Description
Stuffed Pepper Casserole takes all the classic flavors of traditional stuffed peppers and turns them into a hearty, one-pan meal. This easy casserole is filled with seasoned ground beef, bell peppers, rice, tomatoes, and topped with melted cheese for a comforting, family-friendly dinner that’s perfect for busy nights
Ingredients
Units
Scale
- 1 lb ground beef (or ground turkey)
- 1 cup uncooked white or brown rice
- 2 cups beef or chicken broth
- 1 medium onion, chopped
- 3 bell peppers (red, green, yellow), chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar or mozzarella cheese
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C)
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened
- Add ground beef and cook until browned. Drain excess fat
- Stir in chopped bell peppers and cook for another 3–4 minutes
- Add rice, broth, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Stir to combine
- Bring to a simmer, cover, and cook on low heat for 15–20 minutes, or until rice is tender
- Transfer mixture to a greased 9×13-inch baking dish. Sprinkle cheese evenly on top
- Bake uncovered for 10–15 minutes, until cheese is melted and bubbly
- Let rest for 5 minutes before serving
Notes
- Use cauliflower rice for a low-carb version
- Add red pepper flakes or hot sauce for a spicy twist
- Easily made ahead—assemble and refrigerate, then bake when ready
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months
- Details
Nutrition
- Calories: 410
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
