Stuffed Pepper Casserole

Loaded with delicious flavors from meat, veggies, and rice, this stuffed pepper casserole is the ultimate comfort food.

Table of Contents

Stuffed Pepper Casserole Ingredients
Substitutions And Additions
How To Make This Stuffed Pepper Casserole Recipe
Troubleshooting Lazy Stuffed Peppers
How To Serve This Stuffed Pepper Casserole Recipe
Storing a Stuffed Bell Pepper Casserole
Why This Is The Best Stuffed Pepper Casserole
More Casserole Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

There’s just something about this easy stuffed pepper casserole that feels so hearty and comforting. With all the classic, flavorful ingredients you love in traditional stuffed peppers — including veggies, rice, and ground meat — this casserole recipe saves time because you don’t have to stuff the peppers individually.

close up shot of Stuffed Pepper Casserole in a skillet with a piece taken out with a wooden spoon

Stuffed Pepper Casserole Ingredients

Stuffed Pepper Casserole raw ingredients that are labeled

Stuffed pepper casserole is a flavor explosion that will leave your taste buds begging for more.

Rich, savory meat mingled with ooey, gooey cheese and refreshingly crisp peppers, all baked together until golden and bubbly. Every bite packs a punch of flavor that will have you savoring every last morsel.

You’ll need:

1 tablespoon of olive oil
½ pound of ground beef
½ pound of ground mild Italian sausage
¾ yellow onion, diced
2 cups of bell peppers, diced (red, yellow, and green)
1 tablespoon of garlic, minced
2 teaspoons of Italian seasoning blend
¾ teaspoon of salt
½ teaspoon of black pepper
3 tablespoons of tomato paste
2 cups of low-sodium beef broth
15-ounce can of crushed tomatoes
1 tablespoon of Worcestershire sauce
1 cup of jasmine rice
2 cups of shredded Monterey Jack cheese
1 tablespoon of chopped fresh parsley, optional garnish

PRO TIP:

When choosing the bell peppers at the grocery store, I like to buy the package of the trio of colored peppers. Any combination of bell peppers will be great in this recipe. Three small peppers will yield approximately 2 cups chopped.

Substitutions And Additions

GARLIC & TOMATO: I always keep a jar of pre-minced garlic and a tube of tomato paste in my refrigerator.

These are staples in many dishes, and they keep well in the fridge for a long time and make great shortcut items.

RICE: Jasmine rice is a 2:1 ratio rice, meaning you need 2 cups of liquid to 1 cup of rice. In this recipe, you can substitute any long-grain rice that cooks with this ratio, such as Basmati rice or brown rice.

Short-grain rice typically needs more liquids to cook and gives off more starches when cooked than jasmine rice.

CHEESE: You can use a Colby-jack cheese blend, white cheddar cheese, or even shredded mozzarella cheese in the easy meal recipe.

SAUSAGE: You can substitute hot ground Italian sausage for the mild if you like a little heat with your stuffed pepper casserole.

You can also swap out the Italian sausage for all (1 pound) ground beef and vice versa.

OUR RECIPE DEVELOPER SAYS

If quick and easy skillet meals are a staple in your house, I highly recommend a good quality heavy-duty lidded skillet.

I love my Le Creuset Deep Saute Pan with lid. It holds a capacity of 4 to 4¼ quarts, which is perfect for a family of four to six.

For this recipe, your skillet should be at least 3½ inches deep and 12 inches wide.

How To Make This Stuffed Pepper Casserole Recipe

The beauty of this casserole is that it’s easy to make because you don’t need to spend extra time stuffing the individual peppers.

Follow our step-by-step instructions below to prepare this recipe.

STEP ONE: In an extra-large deep skillet on medium-high heat, add the olive oil, ground beef, and ground mild Italian sausage.

Brown the ground meat for six to seven minutes or until no pink remains. Remove the cooked ground meat using a slotted spoon and place it on a large plate.

Be sure to leave the fat in the hot skillet to cook the vegetables in.

STEP TWO: Add the diced onion, diced peppers, minced garlic, Italian seasoning blend, salt, and black pepper to the skillet.

Saute the vegetables for five to six minutes or until the vegetables are tender.

