Name: Easy Stuffed Pepper Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound ground beef; 2 bell peppers, chopped; 1 onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon Worcestershire sauce; 1 (15 oz) can low sodium beef broth; 1 (15 oz) can diced tomatoes; 1 cup uncooked long grain white rice; 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon black pepper; ¾ cup shredded mozzarella cheese; ¾ cup shredded cheddar cheese

This one-pot stuffed pepper casserole delivers all the classic flavors of traditional stuffed peppers without the fuss of hollowing out and filling individual peppers. It’s a hearty, comforting dish that combines ground beef, bell peppers, rice, and melty cheese in a savory tomato sauce.

Why You’ll Love This Recipe

One-pot wonder: Everything cooks in a single skillet or Dutch oven for easy cleanup
Family-friendly: The familiar flavors appeal to both kids and adults
Budget-friendly: Uses simple, affordable ingredients
Weeknight miracle: Ready in just 40 minutes from start to finish
Make-ahead friendly: Tastes even better the next day
Customizable: Easy to adapt with different proteins, veggies, or grains

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef provides the hearty protein base for this casserole. It adds rich flavor and satisfying texture while keeping the dish filling and substantial. Lean ground beef (85/15) works best for flavor while minimizing excess fat.
Bell peppers are the star of this dish, bringing their characteristic sweet flavor and crisp-tender texture. You can use any color combination – red peppers are sweeter, green are more earthy, while yellow and orange fall somewhere in between.
Onion creates an aromatic foundation and adds natural sweetness as it cooks down. It works alongside the garlic to build the flavor base that makes this casserole so delicious.
Garlic contributes essential aromatic depth to the dish. Fresh minced garlic provides the most vibrant flavor, but pre-minced jarred garlic can work in a pinch.
Worcestershire sauce is the secret ingredient that brings umami depth and complexity. This fermented condiment contains anchovies, vinegar, molasses and spices that enhance the meaty flavors throughout the dish.
Beef broth adds savory richness while providing the necessary liquid for cooking the rice. It infuses every grain with flavor as it’s absorbed.
Diced tomatoes bring acidity, sweetness, and moisture to the casserole. They create the tomato-based sauce that’s characteristic of traditional stuffed peppers.
Long grain white rice absorbs all the delicious flavors while cooking directly in the sauce. It bulks up the casserole and provides a tender, fluffy texture throughout.
Italian seasoning provides a convenient blend of Mediterranean herbs like basil, oregano, thyme, and rosemary. This spice blend ties all the flavors together with classic Italian-American notes.
Mozzarella cheese adds that irresistible stretchy, melty quality we love in casseroles. Its mild flavor lets the other ingredients shine while creating a creamy texture.
Cheddar cheese brings a sharper flavor profile and beautiful golden color to complement the milder mozzarella. The combination of the two cheeses creates the perfect balance of flavor and texture.

Directions

In a large skillet or Dutch oven, cook ground beef over medium-high heat until browned, breaking it apart with a spoon. Add onion and bell peppers; cook 5-10 minutes until vegetables soften.
Stir in garlic and cook 1-2 minutes until fragrant.
Add Worcestershire sauce, beef broth, diced tomatoes, rice, Italian seasoning, salt, and pepper. Bring to a boil.
Reduce heat to simmer, cover, and cook 20 minutes, stirring halfway, until rice is tender and liquid absorbed.
Remove from heat and stir in half of the mozzarella and cheddar cheese until melted and combined.
Sprinkle remaining cheese on top, cover, and let melt from residual heat. For quicker melt and bubbly top, broil 1-2 minutes if pan is oven-safe.
Serve immediately.

Servings and Timing

This recipe yields 6 generous servings, making it perfect for a family dinner with potential leftovers. You’ll need just 10 minutes of prep time and 30 minutes of cooking time, for a total of 40 minutes from start to finish. Each serving contains approximately 450 calories, offering a balanced meal when paired with a simple side salad.

