Name: Stuffed Pepper Casserole Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium yellow onion, small diced; 2 green bell peppers, small diced; 2 red bell peppers, small diced; 4 garlic cloves, minced; 1 pound lean ground beef; ¾ cup shredded cheese of choice; 2 teaspoons extra virgin olive oil, divided; 1 teaspoon kosher salt, divided; 2 tablespoons tomato paste; 1 teaspoon smoked paprika powder; 1 ½ cups beef stock; 2 teaspoons Worcestershire sauce; ¾ cup long-grain white rice

There’s something so comforting about a one-pot meal that fills the kitchen with warmth and rich aromas. This Stuffed Pepper Casserole Recipe brings all the cozy flavors of stuffed peppers without the fuss of prepping individual peppers. It’s hearty, simple, and perfect for busy weeknights when you want that home-cooked feel minus the extra cleanup.

A blue pot with two handles holds a mixed rice dish that has three visible layers: a base layer of cooked reddish-brown rice mixed with small pieces of red bell pepper and browned ground meat, a middle layer of melted white and yellow cheese spread evenly over the rice, and a top layer of finely chopped green herbs sprinkled across the surface. The pot is placed on a white marbled background, and some food residue is visible on the inner sides of the pot. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Casserole Recipe
Top Tip
How to Serve Stuffed Pepper Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole Recipe

Why You'll Love This Recipe

I’ve made this Stuffed Pepper Casserole Recipe countless times, and every time, it feels like a little hug in food form. It’s the ultimate no-fuss, flavor-packed dinner that doesn’t sacrifice taste for convenience. Plus, it’s so flexible—you can tailor it to your taste buds or what’s in your pantry.

All-in-One Convenience: It combines the classic stuffed pepper flavors into one pot, so no tedious hollowing peppers needed.
Balanced Flavor and Texture: The mixture of tender rice, sweet peppers, and savory beef hits all the right notes in every bite.
Quick to Make: Ready in about 35 minutes, which is a lifesaver on busy nights.
Customizable: You can swap proteins, shred cheese types, or add extras to suit your family’s preferences.

Ingredients & Why They Work

This Stuffed Pepper Casserole Recipe is all about simple, pantry-friendly ingredients that each play a key role. The combination creates that signature stuffed pepper vibe—with a twist that’s much easier on prep and cleanup.

Flat lay of a medium yellow onion, two fresh green bell peppers, two fresh red bell peppers, four whole uncracked garlic cloves with clean white shells, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of tomato paste, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl of kosher salt, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl of beef stock, a small white ceramic bowl of long-grain white rice, a mound of lean ground beef (fresh and raw), and a small pile of shredded cheese of choice, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: Adds just enough fat for sautéing veggies and browning beef, infusing richness without overpowering flavors.
Yellow onion: Provides a sweet, savory base layer that softens and blends beautifully with peppers.
Green and red bell peppers: Classic stuffed pepper stars; their natural sweetness and slight crunch balance the savory beef and rice.
Kosher salt: Enhances and balances all the flavors without being too salty.
Lean ground beef: Adds meaty substance without excess fat, keeping the casserole hearty but not greasy.
Garlic cloves: Packs aromatic depth, keeping things interesting.
Tomato paste: Brings umami and a hint of acidity, mimicking the stuffed pepper “sauce” effect inside the casserole.
Smoked paprika powder: Adds a warm smoky essence that elevates the whole dish.
Beef stock: Moistens and simmers the rice perfectly while enriching the flavor.
Worcestershire sauce: Gives an extra savory punch that complements the meat and tomato paste brilliantly.
Long-grain white rice: Cooks tender and fluffy, soaking up all the delicious juices without becoming mushy.
Shredded cheese of choice: Melts on top for that irresistible cheesy finish that everyone loves.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Stuffed Pepper Casserole Recipe is how easy it is to switch things up. I've often swapped the beef for ground turkey or turkey sausage to lighten it up—or added a handful of chopped mushrooms or corn for extra veggie goodness.

Variation: For a dairy-free version, I just skip the cheese topping or sub in a plant-based cheese alternative, and it still turns out great.

Step-by-Step: How I Make Stuffed Pepper Casserole Recipe

The dish shows a mix of cooked rice with melted cheese on top, layered with small pieces of red bell pepper and green chili peppers, all covered in creamy melted yellow and white cheese. There are small green herb pieces sprinkled on the surface. A wooden spoon is lifting a portion of the dish, showing the soft texture of the rice and the cheese stretching slightly. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Softer Veggies, Better Flavors

Start by heating a teaspoon of olive oil in a large Dutch oven over medium-high heat. Toss in the diced onion and bell peppers with a pinch of salt. Cook them until they start to soften, about 3 to 4 minutes. This step awakens their sweetness and makes everything meld together beautifully later on.

