This stuffed pepper casserole is easy to make in one pot with ground beef, bell peppers, rice and cheese! All the comforting flavors of the classic but no stuffing involved.

Stuffed pepper casserole in a white pot.

This post may contain affiliate links. Read disclosure policy.

Easy Stuffed Pepper Casserole

There’s something about easy casserole recipes, that bring back fond memories of comforting family dinners. But traditional recipes like my chicken stuffed peppers or quinoa stuffed peppers can be a bit time-consuming. 

Enter the stuffed pepper casserole – all the flavors you love, deconstructed, and simplified into a one-pot wonder like my stuffed pepper soup but heartier!

Why I Love This Recipe

  • One pot flavor: With ground beef, bell peppers, rice, and a blend of seasonings, this casserole has the flavors of stuffed peppers without the hassle.
  • Versatility: Whether you’re a fan of ground turkey or beef, prefer mozzarella over cheddar, or want to throw in some extra veggies, this recipe can be adapted.

Ingredient Notes

Stuffed pepper casserole ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Ground beef: Use lean ground beef or ground turkey if you prefer a leaner option.
  • Bell peppers: I like red bell pepper and green bell pepper, but any color will work.
  • Aromatics and seasonings: Onion, garlic, kosher salt, black pepper, and Italian seasoning.
  • Jasmine rice: Any white rice works, I used Jasmine rice.
  • Tomatoes: Canned diced tomatoes with the juice and tomato sauce.
  • Shredded cheese: Cheddar cheese, mozzarella cheese, or pepper jack.
  • Toppings: Chopped parsley and sour cream add the perfect finishing touch.

How to Make Stuffed Pepper Casserole

Showing how to make stuffed pepper casserole in a 4 step collage.
  • Cook meat and vegetables: Start by browning the ground beef (or turkey) with onions, then add the bell peppers and garlic for a quick sauté.
  • Combine ingredients: Throw in the rice, tomatoes, tomato sauce, and broth, seasoning the mix well before bringing it to a boil.
  • Cook: Reduce the heat, cover, and simmer until the rice is tender, stirring occasionally and seasoning to taste.
  • Add cheese: Top with your choice of cheese and let it melt to bubbly perfection under the broiler.

Tips and Variations

  • Prep ahead: Chop your veggies in advance to make this dish come together even faster on busy nights.
  • Rinse the rice. For fluffier rice, always rinse it first.
  • Cheese layering: For an extra cheesy experience, layer some cheese within the casserole before adding the final cheese topping.
  • Veggie variations: Add mushrooms or zucchini for an extra serving of veggies.
  • Seasoning: For a Tex-Mex twist, swap the Italian seasoning for taco seasoning.
Stuffed pepper casserole in a pot.

Storage

  • Store: Leftovers keep well in the fridge for up to 3 days. For a fun twist, repurpose the casserole into actual stuffed bell peppers for a delicious next-day meal.
  • Reheat: Place a portion of the casserole in a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat on high until warm throughout. To reheat in the oven, cover casserole with aluminum foil and bake at 350°F until heated through, typically about 20 minutes.
  • Freeze: Cool completely then store in a freezer safe container for up to 3 months. Thaw, reheat and enjoy.
Stuffed pepper casserole cooking in a white pot.

More casserole recipes to try include meatball casserole without pasta, tuna noodle casserole, and frito pie!

More Casserole Recipes

See all
See all
Stuffed pepper casserole in a white pot.

Easy Stuffed Pepper Casserole

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
25 minutes
Total Time: 35 minutes
Servings: 8
This stuffed pepper casserole is easy to make in one pot with ground beef, bell peppers, rice and cheese! All the comforting flavors of the classic but no stuffing involved.
Print Pin This! Rate

Video

Ingredients 

  • 1 pound ground beef or turkey, if preferred
  • 3 bell peppers any color, chopped
  • 1 onion , chopped
  • 3 cloves garlic , minced
  • 1 cup uncooked jasmine rice
  • 15 ounce can diced tomatoes , undrained
  • 8 ounce can tomato sauce
  • 2 cups beef broth , or chicken broth
  • 1 teaspoon kosher salt , more to taste
  • ½ teaspoon black pepper
  • 1-2 teaspoons Italian seasoning
  • 1-2 cups shredded cheddar cheese , mozzarella or pepper jack

For serving: chopped parsley, sour cream

Instructions

  • Cook Meat and Vegetables: In a large dutch oven or sturdy pot, cook one pound ground beef and 1 chopped onion over medium heat until no longer pink. Drain any excess fat. Add 3 bell peppers and 3 cloves garlic to the skillet. Cook for about 3 minutes, or until vegetables are slightly softened.
  • Combine Ingredients: Add 1 cup rice, 15 ounce can diced tomatoes, 8 ounce can tomato sauce, 2 cups beef broth, 1 teaspoon salt, 1/2 teaspoon pepper, and 1-2 teaspoons Italian seasoning to the skillet. Stir well to combine everything.
  • Cook: Bring mixture to a boil and then reduce to a simmer and cover. Allow to cook about 20 minutes, or until rice is tender. Remove lid and stir. Season to taste.
  • Add Cheese: Sprinkle 1-2 cups shredded cheese over the top and allow to melt or broil 2 minutes until the cheese is melted and bubbly.
  • Serve: Let sit for a few minutes before serving. This allows it to set and makes it easier to serve. Add fresh herbs and a dollop of sour cream on top if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store leftovers in a covered container up to 3 days in the refrigerator. You can also use the leftover to make stuffed bell peppers.  

Nutrition

Calories: 282kcal, Carbohydrates: 27g, Protein: 18g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 51mg, Sodium: 858mg, Potassium: 560mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1729IU, Vitamin C: 65mg, Calcium: 150mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.