Stuffed Pepper Casserole – All the Flavors of Classic Stuffed Peppers in One Easy Dish

If you love stuffed peppers but want something simpler to prepare, this Stuffed Pepper Casserole is the perfect solution. It has all the hearty, comforting flavors of traditional stuffed peppers — seasoned beef, tender rice, and sweet bell peppers — but without the hassle of stuffing each pepper. It’s a one-pan meal that’s hearty, satisfying, and ideal for busy weeknights. I tried this recipe using both ground turkey and beef, and both versions turned out wonderfully flavorful. The melted cheese on top ties everything together beautifully, creating that irresistible comfort-food finish. This casserole brings warmth, nostalgia, and convenience to your table in every bite.

Why You’ll Love This Recipe

This casserole captures the comforting essence of stuffed peppers in a quick, fuss-free way. It’s family-friendly, meal-prep friendly, and makes fantastic leftovers. You get the savory depth of seasoned meat, the sweetness of peppers, and the creaminess of melted cheese all in one dish — perfect for cozy dinners or potlucks.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef – The flavorful base of the casserole. You can use lean ground beef for a lighter option or substitute ground turkey for a lower-fat alternative.

Bell peppers – Use a mix of red, green, and yellow for color and sweetness. They soften during baking and infuse the entire dish with their signature flavor.

Onion – Adds depth and a savory aroma to the casserole. A yellow or white onion works best for this recipe.

Garlic – Brings a rich, aromatic base flavor that complements the beef and peppers perfectly.

Cooked rice – Provides texture and heartiness. White or brown rice both work well; I prefer long-grain rice for a lighter texture.

Diced tomatoes – Adds juiciness and a subtle acidity that balances the richness of the meat and cheese.

Tomato sauce – Brings moisture and a smooth tomato base that binds the ingredients together.

Beef broth – Keeps the casserole flavorful and ensures the rice stays moist without drying out.

Italian seasoning – A blend of herbs that enhances the dish with a balanced, savory flavor.

Salt and black pepper – Essential for seasoning and bringing out the natural flavors of the ingredients.

Shredded cheese – Melts beautifully on top for that classic casserole finish. Cheddar or mozzarella both work wonderfully.

Olive oil – Used to sauté the vegetables and help develop flavor at the start of cooking.

Directions

Preheat your oven to 375°F (190°C). In a large skillet over medium heat, heat olive oil and sauté the chopped onion and garlic until fragrant. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.

Add the diced bell peppers and cook for another 3–4 minutes until they begin to soften. Stir in the cooked rice, diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Mix until everything is well combined. Taste and adjust seasoning if necessary.

Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheese evenly over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.

Allow the casserole to cool for 5–10 minutes before serving. The result is a rich, comforting dish filled with bold, savory flavors and tender textures that everyone will love.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 6–8 people. Preparation takes about 20 minutes, baking takes 30–35 minutes, and resting adds another 10 minutes. In total, you’ll need roughly 1 hour from start to finish.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or reheat in the oven at 350°F (175°C) until warmed through. For longer storage, freeze the casserole for up to 3 months. Thaw overnight in the fridge before reheating.

Variations and Customizations

Tex-Mex Stuffed Pepper Casserole – Add black beans, corn, and a sprinkle of chili powder for a southwestern twist.

Turkey and Quinoa Version – Substitute the beef with ground turkey and the rice with cooked quinoa for a lighter, high-protein option.

Spicy Kick – Add diced jalapeños or red pepper flakes for a bit of heat.

Vegetarian Casserole – Replace the meat with a mix of black beans, lentils, or plant-based crumbles for a meatless version.

Cheesy Deluxe – Mix some cheese into the filling for extra creaminess before baking.

Mediterranean Style – Use ground lamb, feta cheese, and a hint of oregano for a Mediterranean-inspired flavor.

Low-Carb Option – Swap rice for riced cauliflower to reduce carbs without losing texture.

Sausage and Pepper Mix – Use Italian sausage instead of ground beef for a bolder, spicier profile.

One-Pot Skillet Version – Skip the oven and make it all in one skillet on the stove for quicker cleanup.

Topped with Breadcrumbs – Sprinkle seasoned breadcrumbs over the cheese before baking for a crunchy finish.

FAQs

Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance and refrigerate until ready to bake.

Can I use uncooked rice?

It’s best to use cooked rice to ensure even texture, but parboiled rice can work if you adjust the liquid.

What type of cheese works best?

Cheddar, mozzarella, or Monterey Jack all melt beautifully and taste great.

Can I freeze this dish?

Yes, it freezes very well. Cool completely, wrap tightly, and freeze for up to 3 months.

Can I make it vegetarian?

Absolutely. Use lentils, black beans, or tofu instead of meat.

How can I make it spicier?

Add a pinch of cayenne, hot sauce, or diced jalapeños to the mixture.

Can I use brown rice instead of white?

Yes, though it may have a slightly nuttier flavor and firmer texture.

What’s the best way to reheat leftovers?

Reheat in the oven or microwave until hot and bubbly.

Do I need to cover it with foil while baking?

Yes, covering helps retain moisture; remove it later to brown the cheese.

Can I add other vegetables?

Certainly! Mushrooms, zucchini, or corn all blend in beautifully.

Conclusion

Stuffed Pepper Casserole brings all the beloved flavors of traditional stuffed peppers into one easy, family-friendly dish. It’s hearty, colorful, and deeply satisfying — perfect for weeknight dinners or weekend gatherings. With its mix of savory meat, tender peppers, and melted cheese, this casserole offers comfort in every bite. Whether you’re cooking for a crowd or meal-prepping for the week, this recipe is sure to become a staple at your table.

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