One-Pan Stuffed Pepper Casserole
All the flavors of classic stuffed peppers, but way less work.
This casserole skips the hollowing and stuffing, giving you a hearty, cheesy dinner in about 40 minutes.
Why This Casserole Works
The beef and rice make it filling enough to stand alone, while the peppers and tomato sauce keep it from getting heavy.
Everything bakes in one pan, so clean-up is fast. I love how the cheese melts into bubbly golden spots and the rice soaks up all the savory juices.
Ingredients
- 1 lb ground beef: 85% lean works best, not too dry.
- 2 bell peppers, diced: any color, I like a mix of red and green.
- 1 small onion, diced: yellow or white.
- 3 cloves garlic, minced
- 2 cups cooked rice: white or brown, leftover works great.
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar or mozzarella cheese, divided
Variations / Substitutions
- Swap the protein: Ground turkey or chicken work just as well, just watch the salt since they can be leaner.
- Go grain-free: Use 2 cups of cooked quinoa or cauliflower rice instead of regular rice.
- Add a spicy edge: Swap half the cheese for pepper jack, or stir in a diced jalapeño with the onion and peppers.
- Bulk it up: A drained can of black beans mixed in with the rice adds fiber and makes the casserole stretch further.
If you love the casserole format, try our Cheesy Chicken and Rice Casserole.
How to Make One-Pan Stuffed Pepper Casserole
Step 1: Brown the Beef and Peppers
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, cook the 1 lb ground beef, 2 diced bell peppers, and 1 diced onion. Break up the meat as it cooks until it’s no longer pink, about 6 to 7 minutes. Drain off any excess fat, then stir in the 3 minced garlic cloves and cook for 30 seconds more.
The peppers will soften slightly and the beef will be crumbled and browned. This step builds the savory backbone of the whole dish.
Step 2: Build the Filling
Stir in the 2 cups cooked rice, 15 oz tomato sauce, drained diced tomatoes, 1 tbsp Worcestershire, 1 tsp Italian seasoning, the salt, and black pepper. Mix in 1 cup of the cheese, then keep stirring for about 2 minutes until the sauce coats each grain of rice evenly. Transfer everything to a 9×13-inch baking dish.
The filling should look moist but not watery. Taste it now and add a pinch more salt or a dash of hot sauce if you like.
Step 3: Bake It Bubbly
Spread the filling evenly and top with the remaining 1/2 cup cheese. Bake for 20 to 25 minutes, until the cheese is melted and the casserole is bubbling around the edges.
You’ll know it’s done when the top is golden in spots and the kitchen smells incredible. Let it sit for 5 minutes before serving so the layers settle.
Step 4: Scoop and Serve
Use a large spoon to dish out generous helpings. The cheese will pull into long strands, and the rice will be tender and saucy. Serve hot straight from the pan.
A Few Notes Before You Start
- This casserole is a great way to use up bell peppers that are starting to soften, but for a deeper, roasted flavor, char them under a broiler before dicing.
- Use leftover rice or cook a fresh batch slightly underdone so the grains hold their shape after baking.
- For extra veggies, stir in a handful of chopped spinach or a diced zucchini with the rice in Step 2.
- Assemble the casserole (through Step 2) a day ahead, cover, and refrigerate. When you’re ready, just add 5 to 10 minutes to the baking time.
- If you like heat, add a pinch of red pepper flakes or a chopped jalapeño when you cook the onion and peppers.
Keeping Leftovers Fresh
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheating: Warm in the microwave or cover with foil and heat in a 350°F oven until hot.
What to Serve with Stuffed Pepper Casserole
A crisp green salad with a sharp lemon vinaigrette cuts through the richness. Garlic bread or roasted broccoli on the side also work well, turning this into a full dinner spread.
Frequently Asked Questions
Can I use uncooked rice?
No, the rice must be fully cooked. This casserole won’t have enough liquid to cook raw rice, and the grains will stay crunchy.
What’s the best cheese to use?
Mozzarella melts into long, gooey strands, while cheddar adds a sharper bite. A 50/50 blend gives you the best of both.
How do I make this gluten-free?
The recipe is naturally gluten-free as written. Just double-check that your Worcestershire sauce is labeled gluten-free.
Can I freeze it?
Yes. Assemble without baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 10 to 15 minutes to the baking time.
One-Pan Stuffed Pepper Casserole Recipe
Ingredients
Method
- Preheat oven to 375°F. In a large skillet over medium-high heat, cook beef, bell peppers, and onion, breaking up meat, until beef is no longer pink, about 6 to 7 minutes. Drain fat. Stir in garlic and cook 30 seconds.
- Stir in rice, tomato sauce, diced tomatoes, Worcestershire, Italian seasoning, salt, pepper, and 1 cup cheese. Mix until well combined, then transfer to a 9×13-inch baking dish.
- Top with remaining 1/2 cup cheese. Bake 20 to 25 minutes until cheese is melted and casserole is bubbly.
- Let sit 5 minutes, then scoop portions onto plates and serve hot.
