Stuffed Pepper Casserole Recipe (2024)

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by Mike Hultquist · Aug 21, 2023 · 40 Comments · Jump to Recipe

This Stuffed Pepper Casserole recipe brings classic flavors without the hassle with ground beef, bell peppers, rice, and gooey cheese. One-pot comfort food!

Stuffed Pepper Casserole Recipe

Are you ready for a no-fuss recipe that you can easily whip together for a simple, yet delicious, weeknight meal? Here it is! Stuffed Pepper Casserole!

Stuffed pepper casserole is the perfect one-pan dish that focuses on all the flavors of Classic Stuffed Peppers, but with quite a bit less work.

Why You'll Love This Recipe

Quick and Easy to Make. It's mostly chopping, with everything cooked in single pan, then baked in the same pan.
Easy to Customize. You can vary up the ground meats with this recipe, but also the cheeses and spices, and even the peppers. Make it your way!
Mild or Wild! You can make a mild version for your family, or make a wonderfully spicy version for yourself and your spicy food loving friends!

This stuffed bell pepper casserole, loaded up with extra peppers and onions and so much goodness, will absolutely satisfy your biggest crave.

Let's talk about how to make stuffed pepper casserole, shall we?

Stuffed Pepper Casserole Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

Olive Oil.
Ground Meat. I'm using ground beef, though you can also use ground turkey, chicken, pork, sausage, tofu, or other similar.
Vegetables. Onion, bell peppers (use any color – green bell peppers, yellow, red, orange), jalapeno pepper(optional, for spicy), garlic.
Fire Roasted Tomatoes. Canned is great. Or you can use diced tomatoes or tomato sauce.
Worcestershire Sauce.
Seasonings. Paprika, dried oregano, basil, salt and pepper to taste. You can easily vary this up to your personal favorites, like Italian seasonings or Cajun seasonings.
Cooked Rice. White rice, brown rice, or wild rice.
Melty Cheese. Use cheddar cheese, mozzarella, or a blend – I LOVE pepperjack for myself.
For Garnish. Fresh chopped parsley, red pepper flakes.

How to Make Stuffed Pepper Casserole - the Recipe Method

Prep Oven. Preheat your oven to 425°F (220°C).

Cook the Vegetables. Heat the oil in a large pan or Dutch oven to medium heat and add the onions, jalapeno (if using), and bell peppers. Cook for 10 minutes to soften, stirring often.

Add the garlic and cook 1 minute, or until the garlic becomes fragrant.

Ground Meat. Add the lean ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.

Prep for Baking. Add the fire roasted tomatoes, Worcestershire sauce, seasonings, and cooked rice. Stir together and remove from heat.

Stir in 1/2 cup of the shredded cheese until incorporated.

Transfer to a casserole dish or baking dish (or keep in the Dutch oven or other oven safe pan).

Top with the remaining shredded cheese.

Bake the Casserole. Bake the casserole for 15-20 minutes, or until the cheese is nice and bubbly.

Cool slightly, garnish, and serve.

Boom! Done! Your stuffed pepper casserole is ready to serve. Easy enough to make, isn't it? This is a great weeknight meal for the whole family. I hope they love it!

Recipe Tips & Notes

Using cooked rice is a big time saver. However, if you'd prefer to make this dish with uncooked rice, add it at the same time you add the tomatoes, but add 2 cups water, beef broth, or stock, then bake 30-40 minutes, or until the rice is tender and cooked to your preference.
Let your imagination run wild with variations like Italian Stuffed Peppers, Mexican Stuffed Peppers, or Greek Stuffed Peppers. So many possibilities.

Storage & Leftovers

Stuffed pepper casserole will last up to 5 days in the refrigerator in a sealed container. You can heat it up in a pan in the oven or stove top to enjoy again.

You can also freeze it for 2-3 months.

That's it, my friends. I hope you enjoy my stuffed pepper casserole recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Cookbook Recommendation

If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.

