Stuffed Pepper Casserole turns the familiar flavors of stuffed peppers into an easy, satisfying one-dish meal that’s perfect for weeknights or meal prep.
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Stuffed Pepper Casserole Recipe
Stuffed peppers are a classic for a reason. This casserole captures those same savory notes—ground beef, tender bell peppers, onions, tomatoes, and melted cheese—while saving time and effort. Everything bakes together in one dish, making cleanup easy and portions ideal for families.
My family prefers this casserole to traditional stuffed peppers because it’s simple, kid-friendly, and reheats well for lunch the next day. Feel free to customize the colors of the bell peppers, swap cheeses, or adjust seasonings to match your taste.
Ingredients
- Ground beef – Any lean-to-moderate fat content works; 85/15 is a good choice. Drain excess fat after browning if needed.
- Bell peppers – Two bell peppers, diced. Use any colors you like for visual appeal and flavor balance.
- Yellow onion – Diced; yellow onions add mild sweetness. White or red onion will also work.
- Garlic – Minced; adds depth and aroma.
- Cajun seasoning – Adds sweet, smoky, and spicy notes. Brands vary in heat, so taste and adjust. Substitute Italian seasoning if you prefer no heat.
- Worcestershire sauce – A splash enhances savory richness.
- Petite diced tomatoes – Canned tomatoes with juices provide moisture and tomato flavor. Regular diced tomatoes are fine too.
- Beef broth – If you only have chicken broth, that substitution works well.
- Long-grain white rice – Jasmine or basmati are recommended.
- Sharp cheddar cheese – Shredded; swap for your favorite shredded cheese like Pepper Jack, Colby Jack, mozzarella, or a Mexican blend.
See the recipe card below for exact quantities.
Instructions:
Preheat oven: Preheat the oven to 375°F.
Sauté beef and vegetables: Heat a large skillet over medium-high heat. Add the ground beef, crumble and cook for about 3 minutes until it begins to brown. Add the diced peppers and onion and cook 3–4 minutes until softened. Stir in the minced garlic and Cajun seasoning and cook another minute.
Transfer to casserole dish: If there’s excess liquid or fat, drain the skillet. Transfer the beef and vegetable mixture to a 3-quart (9×13) casserole dish.
Combine remaining ingredients: Add Worcestershire sauce, diced tomatoes with juices, beef broth, and rice. Mix thoroughly so the rice and other ingredients are evenly distributed.
Bake covered: Cover the dish with aluminum foil and bake for 45 minutes in the preheated oven.
Uncover and add cheese: Remove the foil and stir the casserole—rice and add-ins can shift during baking, so stirring helps even things out. Sprinkle shredded cheese over the top.
Bake until done: Return the casserole to the oven, uncovered, and bake an additional 10–15 minutes until the rice is tender and the cheese is melted and golden.
Tips, Tricks and Questions
Cheese options: Sharp cheddar adds a bold flavor, but Pepper Jack, Colby Jack, mozzarella, or a Mexican blend are excellent alternatives.
Adjust the spice: Cajun seasoning varies by brand—some are spicy, others milder. Taste first and adjust the amount to suit your family.
Protein substitutions: Swap ground beef for ground turkey or chicken for a leaner casserole. Plant-based crumbles or beans make easy vegetarian swaps.
Rice swaps: You can use brown rice, but it requires a longer cook time and may need extra liquid—adjust as necessary.
Make-ahead: Assemble the casserole, refrigerate, and bake when ready for an easy dinner solution.
Vegetarian version: Replace meat with canned beans, lentils, or a plant-based ground substitute and use vegetable broth.
Serving suggestions: Serve with a fresh green salad or roasted vegetables for a complete meal.
Stuffed Pepper Casserole
This casserole captures all the flavors of stuffed bell peppers in an easy, family-friendly format.
15 minutes
1 hour
1 hour 15 minutes
Ingredients
- 1 pound ground beef
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 tablespoon Worcestershire sauce
- 14.5 oz can petite diced tomatoes
- 2 cups beef broth
- 1 ½ cups long grain white rice
- 2 cups sharp cheddar cheese, shredded
Instructions
- Preheat oven to 375° F.
- Heat a large skillet over medium-high heat. Add the ground beef, crumble, and cook about 3 minutes until beginning to brown.
- Add the diced peppers and onion and cook 3–4 minutes until they soften.
- Stir in minced garlic and Cajun seasoning and cook 1 minute more.
- Drain excess fat if needed. Transfer the mixture to a 3-quart (9×13) casserole dish.
- Add Worcestershire sauce, diced tomatoes with their juices, broth, and rice. Mix thoroughly.
- Cover with foil and bake for 45 minutes. Remove foil, stir, and sprinkle cheese over the top. Return to the oven and bake uncovered 10–15 minutes more, until rice is tender and cheese is melted.
Notes
Test your Cajun seasoning for heat and adjust to taste. Italian seasoning is a milder substitution. Swap cheeses to suit your preference and use jasmine or basmati rice for best texture.
Nutrition Information:
Yield:
8
Serving Size:
1/8th the dish
Amount Per Serving:
Calories: 337Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 78mgSodium: 812mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 24g
Nutritional data is automated and may vary depending on exact ingredients and substitutions.