This easy stuffed pepper casserole recipe is a one-pan wonder!

Loaded with seasoned ground beef and rice and cooked in a cheesy tomato sauce with diced bell peppers, it’s actually unstuffed!

Either way, any dinner that goes from the stovetop to the tabletop in less than an hour is a winner in my recipe book!

close up of Stuffed Pepper Casserole

An Easy Cheesy Casserole!

  • Healthy, filling, and crazy easy to make, this “undone” bell pepper casserole is ready to serve in less than an hour!
  • One-pot dinners are perfect for busy weeknights and laid back weekends. Kids love it for sleepovers or for movie nights, and it’s way healthier than dinner from a Kraft box, am I right?
  • Budget-friendly for crowds, cook and serve stuffed pepper casserole from a crockpot so guests can help themselves! Save bonus bucks by tossing in leftover veggies and cheese!
  • Get all the meat, veggies, and starch in one easy stuffed pepper skillet dish! Just add a salad and some breadsticks.
broth , onion , tomatoes , peppers , salsa , rice , beef , romato paste , cheese , seasoning , garlic with labels to make Stuffed Pepper Casserole

Ingredients and Variations

Super versatile stuffed is easy, economical, and so delish!

Meat: Ground beef can be switched out for chicken, turkey, or sausage, or in a pinch, use frozen meatballs! For a meatless meal, omit the meat altogether and use tofu, chickpeas, and black beans, or add an assortment of extra veggies.

Peppers: A colorful combo of green, yellow, orange, or red will add appeal. Cut them small for a softer bite or leave them larger for more texture, if you like.

Rice: Basmati rice is low-fat and gluten-free and won’t spike blood sugar like regular white rice can. But don’t hesitate to use white or brown instant rice if that’s what’s on hand. Chopped cauliflower works like a dream for low-carb eaters!

Variations: Toss in a bag or two of vegetable medley, quartered mushrooms, or sliced zucchini. Switch out the Italian seasoning for taco seasoning and add green chiles or jalapenos, and black olives with some Monterey Jack cheese for Taco Night!

ingredients in a pot to make Stuffed Pepper Casserole

How to Make Stuffed Pepper Casserole

This recipe doubles up perfectly and can be made in advance and reheated for dinners and lunches all week long!

  1. Brown the ground beef, onion, and garlic in a large skillet as described in the recipe below. Drain the fat.
  2. Add the remaining ingredients and bring everything to a boil.
  3. Reduce heat, stir, and simmer, covered, until the rice is tender.
  4. Sprinkle on the cheese and cover until the cheese is melted. Serve hot! PRO TIP: Place the skillet under the broiler for a few minutes until the cheese is golden brown and bubbly.


  • Keep leftover stuffed pepper casserole covered in the refrigerator and reheat in the microwave or on the stovetop.
  • Freeze portions in zippered bags or airtight containers and thaw overnight in the fridge or on the countertop before reheating.
plated Stuffed Pepper Casserole with melted cheese

More One Pan Recipes!

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close up of Stuffed Pepper Casserole
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Stuffed Pepper Casserole

indulge in this delightful stuffed pepper casserole recipe that will keep everyone coming back for more!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Candace



  • 1 pound ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 3 bell peppers red, green, and/or yellow, diced (about 2-2½ cups)
  • 2 teaspoons Italian seasoning
  • 2 cups beef broth
  • 14 ½ ounces diced tomatoes with juices
  • 1 cup salsa
  • 4 Tablespoons tomato paste
  • 1 cup Basmati rice
  • ½ teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ½ cup Parmesan cheese shredded
  • ½ cup pepper jack cheese or cheddar cheese, shredded


  • In a large deep skillet, over medium-high heat, brown ground beef with diced onion and garlic until no pink remains, breaking up with a meat chopper or wooden spoon. Drain excess fat.
  • Add peppers, Italian seasoning, beef broth, tomatoes, salsa, tomato paste, rice, salt, and pepper.
  • Bring to a boil, reduce heat to a simmer, and cover. Simmer 25 minutes or until rice is tender. Add additional beef broth if needed.
  • Once rice is tender, sprinkle parmesan and pepper jack cheeses on top and cover until cheese is melted. Broil 2-3 minutes to brown cheese if desired.
5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 352 | Carbohydrates: 40g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 1112mg | Potassium: 881mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2464IU | Vitamin C: 88mg | Calcium: 250mg | Iron: 4mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American

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Stuffed Pepper Casserole with cheese and writing
plated Stuffed Pepper Casserole with a title
pot full of Stuffed Pepper Casserole with a title
Stuffed Pepper Casserole in a pot and on a plate with a title
Stuffed Pepper Casserole in the pot and plated with writing
close up of plated Stuffed Pepper Casserole with writing

Very slightly adapted from Spend With Pennies


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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