freezing
You can freeze the casserole in a suitable container for up to three months. Just be sure it’s completely cooled before freezing. It’s a fantastic option for meal prep or emergency dinners that feel homemade and delicious.
Reheating
Reheat leftovers gently in the microwave or oven until warmed through. To keep the cheese melty and fresh-tasting, covering the dish helps retain moisture during reheating. You can also add a sprinkle of fresh cheese on top before reheating for an extra indulgent finish.
FAQs
Can I use different types of rice for this Stuffed Pepper Casserole Recipe?
Absolutely! While long grain white rice works best for its texture and cooking time, you can try brown rice or even quinoa. Just be aware that cooking times and liquid amounts may need to be adjusted accordingly.
Is it possible to make this casserole vegetarian?
Yes! Simply substitute the ground beef with plant-based meat alternatives, cooked lentils, or extra beans. Use vegetable broth instead of beef broth, and you’ll have a hearty vegetarian version that’s just as comforting.
Can I add other vegetables to this Stuffed Pepper Casserole Recipe?
Feel free to get creative by adding chopped zucchini, mushrooms, or carrots. These additions bring extra flavor, texture, and nutrition without disrupting the balance of the dish.
What’s the best way to get a crispy cheese topping?
After sprinkling the cheese on top, finishing the casserole briefly under a hot broiler creates a perfect golden, bubbly crust. Just keep a close eye to prevent burning, as it can go from perfect to overdone quickly.
Can I prepare this Stuffed Pepper Casserole Recipe ahead of time and bake later?
Yes! You can assemble the casserole, then refrigerate it unbaked for up to 24 hours. When ready, bake it fully and enjoy a fresh, hot meal without the full prep time on the day you serve it.
Final Thoughts
This Stuffed Pepper Casserole Recipe is a wonderful, flexible, and super comforting dish that easily earns a spot in your weekly rotation. It’s loaded with flavors that feel homemade and hearty but comes together with minimal hassle. I hope you enjoy making and sharing this crowd-pleaser as much as I do!
Print
Stuffed Pepper Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting stuffed pepper casserole that combines ground beef, bell peppers, rice, and a blend of flavorful seasonings all cooked together in one skillet. Topped with a cheesy mix of mozzarella and cheddar, this easy-to-make dish delivers all the flavors of classic stuffed peppers without the hassle of stuffing each pepper individually.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 Tablespoon Worcestershire Sauce
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 1 (15 oz) can low sodium beef broth
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 cup uncooked long grain white rice
- 1/2 teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 3/4 cup Mozzarella cheese, shredded
- 3/4 cup cheddar cheese, shredded
Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon until fully browned and no longer pink.
- Sauté Vegetables: Add the finely chopped onions and chopped bell peppers to the skillet. Cook for 5 to 10 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 to 2 minutes until the garlic releases its aroma.
- Add Liquids and Seasonings: Pour in Worcestershire sauce, low sodium beef broth, diced tomatoes (with juices), uncooked rice, Italian seasoning, salt, and black pepper. Mix well and bring the mixture to a boil.
- Simmer the Casserole: Cover the skillet, reduce the heat to low and let it simmer for about 20 minutes. Stir once halfway through cooking to prevent sticking and ensure even cooking. Cook until the rice is tender and liquid is absorbed.
- Mix in Cheese: Stir in half of the shredded mozzarella and cheddar cheese until completely melted and incorporated into the casserole.
- Top with Remaining Cheese: Sprinkle the remaining cheese evenly over the top of the casserole. Cover again, allowing the cheese to melt. For a bubbly golden crust, optionally place the skillet under a broiler for a few minutes, watching carefully to prevent burning.
- Serve: Remove from heat and serve the stuffed pepper casserole immediately, garnished if desired.
Notes
- Use low sodium beef broth to control the salt level in the dish.
- If you prefer a milder flavor, remove the seeds from the bell peppers before chopping.
- For a vegetarian version, substitute the ground beef with plant-based crumbles and vegetable broth instead of beef broth.
- The casserole can be made ahead and refrigerated; reheat in the oven before serving.
- Using long grain white rice cooks evenly in this dish, but you may substitute with brown rice adjusting cooking time accordingly.
- Placing under a broiler is optional but enhances the melted cheese texture and appearance.
