When I want the flavors of classic stuffed peppers without the work of filling individual peppers, this Easy Stuffed Pepper Casserole is the kind of dinner I reach for. It brings ground beef, bell peppers, tomatoes, rice, garlic, and plenty of melted cheese together in one skillet.
The rice cooks right in the savory beef and tomato mixture, which means it absorbs all of that flavor instead of being cooked separately. By the time the cheese melts over the top, the whole dish is warm, hearty, and exactly the kind of easy dinner that works on a busy night.
It also has the familiar taste of stuffed peppers without needing to blanch peppers, stuff them, or wait for a baking dish full of individual portions to cook through.
Why You’ll Love This Stuffed Pepper Casserole
It is a true one-pan dinner. The beef, vegetables, rice, sauce, and cheese all come together in the same skillet, so cleanup stays simple.
The rice cooks in the sauce. This gives it much more flavor than rice cooked separately and stirred in at the end.
It is easy to adapt. You can change the peppers, use a different cheese, add a little heat, or swap the beef for ground turkey without changing the basic method.
If you enjoy cozy ground beef dinners, my Ground Beef Casserole and One Pot Mexican Rice Casserole are two more easy options to save.
Ingredient Notes
Ground Beef
Lean ground beef works especially well because the tomatoes and broth already provide plenty of moisture. If your beef releases a lot of grease, drain the excess before the rice and liquids go into the skillet.
Bell Peppers
Bell peppers are what give this dish its stuffed-pepper personality. Green peppers have a stronger, more savory flavor, while red, orange, and yellow peppers are sweeter. Using two colors also makes the finished casserole look more inviting.
Tomatoes and Beef Broth
Diced tomatoes bring acidity and a little sweetness, while beef broth gives the rice enough seasoned liquid to cook properly. Together they create the sauce that ties the beef, peppers, and rice together.
Long-Grain White Rice
Use uncooked long-grain white rice for the recipe as written. It cooks directly in the skillet and absorbs the broth and tomato juices. Keep the skillet covered while it simmers so the steam stays trapped and the rice cooks evenly.
Mozzarella and Cheddar
I like the combination here because mozzarella gives you that soft, stretchy melt while cheddar adds a sharper cheese flavor. Part of the cheese melts into the filling and the rest finishes the top.
How This Casserole Comes Together
The method is very simple. Start by browning the beef, then let the onion and peppers soften in the same skillet. Garlic goes in briefly so it stays fragrant rather than bitter.
Once the tomatoes, broth, Worcestershire sauce, rice, and seasonings are added, the skillet is covered and left to simmer gently. This is the important part: the rice needs the trapped steam and liquid to become tender without drying out the pan.
When the rice is ready, cheese is stirred through the hot filling, then more cheese is melted over the top. If your skillet is oven-safe, a quick finish under the broiler can give the cheese a lightly browned edge.
Tips for the Best Stuffed Pepper Casserole
Keep the lid on while the rice cooks. Losing too much steam is one of the easiest ways to end up with rice that is still firm after the liquid has disappeared.
Use a gentle simmer. A hard boil can evaporate the broth too quickly before the rice has time to soften.
Cut the peppers evenly. Similar-size pieces soften at the same rate and give you a better mix of beef, rice, and peppers in every spoonful.
Taste before adding extra salt. Worcestershire sauce, broth, and cheese all bring seasoning, so the finished casserole may need less additional salt than you expect.
Easy Variations
Ground turkey can replace the beef for a lighter version. For more heat, use Pepper Jack in place of some of the cheddar or add a pinch of red pepper flakes.
You can also use fire-roasted diced tomatoes for a deeper tomato flavor. If you want to add more vegetables, a small amount of corn or chopped zucchini works well with the peppers.
If you prefer the flavor of green stuffed peppers, use green bell peppers for both peppers. For a sweeter casserole, use red and yellow or orange peppers.
Make-Ahead, Storage, and Reheating
This casserole can be cooked ahead, cooled, and refrigerated in an airtight container. For the best texture, enjoy leftovers within 3 to 4 days.
The rice continues to absorb moisture while it sits, so I recommend adding a small splash of broth or water before reheating. Individual portions warm well in the microwave, or you can reheat the casserole gently in a covered skillet over low heat.
If you are preparing it ahead for dinner, wait to add the final cheese topping until reheating. That gives you a fresher melted-cheese finish.
Frequently Asked Questions
Can I use cooked rice instead?
You can, but the amount of liquid and the cooking time would need to change because cooked rice does not need to absorb the broth. For the recipe card below, uncooked long-grain white rice gives the most reliable result.
Why is my rice still crunchy?
The skillet may have lost too much steam or the liquid may have evaporated too quickly. Add a small splash of broth, cover the skillet tightly, and continue simmering until the rice is tender.
Can I use ground turkey?
Yes. Ground turkey works well with the peppers, tomatoes, rice, and cheese. Because turkey is leaner, avoid overcooking it during the first browning step.
What should I serve with it?
This is already a complete meal with beef, rice, vegetables, and cheese. A simple green salad, roasted vegetables, or warm garlic bread are easy additions if you want something on the side.
More Easy Casserole Recipes
For another easy family dinner, try my Walking Taco Casserole, Cowboy Meatloaf and Potato Casserole, or browse the full collection of easy casserole recipes. If you are not sure what to make next, my 15 easy casseroles for dinner roundup is a quick place to compare more ideas.
Easy Stuffed Pepper Casserole
Ingredients
- 1 lb ground beef
- 2 bell peppers chopped
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 15-ounce can low-sodium beef broth
- 1 15-ounce can diced tomatoes
- 1 cup long-grain white rice uncooked
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded cheddar cheese
Instructions
- Cook the ground beef in a large skillet over medium heat, breaking it into crumbles. When it is almost cooked through, add the onion and bell peppers and cook for 5 to 10 minutes, until they begin to soften.
- Add the garlic and cook for 1 to 2 minutes, just until fragrant.
- Stir in the Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Cover the skillet, reduce the heat to a gentle simmer, and cook for about 20 minutes, stirring once halfway through. Continue cooking until the rice is tender and most of the liquid has been absorbed.
- Stir in about half of the mozzarella and cheddar until melted.
- Sprinkle the remaining cheese over the top. Cover for a few minutes until melted, or place an oven-safe skillet briefly under the broiler for a lightly browned top.
- Remove from the heat and let the casserole stand for a few minutes before serving.
