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Garnished stuffed bell pepper casserole with a wooden spoon in a pot.

Stuffed Bell Pepper Casserole

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


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.


Optional Garnish:

  • Finely-chopped fresh parsley


  1. 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.)
  2. Add Vegetables: Add chopped onion and bell peppers to skillet, stir, then sauté until tender, about 4-5 minutes.
  3. Add Additional Ingredients: Add in and stir together diced tomatoes, tomato sauce, and Worcestershire sauce.
  4. Add Rice and Broth: Stir in uncooked rice, making sure it’s evenly distributed in the skillet, then pour in chicken broth.
  5. Add Seasonings: Season with garlic powder, Italian seasoning, salt, pepper, cumin, and paprika. Stir to combine.
  6. Boil then Simmer: Bring mixture to a boil, then reduce heat to low. Cover skillet with a lid and simmer for 15 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. Garnish and Serve: Garnish with fresh parsley, then serve.

Recipe Notes:

Refrigerator Storage: Store in an airtight container in the refrigerator. It will keep well for up to 3-4 days.

Freezer Storage: Allow it to cool completely, then transfer the casserole 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.

Reheating Instructions: 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.

Keywords: stuffed bell pepper casserole, stuffed pepper skillet recipe, bell pepper and ground beef casserole

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