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A blue and white speckled baking dish filled with a cheesy, baked casserole sits on a blue striped towel on a wooden surface. The casserole is golden brown on top with visible bits of ground meat and vegetables.
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Stuffed Bell Pepper Casserole

This easy Stuffed Bell Pepper Casserole combines all the delicious flavors of traditional stuffed peppers in one convenient dish. It's a hearty, cheesy casserole with all the classic flavors of stuffed peppers—without the fuss! Easy to prep, family-friendly, and packed with savory goodness.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Cooling Time10 minutes
Total Time1 hour 35 minutes
Course: Dinner
Cuisine: American
Servings: 8
Author: Melissa Griffiths

Ingredients

  • 1 pound lean ground beef
  • 3 large bell peppers diced (any color)
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 2½ cups beef broth
  • 1 15-ounce can fire-roasted tomatoes, undrained
  • 1 cup uncooked long grain rice rinsed
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil or cooking spray.
  • In a large skillet or Dutch oven, cook the ground beef, bell peppers, and onion over medium-high heat until the beef is browned and the vegetables begin to soften, about 7–9 minutes.
  • Add the garlic, Worcestershire sauce, smoked paprika, salt, pepper, and Italian seasoning. Stir and cook for another 1 minute, until fragrant.
  • Stir in the beef broth, fire-roasted tomatoes (with juices), and rinsed rice. Mix well to combine.
  • Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the cheddar cheese over the top.
  • Cover tightly with foil and bake for 1 hour, or until the rice is tender and most of the liquid has been absorbed.
  • Remove from the oven and let rest for 5–10 minutes before serving.

Notes

Recipe Variations & Substitutions:
  • You can swap the ground beef for ground turkey or sausage.
  • Make it spicy by adding red pepper flakes or diced jalapeños.
  • For extra veggies, add chopped zucchini, mushrooms, or spinach with the peppers and onions.
  •  You can use any other cheese that you like or have on hand. Pepper jack would be really good on this!
  • If you can't find the fire-roasted tomatoes, regular diced tomatoes work, but the fire-roasted variety makes a noticeable difference.
Let It Rest Before Serving: After baking, allow the casserole to rest for 5-10 minutes. This helps the rice finish absorbing any remaining liquid and makes serving much neater. The cheese will also set slightly, making it easier to cut and serve.
Serving Ideas: I like to add a little hot sauce to my dish when serving. My family liked adding a dollop of sour cream and one of my kids even added ranch dressing. Feel free to add topping to your liking. I think pickled jalapeños would be good as well.
Storing & Reheating Leftovers: Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish covered in a 350°F oven for 20-25 minutes. You can also freeze portions for up to 3 months.
Make Ahead: Prepare the entire casserole through step 5, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if starting from cold.

Nutrition

Calories: 312kcal | Carbohydrates: 26g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 880mg | Potassium: 501mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2343IU | Vitamin C: 81mg | Calcium: 237mg | Iron: 3mg

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