This Stuffed Bell Pepper Casserole is a delicious one-pot weeknight dinner idea that is easy enough for beginner cooks to make — no stuffing vegetables required. It comes together in just 45 minutes and yields a filling, flavorful family meal.
You’ll love this casserole recipe if you enjoy meals like Unstuffed Cabbage Rolls, Philly Cheese Steak Casserole, and Baked Ravioli.
This recipe transforms the classic stuffed bell pepper into a simple casserole. It’s a great choice for anyone looking for the flavors of stuffed peppers but with less work. It’s also perfect for using up veggies you have in the fridge.
The casserole is flavorful and versatile — change it up based on your preferences and what you have on hand. It’s great for family dinners and meal prep because it reheats well and can be easily customized.
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💛 Why you’ll love this recipe
- Straightforward ingredients you may already have on hand.
- Made in one pot in only 45 minutes.
- Great for meal planning — leftovers store really well.
➡️ Ingredients
⏲ How to make this stuffed bell pepper casserole recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Brown Ground Meat: In a large ovenproof skillet (like a Dutch Oven) over medium-high heat, brown the ground meat. (You do not need to drain the excess fat after browning.)
- Add Vegetables: Add chopped onion and bell peppers to skillet, stir, then sauté until tender, about 4-5 minutes.
- Add Additional Ingredients: Add in and stir together diced tomatoes, tomato sauce, and Worcestershire sauce.
- Add Rice and Broth: Stir in the uncooked rice, making sure it’s evenly distributed in the skillet, then pour in the chicken broth.
- Add Seasonings: Season with garlic powder, Italian seasoning, salt, pepper, cumin, and paprika. Stir to combine.
- Boil then Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and simmer for 15 minutes.
- Scrape Bottom of Skillet then Cook Again: Remove the lid, scrape up any rice that has stuck to the skillet, then cover it again and simmer until the rice is fully cooked, about an additional 10 minutes.
- Remove Pot from Stovetop Burner: Remove pot from stovetop heat (it’s OK if there is still some liquid in the pot). Carefully taste then adjust the seasoning based on your preferences.
- Add Cheese then Broil: Turn on the oven broiler, then sprinkle shredded cheddar cheese on top. Transfer the pot to the oven under the oven broiler and broil until the cheese is golden and bubbling, about 1-2 minutes.
- Garnish and Serve: Garnish the dish with fresh parsley, then serve.
👉 Ingredient substitution suggestions
- Canned Diced Tomatoes: Fresh chopped tomatoes can be used instead of canned.
- Tomato Sauce: Tomato paste diluted with water or crushed tomatoes are good substitutes.
- Worcestershire Sauce: Soy sauce can work as an alternative.
- Rice: Quinoa or couscous can be used for a different grain choice.
- Chicken Broth: Use beef broth or water with a bouillon cube.
- Shredded Cheese: Try mozzarella cheese or pepper jack cheese for a different cheese profile.
✨ Variations
- Add red pepper flakes or finely diced jalapeños for extra spice.
- Stir in black beans and corn for some added flavor, texture, and nutrients.
〰️ How to serve
- Salad — Pair with a creamy cucumber salad for a balanced meal.
- Side Dishes — Serve with cilantro lime cauliflower rice, baked sliced zucchini, or keto roasted radishes.
- In Tortillas — Scoop into tortillas to make wraps or burritos.
💬 FAQs
How should stuffed bell pepper casserole be stored and reheated?
Store the stuffed pepper casserole in an airtight container in the refrigerator. It will keep well for up to 3-4 days. For reheating, place it in an oven-safe dish, cover with foil, and bake in a preheated oven at 350 degrees F until heated through, which typically takes about 20 minutes. Alternatively, reheat in the microwave in 45-second increments until warmed throughout.
Can stuffed bell pepper casserole be frozen?
Yes, you can freeze stuffed bell pepper casserole. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven.
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Stuffed Bell Pepper Casserole
Ingredients
- 1 pound ground beef, ground turkey, or ground Italian sausage
- 1 large yellow onion, chopped
- 3 bell peppers, any color, chopped
- 1 can, 14.5-ounce diced tomatoes
- 1 can, 8-ounce tomato sauce
- 1 Tablespoon 15 milliliters Worcestershire sauce
- 1 cup uncooked rice, white rice or jasmine rice
- 2 cups 480 milliliters chicken broth or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 cup 112 grams shredded cheddar cheese
Optional Garnish:
- Finely-chopped fresh parsley
Instructions
- Brown Ground Meat: In a large ovenproof skillet (like a Dutch Oven) over medium-high heat, brown the ground meat. (You do not need to drain the excess fat after browning.)
- Add Vegetables: Add chopped onion and bell peppers to skillet, stir, then sauté until tender, about 4-5 minutes.
- Add Additional Ingredients: Add in and stir together diced tomatoes, tomato sauce, and Worcestershire sauce.
- Add Rice and Broth: Stir in uncooked rice, making sure it’s evenly distributed in the skillet, then pour in chicken broth.
- Add Seasonings: Season with garlic powder, Italian seasoning, salt, pepper, cumin, and paprika. Stir to combine.
- Boil then Simmer: Bring mixture to a boil, then reduce heat to low. Cover skillet with a lid and simmer for 15 minutes.
- Scrape Bottom of Skillet then Cook Again: Remove lid, scrape up any rice that has stuck to the skillet, then cover again and simmer until rice is fully cooked, about an additional 10 minutes.
- Remove Pot from Stovetop Burner: Remove pot from stovetop heat (it’s OK if there is still some liquid in the pot). Carefully taste then adjust seasoning based on your preferences.
- Add Cheese then Broil: Turn on oven broiler, then sprinkle shredded cheddar cheese on top. Transfer pot to oven under oven broiler and broil until cheese is golden and bubbling, about 1-2 minutes.
- Garnish and Serve: Garnish with fresh parsley, then serve.
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