Stuffed Pepper Casserole

This hearty stuffed pepper casserole is loaded with beef, rice, and peppers, and melted cheddar for a comforting, family-friendly dinner.

If you love classic stuffed peppers but want something easier, this Stuffed Pepper Casserole is the perfect solution. It takes all the flavours of the traditional dish – ground beef, rice, tomatoes, and bell peppers – and transforms them into a warm, comforting bake that’s simple enough for weeknights.

One of the keys to making this casserole delicious (and not greasy) is draining and browning the beef properly before adding it to the dish. This extra step deepens the flavour while keeping the casserole light and balanced. Topped with plenty of gooey cheddar cheese, it’s a family favourite that’s just as good for leftovers the next day.

Tips & Substitutions:

• Don’t Skip the Browning: Taking the time to drain and brown the beef is essential. It prevents excess grease in the casserole and deepens the overall flavour.
• Cheese Options: Swap cheddar for mozzarella or Monterey Jack, or mix in pepper jack for a spicy kick.
• Spice it Up: Add diced jalapeños, red pepper flakes, or hot sauce for extra heat.
• Vegetarian Version: Replace the beef with lentils, quinoa, or a plant-based mince.
• Make Ahead: Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 extra minutes if needed.

Ingredients and Substitutions

• Ground beef – Use lean ground beef for the best flavour without excess grease. You can also substitute with ground turkey, chicken, or even a plant-based mince for a lighter or vegetarian version.
• Onion & garlic – These build the flavour base of the casserole. Yellow or white onion both work well, and you can use ½ teaspoon of garlic powder in place of fresh if needed.
• Bell peppers – Any colour works here. Red and yellow are sweeter, while green adds a more traditional “stuffed pepper” taste. Mix and match for colour and flavour.
• Rice – Long-grain white rice is ideal since it cooks evenly and absorbs flavours well. Brown rice can be used, but it will require extra liquid and a longer baking time.
• Beef broth – Adds richness and depth. Chicken broth, vegetable broth, or even water with a bouillon cube can be used as substitutes.
• Diced tomatoes – The liquid helps cook the rice while adding flavour. Fire-roasted tomatoes give a smoky note, or you could use petite-diced for a smoother texture.
• Tomato paste – Concentrates the tomato flavour and thickens the mixture. If you don’t have any, you can replace with ½ cup of plain tomato sauce, but reduce the broth slightly.
• Seasonings – These keep the flavours balanced and savoury. Smoked paprika adds a deeper flavour, or you can add a pinch of crushed red pepper for heat.
• Cheddar cheese – Sharp cheddar melts beautifully and adds bold flavour. Swap with Monterey Jack, mozzarella, or pepper jack if you prefer something milder or spicier.
• Parsley – Fresh parsley brightens the dish before serving. Basil or even green onions can also be used for garnish.

Looking for More Casserole Recipes?

Check out more of my favourite casserole recipes!

This easy Mexican ground beef casserole recipe is perfect for a weeknight meal! It’s a hearty, comforting, and delicious casserole.

Get your family together for a comforting weeknight meal with this easy chicken pot pie casserole recipe. It’s an effortless hearty meal!

This John Wayne Casserole recipe is easy to make and results in a hearty, comforting casserole dish with loads of south-west flavour!

Stuffed Pepper Casserole

Yield: 6 Servings | Prep time: 15 minutes | Cook time: 1 hour 10 minutes

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 bell peppers (any colour), diced
• 1 cup long-grain white rice (uncooked)
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 2 cups shredded cheddar cheese
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

1. Cook the ground beef in a large skillet over medium heat until no pink remains. Drain fat, then continue to cook until browned. (Image 1)
2. Add the onion and garlic. Sauté until the onion is translucent, about 3–4 minutes. (Image 2)

1. Stir in the diced bell peppers and cook for another 3–4 minutes. (Image 3)
2. Add the uncooked rice and toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. (Image 4)

1. Stir in the beef broth, diced tomatoes with juices, tomato paste, salt, black pepper, Italian seasoning, and paprika. Mix well. (Image 5)
2. Transfer mixture to the casserole dish and spread evenly. (Image 6)

1. Cover with foil and bake for 50–60 minutes, until rice is tender and most liquid is absorbed. (Image 7)
2. Remove foil, sprinkle cheddar cheese over the top, and bake uncovered for 10–15 minutes, until cheese is melted and bubbly. (Image 8)
3. Garnish with parsley before serving.

Continue to Content

Yield: 6 Servings

Stuffed Pepper Casserole

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

This hearty stuffed pepper casserole is loaded with beef, rice, and peppers, and melted cheddar for a comforting, family-friendly dinner.

Print

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 bell peppers (any colour), diced
• 1 cup long-grain white rice (uncooked)
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 2 cups shredded cheddar cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Cook the ground beef in a large skillet over medium heat until no pink remains. Drain fat, then continue to cook until browned.
3. Add the onion and garlic. Sauté until the onion is translucent, about 3–4 minutes.
4. Stir in the diced bell peppers and cook for another 3–4 minutes.
5. Add the uncooked rice and toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden.
6. Stir in the beef broth, diced tomatoes with juices, tomato paste, salt, black pepper, Italian seasoning, and paprika. Mix well.
7. Transfer mixture to the casserole dish and spread evenly.
8. Cover with foil and bake for 50–60 minutes, until rice is tender and most liquid is absorbed.
9. Remove foil, sprinkle cheddar cheese over the top, and bake uncovered for 10–15 minutes, until cheese is melted and bubbly.
10. Garnish with parsley before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lagostina Martellata Tri-ply Hammered Copper Cookware Set
• 
  Lodge Cast Iron Skillet
• 
  Casserole Dish

Nutrition Information:

Yield:

6

Serving Size:

1 generous slice
Amount Per Serving: Calories: 422Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 105mgSodium: 968mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 32g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!