The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)

More Casserole Recipes

Huevos Rancheros Casserole
Chile Relleno Casserole
Chicken Enchilada Casserole

Try Some of My Other Stuffed Pepper Recipes

Classic Stuffed Peppers
Crockpot Stuffed Peppers
Chiles Rellenos
Stuffed Pepper Soup
See all of my Stuffed Pepper Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Stuffed Pepper Casserole Recipe

This Stuffed Pepper Casserole recipe brings classic flavors without the hassle with ground beef, bell peppers, rice, and gooey cheese. One-pot comfort food!

Save Recipe

Course: Main Course

Cuisine: American

Keyword: bell peppers, cheese, ground beef

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Calories: 525kcal

Author: Mike Hultquist

Servings: 4

Ingredients

1 tablespoon olive oil
1 pound ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
1 medium onion chopped
2 bell peppers use any color – green, yellow, red, orange
1 jalapeno pepper chopped (optional, for spicy)
5 cloves garlic chopped
14.5 ounces fire roasted tomatoes (or use diced tomatoes or tomato sauce)
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup cooked rice white, brown, or wild rice
1 cup shredded cheese cheddar, mozzarella, or a blend – I LOVE pepperjack for myself
For Garnish. Fresh chopped parsley, red pepper flakes

Instructions

Preheat your oven to 425°F (220°C).
Heat the oil in a large pan or Dutch oven to medium heat and add the onions, jalapeno (if using), and bell peppers. Cook for 10 minutes to soften, stirring often.
Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
Add the fire roasted tomatoes, Worcestershire sauce, seasonings, and cooked rice. Stir together and remove from heat.
Stir in half of the shredded cheese until incorporated.
Transfer to a casserole dish or baking dish (or keep in the Dutch oven or other oven safe pan).
Top with the remaining shredded cheese.
Bake the casserole for 15-20 minutes, or until the cheese is nice and bubbly.
Cool slightly, garnish, and serve.

Nutrition Information

Calories: 525kcalCarbohydrates: 27gProtein: 29gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 103mgSodium: 527mgPotassium: 654mgFiber: 4gSugar: 8gVitamin A: 3377IUVitamin C: 87mgCalcium: 241mgIron: 5mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Reader Interactions

Comments

Nina says
March 28, 2024 at 7:00 pm

I made this for dinner tonight and it was a big hit! My whole family loved it! My 2 year old had FIVE helpings haha!!
Reply
- Mike Hultquist says
  March 28, 2024 at 9:26 pm
  
  Wow, that's awesome to hear, Nina! 5 helpings! Boom! Thanks for sharing!
  Reply
Leslie says
March 20, 2024 at 1:22 pm

This recipe was great! It was easy, filling and delicious!
Reply
- Mike Hultquist says
  March 20, 2024 at 1:32 pm
  
  Thanks, Leslie! Glad you enjoyed it! =)
  Reply
Diana Boyle says
March 12, 2024 at 3:42 pm

This recipe was very good. I used ramen noodles, no seasoning packet, instead of rice. I cooked the noodles for about 2 mins in boiling water and finished in pan with peppers, onions, tomatoes and cooked ground beef. I used the same ingredients as the recipe. I used cheddar cheese but next time I’ll use pepper Jack. I will make this again.
Reply
- Mike Hultquist says
  March 12, 2024 at 9:38 pm
  
  Glad you enjoyed it, Diana! Thanks!
  Reply
Roxane says
March 09, 2024 at 8:05 pm

Fabulous! This recipe is a family winner, every one asked for seconds.
Thanks for sharing.
Reply
- Mike H. says
  March 10, 2024 at 5:37 am
  
  Super happy to hear that, Roxane. Thank you!
  Reply
Linda Baku says
March 07, 2024 at 6:43 pm

This looks great. I have a question. Do I cook a cup of dry rice and use that in the recipe or is it one cup of already cooked rice?
Reply
- Mike H. says
  March 08, 2024 at 6:01 am
  See Also
  Arroz Con Pollo Recipe
  