Variations

Vegetarian Stuffed Pepper Casserole: Replace the ground beef with plant-based ground meat alternative or 2 cups of cooked lentils. Use vegetable broth instead of beef broth.
Turkey Stuffed Pepper Casserole: Substitute ground turkey for the beef for a lighter option. Consider adding an extra tablespoon of Worcestershire sauce to enhance the flavor.
Mexican Stuffed Pepper Casserole: Replace the Italian seasoning with 2 tablespoons of taco seasoning, add a can of corn and black beans, and use pepper jack cheese instead of mozzarella.
Spicy Version: Add 1-2 diced jalapeños with the bell peppers and include 1/4 teaspoon of red pepper flakes for a pleasant heat.
Brown Rice Adaptation: If using brown rice, increase the liquid by 1/2 cup and extend cooking time to 35-40 minutes until rice is tender.
Low-Carb Option: Replace the rice with cauliflower rice. Reduce the beef broth to 1/2 cup and adjust cooking time to just 5-7 minutes after adding the cauliflower rice.

Storage/Reheating

Refrigerator Storage: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors often improve overnight as they meld together.
Freezer Storage: This casserole freezes exceptionally well. Portion into freezer-safe containers and freeze for up to 3 months. Label with the date and contents for easy identification.
Reheating from Refrigerated: For best results, reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. Alternatively, reheat in a 350°F oven, covered with foil, for about 20 minutes until heated through.
Reheating from Frozen: Thaw overnight in the refrigerator for best results, then reheat as directed above. If reheating directly from frozen, use the microwave on a defrost setting first, then heat on regular power until warmed through.
Make Ahead: Prepare the entire casserole a day ahead, but slightly undercook the rice. Refrigerate, then reheat in a 350°F oven for 20-25 minutes when ready to serve.

FAQs

Can I use pre-cooked rice for this recipe?

Yes, you can use about 3 cups of cooked rice instead of uncooked. Reduce the beef broth to 1/2 cup since you won’t need the liquid to cook the rice. Add the cooked rice with the tomatoes and simmer for just 5-7 minutes to meld the flavors.

My rice didn’t cook completely. What went wrong?

The most common reason for undercooked rice is insufficient liquid or cooking time. Make sure your heat is low enough to maintain a gentle simmer, keep the pot covered, and extend cooking time by 5-10 minutes if needed, adding a splash more broth if it seems dry.

Can I make this in an Instant Pot?

Absolutely! Use the sauté function to brown the meat and vegetables. Add remaining ingredients except cheese, then cook on high pressure for 5 minutes with a 10-minute natural release. Stir in half the cheese, top with remaining cheese, and use the lid to melt it with residual heat.

Is this recipe gluten-free?

The recipe is naturally gluten-free if you use a gluten-free Worcestershire sauce, as some brands contain wheat-derived ingredients. Double-check your beef broth as well, as some may contain gluten additives.

Can I use different colored bell peppers?

Yes! Any combination of bell peppers works beautifully. Red, orange, and yellow peppers offer a sweeter flavor, while green peppers provide a more traditional stuffed pepper taste with slight bitterness that balances the dish.

How can I make this recipe healthier?

Use lean ground beef (90/10) or ground turkey, brown rice instead of white (with adjusted cooking time), reduced-fat cheese, and add extra vegetables like zucchini, mushrooms, or spinach for added nutrition.

My casserole seems too soupy. How can I fix it?

If there’s excess liquid after cooking, remove the lid and simmer for a few additional minutes to evaporate some moisture. Remember that the casserole will continue to thicken as it stands and cools slightly.

Can I add other vegetables to this casserole?

Absolutely! Diced zucchini, yellow squash, mushrooms, corn, or even chopped spinach (added in the last few minutes) make excellent additions. Just be aware that watery vegetables might require slightly less broth.

What can I serve with stuffed pepper casserole?

This one-pot meal is complete on its own, but pairs wonderfully with a simple green salad, steamed broccoli, garlic bread, or a side of crusty bread to soak up the delicious sauce.

Can I make this casserole without cheese?

Yes, the casserole is still delicious without cheese. For a dairy-free version, simply omit the cheese entirely or substitute with a dairy-free cheese alternative if preferred.

Conclusion

This Easy Stuffed Pepper Casserole transforms a classic stuffed pepper recipe into a convenient, family-friendly meal that delivers big on flavor without the fuss. By deconstructing traditional stuffed peppers into a one-pot format, you get all the savory, comforting elements in a fraction of the time. The combination of seasoned ground beef, tender bell peppers, fluffy rice, and melty cheese creates a satisfying dish that’s sure to become a regular in your dinner rotation. Whether you’re looking for a simple weeknight dinner, a make-ahead meal solution, or a crowd-pleasing dish that offers endless variations, this stuffed pepper casserole checks all the boxes.

Easy Stuffed Pepper Casserole