This stuffed pepper casserole is my favorite way to enjoy all the comforting flavors of traditional stuffed peppers without the extra work of hollowing and filling each pepper. It’s hearty, cheesy, and brimming with tender rice, seasoned ground beef, and colorful peppers—all in one skillet.

Why You’ll Love This Recipe

I like how this casserole gives me everything I crave in a cozy, family-friendly meal while keeping cleanup simple. The one-pan method makes it perfect for busy weeknights, but it’s still special enough for gatherings. I enjoy how the rice soaks up all the savory tomato broth, and the melted cheese on top brings the whole dish together. Best of all, I can prep it ahead, reheat it, or freeze it, making it incredibly practical for meal planning.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
2 bell peppers, chopped
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 can (15 oz) low-sodium beef broth
1 can (15 oz) diced tomatoes, with juice
¾ cup uncooked long-grain white rice
¾ cup shredded mozzarella cheese
¾ cup shredded cheddar cheese

Directions

1. I start by browning the ground beef in a large skillet over medium heat, breaking it apart until it’s no longer pink.

2. I stir in the chopped bell peppers and onion, letting them sauté for 5–8 minutes until they soften.

3. I add the minced garlic and cook for about a minute, then mix in Worcestershire sauce, Italian seasoning, salt, and pepper.

4. Next, I pour in the diced tomatoes (with their juice), beef broth, and uncooked rice, stirring well so the rice is submerged.

5. I bring everything to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, stirring once halfway through.

6. Once the rice is tender, I stir in half the mozzarella and cheddar until melted.

7. I sprinkle the rest of the cheese over the top and either cover the skillet to melt it or place it under the broiler for a bubbly finish.

8. I let the casserole rest for 5 minutes before serving.

Servings and timing

This recipe makes about 4–6 servings. I usually prepare it in 10 minutes, let it cook for 30 minutes, and it’s ready to enjoy in about 40 minutes total.

Variations

I often swap the beef for ground turkey or chicken when I want a lighter version. For a vegetarian take, I like using lentils or plant-based crumbles. If I’m craving more vegetables, I add zucchini, corn, or mushrooms. Sometimes I replace the rice with quinoa or cauliflower rice for a low-carb option. And when I want more spice, I stir in jalapeños or red pepper flakes.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days or freeze portions for up to 3 months. When reheating, I add a splash of broth so the rice stays moist. In the microwave, it only takes a few minutes, but on the stovetop, I prefer low heat for even warming. To bring back that bubbly cheese topping, I place it under the broiler for a couple of minutes.

FAQs

What kind of rice works best for stuffed pepper casserole?

I like using long-grain white rice because it cooks evenly and absorbs flavor well. If I use brown rice, I add more broth and simmer for an extra 10–15 minutes.

Can I make this casserole vegetarian?

Yes, I often swap the beef for lentils, chickpeas, or plant-based meat alternatives, and the dish still turns out just as hearty.

Can I bake it instead of cooking on the stovetop?

I sometimes transfer the mixture to a casserole dish and bake it uncovered at 375°F for about 20–25 minutes until the cheese topping is bubbly.

How can I make this recipe spicier?

I like to mix in chopped jalapeños or crushed red pepper flakes. Using spicy sausage instead of beef is another great way to add heat.

Can I double the recipe for a bigger group?

Yes, I double the ingredients and either use a large Dutch oven or split the mixture into two skillets. I keep an eye on the cooking time since it can take a bit longer.

Conclusion

This stuffed pepper casserole is a comforting, flavorful, and versatile dish I love to make again and again. It saves me time in the kitchen, keeps my family full and happy, and always tastes great whether fresh, reheated, or frozen. It’s the kind of recipe I keep on hand for busy weeks, potlucks, and cozy nights at home.