Description

This Stuffed Pepper Casserole is a delicious, one-pan twist on the classic stuffed pepper recipe. It’s loaded with savory ground beef, tender rice, fresh bell peppers, and a rich tomato sauce, all topped with gooey melted cheddar cheese. Perfect for weeknight dinners or meal prep, this casserole is easy to make and endlessly customizable. Plus, it’s freezer-friendly and reheats beautifully, making it a great option for leftovers. Serve it with a crisp salad or crusty bread for a complete meal everyone will love.

Ingredients

Scale

For the Casserole:

1 lb ground beef (or ground turkey)
1 cup uncooked rice (white or brown)
1 can (14.5 oz) diced tomatoes (drained)
1 can (6 oz) tomato paste
1 cup diced bell peppers (red, green, yellow, or a mix)
1 medium onion, diced
2 cloves garlic, minced
1 ½ cups shredded cheddar cheese
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C).
Cook the Rice
Cook the rice according to the package instructions. For extra flavor, substitute part of the water with broth. Set aside.
Prepare the Vegetables
Dice the bell peppers and onion, and mince the garlic.
Cook the Ground Beef
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess fat.
Add the Vegetables
Stir in the onion, garlic, and bell peppers. Cook for about 5 minutes, until softened.
Season and Add Tomatoes
Mix in oregano, basil, salt, and pepper. Stir in the diced tomatoes and tomato paste. Simmer for 5–7 minutes.
Combine Ingredients
In a large mixing bowl, combine the cooked rice with the beef and vegetable mixture. Stir until well mixed.
Assemble the Casserole
Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly. Sprinkle cheddar cheese over the top.
Bake
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 2 minutes, keeping an eye on it.
Cool and Serve
Let the casserole cool for 5 minutes before slicing. Serve with a side salad or crusty bread.

Notes

Make Ahead: Assemble the casserole ahead of time and refrigerate for up to 24 hours before baking.
Freezing Tips: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Cheese Variations: Try mozzarella, Monterey Jack, or pepper jack for a fun twist.
Spice It Up: Add red pepper flakes or diced jalapeños for extra heat.

Prep Time: 20
Cook Time: 25