There’s something incredibly comforting about a good casserole, and this Stuffed Pepper Casserole Recipe hits all the right notes—meaty, cheesy, and brimming with vibrant bell peppers. It’s a one-pot wonder that feels like a warm hug after a busy day.

A round blue pot holds a mixed rice dish with three visible layers; the bottom layer is cooked rice with a reddish tint mixed with small chunks of cooked meat and bits of green and red vegetables, the middle layer shows melted white and golden yellow cheese that spreads unevenly across the surface, and the top layer is garnished with small bright green herb leaves scattered over the melted cheese. The inside walls of the pot are stained with reddish sauce marks. The pot is placed on 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 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

What I adore most about this Stuffed Pepper Casserole Recipe is how it simplifies the classic stuffed pepper into something you can whip up in a single pot without sacrificing those familiar, cozy flavors. It’s perfect for busy weeknights when you want all the comfort food vibes but don’t have hours to spend in the kitchen.

One-Pot Convenience: Everything cooks together, meaning less clean-up and more time for you.
Vibrant, Fresh Flavors: Bell peppers add a fresh crunch and sweetness that balances the savory beef beautifully.
Customizable for Any Palate: Easily swap proteins or cheese types to suit your family’s tastes or dietary preferences.
Family-Friendly Comfort: It’s a dish that pleases kids and adults alike, making it a reliable go-to recipe.

Ingredients & Why They Work

Each ingredient in this Stuffed Pepper Casserole Recipe plays a crucial role, melding into a harmonious blend of comfort and flavor. The fresh peppers offer sweetness and texture, while the beef and cheese bring rich, hearty notes. Here’s why I choose each one and some tips on selecting the best:

Flat lay of a medium yellow onion whole and unpeeled, two fresh green bell peppers whole, two fresh red bell peppers whole, four plump garlic cloves with skins on, a small mound of lean ground beef shaped naturally, a small white ceramic bowl filled with bright red tomato paste, a small white ceramic bowl of deep amber Worcestershire sauce, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl of rich brown beef stock, a small white ceramic bowl of uncooked long-grain white rice, a small pile of shredded cheese with creamy yellow and white tones, and a small white ceramic bowl containing coarse kosher salt, all ingredients fresh and natural, arranged in perfect symmetry, 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 a subtle fruitiness and helps sauté the veggies evenly without sticking.
Yellow onion: Its natural sweetness softens during cooking, creating a savory base flavor.
Green and red bell peppers: The combination offers color contrast and a nice balance of mild sweetness and earthiness.
Kosher salt: Essential for highlighting and enhancing all the flavors throughout the casserole.
Lean ground beef: Keeps the dish hearty but not greasy—plus, it browns beautifully.
Garlic cloves: Just enough to infuse a subtle aromatic layer without overpowering.
Tomato paste: A concentrated burst of umami and tanginess that deepens the overall flavor.
Smoked paprika powder: Adds a gentle smokiness that pairs so well with the meat and peppers.
Beef stock: Provides moisture and a savory depth to the rice as it cooks.
Worcestershire sauce: This unexpected ingredient quietly amps up the savory, slightly tangy complexity.
Long-grain white rice: Picks up all the flavors and keeps the texture just right—fluffy but tender.
Shredded cheese: A melty, gooey finish that I can never resist. Cheddar or a sharp Monterey Jack work beautifully.

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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

Over time, I’ve found that the real joy of this Stuffed Pepper Casserole Recipe lies in making it your own. Whether it’s switching up the cheese or adding your favorite herbs, these options keep it fresh and tailored to your taste buds.

Variation: I sometimes swap ground beef for ground turkey or chicken when I want a lighter version, and it still turns out flavorful and satisfying.
Spice it Up: Adding a pinch of red pepper flakes or some cayenne can give this casserole a nice kick if you like a little heat.
Dairy-Free Option: Use your favorite plant-based cheese or simply omit it and top with avocado slices after baking for creaminess.
Add More Veggies: Toss in some diced zucchini or mushrooms for added texture and nutrition.

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

This image shows a close-up of a cheesy rice dish in a white bowl, with a wooden spoon lifting a portion. The dish has three main layers: the bottom layer is cooked rice mixed with small pieces of red and green peppers, the middle layer is melted cheese with a creamy and stretchy texture, and the top layer is sprinkled with chopped green herbs. The colors are warm, mostly in orange, red, white, and green tones, with the cheese melting over the rice and vegetables, creating a rich and inviting look. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by heating 1 teaspoon of olive oil in a large Dutch oven over medium-high heat. Toss in your diced onions and bell peppers, sprinkle with a bit of salt, and cook, stirring occasionally, just until they start to soften—about 3 to 4 minutes. This gets all those fresh flavors waking up and makes the whole casserole shine.

