There’s something undeniably cozy about a warm casserole dish bubbling straight from the oven. And if you’re craving all the flavors of traditional stuffed peppers without the fuss, this stuffed pepper casserole is your go-to comfort food. Imagine tender bell peppers, seasoned ground beef, and fluffy rice—all melded together with a cheesy, tomato-rich sauce. It’s a simplified version of the stuffed pepper you know and love, made easy for busy weeknights and beginner home cooks alike. Whether you’re cooking for your family or just want delicious leftovers, this casserole delivers flavor and nostalgia in every bite.
Why You’ll Love This Recipe
This stuffed pepper casserole will earn a permanent spot in your recipe rotation. Here’s why:
- Familiar, Cozy Flavors: It tastes just like the classic stuffed peppers your grandma made, but without the extra steps.
- Beginner-Friendly: No pepper stuffing required—just simple layering and baking.
- Meal Prep Magic: It stores and reheats beautifully, making it perfect for leftovers or next-day lunches.
- Customizable: Use what you have on hand—white rice, brown rice, ground turkey, or even plant-based crumbles.
Fun Facts and Origins of Stuffed Pepper Casserole
You may be surprised how globally inspired this dish is. Here are a few fun tidbits:
- Stuffed peppers trace their roots to the Mediterranean, with variations seen in Greek, Turkish, and Italian cuisines.
- The American-style stuffed pepper with ground beef and rice became popular in the 20th century as an affordable, hearty meal.
- The stuffed pepper casserole version likely emerged from busy home kitchens in the 1970s—when casseroles became the darling of weeknight dinners.
- This casserole is beloved today for combining taste, nostalgia, and convenience in one dish.
Ingredients You’ll Need
Main Casserole:
- 1 lb ground beef (or ground turkey)
- 1 tbsp olive oil
- 1 small onion, diced
- 3 bell peppers (any color), chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups cooked white or brown rice
- 1 ½ cups shredded cheddar cheese
Optional Toppings:
- Fresh parsley, chopped
- Red pepper flakes
- Extra shredded cheese
How to Make Stuffed Pepper Casserole
Making this stuffed pepper casserole couldn’t be easier—no stuffing required!
- Cook the Meat: In a large skillet, heat olive oil. Add ground beef, breaking it apart and browning fully. Drain excess fat.
- Sauté Veggies: Toss in chopped onions, bell peppers, and garlic. Cook until soft, about 5–7 minutes.
- Season It Up: Stir in salt, pepper, and Italian seasoning.
- Add Tomatoes: Pour in diced tomatoes and tomato sauce. Let the mixture simmer for 5 minutes.
- Mix with Rice: Stir in the cooked rice until well combined.
- Layer and Bake: Transfer to a greased 9×13” casserole dish. Top with shredded cheese.
- Bake: Bake at 375°F (190°C) for 20 minutes, or until bubbly and golden.
- Garnish and Serve: Sprinkle with parsley or red pepper flakes for an extra kick.
Tips and Twists
Let’s make your stuffed pepper casserole even better with these handy tips:
Top 5 Tips:
- Use pre-cooked rice to save time.
- Drain meat fully to avoid soggy casserole.
- Add a splash of broth if the mix looks dry before baking.
- Shred your own cheese—it melts smoother than pre-shredded.
- Let it rest 5 minutes before serving to set nicely.
Tasty Variations:
- Low-Carb: Swap rice for cauliflower rice.
- Tex-Mex: Add taco seasoning, black beans, and pepper jack cheese.
- Veggie-Packed: Stir in chopped zucchini, mushrooms, or spinach.
Storage, Reheating, and Make-Ahead Tips
Here’s how to handle your stuffed pepper casserole like a pro:
- Storage: Cool and store in an airtight container in the fridge for up to 4 days.
- Reheating: Microwave portions in 1-minute intervals or reheat in a 350°F oven until warmed through.
- Make-Ahead: Assemble everything (without baking) and refrigerate up to 24 hours before baking. You can also freeze it for up to 2 months.
What to Serve With Stuffed Pepper Casserole
Looking to round out the meal? Try one of these:
- Simple Avocado Toast with Egg – Light and creamy, it contrasts nicely with the rich casserole.
- Grilled Vegetables – Bright and smoky, they keep things balanced.
- Creamy Cucumber Salad – A cool, refreshing side to lighten things up.
- Iced Peach Lemonade – A fruity drink that pairs well with the casserole’s savory notes.
Frequently Asked Questions
Can I freeze stuffed pepper casserole?
Yes! Cool it completely, wrap tightly, and freeze for up to 2 months.
What meat can I use besides beef?
Ground turkey, chicken, or plant-based crumbles work great.
Can I make it dairy-free?
Absolutely. Use dairy-free cheese or skip the cheese topping.
Is this gluten-free?
Yes, just make sure your tomato products and seasonings are gluten-free.
Can I use quinoa instead of rice?
Definitely! Cooked quinoa is a nutritious swap.
Enjoy Your Stuffed Pepper Casserole
Whether it’s your first time making it or you’re looking to simplify a classic, this stuffed pepper casserole checks all the boxes—easy, comforting, and endlessly adaptable. It’s the kind of dish that brings everyone back to the table and makes dinner feel like a little celebration. So grab your baking dish and let the oven do the work. You’ve got this!
Explore More Recipes
Craving more cozy dishes? Check out these recipes from Abby’s Recipes to complement your stuffed pepper casserole:
- Chicken Taco Casserole: Another one-pan wonder with bold Mexican flavors, perfect for taco lovers.
- Baked Ziti: A cheesy, pasta-packed dish for when you’re in the mood for Italian comfort.
- Crockpot Chicken Spaghetti: A creamy, hands-off meal that pairs beautifully with your casserole.
- Roasted Potatoes with Baked Feta and Garlic: A flavorful side to round out your meal.
Explore these for more dinner inspiration!
Stuffed Pepper Casserole Recipe
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, diced
- 3 bell peppers mixed colors, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups cooked white or brown rice
- 1 ½ cups shredded cheddar cheese
- ¼ cup chopped parsley optional
- Red pepper flakes, to taste (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned.
- Add onion, bell peppers, and garlic. Sauté until softened, about 5–7 minutes.
- Stir in salt, pepper, and Italian seasoning.
- Add diced tomatoes and tomato sauce. Simmer for 5 minutes.
- Mix in cooked rice until evenly combined.
- Transfer to a greased 9×13” casserole dish. Top with cheddar cheese.
- Bake for 20–25 minutes, until hot and bubbly. Garnish with parsley and red pepper flakes.
Notes
Variation: Make it vegetarian by swapping beef for lentils or plant-based crumbles. This stuffed pepper casserole is flexible!