Stuffed Bell Pepper Casserole Recipe

Craving all the flavors of classic stuffed bell peppers without the fuss? This Stuffed Bell Pepper Casserole delivers everything you love about the traditional dish in an easy, family-friendly format.

I’ve transformed the beloved stuffed pepper recipe into a hearty casserole that’s perfect for busy weeknights, meal prep, or feeding a crowd. With tender bell peppers, seasoned ground beef, fluffy rice, and melted cheese, this one-dish wonder captures all those comforting flavors in every bite.

What is “Stuffed Bell Pepper Casserole”?

Stuffed Bell Pepper Casserole is a deconstructed version of traditional stuffed bell peppers. Instead of individually stuffing each pepper, all the classic ingredients are layered and baked together in a casserole dish. This method saves time while maintaining all the delicious flavors of the original recipe.

The dish typically features chopped bell peppers, ground meat, rice, onions, and cheese, all combined with a savory tomato-based sauce. It’s comfort food at its finest – hearty, satisfying, and incredibly versatile.

Ingredients List for Stuffed Bell Pepper Casserole

6 large bell peppers (any color), chopped into bite-sized pieces
1 pound ground beef (80/20 blend)
1 large onion, diced
3 cloves garlic, minced
2 cups cooked white rice
1 can (14.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
2 cups shredded cheddar cheese, divided
1 cup beef broth
2 tablespoons olive oil
Fresh parsley for garnish

How to Cook Stuffed Bell Pepper Casserole: A Step-by-Step Guide

Creating this delicious casserole is straightforward and requires just a few simple steps. Here’s my detailed guide to ensure perfect results every time:

1. Prepare Your Ingredients:

Preheat your oven to 375°F (190°C).
Wash and chop the bell peppers into uniform bite-sized pieces.
Cook the rice according to package directions if you haven’t already.
Grease a 9×13 inch baking dish with cooking spray or butter.

2. Sauté the Vegetables:

Heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped bell peppers and cook for 5-6 minutes until they begin to soften.

3. Brown the Ground Beef:

Push the vegetables to one side of the skillet and add the ground beef.
Break up the meat with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes.
Drain any excess fat from the skillet.

4. Season and Combine:

Add the Italian seasoning, paprika, salt, pepper, and cayenne (if using) to the meat and vegetable mixture.
Stir in the diced tomatoes, tomato sauce, and beef broth.
Let the mixture simmer for 3-4 minutes to allow flavors to meld.

5. Assemble the Casserole:

Spread the cooked rice evenly in the bottom of your prepared baking dish.
Pour the meat and vegetable mixture over the rice, spreading it evenly.
Top with 1½ cups of the shredded cheddar cheese, reserving the remaining ½ cup for later.

6. Bake to Perfection:

Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and sprinkle the remaining cheese on top.
Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
Let rest for 5 minutes before serving and garnish with fresh parsley.

Substitutions and Variations

This versatile recipe can be adapted to suit different dietary needs and preferences. Here are some substitutions I recommend:

Ground Meat: Substitute ground beef with ground turkey, chicken, or pork for different flavor profiles. You can also use a plant-based ground meat alternative.
Rice: Brown rice, quinoa, or cauliflower rice work well as healthier alternatives. Just adjust cooking times accordingly.
Cheese: Try Monterey Jack, mozzarella, or a Mexican cheese blend instead of cheddar for variety.
Bell Peppers: Mix different colored peppers for visual appeal, or use mini sweet peppers for a milder flavor.
Spice Level: Add jalapeños or increase the cayenne pepper for more heat, or omit spicy elements for a milder version.
Vegetables: Include diced zucchini, mushrooms, or corn for extra nutrition and flavor.

Common Mistakes to Avoid

When making Stuffed Bell Pepper Casserole, avoid these common pitfalls to ensure the best results:

Overcooking the Bell Peppers: They should be tender but still have some bite. Mushy peppers will make the casserole watery.
Using Undercooked Rice: Make sure your rice is fully cooked before adding it to the casserole, as it won’t cook much more in the oven.
Not Draining Excess Fat: Always drain the ground beef to prevent a greasy casserole.
Skipping the Rest Time: Let the casserole rest for 5 minutes after baking to allow it to set properly.
Overcrowding Ingredients: Don’t pack the casserole too tightly; this can lead to uneven cooking.