  Thank you, Linda. It is 1 cup cooked rice.
  Reply
  - Linda Baku says
    March 08, 2024 at 6:19 pm
    
    Thank you for the prompt reply. It is in the oven now. The filling is amazing. It was so fast and easy to make. I am trying your chili rellano casserole next.
    Reply
    - Mike H. says
      March 10, 2024 at 5:33 am
      
      Thank you, Linda, and enjoy the casserole, too!
      Reply
Cindy says
February 12, 2024 at 7:21 am

This is a winner! We are lucky enough to have homegrown tomatoes that we roasted and froze, so they were perfect for this recipe. I used 2 bells peppers, one jalapeno, Mexican oregano, cheddar cheese, and followed all measurements and instructions. We'll definitely move this to the "favorites" list!
Reply
- Mike Hultquist says
  February 12, 2024 at 7:23 am
  
  Glad you enjoyed it, Cindy! It's so nice to be able to cook with homegrown ingredients. I love my garden! Thanks for sharing.
  Reply
Emilee says
October 28, 2023 at 6:39 pm

Loved this! I used ground Turkey, tomatoes with green chiles, and yellow Mexican rice as those were what I had on hand. Topped with sour cream and some Taco Bell fire sauce. Definitely will make again! My husband said he is excited to eat it again for dinner tomorrow too!
Reply
- Mike Hultquist says
  October 29, 2023 at 9:11 am
  
  Great, Emilee! Glad you both enjoyed it!
  Reply
Donna says
August 30, 2023 at 8:22 am

This is the recipe that keeps on giving! After I ate a couple of days of just the casserole, then I tried leftovers with Susan's idea of nachos. I agree with her - the best nachos ever! But then I went one step further and used the remaining casserole to stuff sweet banana peppers covered with cheddar cheese and candied jalapenos. OMG - your recipes have changed my culinary life, Mike 🙂
Reply
- Mike Hultquist says
  August 30, 2023 at 8:29 am
  
  Wow, BOOM! This is so awesome to hear, Donna! I love the creative ways you're enjoying this! Nice!
  Reply
Fiona says
August 30, 2023 at 6:17 am

I tried this recipe and it was gorgeous and all the family loved it! I used a combination of mature white cheddar and mozzarella cheese. I also added a tin of chilli beans to the dish and some extra rice then to balance out the liquid. This will be a new favorite in my house for definite! Thanks Mike
Reply
- Mike Hultquist says
  August 30, 2023 at 6:21 am
  
  Great! Glad you enjoyed it, Fiona. I love the addition of the beans.
  Reply
Rock says
August 28, 2023 at 2:02 pm

Kinda disappointed with this recipe,seemed to lack a lot of flavor.maybe drain ground beef?used a jalapeño ,and made the recipe as written.no heat and no flavor.
Reply
- Mike Hultquist says
  August 28, 2023 at 2:11 pm
  
  Rock, sorry it wasn't to your like. It's a good idea to taste and adjust as you go along with cooking. At the simmering stage, you would have probably realized you could use more spices, and could have added more paprika, maybe a touch of cayenne or some hot sauce. Also, some jalapenos can vary in heat. Next time, try a serrano (or 3) or your favorite hot pepper to achieve a heat/flavor level you prefer. Consider this a simple base recipe. Many ways to adjust it next time. Best.
  Reply
Linda Gross says
August 27, 2023 at 2:28 pm

Fantastic recipe. I did half the recipe. Thank you.
I used Basmatti rice cooked in vegetable broth, 96% lean fresh ground beef, portobello mushrooms, lots of Italian seasoning, bell and Aleppo peppers, used blend of Mexican Cheese with extra cheddar added to it. Plus all the other ingredients. If I had some fried bacon to crumble in it , that would have put it over the top. I loved that it is quick, easy, cooked in cast iron X-Large Skillet/ One pot!
Reply
- Mike Hultquist says
  August 28, 2023 at 6:22 am
  