PRO TIP:

I like to dice my peppers and onions into approximately ½-inch pieces. I find that if you dice your peppers too small, they get lost in the dish.

onion, garlic, Italian seasoning, salt, and pepper added to a skillet

STEP THREE: Add the tomato paste to the sauteed vegetables, stir the tomato paste into the vegetables, and cook for an additional minute.

STEP FOUR: Add the low-sodium beef broth, crushed tomatoes, Worcestershire sauce, and the reserved cooked ground meat to the skillet.

beef broth, tomatoes, Worcestershire sauce, and cooked ground meat added to a skillet

STEP FIVE: Stir all the ingredients together and allow the liquids to come up to a boil.

Once the liquids are boiling, add the uncooked rice, and stir to distribute the rice evenly.

jasmine rice added to the liquids and stirred together

STEP SIX: Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook the rice for 20 to 22 minutes.

STEP SEVEN: Remove the lid, stir the stuffed pepper casserole, and check to ensure that the rice is fully cooked.

If not, then replace the lid and cook for another two to three minutes.

STEP EIGHT: Top the stuffed pepper casserole with the shredded cheese. Place the lid back onto the skillet, remove the skillet from the heat, and let sit while the cheese melts.

stuffed pepper casserole topped with shredded cheese

STEP NINE: Top the melted cheese with a garnish of chopped fresh parsley.

The casserole is done when it’s heated through, the rice is tender and the cheese is melted and slightly golden.

melted cheese topped with garnished parsley

Troubleshooting Lazy Stuffed Peppers

Rice is undercooked

Ensure you’re using pre-cooked rice, or if using uncooked rice, adjust the liquid ratio and baking time accordingly. Long-grain rice typically works best.

Cheese is burned or too brown

If the top is browning too quickly, cover with foil until just before it’s finished, then uncover to melt the cheese.

Vegetables are too crunchy or too soft

Cut the peppers and any other vegetables into uniform, bite-sized pieces to ensure even cooking.

The bottom or sides are burned

Using a thick, oven-proof casserole dish can also help prevent burning. If using a thinner pan, reduce the oven temperature by 25°F and increase baking time slightly.

Casserole is unevenly cooked

This can be caused by oven hot spots. Rotate the casserole dish halfway through baking to ensure even cooking. Avoid overfilling the dish to allow heat circulation.

How To Serve This Stuffed Pepper Casserole Recipe

This stovetop stuffed pepper casserole is best served while warm.

On its own, it makes a delicious complete meal for busy weeknights. But you can also pair it with bread, a salad or veggies on the side.

WITH BREAD: Add a loaf of crusty beer bread or dinner rolls to mop up all the flavorful saucy goodness left behind on your plate.

WITH A SALAD: Another classic pairing is a simple tomato cucumber salad with a light vinaigrette dressing.

The freshness of the salad provides a nice contrast to the savory and cheesy stuffed pepper casserole.

WITH VEGETABLES: You could also try some roasted vegetables for a flavorful addition.

MORE CASSEROLE RECIPES

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Vegetable Casserole Recipe

Casserole Ideas

Southern Corn Casserole

If you’d like to try your hand at the original, check out our stuffed peppers recipe. Our stuffed pepper soup is another great recipe that reimagines a classic.

Storing a Stuffed Bell Pepper Casserole

In the Fridge

You can store leftovers in an airtight container in the refrigerator for up to three days.

You will need to note that as this dish sits, the rice will continue to absorb the liquids.

If you find that your leftover rice has absorbed too much of the liquid, you can add a splash of beef broth or water and stir before reheating single servings.

In the Freezer / Make Ahead

If you want to make this stuffed bell pepper casserole ahead of time or freeze, then you will follow all the steps up through step four.

Don’t add the rice until you are ready to serve. Let the stuffed pepper sauce cool completely before transferring it to a lidded freezer-safe container.

If frozen, you will need to thaw the pepper sauce in the refrigerator, add the thawed sauce to the extra-large skillet, and bring the liquids up to a boil.

From there, you will add the rice (step five) and follow the recipe from there.

If you are not freezing but just making ahead, you will store the prepared pepper sauce in a lidded container for up to two days before cooking and serving.

a close up shot of a piece of Stuffed Pepper Casserole on a plate

Why This Is The Best Stuffed Pepper Casserole

Easy to Make

Stuffed pepper casserole deconstructs the concept of stuffed peppers into a simpler dish. This ease of preparation makes it a go-to recipe for busy weeknights or feeding a crowd with minimal fuss.

