Stuffed Pepper Casserole takes everything you love about classic stuffed peppers—savory ground beef, tender bell peppers, rice, and melty cheese—and turns it into an easy, one-pan comfort food meal. This hearty and satisfying dish offers all the flavors of traditional stuffed peppers without the hassle of hollowing out and stuffing individual peppers. Instead, everything comes together in one skillet, making it perfect for busy weeknights when you want something quick, nourishing, and crowd-pleasing. The combination of ground beef, tomatoes, garlic, and Italian seasoning gives the dish a rich, savory base, while the rice simmers right in the pan, soaking up all the flavor. Bell peppers and onions add a touch of sweetness and crunch, and a gooey layer of cheddar and mozzarella cheese melted on top seals the deal. It’s a dish that’s both nostalgic and family-friendly, and it reheats beautifully—making it a great option for leftovers or meal prep.
Why You’ll Love This Recipe
• One-pan meal—easy to cook and clean up
• Packed with the flavors of classic stuffed peppers
• Melty cheese topping makes it extra comforting
• Ideal for meal prep or feeding a hungry family
Ingredients
• 1 pound ground beef
• 2 bell peppers, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 (15 oz) can low sodium beef broth
• 1 (15 oz) can diced tomatoes
• 1 cup uncooked long grain white rice
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¾ cup shredded mozzarella cheese
• ¾ cup shredded cheddar cheese
How To Make Stuffed Pepper Casserole
Step 1: Brown the Beef and Sauté the Veggies
In a large skillet over medium heat, add the ground beef and cook, breaking it apart with a spatula. When the beef is mostly browned, add in the chopped bell peppers and finely chopped onion. Cook for 5–10 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add Garlic and Build the Flavor
Add the minced garlic and cook for 1–2 minutes, just until fragrant. Stir in the Worcestershire sauce, giving the mixture a rich, savory base.
Step 3: Add Rice, Tomatoes, and Seasonings
Add the beef broth, diced tomatoes (with their juice), uncooked white rice, Italian seasoning, salt, and black pepper. Stir everything together until evenly combined. Bring the mixture to a gentle boil.
Step 4: Simmer
Once boiling, reduce the heat to low. Cover the skillet with a lid and let it simmer for about 20 minutes, stirring once halfway through. Check that the rice is tender and has absorbed most of the liquid.
Step 5: Stir in Cheese
Once the rice is cooked, stir in half of the mozzarella and cheddar cheese until it’s melted and fully incorporated into the casserole.
Step 6: Add Cheese Topping
Sprinkle the remaining mozzarella and cheddar cheese evenly over the top of the casserole. Cover the skillet again and allow the cheese to melt for 2–3 minutes. Optional: If your skillet is oven-safe, you can place it under the broiler for 1–2 minutes to quickly melt and brown the cheese topping.
Step 7: Serve and Enjoy
Remove the skillet from heat. Spoon into bowls or plates and serve warm.
Tips for Success
• Use a deep skillet or Dutch oven: This dish creates a good amount of volume with the rice and liquid, so be sure your pan can hold everything.
• Use fresh or frozen bell peppers: Any color works—red, yellow, or green. For variety, try a mix.
• Check the rice as it cooks: If your skillet runs hot or you lose a lot of steam, you may need to add a splash more broth toward the end.
• Make it spicier: Add red pepper flakes, diced jalapeños, or a dash of hot sauce to the beef mixture if you like a little heat.
• Make it vegetarian: Swap the ground beef for plant-based meat or canned lentils, and use vegetable broth instead of beef broth.
Storage and Make-Ahead Tips
• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or in a covered pan on the stove over low heat.
• Freezer: Cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal prep: Make a full batch and portion into containers for lunches throughout the week—it reheats beautifully and tastes even better the next day.
Stuffed Pepper Casserole is a satisfying twist on a beloved classic that delivers all the flavor with none of the fuss. It’s wholesome, cheesy, and made to feed a crowd—or give you plenty of leftovers. Whether you serve it with a side salad or enjoy it as-is, it’s sure to become a staple in your comfort food rotation.
