Easy Stuffed Pepper Casserole Recipe
This Easy Stuffed Pepper Casserole brings all the comforting flavors of traditional stuffed peppers savory beef, tender rice, sweet bell peppers, and melted cheese into a fuss-free, family-friendly bake. Perfect for weeknight dinners, meal prep, or freezer meals, this casserole is hearty, budget-friendly, and easy to customize with your favorite ingredients.
Ingredients
- Main Ingredients:
- 1 lb ground beef or ground turkey/chicken
- 1 cup cooked rice white, brown, or cauliflower rice
- 3 bell peppers red, green, yellow, diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 14.5 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 ½ cups shredded mozzarella or cheddar cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Optional Additions:
- ½ cup black beans
- ½ cup corn
- ¼ tsp red pepper flakes or diced jalapeños
- Fresh parsley or basil for garnish
Instructions
- Prep Ingredients:
- Cook rice if not already done. Dice peppers and onion.
- Cook Meat & Veggies:
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add onion, garlic, and bell peppers. Cook 5–7 minutes, until softened.
- Add Tomato & Seasonings:
- Stir in diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Combine with Rice:
- Add the cooked rice and mix well. Taste and adjust seasoning.
- Assemble Casserole:
- Transfer mixture into a greased 9x13” casserole dish. Top with shredded cheese.
- Bake:
- Bake at 375°F (190°C) for 25–30 minutes. Remove foil halfway through for a golden cheese top.
- Rest & Serve:
- Let the casserole rest for 10 minutes before serving. Garnish with parsley or basil if desired.
Notes
- For a low-carb version, use cauliflower rice.
- Use a mix of red, yellow, and green peppers for balanced flavor.
- Meal prep tip: Divide leftovers into containers for easy lunches.
- Freezer tip: Assemble unbaked, cover tightly, and freeze for up to 3 months.