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Stuffed Pepper Casserole Recipe
Ash Tyrrell

Stuffed Pepper Casserole Recipe

I first made this stuffed pepper casserole on a busy weeknight when I wanted something comforting but simple. I didn’t have time to stuff individual peppers, so I turned everything into a baked casserole. The result was even better than I expected—hearty, flavorful, and super satisfying.
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Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Ground beef 1 lb – I prefer 85/15 for the best balance of flavor and moisture without excess grease.
  • Bell peppers 3 large, chopped – Use a mix of red, green, and yellow for sweetness and color.
  • Onion 1 medium, diced – Adds depth and savory aroma to the dish.
  • Garlic 3 cloves, minced – Fresh garlic gives the casserole its signature flavor boost.
  • Cooked rice 2 cups – Day-old rice works best because it holds texture better.
  • Tomato sauce 2 cups – Forms the rich base that ties everything together.
  • Diced tomatoes 1 can, 14 oz – Adds juiciness and slight acidity.
  • Italian seasoning 1 tsp – A simple herb blend for classic comfort flavor.
  • Paprika 1/2 tsp – Gives a subtle smoky warmth.
  • Salt and black pepper to taste – Essential for balancing flavors.
  • Shredded cheese 1 1/2 cups – Freshly grated cheese melts smoother than pre-shredded.
  • Olive oil 1 tbsp – Helps sauté vegetables and enhances richness.

Method
 

  1. I start by washing and chopping all vegetables before cooking. This makes the cooking process smooth and stress-free. Having everything ready helps me avoid burning anything later.
  2. I heat olive oil in a skillet and cook the beef until browned. Then I add onions and garlic to build flavor into the meat. This step creates a rich, savory base for the casserole.
  3. Next, I mix in chopped bell peppers and cook until slightly tender. I pour in tomato sauce and diced tomatoes for moisture and flavor. Everything simmers together until well combined and aromatic.
  4. I stir in the cooked rice and season everything with herbs and spices. The mixture becomes thick, hearty, and full of comforting texture. This is where all the flavors start blending beautifully.
  5. I transfer the mixture into a baking dish and top it with cheese. Then I bake until the cheese melts and becomes golden and bubbly. This final step gives the casserole its irresistible finishing touch.

Notes

  • I always use freshly grated cheese because it melts creamier.
  • Letting the casserole rest for 5–10 minutes makes serving easier.
  • I sometimes add a splash of Worcestershire sauce for deeper flavor.
  • Cooking peppers slightly before baking prevents them from staying too crunchy.
  • I prefer day-old rice because it doesn’t turn mushy in the casserole.