Make-Ahead and Store

The casserole can be prepared in advance, stored in the refrigerator, and baked when needed. It’s also freezer-friendly, either before or after baking, which helps with meal planning and reduces food waste.

Family Friendly Dinner

Stuffed Pepper Casserole tends to be a hit with both adults and children, making it a family-friendly meal. Its familiar ingredients mean you can tailor the dish to suit even the pickiest eaters.

FREQUENTLY ASKED QUESTIONS

Can I prepare this recipe ahead of time?

This easy stuffed pepper casserole recipe is a great make-ahead meal. Prepare the sauce, along with the veggies and meat but wait to add the rice until you are to thaw and serve.

Can I use ground pork instead of ground beef in this great recipe?

You could use any ground meat, including ground turkey, ground chicken, or ground pork in this stuffed bell pepper casserole.

There is no better way than a hearty one-pan meal to keep warm when it’s cold out.

As delicious as regular stuffed peppers but with much less prep work, this stuffed pepper casserole recipe is perfect for a family dinner.

Even if you’re not a huge fan of peppers, this dish will change your mind. It’s a must-try for anyone who loves hearty, classic comfort food this is sure to satisfy.

More Casserole Recipes You’ll Love

Stuffed Pepper Casserole

5 from 3 votes

Loaded with delicious flavors from meat, veggies, and rice, this stuffed pepper casserole is the ultimate comfort food.

Prep Time 5

Cook Time 35

Total Time 40

Servings

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Ingredients

1 tablespoon olive oil
½ pound ground beef
½ pound ground mild Italian sausage
¾ yellow onion, diced
2 cups bell peppers, diced (red, yellow, and green)
1 tablespoon garlic, minced
2 teaspoons Italian seasoning blend
¾ teaspoon salt
½ teaspoon black pepper
3 tablespoons tomato paste
2 cups low-sodium beef broth
15 ounces crushed tomatoes
1 tablespoon Worcestershire sauce
1 cup jasmine rice
2 cups shredded Monterey jack cheese
1 tablespoon chopped fresh parsley, optional garnish

Instructions

In an extra-large skillet on medium-high heat, add the olive oil, ground beef, and ground mild Italian sausage. Brown the ground meat for 6 to 7 minutes or until no pink remains. Remove the cooked ground meat using a slotted spoon and place it on a large plate. Be sure to leave the fat in the hot skillet to cook the vegetables in.
Add the diced onion, diced peppers, minced garlic, Italian seasoning blend, salt, and black pepper to the skillet. Saute the vegetables for 5 to 6 minutes or until the vegetables are tender.
Add the tomato paste to the sauteed vegetables, stir the tomato paste into the vegetables and cook for an additional minute.
Add the low-sodium beef broth, crushed tomatoes, Worcestershire sauce, and the reserved cooked ground meat to the skillet.
Stir all the ingredients together and allow the liquids to come up to a boil. Once the liquids are boiling, add the jasmine rice, and stir to evenly distribute the rice.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook the rice for 20 to 22 minutes.
Remove the lid, stir the stuffed pepper casserole and check to ensure that the rice is fully cooked. If not, then replace the lid and cook for another 2 to 3 minutes.
Top the stuffed pepper casserole with the shredded Monterey jack cheese. Place the lid back onto the skillet, remove the skillet from the heat, and allow the cheese to melt.
Top the melted cheese with a garnish of chopped fresh parsley.

Notes

When choosing the bell peppers at the grocery store, I like to buy the package of the trio of colored peppers. Any combination of bell peppers will be great in this recipe. Three small peppers will yield approximately 2 cups chopped.
If quick and easy skillet meals are a staple in your house, I highly recommend a good quality heavy-duty lidded skillet. I love my Le Creuset Deep Saute Pan with lid. It holds a capacity of 4 to 4¼ quarts, which is perfect for a family of 4 to 6. For this recipe, your skillet should be at least 3½ inches deep and 12 inches wide.
I like to dice my peppers and onions into approximately ½-inch pieces. I find that if you dice your peppers too small, they get lost in the dish.
This stovetop stuffed pepper casserole is best served while warm.

Nutrition

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Stuffed Pepper Casserole

Stuffed Pepper Casserole Ingredients

Substitutions And Additions

How To Make This Stuffed Pepper Casserole Recipe