This stuffed pepper casserole has all the cozy flavor of stuffed peppers with none of the boring work. It's beefy, saucy and cheesy at the same time and it feeds a hungry family on a busy weeknight.
If you love a good baked beef dinner, try my Grandma's Ground Beef Casserole and Cheesy Chicken Bell Pepper Casserole next!
Have you ever wondered who decided peppers needed stuffing in the first place?
Whoever it was had more patience than I do, because propping up a dozen pepper halves and spooning filling into each one is not how I want to spend a Tuesday evening.
Everything that makes stuffed peppers worth eating is in the filling anyway, and that's how this stuffed pepper casserole was born.
The rice cooks right in the sauce, which means one less pan and one less thing to think about. I use easy-cook long-grain rice because that's how you get dinner on the table quickly.
Why you'll love this stuffed pepper casserole
- Everything you love about stuffed peppers without actually having to stuff them
- You can make it in one pan for super easy cleaning
- The golden cheddar on top makes it a real treat!
What you'll need
- Ground beef - I use 85/15 for good flavor without a greasy bake. Drain off the excess once it's browned.
- Red, green and yellow bell peppers - One of each. The green keeps it tasting classic while the red and yellow bring sweetness and all that color.
- Onion and garlic - Dice the onion small so it melts right into the sauce.
- Tomato paste - Cook it in the pan for a minute before the liquids go in for a deeper flavor.
- Tomato sauce and crushed tomatoes - Plain tomato sauce gives you a smooth base, and the crushed tomatoes add body and texture.
- Smoked paprika + Italian seasoning - for extra flavor and warmth.
- Beef broth - Low-salt is always best because you can then adjust the seasoning yourself.
- Parboiled long-grain rice - Sometimes labeled easy-cook rice. It cooks quickly right in the sauce and holds its shape nicely instead of becoming mushy.
- Cheddar cheese blend - Shred it yourself for the best melt!
Pro tip
Take the skillet off the heat while the rice is still a little underdone rather than perfectly cooked; it will continue to cook in the oven.
How to make stuffed pepper casserole
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Preheat the oven. Heat the olive oil in a large deep skillet over medium heat and cook the onion and all three bell peppers until softened, then stir in the garlic for about 30 seconds.
Add the ground beef and cook until browned and no longer pink, breaking it up as you go, and drain off any excess fat.
Stir in the tomato paste along with the Worcestershire sauce, Italian seasoning, smoked paprika, sugar, salt and black pepper, and let it cook for a minute.
Pour in the tomato sauce, crushed tomatoes and beef broth, stir well and bring everything to a simmer.
Stir in the rice, cover the skillet with a lid and cook for about 10 minutes, until the rice is almost cooked through and most of the liquid has been absorbed.
Transfer it to a baking dish if you need to, scatter the cheese over the top and bake until melted and bubbling. Let it rest before serving.
Substitutions and variations
- Ground turkey or ground chicken both work well here. Add an extra splash of oil when browning as they're much leaner.
- Regular long-grain white rice will do, but start checking it a few minutes earlier as it softens faster.
- Swap Monterey Jack or mozzarella in for some of the cheddar if you'd like a stretchier cheese pull.
Helpful tips
- Drain the beef well so the casserole sets up thick and rich instead of greasy.
- Taste the sauce before the rice goes in, because once it's under a layer of cheese there's no fixing the seasoning.
- The bake is short, so if you want a deeper golden top, finish it under the broiler for a minute.
What to serve with stuffed pepper casserole
- Garlic bread or warm crusty rolls for scooping up the sauce
- Steamed green beans or broccoli for something fresh
- Or cornbread if you want to enter full comfort food mode!
Leftovers and storage
- Store in an airtight container in the fridge for 3 to 4 days. It honestly tastes even better the next day.
- Reheat in the microwave or a low oven, adding a splash of broth if it's looking a little dry.
- Freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
More cozy recipes you'll love
If you've tried this stuffed pepper casserole recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Easy Stuffed Pepper Casserole
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 medium yellow bell pepper diced
- 4 garlic cloves finely chopped
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup tomato sauce passata
- 1 can (14 oz / 400g) crushed tomatoes
- 1 cup beef broth
- 1 cup easy cook long-grain rice
- 2 cups cheddar cheese blend shredded
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish (only if not using an oven-proof skillet).
- Heat the olive oil in a large deep skillet over medium heat. Add the onion, red bell pepper, green bell pepper and yellow bell pepper and cook for 5 minutes, stirring often, until softened.1 tablespoon olive oil1 medium onion1 medium red bell pepper1 medium green bell pepper1 medium yellow bell pepper
- Stir in the garlic and cook for about 30 seconds, until fragrant.4 garlic cloves
- Add the ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and no longer pink. Drain off any excess fat.1 pound ground beef
- Stir in the tomato paste, Worcestershire sauce, Italian seasoning, smoked paprika, sugar, salt and black pepper. Cook for 1 minute.2 tablespoons tomato paste1 tablespoon Worcestershire sauce1 teaspoon Italian seasoning1 teaspoon smoked paprika1 teaspoon sugar½ teaspoon salt¼ teaspoon freshly ground black pepper
- Pour in the tomato sauce, crushed tomatoes and beef broth. Stir well and bring to a simmer.1 cup tomato sauce1 can (14 oz / 400g) crushed tomatoes1 cup beef broth
- Stir in the rice, then cover the skillet with a lid and cook for 10 minutes or until the rice is almost cooked through. The liquid should be mostly absorbed at this point.1 cup easy cook long-grain rice
- If your skillet is not oven-proof, transfer the mixture to the prepared baking dish. Scatter the shredded cheese evenly over the top.2 cups cheddar cheese blend
- Bake for 8-10 minutes until the cheese is melted and bubbling.
- Let the casserole rest for 10 minutes before serving.
Notes
- Take the skillet off the heat while the rice is still slightly underdone. It carries on cooking in the oven.
- Keep the lid on while the rice cooks. The trapped steam is what gets it done in 10 minutes.
- I make this in an oven-proof low casserole so it can go straight into the oven, saving lots of time.
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