Easy Stuffed Pepper Casserole

Easy Stuffed Pepper Casserole: A Simple Twist on a Classic Dish

If you love the flavors of classic stuffed peppers but prefer a simpler, no-fuss version, then Easy Stuffed Pepper Casserole is the recipe for you. This one-pan dish takes all the delicious components of traditional stuffed peppers—ground beef, rice, bell peppers, and tomato sauce—and combines them into a hearty, comforting casserole. It’s the perfect meal for busy weeknights or when you’re craving something satisfying without spending hours in the kitchen.

This casserole is a true crowd-pleaser. It’s loaded with flavor, full of nutrients, and can be easily customized to suit your preferences. Whether you like your casserole with extra cheese, a bit of spice, or more veggies, this recipe is incredibly versatile. Let’s dive into how you can make this simple, flavorful dish!

Why You’ll Love Easy Stuffed Pepper Casserole

Easy to Make: There’s no stuffing individual peppers here! Just combine everything in a baking dish and let the oven do the work.
One-Pan Meal: This casserole is an all-in-one dish that includes protein, vegetables, and carbs—no need for multiple sides.
Customizable: You can easily swap out ingredients based on your tastes, such as using ground turkey instead of beef or adding extra vegetables like zucchini or mushrooms.
Comforting and Hearty: The combination of seasoned beef, tender rice, and melted cheese makes this casserole a comforting, filling meal that everyone will love.
Great for Leftovers: This casserole stores well in the refrigerator and tastes just as good (if not better) the next day, making it perfect for meal prep.

Ingredients

To make Easy Stuffed Pepper Casserole, you’ll need the following ingredients:

1 lb ground beef (or ground turkey for a leaner option)
1 cup long-grain white rice, uncooked
2 cups beef or vegetable broth (or water)
1 can (15 oz) diced tomatoes (with juices)
1 can (6 oz) tomato paste
1/2 cup onion, diced
3 bell peppers, chopped (use any color you like)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 cups shredded cheddar cheese (or a blend of your favorite cheeses)
Fresh parsley, chopped (for garnish, optional)

Step-by-Step Recipe

1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil to prevent the casserole from sticking.

2. Cook the Ground Beef
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 2-3 minutes. Add the ground beef (or ground turkey) to the skillet, breaking it up with a spoon as it cooks. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat if necessary.

3. Add Rice and Seasonings
To the skillet with the cooked beef, add the uncooked rice, garlic powder, onion powder, oregano, basil, salt, and pepper. Stir well to combine, making sure the rice is evenly coated with the seasonings.

4. Combine Liquids and Vegetables
Add the diced tomatoes (with juices) and tomato paste to the skillet. Stir to combine everything, ensuring that the rice is well coated with the tomato mixture. Then, add the broth or water, and stir until everything is evenly mixed. Finally, add the chopped bell peppers to the skillet, stirring them in gently.

5. Transfer to the Baking Dish
Pour the beef and rice mixture into the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil to lock in moisture while it bakes.

6. Bake the Casserole
Place the casserole in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and sprinkle the shredded cheddar cheese over the top of the casserole. Return the dish to the oven and bake, uncovered, for an additional 10-15 minutes, or until the cheese is melted and bubbly.

7. Garnish and Serve
Once the casserole is done, remove it from the oven and let it sit for a few minutes to set. Garnish with freshly chopped parsley if desired. Scoop out portions and serve hot.

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