Step 2: Brown the Beef

Add in the remaining olive oil and ground beef along with a little more salt. Break the beef apart with your spoon or spatula and cook it until nicely browned and cooked through, about 5 minutes. Don’t rush this part—browning develops that rich, meaty flavor that's essential here.

Step 3: Build the Base Flavors

Next, stir in the minced garlic, tomato paste, and smoked paprika. Cook for just one minute while stirring constantly to get everything fragrant and to “wake up” the tomato paste's deep flavor. This small step adds an incredible backbone to the dish.

Step 4: Add Liquids and Rice

Pour in the beef stock and Worcestershire sauce, then crank the heat up until the mixture reaches a rapid boil. Stir in the rice and sprinkle the rest of the salt over the top. Make sure everything is well combined before moving to the next step.

Step 5: Simmer to Perfection

Cover the pot with its lid, reduce the heat to low, and let it simmer gently for 15 to 18 minutes—just enough time for the rice to absorb all those rich, savory juices and tenderize perfectly. Avoid lifting the lid too often here to keep the steam in.

Step 6: Cheese It Up and Rest

Once the rice is tender, remove the pot from the heat and fluff everything with a fork. Sprinkle the shredded cheese evenly on top and cover the pot again. Let it sit off the heat for 5 to 7 minutes so the cheese melts into that perfect gooey layer you’re dreaming of.

Top Tip

Over the years, I’ve learned a few tricks that really make this Stuffed Pepper Casserole stand out. These have saved me time and ensured a perfect meal every time, and I hope they help you too!

Use a Tight-Fitting Lid: This keeps the steam trapped so the rice cooks evenly and absorbs all those delicious flavors.
Don’t Skip Browning: Taking the time to brown the beef properly adds an unbeatable depth of flavor.
Give the Cheese Time to Melt: Let the casserole rest covered with cheese on top after cooking—it’s worth every extra minute.
Season Gradually: Adding salt in stages ensures the dish isn’t under or over-salted.

How to Serve Stuffed Pepper Casserole Recipe

Stuffed Pepper Casserole - Serving Suggestion

Garnishes

I love topping this casserole with fresh chopped parsley or green onions for a pop of color and freshness. A dollop of sour cream on the side adds just the right creamy tang and coolness to balance the warm spices.

Side Dishes

Pair it with a simple green salad tossed in lemon vinaigrette or some steamed green beans for a light, bright contrast. Garlic bread is also a winner if you want to make the meal extra cozy and filling.

Creative Ways to Present

For family gatherings, I’ve served this casserole in individual ramekins topped with a sprinkle of extra cheese and baked until golden—always a crowd-pleaser. It’s also great layered in a pretty casserole dish for a rustic, family-style presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The flavors deepen overnight, and it reheats beautifully, making for a quick lunch or dinner the next day.

Freezing

I’ve frozen this casserole successfully by letting it cool completely, then portioning it into freezer-safe containers. Thaw in the fridge overnight before reheating to keep the rice from becoming mushy.

Reheating

To reheat, I prefer warming it gently in a covered skillet or a microwave with a damp paper towel on top to retain moisture. Adding a little splash of beef stock or water helps refresh the rice’s texture.

Frequently Asked Questions:

Can I use different types of rice in this Stuffed Pepper Casserole Recipe?

Long-grain white rice is recommended because it absorbs the flavors well and maintains a nice texture during cooking. Using instant or parboiled rice can result in a mushy or unevenly cooked casserole.

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

Absolutely! You can replace the ground beef with cooked lentils, crumbled tofu, or even a plant-based ground meat alternative. Just adjust the seasoning as needed and use vegetable stock instead of beef stock.

Can I prepare this Stuffed Pepper Casserole Recipe ahead of time?

Yes! It’s a great make-ahead meal. You can prepare the casserole up to the point before adding the cheese, then cover and refrigerate. When ready to eat, sprinkle the cheese on top and bake or reheat until melted and bubbly.

What’s the best cheese to use in this Stuffed Pepper Casserole Recipe?

Cheddar or Monterey Jack are favorites in my kitchen because they melt well and add a nice sharp flavor. But feel free to use what you love—mozzarella, gouda, or a blend all works!

Final Thoughts

This Stuffed Pepper Casserole Recipe holds a special place in my kitchen rotation because it blends simplicity with that homemade, cozy feeling—like all the best comfort foods rolled into one. I hope you find as much joy in making it as I do, and that it becomes a favorite for you and your family too. Happy cooking!