Easy Stuffed Pepper Casserole Recipe
This easy stuffed pepper casserole recipe is the perfect weeknight supper! With simple ingredients and almost zero prep work, this cheesy stuffed pepper casserole can easily be a one-pot meal and is perfect for even the busiest days. Plus, it’s sure to be a hit with the whole family!
For pretty much as long as I can remember, I’ve loved stuffed peppers, and my family can make some of the best traditional stuffed peppers, if I do say so myself.
But like most people, I don’t often have the time to actually stuff peppers, prepping the bell peppers, making the rice mixture, then baking it. I don’t mind putting in the extra effort in the kitchen, but I can admit I didn’t and don’t usually have the time to make traditional stuffed peppers.
So, as I often do, I set out to find a way to turn one of my favorite comfort foods into a quick, simple, filling, and delicious home-cooked meal that takes hardly any time to make. And can easily be tossed together on any given night.
In all fairness, I probably should have called this unstuffed pepper casserole, but for some reason, that name just never stuck. So while the title might be a little incorrect, I can promise that is recipe is super easy to make, tastes amazing, and is sure to be a hit with everyone, even picky eaters.
This stuffed bell pepper casserole recipe can easily be on the table in 30 minutes, and while I like to pop mine in the oven to get my cheese nice and melty before serving.
This recipe can easily be a one-pot meal. It makes the perfect weeknight supper, it’s quick, easy, cheap, and downright delicious!
How To Make Stuffed Pepper Casserole
Ingreidents
- lean ground beef, you can also use ground turkey
- Diced bell peppers, I like to use green bell peppers and red bell peppers. But you can use any color of bell pepper you like
- onion, diced
- Italian seasoning
- sea salt
- freshly ground black pepper
- fresh garlic, minced
- beef broth
- diced tomatoes, undrained. For extra flavor, try using fire-roasted tomatoes
- Tomato sauce, you can also use tomato paste
- soy sauce OR Worcestershire sauce
- rice. I like to use white basmati rice, but you can also use brown rice, white rice, or long-grain rice
- shredded cheddar cheese. You can also use shredded mozzarella cheese
Directions
In a large pot, Dutch oven, or deep skillet, brown your ground beef with your diced onion over medium-high heat. Once the beef is cooked through drain off and discard any excess grease.
Add the minced garlic and diced pepper bells and cook until the garlic is fragrant and the peppers are soft. about 5 minutes. Add the Italian seasoning, salt, and pepper, and stir to combine.
Then add the tomato sauce and diced tomatoes, and stir. Add the soy sauce(or Worcestershire sauce) and the beef broth.
Bring the mixture to a boil, stirring often. Once the mixture is boiling, add the rice, stir, and reduce the heat, to medium-low.
Allow the mixture to simmer, stirring occasionally, until the rice is completely cooked and has soaked up most of the liquid in the pan. About 15 minutes. Remove the pan from the heat and add 1 1/2 cups of the shredded cheese, and stir until the cheese is completely melted.
Now, there are a couple of ways to finish your casserole. You can either sprinkle the remaining cheese over your rice mixture. Cover and allow the cheese to melt, about 1 minute, and serve.
Or you can transfer your rice mixture to a casserole dish, sprinkle your remaining cheese over the top, and pop your casserole into the oven. I love doing this, as it makes the cheese perfectly melted and golden brown. But you can easily do whatever works best for you!
Serve and enjoy!
Recipe Notes
Any leftover casserole can be stored in an airtight container or covered with aluminum foil and kept in the fridge for up to 5 days! Stuffed pepper casserole can easily be reheated in the oven or on the stovetop!
I usually serve this recipe on its own, but also great with a side salad, and/or a slice of garlic bread.
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Easy Stuffed Pepper Casserole Recipe
Ingredients
- 1 lb lean ground beef you can also use ground turkey
- 3 bell peppers diced. I like to use green bell peppers and red bell peppers. But you can use any color of bell pepper you like
- 1 onion diced
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3-4 cloves garlic miced
- 2 cups beef broth
- 1 14.5 oz can diced tomatoes undrained. For extra flavor, try using fire-roasted tomatoes
- 1 8 oz can tomato sauce
- 1 tbsp soy sauce OR Worcestershire sauce
- 1 cup uncooked rice I like to use white basmati rice, but you can also use brown rice, white rice, or long-grain rice
- 2 cups shredded cheddar cheese You can also use shredded mozzarella cheese
Instructions
- In a large pot, Dutch oven, or deep skillet, brown your ground beef with your diced onion over medium-high heat. Once the beef is cooked through drain off and discard any excess grease.
- Add the minced garlic and diced pepper bells and cook until the garlic is fragrant and the peppers are soft. about 5 minutes. Add the Italian seasoning, salt, and pepper, and stir to combine.
- Then add the tomato sauce and diced tomatoes, and stir. Add the soy sauce(or Worcestershire sauce) and the beef broth.
- Bring the mixture to a boil, stirring often. Once the mixture is boiling, add the rice, stir, and reduce the heat, to medium-low.
- Allow the mixture to simmer, stirring occasionally, until the rice is completely cooked and has soaked up most of the liquid in the pan. About 15 minutes.
- Remove the pan from the heat and add 1 1/2 cups of the shredded cheese, and stir until the cheese is completely melted.
- Now, there are a couple of ways to finish your casserole. You can either sprinkle the remaining cheese over your rice mixture. Cover and allow the cheese to melt, about 1 minute, and serve.
- Or you can transfer your rice mixture to a casserole dish, sprinkle your remaining cheese over the top, and pop your casserole into the oven. I love doing this, as it makes the cheese perfectly melted and golden brown. But you can easily do whatever works best for you!
- Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
