A stuffed pepper casserole is the perfect comfort food that combines all the delicious flavors of classic stuffed peppers but with far less effort. This easy recipe is made with simple ingredients, comes together quickly, and is baked into a hearty one-dish meal. It’s great for family dinners, meal prep, or potlucks, offering a balanced mix of protein, vegetables, and grains. Unlike traditional stuffed peppers that require filling and baking each pepper individually, this casserole saves time by layering everything in one dish while still delivering the same bold taste.
Ingredients
- 1 pound ground beef or ground turkey
- 1 cup uncooked white or brown rice
- 3 large bell peppers (red, green, yellow), chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef or chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil and cook ground beef or turkey until browned. Add onions, garlic, and chopped bell peppers, sautéing for about 5 minutes until softened.
- Stir in uncooked rice, diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and black pepper. Bring to a gentle simmer and cook for 5–7 minutes until the rice begins to absorb liquid.
- Transfer the mixture to a greased 9×13-inch baking dish, cover with foil, and bake for 35 minutes. Remove the foil, sprinkle mozzarella and cheddar cheese on top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Servings
This recipe serves 6 generous portions.
Nutritional Info (per serving, approx.)
- Calories: 390
- Protein: 25g
- Carbohydrates: 36g
- Fat: 15g
- Fiber: 4g
- Sugar: 6g
- Sodium: 620mg
Notes
You can use quinoa or cauliflower rice instead of regular rice for a lighter version. Ground chicken or plant-based meat substitutes also work well. Leftovers can be stored in the refrigerator for up to 4 days or frozen for 2 months.
Tips
Cook the rice slightly before adding if you prefer a firmer texture. Add extra vegetables like zucchini, spinach, or mushrooms for more nutrition. To make it spicier, add red pepper flakes or diced jalapeños. For a creamier version, stir in a little sour cream before serving.
Health Benefits
This casserole offers a well-balanced meal with lean protein, complex carbs, and vegetables. Bell peppers are rich in vitamin C and antioxidants that support immune health. Rice provides long-lasting energy, while cheese adds calcium for strong bones. Choosing lean meat or turkey helps keep the dish lower in fat, making it suitable for a wholesome family dinner.
Q & A
Q: Can I make this casserole ahead of time?
A: Yes, assemble it a day in advance, refrigerate, and bake when ready.
Q: Can I freeze stuffed pepper casserole?
A: Absolutely. Bake first, cool completely, then freeze in airtight containers for up to 2 months.
Q: What side dishes go well with this recipe?
A: A fresh green salad, garlic bread, or roasted vegetables complement it perfectly.
Q: Can I make this casserole vegetarian?
A: Yes, replace meat with lentils, black beans, or plant-based crumbles for a tasty vegetarian option.
Q: How do I prevent the rice from being undercooked?
A: Make sure there’s enough broth and that the casserole is covered while baking to allow proper steaming of the rice.