This quick and easy Stuffed Pepper Casserole Recipe combines ground beef, onions, bell peppers, fire-roasted tomatoes, and rice, all cooked in a perfect blend of spices and covered in melted cheddar cheese and Monterey Jack cheese. It is so much easier than stuffing individual bell peppers and tastes even better. This hearty casserole feeds a crowd, and leftovers reheat perfectly in the microwave.
Prepare to be wowed by this tasty casserole that can easily be made in a single pot using a Dutch oven or an oven safe 12 inch deep skillet. This recipe is easy enough for a weeknight meal yet hearty enough for Sunday supper.
How to make Stuffed Pepper Casserole
Make the ground beef and veggie mixture – start by browning the ground beef in a large pan over medium high heat. When is it about halfway browned add the onion and bell peppers. Then cook until the onions are soft and the bell peppers are starting to soften. Drain any excess grease. Add the garlic, chili powder, ground cumin, kosher salt, black pepper, and red pepper flakes cooking for 1 minute while stirring.
Stir in the remaining ingredients – remove from the heat. Whisk together the tomato paste and 1 cup beef broth. Add the tomato paste mixture, remaining beef broth, fire roasted tomatoes, and rice. If not using a Dutch oven or ovenproof skillet then spoon it into a 9×13 inch greased casserole dish. Top with Monterey Jack and cheddar cheese.
Cover and bake – cover the casserole, pot, or skillet with aluminum foil and bake for an hour. Then remove the foil and bake for another 10-15 minutes or until the cheese is fully melted and the rice is tender.
Recipe notes and helpful tips
- Any colored bell pepper works in this recipe. I have used green, red, orange, and yellow peppers with great results.
- Use uncooked long grain white rice for this recipe. Brown rice requires too much time to cook and minute rice overcooks with this recipe.
- You can substitute Italian sausage, ground turkey, ground chicken, or ground pork.
- Grease the casserole for easy clean up.
- For a little more flavor and heat try adding a little more red pepper flakes, cayenne pepper, minced jalapeno, or minced chipotle peppers in adobo sauce. Just remember to add a little at a time and taste test.
- For a change of pace try different cheeses like Pepper Jack, queso quesadilla, American Cheese, mozzarella cheese, or Asadero Cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.
What to serve with Stuffed Pepper Casserole
- Garden salad
- Cheese garlic bread
- Corn muffins
- Arugula Salad
- Breadsticks
- Black Bean Soup
- Lentil Soup
- Chicken Taco Soup
How to freeze this casserole
Let the casserole fully cool. Then simply cover the casserole with two layers of plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight. When ready to serve remove the casserole from the refrigerator 30 minutes prior to baking. Remove the plastic wrap and reheat in the microwave at a reduced power until warm.
Freeze leftovers in an airtight container for up to 2 months. Defrost in the refrigerator overnight. Reheat in the microwave in a microwave safe dish covered with a paper towel at a reduced power until warm.
More casseroles for you to enjoy!
Stuffed Pepper Casserole
Ingredients
- 1 lb. ground beef
- 1 medium onion chopped
- 1 red bell pepper cored seeded, and diced
- 1 orange bell pepper cored seeded, and diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black peppers
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 14.5 ounce can fire roasted tomatoes or diced tomatoes
- 1 ½ cups uncooked long grain white rice
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Grease 9x13 inch (or equivalent sized) dish
- In a large skillet or Dutch oven over medium heat brown the ground beef. When the ground beef is about halfway browned add the onion, red bell pepper, and orange bell pepper. Cook until the onions are soft and the peppers are starting to soften. Drain any excess grease. Reduce the heat to low and add the garlic, chili powder, ground cumin, kosher salt, black pepper, and red pepper flakes cooking for 1 minute while stirring.
- Remove from the heat. Whisk together the tomato paste and 1 cup beef broth. Add the tomato paste mixture, remaining beef broth, fire roasted tomatoes, and rice to the skillet and stir to combine. If not using a Dutch oven or ovenproof skillet then spoon it into the prepared baking dish. Top with Monterey Jack and cheddar cheese.
- Cover the casserole, pot, or skillet with aluminum foil and bake for 1 hour. Remove the foil and bake for another 10-15 minutes or until the rice is tender.
Notes
- Any colored bell pepper works in this recipe. I have used green, red, orange, and yellow peppers with great results.
- Use uncooked long grain white rice for this recipe. Brown rice requires too much time to cook and minute rice overcooks with this recipe.
- You can substitute ground turkey, ground chicken, or ground pork.
- Grease the casserole for easy clean up.
- For a little more heat try adding a little more red pepper flakes, cayenne pepper, minced jalapeno, or minced chipotle peppers in adobo sauce. Just remember to add a little at a time and taste test.
- For a change of pace try different cheeses like Pepper Jack, queso quesadilla, American Cheese, or Asadero Cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.
Nutrition
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Jupiter Hadley
Oh wow, this is such a delicious recipe! Thank you so much for sharing it, my family just loves it!
Yeah Lifestyle
Such a delicious recipe and perfect as a picnic snack or weekday lunch meal. Thanks for sharing the recipe.
LavandaMIchelle
I look forward to trying this dish. I am a fan of all the ingredients, yummy!
Beth Pierce
Thanks! Enjoy!!
Risa Lopez
That looks so yummy I can’t wait to try your recipe.
Beth Pierce
Thanks Risa! Enjoy!!
Rhian Westbury
I’m a big fan of peppers but my other half isn’t. Maybe this combination with mince etc may help him eat them. Looks lovely x
Beth Pierce
I sure hope you both enjoy the casserole as it is most delicious!
Melanie Edjourian
We normally stuff the peppers and then bake. That sound like an interesting and tasty alternative.
Siennylovesdrawing
Love this yummy recipe shared here, gonna be making it again this weekend to enjoy, yum yum
Cheers!!!
Jennifer Passmore
Oh goodness, I LOVE stuffed peppers! To put it in casserole form? Genius! I really want to make this! I am going to make it this week. I will let you know how it turned out!
Indu Indra
I will like to have stuffed pepper casserole with veggies and soya paneer. Thanks for reminding me how much I really love them.
Talya Stone
This is a great stuffed pepper casserole! My whole family loved it. We made it with cauliflower rice to make it keto friendly.
Stephanie
My husband loves stuffed peppers but I hate making them because it’s so much work. This is such a great alternative to still get the same flavor but much easier to make.
Amanda
This casserole was delicious and so much easier than making stuffed peppers!
Beth Pierce
Thanks Amanda! So glad that you liked it!
Erin
This was a fabulous meal! Everyone definitely loved this!
Catalina
Oh my goodness! I can’t resist this casserole. It has everything I love!
Sandra
I love how comforting this meal is! Everyone loved it!
Amanda
This looks like the perfect meal to have through the week. I am sure everyone will love it!