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My kids and I love this Stuffed Pepper Casserole, and you will, too. It is the ultimate comfort food baked in one dish and filled with cheesy, savory rice and protein. Perfect for those nights at home when you want something quick, easy, and filling.
You may also like my sloppy Joe Casserole or my Broccoli Chicken Pasta Casserole.
I love making casseroles because they’re so easy to make and come together within minutes. This stuffed pepper casserole made with rice is filled with vegetables and ground beef with flavors that are sure to leave you and the family wanting more. Perfect for those nights when you don’t have much time to get dinner on the table but want something hearty, healthy, and filling.
I usually alternate between my stuffed bell peppers recipe and this casserole. Both are yummy.
Ingredients needed
Below is a list of ingredients you will need to make this stuffed pepper casserole. Full measurements are listed in the recipe card below.
- Ground beef: I like to use one pound of lean ground beef. You can also use ground turkey.
- Onion: One small yellow onion; diced
- Garlic: You’ll need 3-4 minced garlic cloves
- Salt and pepper: Use as much salt and pepper as you like until you get the flavor you want.
- Spices: Smoked paprika and dried thyme
- Tomatoes: 14.5 ounces (1 can)
- Beef broth: I like beef broth because of the flavor, but you can also use chicken broth
- Red pepper paste: Or harissa
- Bell peppers: You can use whatever color bell peppers you would like. I like to use different colors. Please make sure they’re small, seeded, and diced
- Cheddar cheese: Shredded and divided
- Rice: Cooked brown rice
- Fresh parsley: Optional but highly recommended to garnish the casserole with
How to make stuffed pepper casserole
Preheat the oven to 375°F. In a large skillet over medium heat, cook the meat, breaking it up with a wooden spoon.
Step 1: Add the salt, garlic, and seasoning to the ground beef, then continue cooking and stirring with a spoon until it begins to brown.
Step 2: Stir in the diced tomatoes, broth, and red pepper paste (or harissa). Bring the sauce to a boil, then reduce the heat and simmer until the liquid is reduced by half, around 8 minutes. Remove the pan from the heat.
Step 3: Assemble the dish by transferring half of the meat mixture to a baking dish. Make sure to thoroughly coat the bottom of the dish with the ground beef.
Step 4: Sprinkle it with cooked brown rice, chopped peppers, and half of the
shredded cheese. Repeat the layers one more time. Bake in the preheated oven for 30-40 minutes, until bubbly and the top starts to brown. Garnish with freshly chopped parsley, if you desire.
Tips from my kitchen
- Make sure the rice is fully cooked before topping the casserole with it.
- You can grate your own cheese or use a bag of pre-shredded cheese. I use cheddar, but feel free to experiment with different types of cheeses.
- Green, red, yellow, or orange bell peppers work for this recipe.
Frequently asked questions
Yes, if you don’t want to use ground beef or turkey, feel free to make this recipe with cooked, shredded chicken.
Absolutely. Cook your meat and assemble the casserole as usual, the day or night before cooking. Just wrap it with plastic wrap and store it in the refrigerator until you’re ready to put it in the oven.
Several types of cheese will work for this recipe. Pepper jack, Colby jack, or mozzarella are great options.
Yes. You can use quinoa or another grain instead of rice. I also like the idea of making this a low-carb meal by using riced cauliflower.
You may also like
- Easy stuffed pepper soup
- Vegetarian stuffed peppers
- Buffalo chicken stuffed peppers
- Keto ground turkey stuffed peppers
- Easy chicken broccoli rice casserole
- Chicken parmesan casserole
- Easy taco casserole recipe
Fan Favourites
- Easy Beef Stew
- Chicken enchilada soup
- Tuscan Chicken Pasta
- BBQ Chicken Breast
- Jennifer Anniston Salad
- Chicken Chili Recipe
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Stuffed Pepper Casserole
Ingredients
- 1 pound ground beef, lean
- 1 yellow onion, small; diced
- 3-4 garlic cloves, minced
- Kosher salt , to taste
- Ground black pepper, to taste
- 1 tablespoon smoked paprika
- 1 teaspoon thyme, dried
- 14.5 ounces diced tomatoes, 1 can
- 1 cup beef broth
- 3-4 tablespoons red pepper paste, or harissa
- 1 ½ cup cheddar cheese, shredded and divided
- 1 Cup Cooked brown rice
- 3 small bell peppers, seeded and diced
- Parsley, freshly chopped; optional
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium heat, cook the 1 pound ground beef, mixing it with a wooden spoon.
- Add the Kosher salt , 3-4 garlic cloves (minced), Ground black pepper, 1 tablespoon smoked paprika, and 1 teaspoon thyme. Continue to cook until it starts to brown.
- Stir in the 14.5 ounces diced tomatoes, 1 cup beef broth, and 3-4 tablespoons red pepper paste. Bring the sauce to a boil, then reduce heat and simmer until the liquid is reduced by half, around 8 minutes. Remove from heat.
- To assemble the dish, transfer half of the meat mixture to a baking dish.
- Sprinkle it with 1 Cup Cooked brown rice rice, 3 small bell peppers (chopped), 1 yellow onion(diced), and half of the 1 ½ cup cheddar cheese. Repeat the layers one more time.
- Bake in the preheated oven for 30-40 minutes, until bubbly and the tops start to brown.
- Garnish with chopped Parsley, if desired.
Notes
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- Make sure to thoroughly cook the rice before topping the casserole with it.
-
- You can grate your own cheese or use a bag of pre-shredded cheese. I use cheddar, but feel free to experiment with different types of cheeses.
-
- Green, red, yellow, or orange bell peppers work for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