How to Serve Stuffed Bell Pepper Casserole

This hearty casserole works wonderfully as a complete meal on its own, but I like to serve it with a few complementary sides. A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich, cheesy casserole.

Warm dinner rolls or crusty bread are perfect for soaking up any extra sauce. For a lighter option, serve with steamed broccoli or roasted asparagus. A glass of medium-bodied red wine or iced tea pairs beautifully with this comfort food classic.

Presentation Ideas for Stuffed Bell Pepper Casserole

To make your casserole as visually appealing as it is delicious, consider these presentation tips:

Colorful Bell Peppers: Use a mix of red, yellow, green, and orange peppers for a vibrant, rainbow effect.
Fresh Herb Garnish: Sprinkle chopped fresh parsley, cilantro, or chives over the top just before serving.
Individual Portions: Serve in small ramekins for an elegant, restaurant-style presentation.
Layered Effect: Create visible layers by arranging ingredients thoughtfully in a clear glass baking dish.

Stuffed Bell Pepper Casserole Recipe Tips

Here are my top tips for making the best Stuffed Bell Pepper Casserole:

Prep Ahead: You can assemble this casserole up to 24 hours in advance. Just cover and refrigerate, then add 10-15 minutes to the baking time.
Use Day-Old Rice: Slightly older, cooled rice works better than freshly cooked rice as it’s less sticky and holds its shape better.
Don’t Skip the Seasoning: Taste your meat mixture before assembling and adjust seasonings as needed.
Even Chopping: Cut bell peppers into uniform pieces for consistent cooking.
Cover Initially: Starting with foil prevents the top from browning too quickly while ensuring even heating throughout.

How to Store Stuffed Bell Pepper Casserole

Allow the casserole to cool completely to room temperature before storing (within 2 hours of cooking). Cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days.

For longer storage, you can freeze the casserole for up to 3 months. I recommend freezing it before baking for best results. Thaw overnight in the refrigerator before baking according to the original instructions, adding 15-20 minutes to the cooking time.

Frequently Asked Questions (FAQs)

Q: Can I make this casserole vegetarian?
A: Absolutely! Replace the ground beef with lentils, crumbled tofu, or a plant-based ground meat substitute. Use vegetable broth instead of beef broth.

Q: What’s the best way to reheat leftovers?
A: Reheat individual portions in the microwave for 1-2 minutes, or warm the entire casserole in a 350°F oven for 15-20 minutes until heated through.

Q: Can I use instant rice for this recipe?
A: Yes, but cook it according to package directions first. Instant rice tends to get mushy, so be careful not to overcook it.

Q: How do I know when the casserole is done?
A: The cheese should be melted and bubbly, and the internal temperature should reach 165°F. The edges might be slightly golden brown.

Q: Can I add other vegetables to this recipe?
A: Definitely! Diced zucchini, mushrooms, corn kernels, or diced tomatoes all work well. Just be mindful of vegetables that release a lot of water.

Q: What if I don’t have beef broth?
A: Chicken broth, vegetable broth, or even water with a bouillon cube will work as substitutes.

Conclusion

Stuffed Bell Pepper Casserole brings all the beloved flavors of traditional stuffed peppers into an easy, family-friendly format that I absolutely love making for my household. This recipe proves that comfort food doesn’t have to be complicated to be delicious.

The beauty of this dish lies in its simplicity and versatility. Whether you’re feeding a hungry family on a busy weeknight or preparing a meal that can be made ahead for entertaining, this casserole delivers every time. The combination of tender peppers, seasoned meat, fluffy rice, and melted cheese creates a satisfying meal that pleases both kids and adults.

I encourage you to make this recipe your own by experimenting with different vegetables, proteins, or seasonings. The basic framework is so adaptable that you can customize it to match your family’s preferences or dietary needs. Happy cooking, and I hope this Stuffed Bell Pepper Casserole becomes a regular favorite in your meal rotation!