  Sounds wonderful to me, Linda! Boom!
  Reply
Cheryl says
August 24, 2023 at 7:50 am

I love your recipes Mike! We have an assortment of peppers from our garden I would like to use for this one. What would be the approximate amount of cups worth to use? Thanks!
Reply
- Mike Hultquist says
  August 24, 2023 at 7:55 am
  
  Thanks, Cheryl. This is a really forgiving recipe, so you could use more or less, but I would say about 2 cups chopped. You can definitely use a bit more. Enjoy!
  Reply
  - Cheryl says
    August 26, 2023 at 11:56 am
    
    Thank you Mike, this recipe was amazing! Talk about a flavor explosion! I used lipstick peppers (the reason for cup conversion), Anaheim's (what do you do with all of them) and jalapenos. Roasted up some of our garden tomatoes (again, an abundance), but otherwise followed the recipe. Once again a winning meal!
    Reply
    - Mike Hultquist says
      August 26, 2023 at 1:17 pm
      
      Boom! Glad you enjoyed it, Cheryl! I appreciate the comments! Thanks for sharing. =) =)
      Reply
Donna says
August 24, 2023 at 7:11 am

The peppers are really producing in my garden, so I made this last night. I used three bell peppers and two hot Hungarian wax peppers, and the heat was perfect for me, although probably too spicy for many people. I used pepper-jack cheese, although it would have been really good with cheddar as well. This had all the flavor of my favorite stuffed green peppers but was easier to prepare. Yet another winner from Chili Pepper Madness. Thanks, Mike!!!
Reply
- Mike Hultquist says
  August 24, 2023 at 7:27 am
  
  Awesome to hear, Donna! I love the pepper combination. Glad you enjoyed it!
  Reply
Susan George says
August 23, 2023 at 5:56 pm

I made this today and it was SO good! Tomorrow I’m going to make nachos with what’s leftover. I can hardly wait! Thank you for this recipe, it’s a keeper.
Reply
- Mike Hultquist says
  August 24, 2023 at 6:30 am
  
  Nice! I love the nachos idea! I appreciate it, Susan. =)
  Reply
  - Susan George says
    August 24, 2023 at 7:13 pm
    
    The nachos were our favorite we ever had! I also added some pickled jalapeños. You would love it!
    Reply
    - Mike Hultquist says
      August 25, 2023 at 6:02 am
      
      Perfection! Thanks, Susan.
      Reply
Joe D says
August 21, 2023 at 6:59 pm

Looks fab Mike.....Will be making this soon. Wondering if you could format your recipes such as.....1X 2X 3X? So if we re cooking for a party etc its easier to follow. Love your work! Keep it up
Reply
- Mike Hultquist says
  August 22, 2023 at 5:46 am
  
  Thanks, Joe. The recipe card does have a servings slider, if that helps.
  Reply
Raye Cunningham says
August 21, 2023 at 11:27 am

I'm enjoying your recipes Mike . Looks like you like peppers the way I do . Hard to find good pepper recipes .THANK YOU
Reply
- Mike Hultquist says
  August 21, 2023 at 11:51 am
  
  Thanks, Raye! Yes, I LOVE them. Can't get enough! I appreciate it.
  Reply
Ramya says
August 21, 2023 at 6:35 am

Cant wait to make this soon for me can i use tofu and soy sauce i never had stuffed pepper casserole before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Reply
- Mike Hultquist says
  August 21, 2023 at 6:40 am
  
  Enjoy, Ramya.
  Reply

Stuffed Pepper Casserole Recipe (2024)

Stuffed Pepper Casserole Recipe

Why You'll Love This Recipe

Stuffed Pepper Casserole Ingredients

How to Make Stuffed Pepper Casserole - the Recipe Method

Recipe Tips & Notes

Storage & Leftovers

Cookbook Recommendation

More Casserole Recipes

Try Some of My Other Stuffed Pepper Recipes

Stuffed Pepper Casserole Recipe

Ingredients

Instructions

Nutrition Information

Reader Interactions

Comments

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