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.

Close-up of stuffed pepper casserole in a white pot, with melted cheddar over ground beef, rice and red and green bell peppers in tomato sauce, topped with fresh parsley, a wooden spoon scooping a serving.

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This One Pot Stuffed Pepper Casserole is a Family Favorite

There’s just something about this stuffed pepper casserole that takes me right back to cozy family dinners. I love a classic stuffed pepper but on a busy night I don’t always want to fuss with hollowing out peppers and stuffing them one by one.

So I took the ground beef, bell peppers, rice and seasonings, and turned them into one hearty dish. Same comforting flavors, no stuffing required. If you want the real thing, my chicken stuffed peppers are an easy version made with leftover chicken, and my quinoa stuffed peppers pack in some extra protein.

The best part it comes together in about 35 minutes and there is only one pot to wash! And if you’re more in the mood for soup, my stuffed pepper soup gives you that same comfort in a bowl.

XO - Jamielyn
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“Excellent meal! Looked just like the pic. Company was coming and one guy hates tomatoes, so I swapped in a can of garbanzo beans with the juice instead of the diced tomatoes. He’d never had them before and really liked it. A big success!”

Teresa in Iowa ⭐⭐⭐⭐⭐

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 even 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.
  • Beef broth: This is what the rice cooks in, so it adds a lot of flavor. Chicken broth works just as well if that’s what you have on hand.
  • 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

Start by browning the ground beef with the onions. Get some real color on it, not just gray and steamed, because that’s where a lot of the flavor comes from. Once it’s cooked through, drain off the fat, then toss in the peppers and garlic for a few minutes. I like to leave the peppers with a little bite since they’ll keep softening as everything simmers.

Now stir in the rice, diced tomatoes, tomato sauce, broth and seasonings. Give it a good stir so the rice settles into the liquid instead of clumping on the bottom. This is a good time to taste and decide on salt. I usually go a little light and adjust at the end.

Browned ground beef with chopped onion and red and green bell peppers cooking in a white Dutch oven, a wooden spoon resting in the pot.
Diced tomatoes, tomato sauce, jasmine rice, broth and Italian seasoning added to the beef and peppers in a white pot, before stirring together.

Drop it to a low simmer, lid on, and leave it alone for about 20 minutes. Don’t keep peeking; the rice needs that trapped steam to cook evenly. It’s done when the rice is tender and most of the liquid is gone.

Sprinkle the cheese over the top and let it melt, either by covering the pot for a couple of minutes or popping it under the broiler. I love broiling it just until the cheese turns golden and bubbly. That’s my favorite part.

Stuffed pepper casserole after simmering, with tender rice, ground beef and bell peppers in a thick tomato sauce, a wooden spoon in the white pot.
Melted cheddar and mozzarella cheese over the top of stuffed pepper casserole in a white pot, golden and bubbly.

Tips and Variations

  • Rinse your rice. Give it a quick rinse before it goes in for the fluffiest, least sticky results.
  • Make it Tex-Mex. Swap the Italian seasoning for taco seasoning and top with a little sour cream and cilantro. My family loves it both ways.
  • Add extra veggies. This is a great place to sneak in more. Mushrooms or zucchini stir right in without anyone noticing.
  • Layer the cheese. For an extra cheesy bite, stir some cheese into the casserole before you add the rest on top.
  • Brown rice: It works, but it needs more liquid and a longer simmer, so keep an eye on it and add a splash more broth if the pan gets dry.
  • Cauliflower rice: You can use it to lighten things up. Add it toward the end and cut back on the broth, since it releases water as it cooks.
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

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One Pot 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.
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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

  • Brown 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

Store: Leftovers keep well in the fridge for up to 3 days. For a fun twist, repurpose the casserole into actual stuffed bell peppers.
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. 
Freeze: Cool completely then store in a freezer safe container for up to 3 months. Thaw, reheat and enjoy.

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.