This stuffed pepper casserole with beef delivers all the comforting flavors of classic stuffed peppers in an easy, one-skillet meal. Tender rice cooks directly in a savory blend of seasoned ground beef, sweet bell peppers, tomatoes, and broth, then everything is finished with a generous layer of melted mozzarella and cheddar. It’s hearty, satisfying, and perfectly suited for busy weeknights or make-ahead meals.

Why You’ll Love This Recipe

This recipe captures everything people love about stuffed peppers without the extra prep work of stuffing individual peppers. It’s made entirely in one skillet, which means fewer dishes and more flavor as everything cooks together. The ingredients are affordable, family-friendly, and filling, making it ideal for feeding a crowd or stretching meals across several days. It reheats beautifully and even tastes better the next day, making it a great option for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Hearty Base
1 pound ground beef
2 medium bell peppers, chopped
1 medium onion, finely chopped
3 cloves garlic, minced

Flavor Builders
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper

Liquid and Rice
15 ounces low-sodium beef broth
15 ounces canned diced tomatoes
¾ cup uncooked long-grain white rice

Cheesy Goodness
¾ cup shredded mozzarella cheese
¾ cup shredded cheddar cheese

Directions

Heat a large skillet over medium heat and add the ground beef. Cook for 6 to 8 minutes, breaking it apart as it browns, until most of the pink is gone.

Add the chopped onion and bell peppers to the skillet. Cook for 5 to 10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Stir in the minced garlic and cook for about 1 to 2 minutes, just until fragrant.

Add the Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and uncooked rice. Stir well to evenly combine all ingredients.

Increase the heat and bring the mixture to a gentle boil. Cover the skillet, reduce the heat to low, and simmer for 20 minutes. Stir once halfway through to prevent sticking.

Once the rice is tender, remove the lid and stir in half of the mozzarella and half of the cheddar cheese until melted and creamy.

Sprinkle the remaining cheese evenly over the top. Cover again and let the cheese melt for 2 to 3 minutes, or until fully melted and gooey.

Remove from heat and let the casserole rest for 5 minutes before serving.

Servings and timing

This recipe serves 6 people.

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

You can substitute ground turkey or ground chicken for a lighter version while keeping the same seasonings. Brown rice can be used instead of white rice, but the cooking time will increase to about 35 to 40 minutes and may require additional broth. Extra vegetables such as mushrooms, zucchini, or spinach can be added for more texture and nutrition. For extra warmth and depth, a small amount of smoked paprika can be mixed into the seasoning.

Storage/Reheating

Allow the casserole to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a small splash of broth to keep it moist, or warm gently on the stovetop over low heat. This dish also freezes well for up to 3 months when stored in freezer-safe containers.

FAQs

Can I use different colors of bell peppers?

Yes, any combination of red, yellow, orange, or green bell peppers works well and adds visual appeal.

Can I make this casserole ahead of time?

Yes, it can be fully cooked, cooled, and refrigerated, then reheated when ready to serve.

What can I use instead of beef broth?

You can use chicken broth, vegetable broth, or water if needed, though broth adds more flavor.

Does the rice really cook fully in the skillet?

Yes, as long as the skillet is covered and simmered gently, the rice will absorb the liquid and cook through.

Can I make this recipe spicy?

You can add a pinch of crushed red pepper flakes or extra black pepper for a bit of heat.

Is this recipe suitable for meal prep?

Absolutely. It stores and reheats very well and is ideal for preparing meals in advance.

Can I use pre-cooked rice?

Pre-cooked rice is not recommended, as it can become mushy. Uncooked rice works best.

What type of skillet should I use?

A large, deep skillet with a tight-fitting lid works best to ensure even cooking.

Can I reduce the amount of cheese?

Yes, you can reduce the cheese slightly if you prefer a lighter dish, though it will be less creamy.

Should I let it rest before serving?

Yes, letting it rest for about 5 minutes helps the rice set and improves the texture.

Conclusion

This stuffed pepper casserole with beef is a practical, comforting twist on a classic favorite. With simple ingredients, one-pan preparation, and rich, satisfying flavors, it’s a reliable recipe you can return to again and again. Whether served fresh off the stove or enjoyed as leftovers, it’s a hearty meal that fits perfectly into busy schedules without sacrificing taste.

Print