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Stuffed Pepper Casserole

Easy Stuffed Pepper Casserole

iamwinfred
This Easy Stuffed Pepper Casserole delivers all the delicious flavors of traditional stuffed peppers without the hassle of individually stuffing each one. Ground beef, colorful bell peppers, rice, and savory tomato sauce come together in one dish, topped with melted mozzarella cheese for a comforting family meal that's ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 485 kcal

Equipment

  • Large skillet or Dutch oven at least 12 inches
  • 9x13-inch baking dish
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Aluminum foil

Ingredients
  

  • 2 lbs ground beef 900g, 80/20 blend recommended
  • 4 large bell peppers mix of colors, diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups cooked white rice about 400g
  • 1 can crushed tomatoes 28 oz or 794g
  • 1 can tomato sauce 15 oz or 425g
  • 2 cups beef broth 480ml
  • 2 cups shredded mozzarella cheese 225g, divided
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • salt and black pepper to taste

Instructions
 

  • Preheat oven to 350°F. Dice bell peppers and onion, mince garlic, cook rice according to package directions, and measure all ingredients.
  • Heat large skillet over medium-high heat, add ground beef, break up with wooden spoon, and cook 8-10 minutes until browned. Drain excess fat if needed, leaving about 1 tablespoon.
  • Add diced onion to beef and cook 3-4 minutes until translucent. Add bell peppers and cook 5-6 minutes until slightly softened, then add garlic and cook 1 minute more.
  • Pour in crushed tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Stir well and simmer 2-3 minutes to blend flavors.
  • Stir in cooked rice and beef broth, mix thoroughly, and bring to gentle simmer. Cook 5 minutes on medium-low, then add 1 cup mozzarella cheese and stir until melted.
  • Spray 9x13-inch baking dish with cooking spray, transfer mixture from skillet, spread evenly, and cover tightly with aluminum foil.
  • Bake covered for 25-30 minutes until hot and bubbly. Remove foil, sprinkle remaining 1 cup mozzarella on top, and bake uncovered 5-7 minutes until cheese melts and browns slightly.
  • Remove from oven and let rest 5-10 minutes before serving. This helps the casserole set up properly for easier portioning.

Notes

  • Use a mix of red, yellow, and green bell peppers for the best color and visual appeal.
  • If using high-fat ground beef, be sure to drain excess grease to avoid a greasy casserole.
  • Cook rice al dente if making it fresh, as it will continue cooking in the oven.
  • For extra flavor, add a splash of Worcestershire sauce when browning the beef.
  • Try fire-roasted crushed tomatoes for a subtle smoky flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in refrigerator before reheating.
  • Reheat in microwave for 2-3 minutes or in oven at 350°F for 20-25 minutes covered with foil.
  • Make it low-carb by substituting riced cauliflower for the white rice.
  • For a Mexican twist, use pepper jack cheese and add cumin and chili powder to the seasoning mix.

Nutrition

Serving: 1servingCalories: 485kcalCarbohydrates: 35gProtein: 32gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 780mgPotassium: 720mgFiber: 3gSugar: 7gVitamin A: 45IUVitamin C: 150mgCalcium: 25mgIron: 20mg
Keyword comfort food, easy casserole, ground beef casserole, one dish meal, stuffed pepper casserole
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