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Stuffed Pepper Casserole
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Easy Stuffed Pepper Casserole

A hearty and easy stuffed pepper casserole made with ground beef, colorful bell peppers, tomatoes, rice, and melted cheese. All the comforting flavors of classic stuffed peppers without the work of stuffing individual peppers.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Keyword: Easy Stuffed Pepper Casserole
Servings: 6
Calories: 475kcal

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 fresh parsley chopped

Instructions

  • Preheat the oven to 375°F (190°C).
  • Lightly grease a 9×13-inch baking dish and set aside.
  • Heat a large skillet over medium-high heat.
  • Add the ground beef and diced onion and cook for 6–8 minutes, breaking the beef apart as it cooks.
  • Drain any excess grease if needed.
  • Add the diced bell peppers and cook for 4–5 minutes, until they begin to soften.
  • Add the minced garlic and cook for about 30–60 seconds.
  • Stir in the tomato paste, diced tomatoes, paprika, Italian seasoning, smoked paprika, salt, black pepper, and Worcestershire sauce.
  • Cook for about 2 minutes, stirring to combine.
  • Stir in the uncooked rice and broth.
  • Bring the mixture to a gentle simmer and cook for about 5 minutes.
  • Transfer the mixture to the prepared baking dish and spread it evenly.
  • Cover the dish tightly with aluminum foil.
  • Bake for 40–45 minutes, or until the rice is tender and most of the liquid has been absorbed.
  • Remove the foil and sprinkle the shredded cheese evenly over the top.
  • Return to the oven and bake uncovered for 8–10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let the casserole rest for 5 minutes.

Notes

  • Use lean ground beef to keep the casserole lighter.
  • Ground turkey can be substituted for ground beef.
  • Add black beans or kidney beans for extra protein and fiber.
  • For a spicy version, add diced jalapeño or red pepper flakes.
  • Cheddar, Monterey Jack, or Mexican-blend cheese all work well.
  • Make sure the casserole remains covered while the rice cooks so the rice has enough moisture to become tender.

Nutrition

  • Calories: ~475 kcal
  • Protein: ~29g
  • Carbohydrates: ~45g
  • Fat: ~20g
  • Fiber: ~5g
  • Sugar: ~7g
  • Sodium: ~650mg