Step 2: Browning the Beef with Love

Add the remaining olive oil along with the ground beef and a bit more salt. Break the beef into small pieces as it browns, stirring occasionally for about 5 minutes. You want the beef cooked through but not dry—it should still have some juiciness to keep the casserole moist.

Step 3: Flavor Boosting with Garlic and Spices

Next, toss in the minced garlic, tomato paste, and smoked paprika. Stir constantly for about a minute until everything smells fragrant. Tomato paste can burn quickly, so keep it moving—this little burst builds the deep, savory base that reminds you of the classic stuffed pepper filling.

Step 4: Pour, Simmer, and Cook the Rice

Pour in the beef stock and Worcestershire sauce, then bring the mixture to a boil. Add long-grain rice and the remaining salt, stirring to combine. Reduce heat to low, cover tightly, and let it simmer gently for 15 to 18 minutes until the rice becomes tender. Patience here pays off—the tight lid traps steam and lets the rice cook evenly.

Step 5: The Cheesy Finish

Once the rice is tender, fluff it gently and sprinkle your favorite shredded cheese right on top. Cover again and let it sit for another 5 to 7 minutes off the heat. The cheese melts into gooey perfection, without needing extra time in the oven. If you want, add some chopped parsley for freshness before serving.

Top Tip

After making the Stuffed Pepper Casserole Recipe several times, I’ve learned that a few little tricks make a big difference in the final dish. Paying attention to these steps means your casserole turns out perfectly every time—no soggy rice or bland spots.

Use a Heavy-Lidded Pot: This traps moisture and heat, so the rice cooks evenly and stays fluffy.
Don’t Rush Browning: Take your time to brown the beef well; it adds depth and rich flavor that lifts the whole casserole.
Stir Tomato Paste Constantly: Prevents burning while releasing its umami magic.
Let the Cheese Melt Off Heat: Covering the pot after cooking lets the cheese melt gently without extra heat, keeping the casserole creamy.

How to Serve Stuffed Pepper Casserole Recipe

stuffed pepper casserole - Serving Suggestion

Garnishes

I usually go for a sprinkle of freshly chopped parsley because it adds a pop of bright color and a fresh, herbaceous note. Sometimes, I dollop a bit of sour cream on top—it’s a classic pairing with stuffed peppers and adds creaminess that balances the smoky paprika and beef nicely.

Side Dishes

This casserole stands on its own but pairs beautifully with a simple green salad dressed with lemon vinaigrette or steamed green beans for a fresh, crisp contrast. On colder days, some crusty bread or garlic bread is perfect to mop up any juices left on the plate.

Creative Ways to Present

For special occasions, I sometimes serve this casserole in individual ramekins sprinkled with cheese and broiled briefly for a bubbly golden crust. It makes the presentation feel a bit fancier without extra work, and everyone loves their personal cheesy pot.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after sitting, but I recommend reheating gently to keep the rice from drying out. Adding a splash of broth when warming helps keep it moist.

Freezing

This Stuffed Pepper Casserole Recipe freezes really well. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just keep in mind that the cheese topping might not be quite as melty once frozen and reheated, so you might want to add fresh cheese on top after reheating.

Reheating

For reheating, I prefer using the stovetop over the microwave. Adding a little beef stock or water and covering the pan lets the casserole steam gently back to life without drying out. If you do the microwave, cover and heat in short bursts to avoid overcooking.

Frequently Asked Questions:

Can I use different types of rice for this recipe?

For the best texture, it’s important to use long-grain white rice as stated. Other rices like brown or instant rice cook differently and may affect the timing and texture, sometimes ending in a mushy or undercooked casserole.

Is there a vegetarian version of this Stuffed Pepper Casserole Recipe?

Absolutely! You can replace the ground beef with plant-based crumbles, cooked lentils, or a mix of sautéed mushrooms and beans to keep it hearty and flavorful. Use vegetable broth instead of beef stock and omit Worcestershire sauce or replace it with a vegetarian-friendly alternative.

Can I prepare this recipe ahead of time?

Yes, you can prepare the casserole up to the point before adding cheese. Refrigerate it covered for up to a day, then add cheese and let it melt just before serving. This keeps the cheese fresh and melty when you’re ready to eat.

What cheese do you recommend using?

I love using sharp cheddar for its classic melty goodness, but Monterey Jack, mozzarella, or even gouda work beautifully too. Choose a cheese that melts well and has good flavor to complement the smoky paprika and tomato paste.

Final Thoughts

This Stuffed Pepper Casserole Recipe is true comfort food that feels special without being complicated. It’s one of those recipes I keep coming back to because it’s so satisfying, adaptable, and totally easy to throw together any night of the week. I’m excited for you to make it your own and add this one-pot wonder to your regular dinner rotation—you’re going to love how simple and delicious weeknight dinners can be.