Go Back
Easy Stuffed Pepper Casserole with melted cheese over beef, rice and bell peppers.

Easy Stuffed Pepper Casserole

A beef and bell pepper casserole with cooked white rice, tomato sauce and a melted cheese topping. The filling starts in a skillet and finishes in the oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6 small servings

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 2 bell peppers diced; any color
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 to 15 ounces, undrained
  • 1 can tomato sauce 8 ounces
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 cup cooked white rice measure after cooking
  • 1 1/2 cups shredded cheese cheddar, mozzarella or a blend
  • salt and black pepper to taste

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 2-quart baking dish. Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles. Drain excess grease.
    Ground beef browned in a skillet for stuffed pepper casserole.
  • Add the diced onion and bell peppers to the beef. Cook, stirring, for about 5 to 7 minutes, or until the vegetables soften.
    Diced bell peppers and onion softened with browned ground beef.
  • Stir in the minced garlic and cook for about 1 minute, just until fragrant.
    Minced garlic added to the beef, onion and bell pepper mixture.
  • Add the undrained diced tomatoes, tomato sauce, Worcestershire sauce and Italian seasoning. Stir to combine and season with salt and black pepper to taste.
    Beef and bell peppers stirred with diced tomatoes and tomato sauce.
  • Stir in 1 cup of fully cooked white rice, breaking up any clumps and coating the grains with sauce. Do not add dry rice.
    Cooked white rice mixed into the beef and tomato filling.
  • Transfer the hot filling to the prepared 2-quart baking dish and spread it in an even layer.
    Beef, cooked rice and pepper filling spread in a baking dish.
  • Scatter the 1 1/2 cups of shredded cheese evenly over the filling.
    Shredded cheddar and mozzarella scattered over the casserole before baking.
  • Bake uncovered for about 20 to 25 minutes, until the filling is hot throughout, the edges are bubbling and the cheese has melted. If the top browns too quickly, loosely cover it with foil. Rest for about 5 minutes before serving.
    Baked stuffed pepper casserole with a golden melted cheese topping.

Notes

Makes about 4 to 6 servings, depending on portion size. Times are estimates and start with rice that is already cooked; cooking rice separately takes additional time. Measure 1 cup of rice after cooking. Use a 14.5- to 15-ounce can of diced tomatoes with its juices and an 8-ounce can of tomato sauce. Cook the peppers until softened before baking. Let the finished casserole rest for about 5 minutes so it is easier to serve.