Stuffed Pepper Casserole

There’s something so comforting about the aroma of bell peppers roasting in the oven, their sweet fragrance mingling with savory spices and melted cheese. It takes me back to Sunday dinners at my grandmother’s house, where she’d always find a way to turn humble ingredients into something extraordinary. This Stuffed Pepper Casserole is my love letter to those memories—a deconstructed version of the classic stuffed pepper, but with all the cozy, hearty goodness baked into one effortless dish.

Ingredients You’ll Need

Gather these simple yet flavorful ingredients to bring this casserole to life:

• 1 lb ground beef (or turkey for a lighter option) – The hearty base that gives this dish its satisfying richness.
• 3 large bell peppers (red, yellow, or green) – I love using a mix of colors for sweetness and vibrancy.
• 1 cup uncooked white rice – Or swap for brown rice or quinoa if you prefer a whole-grain twist.
• 1 small onion, diced – A must for building depth of flavor.
• 2 cloves garlic, minced – Because everything’s better with garlic.
• 1 (15 oz) can tomato sauce – The saucy glue that ties everything together.
• 1 tsp dried oregano – A little herbaceous magic.
• 1 tsp smoked paprika – For that warm, smoky undertone.
• 1 ½ cups shredded cheddar cheese – Because melty cheese is non-negotiable.
• Salt & pepper to taste – The essentials!

How to Make Stuffed Pepper Casserole

This dish comes together in just a few simple steps, making it perfect for busy weeknights or lazy weekends when you crave something homemade but fuss-free.

1. Preheat & Prep: Start by preheating your oven to 375°F (190°C). While it warms up, chop your bell peppers into bite-sized pieces—no need for perfect uniformity here. Rustic is charming!
2. Brown the Beef: In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it up with a spoon as it cooks. Drain any excess fat, then toss in the diced onion and garlic, sautéing until fragrant and soft.
3. Simmer the Sauce: Stir in the tomato sauce, oregano, smoked paprika, salt, and pepper. Let it simmer for a few minutes so the flavors can mingle. Meanwhile, cook your rice according to package instructions—just until al dente, as it’ll finish cooking in the oven.
4. Layer with Love: In a greased 9×13 baking dish, spread half the cooked rice as the base. Top with the beef mixture, followed by the chopped peppers, then the remaining rice. Finish with a generous blanket of shredded cheese—because more is always better.
5. Bake to Bubbly Perfection: Cover with foil and bake for 25 minutes, then uncover and bake another 10 minutes until the cheese is golden and the peppers are tender. Let it rest for 5 minutes before serving—patience rewards you with the perfect scoop!

Tip: If your peppers are particularly thick-walled, you can sauté them lightly before baking to ensure they soften beautifully in the oven.

Pro Tips, Variations, and Substitutions

This stuffed pepper casserole is wonderfully adaptable to suit your tastes or what you have on hand. Here are some ideas to make it your own:

• Protein Swap: Ground turkey or chicken work beautifully if you prefer leaner meat, or try plant-based crumbles for a vegetarian version.
• Rice Alternatives: Swap white rice for brown rice, quinoa, or even cauliflower rice for a low-carb option (just reduce baking time slightly).
• Cheese Choices: Pepper jack adds a nice kick, while mozzarella makes it extra gooey. A sprinkle of parmesan on top adds golden crispiness.
• Extra Veggies: Stir in diced zucchini, mushrooms, or spinach when sautéing the onions for added nutrition.

What to Serve With Stuffed Pepper Casserole

This hearty dish is practically a meal on its own, but here are some perfect pairings:

• A crisp green salad with tangy vinaigrette to balance the richness
• Warm, crusty bread or garlic knots for soaking up every last bit of sauce
• Roasted asparagus or green beans for a simple veggie side
• A chilled glass of sangria or iced tea for the perfect beverage

Storage and Reheating Tips

This casserole keeps beautifully, making it ideal for meal prep or leftovers:

• Refrigerator: Store covered for 3-4 days.
• Freezer: Portion and freeze for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm individual portions in the microwave, or cover the whole dish with foil and reheat at 350°F until bubbly (about 20 minutes).

Frequently Asked Questions

Can I make this ahead of time?
Absolutely! Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.

My casserole seems watery – what happened?
This usually means the rice wasn’t quite cooked enough before assembling. Next time, cook the rice until just tender and drain well. You can also blot the cooked peppers with paper towels before chopping.

Can I use fresh tomatoes instead of sauce?
Yes! Substitute 2 cups diced fresh tomatoes (remove seeds) for the sauce. The texture will be slightly different but still delicious.

How spicy is this dish?
As written, it’s mild. For heat, add diced jalapeños to the onion mixture or use hot Italian sausage instead of ground beef.

Cozy Comfort in Every Bite

There’s something magical about how the flavors of stuffed peppers transform when baked together in casserole form – all the comforting goodness with none of the fuss. Whether you’re feeding a crowd, meal prepping for the week, or just craving some homey comfort food, this dish delivers. The aroma alone will have everyone gathered around the table before you even call them. Here’s to simple, satisfying meals that warm both the kitchen and the heart.