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close up of a stuffed pepper casserole showing the melted cheese on top, the cooked rice, meat and peppers underneath

Stuffed Pepper casserole

This Stuffed Pepper Casserole is a one pot meal for busy days. So tasty, delicious and pure comfort food, yet so easy and quick! Forget stuffing the peppers one by one and make this luscious version of stuffed peppers casserole in one pan. Full step by step and video below--make sure to watch it :)
Course casserole, main, Main Course, Main Dish
Cuisine American, Italian, Mediterranean
Keyword casserole, casserole dishes, casserole recipe, Stuffed pepper casserole, stuffed peppers, stuffed peppers recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people
Calories 471 kcal
Author Mahy

Ingredients

  • 1 pound Ground Beef extra lean

casserole

  • 2 teaspoons Oil neutral
  • 1 onion finely minced
  • 1 tablespoon Italian seasoning
  • 3 cloves of garlic minced
  • 3 bell peppers diced (multi coloured peppers)
  • 2 Tablespoons Worcestershire Sauce
  • 1 cup long grain rice rinsed to remove any starch
  • 1/3 cup crushed tomatoes
  • 1 1/2 cup broth
  • 1/2 teaspoon each Salt and Pepper or to taste
  • 1 1/2 cups shredded cheddar cheese
  • 2 Tablespoons parsley minced

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Preheat a 9 inch oven proof skillet over medium high heat.
  3. Add the oil, and begin cooking the onions for 2 minutes until softened.
    The first step into stuffed pepper casserole is to cook the ground beef and onions in a pan with olive oil and seasoning.
  4. Add in the ground beef, garlic and Italian seasoning.
  5. Cook until the ground beef has cooked through and no longer pink.
    the diced tricolored peppers are added to the skillet with the cooked beef mixture
  6. Add in the bell peppers and cook for 4 minutes to soften.
  7. Add the Worcestershire sauce and mix.
    The basmati rice is added to the skillet of peppers and meat
  8. Wash and drain the rice in a sieve until no more starch is visible when rinsing. Then add the rice to the meat mixture and toss for 1-2 minutes to coat evenly.
  9. Now add in the tomatoes and stock and bring the mixture to a boil.
    The tomatoes and stock is added to the skillet to cook the stuffed peppers casserole.
  10. When it boils, cover the skillet and turn the heat to the lowest setting on the stove.
  11. Let the rice cook on low for about 22 minutes until completely tender and cooked through.
    Perfect cooked and fluffy rice in the stuffed pepper casserole
  12. Uncover the skillet and sprinkle the cheese on top.
    A layer of cheddar cheese is loaded over the stuffed pepper casserole and ready for the oven
  13. Place the skillet in the oven for 10-15 minutes until the cheese has melted.
  14. Serve with fresh parsley.
    A spoon taking out a portion from the stuffed peppers casserole to serve on a plate showing the stretchy cheese

Recipe Video

Recipe Notes

 

Stuffed Pepper Casserole Tips

  1. It's best to use multi-colored peppers for a visual appeal and difference in pepper taste. However if you love red peppers only for example, you can make this casserole with only red peppers.
  2. You can make this recipe using vegan meat, ground chicken or ground lamb.
  3. Use store bought spice blends if you have one you trust, taco blend or Italian blend are great!
  4. We love canned cherry tomatoes for their rich taste and sweetness. You can use crushed or diced tomatoes too.
  5. As for the stock, likewise use your favorite. However beef is best to compliment this dish. 
  6. We always make this casserole with long grain basmati rice. To get rid of excess starch and for extra fluffy rice, we rinse the rice before cooking. Add the rice into a sieve and run warm water over it until the water looks clear. 
  7. Be sure to cook the rice on low heat after it comes to a boil. Read our Coconut Rice recipe and guidelines for the best tips on cooking rice.
  8. When making this stuffed pepper casserole, use an oven safe skillet to start with. The skillet will go in the oven for the cheese to melt so it needs to be oven safe. 
  9. For a spicier version, add lots of chilli flakes or use Rotel tomatoes. 

How to Store, Reheat and Freeze Stuffed Peppers casserole?

This recipe is so make ahead friendly and super forgiving. 

  • Storage: To store leftovers, keep them in an air tight container in the fridge for 5 days.
  • Freezing: To freeze the cooked and cooled casserole, make sure you let it cool first. Wrap and freeze for 3 months.
  • Make Ahead: To make ahead this recipe, you can prepare the whole step and cook the rice. Freeze the cooled casserole at that point for up to 3 months. Then remove from the freezer, thaw, sprinkle cheese and reheat with the cheese. 
  • Reheating: You can reheat the casserole in the microwave but we don’t recommend it. It's best to cover the casserole with a lid or foil, and reheat in a 350 degrees F for 15 minutes.

Can I make this with Brown Rice?

YES of course! Even make it with Quinoa if you'd like for a protein packed version. The only thing you need to pay attention to is the amount of liquid and cooking times. 

Nutrition Facts
Stuffed Pepper casserole
Amount Per Serving
Calories 471 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 82mg27%
Sodium 761mg33%
Potassium 522mg15%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 5g6%
Protein 23g46%
Vitamin A 2432IU49%
Vitamin C 82mg99%
Calcium 259mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.