All the Flavor of Classic Stuffed Peppers – In Casserole Form!
If you love stuffed peppers but don’t want the hassle of stuffing and baking each one individually, this Stuffed Pepper Casserole is the perfect solution! It has all the rich, savory flavors of the classic dish—juicy ground beef, tender rice, colorful bell peppers, and a delicious tomato sauce—all in an easy, one-pan meal.
This casserole is hearty, comforting, and meal-prep friendly, making it great for busy weeknights. Plus, you can customize it with different proteins, grains, or vegetables to suit your taste.
Ingredients
For the Casserole:
- 450g ground beef (or turkey for a lighter option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large bell peppers, diced (red, green, or yellow)
- 200g long-grain white rice (uncooked)
- 1 can (400g) diced tomatoes
- 1 can (400g) tomato sauce
- 250ml beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
- 150g shredded cheddar cheese
- 1 tablespoon olive oil
For Garnish:
- Fresh parsley, chopped
- Extra cheese (optional)
Instructions
Step 1: Cook the Beef
- Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the ground beef, breaking it up with a spatula, and cook until browned (about 5-7 minutes). Drain any excess fat.
Step 2: Add the Peppers and Rice
- Stir in the diced bell peppers and cook for 2-3 minutes until slightly softened.
- Add the uncooked rice, diced tomatoes, tomato sauce, and beef broth.
- Season with salt, black pepper, Italian seasoning, smoked paprika, and red pepper flakes (if using).
Step 3: Simmer the Mixture
- Bring everything to a gentle boil, then reduce the heat to low.
- Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and absorbs most of the liquid.
Step 4: Add the Cheese & Bake
- Preheat your oven to 200°C (400°F).
- Sprinkle shredded cheddar cheese evenly over the casserole.
- Transfer the skillet to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
- If you prefer a crispy cheese topping, broil for an additional 2-3 minutes.
Step 5: Serve & Enjoy
- Remove the casserole from the oven and let it cool for 5 minutes.
- Garnish with fresh parsley and serve warm!
Nutritional Information (Per Serving – Makes 6 Servings)
- Calories: 420 kcal
- Protein: 30g
- Carbohydrates: 45g
- Fats: 15g
- Fiber: 4g
- Sugars: 6g
Note: Nutritional values may vary based on ingredient choices.
Tips & Tricks for the Best Stuffed Pepper Casserole
✨ Use different proteins – Swap ground beef for ground turkey, chicken, or sausage for a new twist.
✨ Make it low-carb – Replace the rice with cauliflower rice for a keto-friendly version.
✨ Add more veggies – Try mixing in mushrooms, zucchini, or spinach for added nutrition.
✨ Spice it up – Love heat? Add extra red pepper flakes or a dash of hot sauce.
✨ Make it ahead – This casserole stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
Why You’ll Love This Recipe
✔ One-pot wonder – Everything cooks in one skillet for easy cleanup.
✔ Hearty and filling – Packed with protein, rice, and veggies, it’s a complete meal.
✔ Family-friendly – Even picky eaters love this cheesy, flavorful dish.
✔ Make-ahead friendly – Prep it in advance for busy weeknights.
✔ Customizable – Adjust the ingredients to fit your taste and diet.
Leave a Reply