Name: Stuffed Pepper Casserole with Beef and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound ground beef, lean; 1 yellow onion, small; diced; 3-4 garlic cloves, minced; Kosher salt, to taste; Ground black pepper, to taste; 1 tablespoon smoked paprika; 1 teaspoon dried thyme; 14.5 ounces diced tomatoes, 1 can; 1 cup beef broth; 3-4 tablespoons red pepper paste or harissa; 1 ½ cups cheddar cheese, shredded and divided; 1 cup cooked brown rice; 3 small bell peppers, seeded and diced; Parsley, freshly chopped; optional

I can’t get enough of the layers of flavor and texture in this **Stuffed Pepper Casserole with Beef and Rice Recipe**—it’s like all your favorite comfort foods rolled into one dish. The juicy beef, tender bell peppers, and cheesy rice combine for a cozy meal that’s surprisingly easy to pull together on any weeknight.

The image shows a close-up of a white casserole dish filled with a mixed dish made of cooked ground meat, white rice, and chopped colorful bell peppers in red, green, yellow, and orange. The dish is sprinkled with melted yellow cheese and bits of fresh green herbs on top. A white spoon scoops part of the mixture, showing the layers of minced meat, rice, and chunky bell pepper pieces. The background features a white marbled surface. 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 with Beef and Rice Recipe
Top Tip
How to Serve Stuffed Pepper Casserole with Beef and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole with Beef and Rice Recipe

Why You'll Love This Recipe

This recipe holds a special place in my heart because it turns classic stuffed peppers into a comforting casserole that’s even easier to make. The flavors deepen with every bite, and it reheats like a dream for leftovers.

One-dish meal: Everything you love about stuffed peppers comes together in a cozy casserole, making cleanup a breeze.
Deep, rich flavors: The combination of smoked paprika, thyme, and red pepper paste gives the beef sauce a smoky, slightly spicy kick.
Great texture balance: Tender bell peppers, hearty rice, and melted cheddar make every forkful satisfying.
Flexible and family-friendly: You can easily customize it with your favorite cheese or swap in different bell pepper colors.

Ingredients & Why They Work

These ingredients blend classic stuffed pepper elements with a few twists that pack huge flavor. Fresh bell peppers bring sweetness and color, while the red pepper paste gives a gentle heat without overpowering the dish. I always look for lean ground beef to keep things satisfying but not greasy.

Flat lay of a mound of fresh lean ground beef, a small diced yellow onion, three peeled garlic cloves, a small heap of bright smoked paprika powder, a small pile of dried thyme leaves, a small white bowl filled with vibrant diced fresh tomatoes, a small white bowl with rich beef broth, a small white bowl containing deep red pepper paste, a neat pile of shredded cheddar cheese, a small mound of cooked brown rice, three whole small bell peppers in red, yellow, and green, and a small bunch of fresh parsley sprigs, all arranged symmetrically on simple white ceramic bowls and dishes 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

Ground beef: Lean works best to avoid excess fat but still gives a hearty base for the casserole.
Yellow onion: Adds sweetness and depth when sautéed with the beef.
Garlic cloves: Minced fresh for that aromatic, savory punch.
Kosher salt & black pepper: Essential for seasoning and enhancing all the flavors.
Smoked paprika: Brings a smoky warmth that makes the casserole special.
Dried thyme: Adds an herbal note that complements the beef perfectly.
Diced tomatoes: Provides acidity and moisture to the sauce.
Beef broth: Deepens the savory flavor and helps simmer the sauce to the perfect consistency.
Red pepper paste (or harissa): Gives the sauce a gentle but noticeable kick of spice.
Cheddar cheese: Melts beautifully over the casserole for creamy richness.
Cooked brown rice: Adds fiber and a nutty flavor, plus great texture.
Bell peppers (diced): Fresh and crisp, they balance the savory beef mixture.
Parsley (optional): Adds color and a fresh, herbaceous finish when sprinkled on top.

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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

I like to mix things up with this Stuffed Pepper Casserole with Beef and Rice Recipe depending on the season or what’s in my fridge. It’s such a forgiving recipe—you can easily swap proteins or veggies and still get a delicious dinner.

Variation: Sometimes I swap the ground beef for ground turkey or even cooked lentils for a leaner or vegetarian twist. The spices still shine through!
Cheese swap: I’ve tried mozzarella or Monterey Jack for a milder, creamier finish that my kids really enjoy.
Spice it up: Add some crushed red pepper flakes or a dash more harissa if you like it spicy—you can adjust it to your liking.
Seasonal peppers: Using a mix of red, yellow, and orange bell peppers adds a lovely color and subtle sweet variations.

