Stuffed Pepper Casserole Recipe

So, you’re staring at a pile of bell peppers thinking, “Stuffed peppers sound epic, but who has time to play surgeon with veggies?” Me neither. Enter this stuffed pepper casserole: all the cheesy, beefy, rice-y goodness without the fuss of hollowing out peppers like it’s a Pinterest nightmare. It’s lazy genius in a dish—perfect for when hunger hits hard but your energy’s on E. Let’s dive in and make your kitchen smell like a hug from grandma (the fun one).

Why This Recipe is Awesome

Picture this: classic stuffed peppers, but deconstructed into a bubbly, one-pan wonder that’s way less work. No fiddly stuffing, no peppers falling apart mid-bake—everything just layers up in a casserole dish and bakes into saucy perfection. It’s idiot-proof, even I didn’t mess it up on my first try (and trust me, my track record isn’t spotless).

This bad boy serves 6-8 hungry folks, clocks in at under an hour from stove to fork, and tastes like comfort food on steroids. FYI, it’s customizable AF—vegan? Swap the beef. Low-carb? Ditch the rice. Plus, leftovers? They reheat like a dream, turning your fridge into a goldmine. Why slave over individual peppers when you can have this cozy, crowd-pleasing casserole that screams “I care… but not that much”? It’s the recipe your weeknights have been begging for.

Ingredients You’ll Need

Grab these bad boys—nothing fancy, just stuff you probably have lurking in your pantry or fridge. Serves 6-8. Pro tip: Fresh ingredients make it pop, but don’t sweat frozen swaps in a pinch.

• 1 lb ground beef (or turkey if you’re feeling “healthy”—wink)
• 1 onion, diced (the bigger, the better for that sweet caramelization)
• 3 bell peppers, chopped (any color; red for sass, green for cheap thrills)
• 2 cups cooked rice (leftover jasmine or basmati works; instant rice if you’re impatient)
• 1 can (15 oz) diced tomatoes, drained (fire-roasted for extra drama)
• 1 can (8 oz) tomato sauce (the cheap kind—no judgment)
• 2 cups shredded cheddar cheese (sharp for bite; mozzarella if you’re basic)
• 1 cup beef broth (chicken or veggie for lighter vibes)
• 2 cloves garlic, minced (or more—garlic haters need not apply)
• 1 tsp Italian seasoning (or just oregano and basil if your spice rack’s sad)
• Salt and pepper to taste (go heavy; life’s too short for bland)
• Optional: 1/2 cup shredded mozzarella for that melty top (because why not?)

Step-by-Step Instructions

Fire up your oven to 375°F (190°C) and grease a 9×13-inch baking dish. This comes together in 10 minutes flat—boom, dinner hero status unlocked.

1. Brown the beef. Heat a large skillet over medium-high. Toss in the ground beef, onion, and garlic. Cook until beef’s browned and crumbly, about 5-7 minutes. Drain excess fat unless you want it extra greasy (your call, thrill-seeker). Stir in Italian seasoning, salt, and pepper—smells amazing already, right?
2. Add the peppers and tomatoes. Dump in chopped bell peppers, diced tomatoes, tomato sauce, and beef broth. Simmer for 5 minutes until peppers soften a tad. You’re building flavor layers here—no rush.
3. Mix in the rice. Fold the cooked rice into the skillet until everything’s cozy. Taste and tweak seasoning. Pro move: If it’s too thick, splash more broth. Transfer to your baking dish.
4. Cheese it up. Sprinkle 1.5 cups cheddar (and mozzarella if using) over the top. Bake uncovered for 20-25 minutes until cheese bubbles golden and edges crisp. Let it rest 5 minutes—patience pays off.
5. Serve and devour. Scoop into bowls, top with remaining cheese if you’re fancy. Pair with garlic bread or a lazy salad. Done. You’re welcome.

Total time: 45 minutes. Effort level: Chill mode.

Common Mistakes to Avoid

Cooking’s fun until you sabotage yourself—here’s how to dodge the drama with a smirk.

• Skipping the drain on tomatoes. Rookie move leads to a soupy mess. Patience, grasshopper—drain ’em good.
• Overcooking the peppers in step 2. They should soften, not turn to mush. Five minutes max, or you’ll cry over limp veggies.
• Forgetting to preheat the oven. Your casserole sits there judging you while it warms up. Hot oven = happy bake.
• ** skimping on cheese.** Half-assed topping? No ma’am. Blanket that top generously for peak gooeyness.
• Rushing the rest time. Fresh out? Scalding lava awaits. Five minutes, and it sets perfectly.

Avoid these, and you’ll nail it every time. IMO, the only real mistake is not making double.

Alternatives & Substitutions

This recipe’s forgiving—like that friend who doesn’t judge your life choices. Tweak away; here’s the cheat sheet.

• Meat-free? Swap beef for lentils, plant-based crumbles, or mushrooms. Still hearty, zero guilt.
• Grain swap: Rice out, cauliflower rice in for keto glory. Quinoa adds protein punch if you’re fancy.
• Pepper phobia? Use zucchini or eggplant chunks. Same vibe, different crunch.
• Cheese allergy? Vegan shreds or nutritional yeast. Tastes bomb, promise (tested on skeptical friends).
• Spice it up: Add jalapeños or hot sauce. Mild? Stick to basics.
• Gluten-free? All good already—just ensure broth and sauce labels.

Personal fave: Turkey + fire-roasted tomatoes for a smoky twist. Experiment—you’re the boss.

FAQ’s

Can I make this ahead of time?

Heck yeah! Assemble, cover, and fridge up to 24 hours. Bake when ready—add 5-10 extra minutes. Freezes like a champ for 3 months too. Meal prep win.

Is it kid-friendly?

Totally—hide those peppers in the mix, and picky eaters gobble it up. Cheese covers a multitude of veggie sins. My niece calls it “pizza rice.”

How do I store leftovers?

Fridge in airtight container for 4 days. Reheat in microwave or oven at 350°F. Pro tip: Add a splash of broth to revive moisture. Breakfast casserole? Why not.

Can I use raw rice instead of cooked?

Eh, possible but risky—needs more liquid and bake time (bump to 45-50 minutes, cover first). Cooked rice is the safe, lazy bet.

What if I don’t have bell peppers?

No sweat—zucchini, broccoli, or even frozen mixed veggies sub in. Keeps the stuffed pepper spirit alive without the hunt.

Is this spicy?

Nah, mild as a kitten. Crank heat with cayenne or sausage if you dare. Customize your fire level.

Can I make it in a slow cooker?

Yup! Brown meat first, dump everything in (use 1.5 cups broth), low for 4-6 hours. Top with cheese last 30 minutes. Hands-off heaven.

Final Thoughts

There you have it—your new go-to stuffed pepper casserole that’s equal parts delicious and do-able. Whip this up tonight, and bam, you’re the family legend (or solo supper star). Now go impress someone—or yourself—with your new culinary flex. You’ve got this, chef. What’s your twist gonna be?

Related recipes:

• Easy Cheesy Potato Smoked Sausage Casserole Recipe
• Cheesy Chicken Potato Casserole Recipe
• Crockpot Cheesy Potatoes Recipe