Stuffed Pepper Casserole


If you love the flavors of stuffed peppers but want a simpler, more convenient way to enjoy them, this Stuffed Pepper Casserole is the perfect solution. Combining all the classic ingredients of traditional stuffed peppers—ground meat, bell peppers, rice, and a savory tomato sauce—this dish transforms them into a comforting, easy-to-make casserole. Perfect for a weeknight dinner or a cozy family meal, this recipe brings together hearty ingredients and delicious flavors in a single baking dish. Whether you’re looking to prepare a meal ahead of time or need something that can be easily frozen and reheated, this Stuffed Pepper Casserole is versatile and sure to become a household favorite.


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 pound ground beef (or turkey)
  • 3 bell peppers (red, green, yellow), diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 cup uncooked rice (white or brown)
  • 2 cups beef or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley or basil for garnish (optional)


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Ingredients:
    • Dice the onion and bell peppers.
    • Mince the garlic.
  3. Cook the Meat and Vegetables:
    • Heat the olive oil in a large skillet over medium-high heat.
    • Add the diced onion and cook until softened, about 5 minutes.
    • Add the ground beef and cook until browned, breaking it apart as it cooks.
    • Once the meat is browned, add the diced bell peppers and minced garlic. Cook for another 3-4 minutes until the peppers start to soften.
  4. Add the Liquids and Seasonings:
    • Stir in the diced tomatoes (with their juice), tomato sauce, rice, and broth.
    • Add the oregano, basil, smoked paprika, salt, and pepper. Stir to combine.
  5. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally. This helps to slightly cook the rice and meld the flavors.
  6. Transfer to Baking Dish:
    • Transfer the mixture to a large casserole dish (9×13 inch works well).
  7. Bake:
    • Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
  8. Add Cheese:
    • After 30 minutes, remove the foil, sprinkle the mozzarella and Parmesan cheese evenly over the top of the casserole.
    • Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  9. Garnish and Serve:
    • Remove the casserole from the oven and let it sit for a few minutes.
    • Garnish with fresh parsley or basil if desired.
    • Serve hot.


  • Vegetarian Version: Substitute ground beef with a meat substitute or add more veggies like mushrooms, zucchini, or beans.
  • Make-Ahead: This casserole can be prepared in advance. Simply assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
  • Freezing: The baked casserole can be frozen. Allow it to cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) until heated through.

Enjoy your hearty and flavorful Stuffed Pepper Casserole!


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