Enjoy all the delicious flavors of stuffed peppers without the hassle of filling and baking individual peppers with this Stuffed Pepper Casserole. Packed with ground beef, vibrant bell peppers, and aromatic spices, this hearty dish is topped with melty cheese for a comforting, family-friendly meal. It’s easy to prepare, versatile, and perfect for weeknight dinners or meal prep.
Ingredients
For the Casserole:
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey, chicken, pork, sausage, or tofu)
- 1 medium onion, chopped
- 2 bell peppers (any color – green, yellow, red, or orange), chopped
- 1 jalapeño pepper, chopped (optional, for a spicy kick)
- 5 cloves garlic, chopped
- 14.5 ounces fire-roasted tomatoes (or diced tomatoes or tomato sauce)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
For the Rice and Cheese:
- 1 cup cooked rice (white, brown, or wild rice)
- 1 cup shredded cheese (cheddar, mozzarella, or pepper jack for extra spice)
For Garnish:
- Fresh chopped parsley
- Red pepper flakes (optional)
Instructions
- Prepare the Base
Preheat your oven to 375°F (190°C) if baking. Heat the olive oil in a large skillet or Dutch oven over medium heat. - Cook the Protein
Add the ground beef (or your preferred protein) to the skillet. Cook, breaking it into crumbles, until browned and fully cooked. Drain excess fat if necessary. - Sauté the Vegetables
Add the chopped onion, bell peppers, and jalapeño (if using) to the skillet. Cook for 5-6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for an additional minute. - Build the Sauce
Mix in the fire-roasted tomatoes, Worcestershire sauce, paprika, oregano, basil, and a pinch of salt and pepper. Simmer for 5 minutes to allow the flavors to meld. - Combine with Rice
Stir the cooked rice into the skillet, ensuring everything is evenly combined. Taste and adjust the seasoning with salt and pepper if needed. - Add Cheese and Bake (Optional)
If baking, transfer the mixture to a greased casserole dish. Sprinkle the shredded cheese evenly over the top and bake for 15-20 minutes, or until the cheese is melted and bubbly. If skipping the oven, simply sprinkle the cheese over the skillet and cover until the cheese melts. - Garnish and Serve
Top with fresh parsley and a sprinkle of red pepper flakes if desired. Serve hot and enjoy!
Conclusion
This Stuffed Pepper Casserole is a hearty, flavorful, and fuss-free way to enjoy the comforting taste of stuffed peppers. It’s endlessly customizable—swap the protein, change up the rice, or use your favorite cheese to make it your own. Perfect for busy nights or meal prep, this dish will quickly become a family favorite.
Stuffed Pepper Casserole: A One-Pot Comfort Dish
A hearty and comforting Stuffed Pepper Casseroleloaded with ground beef, bell peppers, and spices, topped with melty cheese. Aquick and easy dinner that’s perfect for any night of the week.
For the Casserole:
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey, chicken, pork, sausage, or tofu)
- 1 medium onion (chopped)
- 2 bell peppers (any color – green, yellow, red, or orange, chopped)
- 1 jalapeño pepper (chopped (optional, for a spicy kick))
- 5 cloves garlic (chopped)
- 14.5 ounces fire-roasted tomatoes (or diced tomatoes or tomato sauce)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper (to taste)
For the Rice and Cheese:
- 1 cup cooked rice (white, brown, or wild rice)
- 1 cup shredded cheese (cheddar, mozzarella, or pepper jack for extra spice)
For Garnish:
- Fresh chopped parsley
- Red pepper flakes (optional)
- Prepare the Base : Preheat your oven to 375°F (190°C) if baking. Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Cook the Protein : Add the ground beef (or your preferred protein) to the skillet. Cook, breaking it into crumbles, until browned and fully cooked. Drain excess fat if necessary.
- Sauté the Vegetables : Add the chopped onion, bell peppers, and jalapeño (if using) to the skillet. Cook for 5-6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for an additional minute.
- Build the Sauce : Mix in the fire-roasted tomatoes, Worcestershire sauce, paprika, oregano, basil, and a pinch of salt and pepper. Simmer for 5 minutes to allow the flavors to meld.
- Combine with Rice : Stir the cooked rice into the skillet, ensuring everything is evenly combined. Taste and adjust the seasoning with salt and pepper if needed.
- Add Cheese and Bake (Optional) : If baking, transfer the mixture to a greased casserole dish. Sprinkle the shredded cheese evenly over the top and bake for 15-20 minutes, or until the cheese is melted and bubbly. If skipping the oven, simply sprinkle the cheese over the skillet and cover until the cheese melts.
- Garnish and Serve : Top with fresh parsley and a sprinkle of red pepper flakes if desired. Serve hot and enjoy!