Step-by-Step: How I Make Stuffed Pepper Casserole with Beef and Rice Recipe

A white bowl filled with a mix of cooked ground meat, rice, and colorful chunks of bell peppers in yellow, green, and orange, all mixed together with small bits of herbs and tomato pieces, creating a textured and hearty look; a silver fork is placed inside the bowl leaning against its edge. The setting is on a white marbled surface with a red and white striped cloth napkin nearby, and a partially visible white baking dish with more of the dish in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the beef with onions and spices

Start by heating a large skillet over medium heat. Toss in the ground beef and diced yellow onion, breaking up the beef with a wooden spoon. Season it with kosher salt, pepper, smoked paprika, and thyme. I always take my time here to get a nice brown color on the beef—it adds wonderful depth. Stir frequently until the beef is fully browned and the onions soften, about 6-8 minutes.

Step 2: Simmer tomatoes, broth, and red pepper paste

Next, add the minced garlic, canned diced tomatoes, beef broth, and red pepper paste. Bring everything to a gentle boil, then reduce to a simmer. Let it cook until the liquid reduces by half—about 8 minutes. This step concentrates the flavors and thickens the sauce just right. Be sure to stir occasionally so nothing sticks to the pan.

Step 3: Layer the casserole

Transfer half of your meat mixture to a baking dish. Sprinkle half of the cooked brown rice on top, followed by diced bell peppers, some freshly diced onion, and half of the shredded cheddar cheese. Then, repeat the layers once more, ending with cheese on top. This layering ensures every bite has a bit of everything.

Step 4: Bake to bubbly perfection

Bake in a preheated 375°F oven for 30 to 40 minutes. You want the casserole to bubble around the edges and the top cheese to get beautifully golden-brown. When you see that gorgeous crust, you know it’s ready! Let it cool a bit before serving to let everything set.

Top Tip

I’ve made this casserole plenty of times and learned a few tricks that make it even better — these tips have saved me time and boosted flavor every time.

Cook the rice ahead: Using fully cooked rice prevents it from drying out or being underdone after baking.
Don’t skimp on seasoning: I always taste and adjust salt and pepper during the sauté to ensure bold flavor throughout.
Use a sturdy baking dish: One that distributes heat evenly will give you that perfect bubbly and browned top.
Let it rest: After baking, let the casserole sit for 10 minutes before serving. It helps the layers set and makes serving cleaner.

How to Serve Stuffed Pepper Casserole with Beef and Rice Recipe

stuffed pepper casserole - Serving Suggestion

Garnishes

I love to finish this casserole with a sprinkle of freshly chopped parsley—it brightens the plate and adds fresh herbal notes. Sometimes I top it with a dollop of sour cream or plain Greek yogurt to add a cool contrast to that smoky beef sauce.

Side Dishes

This casserole stands well on its own but pairs beautifully with a crisp green salad with vinaigrette or roasted veggies like zucchini or asparagus for some contrast in texture. I’ve also served it alongside a crusty baguette to soak up any extra sauce.

Creative Ways to Present

For a special occasion, I’ve tried assembling this recipe in individual ramekins—perfect for plating at dinner parties. You can also sprinkle the final cheese layer with toasted breadcrumbs for extra crunch and a fancy touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where they keep well for 3 to 4 days. Reheating in the microwave works fine, but I prefer warming gently in the oven to maintain the texture.

Freezing

This casserole freezes beautifully—I portion it into individual containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating to avoid a soggy texture.

Reheating

To reheat, I cover the casserole loosely with foil and warm in a 350°F oven for 15-20 minutes. This keeps the cheese melty and prevents drying out better than a microwave.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

Yes! White rice works just as well in this recipe. Just make sure it’s fully cooked before layering to avoid any undercooked grains in the casserole.

What can I substitute for the red pepper paste?

If you don’t have red pepper paste or harissa, try using tomato paste with a pinch of cayenne or smoked paprika. This keeps some of the smoky and spicy character without changing the recipe too much.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the casserole a few hours ahead or even the night before and refrigerate it. Just add a little extra baking time if you bake it straight from the fridge.

What’s the best way to reheat leftovers without drying them out?

Cover leftovers with foil and reheat gently in the oven at 350°F for 15-20 minutes. This keeps the cheese melty and the beef moist without drying out the casserole.

Final Thoughts

This Stuffed Pepper Casserole with Beef and Rice Recipe has become one of my go-to meals when I want comfort food that feels special without a ton of fuss. I hope you enjoy the cozy layers and smoky-spiced beef as much as I do—and that it soon becomes a favorite in your kitchen, too. It’s perfect for sharing with family or meal prepping for busy weeks ahead.