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Stuffed Pepper Casserole

This stuffed pepper casserole brings all the cozy vibes of the classic dish but cuts down on prep and cooking time, making it a perfect weeknight meal.

Stuffed pepper casserole in a white pot.
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Easy Stuffed Pepper Casserole

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

Enter the stuffed pepper casserole – just like my stuffed pepper soup all the flavors you love, deconstructed, and simplified in a one-pot wonder that’s sure to become a new family favorite.

Why This Recipe Works

  • Simplicity and flavor: Combining ground beef, bell peppers, rice, and a perfect blend of seasonings, this casserole keeps the essence 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 adapts to your preferences.

Stuffed Pepper Casserole Recipe Ingredients

So, let’s take a look at what you’ll need to make this stuffed bell pepper casserole.

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: Any color of pepper will work here. 
  • Aromatics and seasonings: Onion, garlic, kosher salt, black pepper, and Italian seasoning.
  • Jasmine rice: This rice is both delicate and fragrant, but you can use any white rice. 
  • Canned diced tomatoes: Make sure to add the juices. 
  • Tomato sauce: Use your favorite brand or homemade sauce would work well too. 
  • Shredded cheese: Cheddar cheese, mozzarella cheese, or pepper jack for a gooey melty topping.
  • Toppings: Chopped parsley and sour cream add the perfect finishing touch.

Substitutions and Variations

  • Veggie variations: Add mushrooms or zucchini for an extra serving of veggies.
  • Rice alternatives: Jasmine rice can be replaced with long-grain white rice, or quinoa like my quinoa stuffed peppers for a healthier spin.
  • Seasoning: For a Tex-Mex twist, swap the Italian seasoning for taco seasoning.
  • Cheese options: Feel free to experiment with different cheeses to find your perfect melt.

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.

Expert Tips

  • 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.
Stuffed pepper casserole in a pot.

Recipe FAQs

Can I make this casserole vegetarian?

Yes, you can easily make this casserole vegetarian by substituting ground beef or turkey with a plant-based ground meat alternative. You can also increase the variety of vegetables, such as adding mushrooms or zucchini, and use vegetable broth instead of beef or chicken broth.

Can this casserole be made ahead of time?

Yes, this casserole is a great make-ahead meal. You can prepare the casserole up to the point before adding the cheese, cool it, and then store it covered in the refrigerator. When you’re ready to eat, add the cheese on top and bake until the cheese is melted and the casserole is heated through.

How can I make this casserole spicier?

For a spicier casserole, you can add diced jalapeños to the vegetable mix or add in some red pepper flakes.

How long will this casserole keep?

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.

What’s the best way to reheat leftovers?

Leftovers can be reheated in the microwave or the oven. 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.

Serving Suggestions

This stuffed pepper casserole is a hearty meaty meal on it’s own! Here are a few favorite sides though that I love to serve with it.

Pair this comforting casserole with a crisp wedge salad, soft dinner rolls, or garlic bread for a complete meal that’s sure to satisfy.

Stuffed pepper casserole cooking in a white pot.

More casserole recipes to try include meatball casserole, tuna noodle casserole, and frito pie!

More Favorite Casserole Recipes

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Stuffed pepper casserole in a white pot.

Stuffed Pepper Casserole Recipe

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This stuffed pepper casserole brings all the cozy vibes of the classic dish but cuts down on prep and cooking time, making it a perfect weeknight meal.
Prep Time: 10 minutes
25 minutes
Total Time: 35 minutes
Servings: 8



  • 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


    • Cook Meat and Vegetables: In a large dutch oven or sturdy pot, cook the ground beef and onions over medium heat until no longer pink. Drain any excess fat. Add the bell peppers and garlic to the skillet. Cook for about 3 minutes, or until vegetables are slightly softened.
    • Combine Ingredients: Add the rice, diced tomatoes, tomato sauce, beef broth, salt, pepper, and 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 the 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.


    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.  


    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.

    Course: Main Dish
    Cuisine: American
    Diet: Gluten Free

    Did you make this recipe? Don’t forget to give it a star rating below!

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