Easy Stuffed Pepper Casserole

If you love the comforting flavors of a classic stuffed peppers recipe but don’t want to spend time filling individual peppers, this stuffed pepper casserole is the perfect solution. It combines savory ground beef, colorful bell peppers, tender rice, tomatoes, and melted cheese in one hearty, family-friendly dish.

It has all the cozy flavor of stuffed peppers in an easier, scoop-and-serve format. Similar deconstructed versions are popular because they keep the traditional beef, peppers, rice, tomato, and cheese combination while eliminating the extra stuffing step.

Why You’ll Love This Stuffed Pepper Casserole

• Easy weeknight dinner: No individual peppers to fill.
• Classic comfort-food flavor: Ground beef, peppers, tomatoes, rice, and cheese work beautifully together.
• One-dish meal: Protein, vegetables, and rice come together in one satisfying casserole.
• Family-friendly: Mild, cheesy, and easy to customize.
• Great for leftovers: The flavors become even more delicious the next day.
• Flexible: Use ground turkey instead of beef or change up the peppers and cheese.

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 2 cups low-sodium beef or chicken broth
• 1 cup long-grain white rice, uncooked
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1½ cups shredded cheddar or Monterey Jack cheese
• 2 tablespoons chopped fresh parsley

Optional Add-Ins

• 1 cup black beans or kidney beans
• 1 small zucchini, diced
• Red pepper flakes for heat
• Diced jalapeño
• Ground turkey instead of beef

Adding beans can turn this into a more protein- and fiber-rich variation; beans are also used as a protein-focused alternative to rice in some stuffed-pepper recipes.

How to Make Stuffed Pepper Casserole

1. Prepare the oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Brown the beef

Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for about 6–8 minutes, breaking the beef apart as it cooks.

Drain excess grease if necessary.

3. Add the peppers and garlic

Stir in the diced red, green, and yellow bell peppers. Cook for 4–5 minutes, until they begin to soften.

Add the garlic and cook for another 30–60 seconds.

4. Build the filling

Stir in the tomato paste, diced tomatoes, paprika, Italian seasoning, smoked paprika, salt, pepper, and Worcestershire sauce.

Cook for about 2 minutes so the flavors can come together.

5. Add the rice and broth

Stir in the uncooked rice and broth.

Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally.

6. Transfer to the casserole dish

Pour the mixture into the prepared baking dish and spread it evenly.

Cover tightly with aluminum foil.

7. Bake

Bake for approximately 40–45 minutes, or until the rice is tender and most of the liquid has been absorbed.

Keep it covered while the rice cooks so it has enough moisture to become tender. This is also a technique used in current stuffed pepper casserole recipes.

8. Add the cheese

Remove the foil and sprinkle the shredded cheese evenly over the top.

Return the casserole to the oven uncovered for 8–10 minutes, until the cheese is melted and bubbly.

Let it rest for about 5 minutes, then sprinkle with fresh parsley and serve.

Variations

Ground Turkey Stuffed Pepper Casserole

Replace the ground beef with lean ground turkey for a lighter variation.

Bean Casserole Version

Add a drained and rinsed can of black beans or kidney beans for extra heartiness and fiber.

Cheesy Green Pepper Casserole

Use mostly green bell peppers and your favorite cheddar cheese for a stronger savory pepper flavor.

Brown Rice Version

Brown rice can be used, but it generally requires more cooking time and liquid than white rice, so adjust the cooking method accordingly.

Spicy Stuffed Pepper Casserole

Add diced jalapeño, chili flakes, or a little cayenne pepper.

What to Serve With It

This casserole is filling enough to serve as a complete meal, but you can pair it with:

• Simple green salad
• Roasted broccoli
• Steamed green beans
• Garlic bread
• Corn
• Cucumber tomato salad
• Avocado salad

Storage Tips

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.

Freezer: Portion the cooled casserole into freezer-safe containers and freeze for up to 2–3 months for best quality.

Reheating: Reheat individual portions in the microwave or cover the casserole with foil and warm it in a 350°F oven until heated through.

Frequently Asked Questions

Can I make stuffed pepper casserole ahead of time?

Yes. You can prepare the cooked beef and vegetable mixture ahead of time and refrigerate it. For the best rice texture, bake the casserole according to the recipe rather than leaving uncooked rice sitting in the assembled mixture for an extended period.

Can I use ground turkey instead of ground beef?

Absolutely. Ground turkey is an easy substitution and works particularly well with the peppers, tomatoes, and seasonings.

Do I need to cook the rice first?

Not for this version. The uncooked long-grain rice cooks in the casserole using the broth and tomato mixture. Similar recipes use the same method.

Can I add beans?

Yes. Black beans or kidney beans make an excellent addition and turn this into an even heartier bean casserole.

Why is it called stuffed pepper casserole if the peppers aren’t stuffed?

It uses the same basic flavor combination as traditional stuffed peppers—ground meat, bell peppers, tomatoes, rice, and cheese but everything is cooked together rather than filling individual peppers. That’s why it’s also commonly called unstuffed bell pepper casserole or deconstructed stuffed peppers.