Introduction

There’s something timeless about stuffed peppers—the savory filling, the tender veggies, and that cheesy topping. But let’s be honest, sometimes life is too busy to fuss with hollowing out peppers and carefully packing them. That’s where this Easy Stuffed Pepper Casserole saves the day. It has all the cozy, hearty flavors you love but in a much simpler, one-pan form.

This dish combines juicy ground beef, colorful bell peppers, tender rice, and a rich tomato broth, all finished with a gooey layer of melted cheese. It’s the kind of family-friendly comfort food that makes everyone happy around the table. The best part? You only need one pan, which means less cleanup and more time to relax after dinner.

Whether you’re planning a quick weeknight dinner, prepping meals ahead of time, or looking for a dish that doubles as both wholesome and satisfying, this casserole is a winner. It’s hearty enough for the hungriest eaters, flexible enough for substitutions, and perfect for leftovers that taste just as good the next day.

 

 

What You Need

Main Ingredients:

• 1 lb ground beef
• 2 bell peppers, chopped (any color)
• 1 onion, finely chopped
• 3 garlic cloves, minced

Liquids & Flavor Base:

• 1 tbsp Worcestershire sauce
• 1 can (15 oz) low-sodium beef broth
• 1 can (15 oz) diced tomatoes

Rice & Seasonings:

• 1 cup uncooked long-grain white rice
• 1 tbsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper

Cheesy Finish:

• ¾ cup shredded mozzarella cheese
• ¾ cup shredded cheddar cheese

 

 

How to Make Easy Stuffed Pepper Casserole

1. Brown the Beef & Veggies – In a large skillet or Dutch oven, cook ground beef until browned. Add onion and bell peppers; sauté until softened.
2. Add Garlic – Stir in minced garlic and cook briefly for fragrance.
3. Simmer the Base – Add Worcestershire sauce, broth, diced tomatoes, rice, and seasonings. Bring to a boil.
4. Cook Rice – Reduce heat, cover, and simmer for 20 minutes until rice is tender.
5. Cheesy Blend – Stir in half the mozzarella and cheddar until melted.
6. Final Melt – Sprinkle remaining cheese on top, cover, and let melt (or broil for a bubbly crust).
7. Serve & Enjoy – Dish it out hot for the ultimate easy dinner recipe.

 

Why You’ll Love This Casserole

• One-Pan Wonder – Minimal cleanup with maximum flavor.
• Family-Friendly – Comforting and cheesy—kids and adults love it.
• Balanced Meal – Protein, veggies, and rice in one dish.
• Budget-Friendly – Everyday ingredients that stretch a pound of beef.
• Meal Prep Friendly – Stores well and freezes beautifully.

 

 

Tips for Success

• Use a Dutch oven for even cooking and easy stovetop-to-oven transitions.
• Stir halfway through cooking to prevent rice from sticking.
• For extra richness, swap beef broth with chicken broth or bone broth.
• Add a splash of hot sauce or red pepper flakes if you like heat.

 

 

Variations & Substitutions

• Protein Swap: Ground turkey, chicken, sausage, or plant-based crumbles.
• Rice Options: Brown rice (longer cook time), instant rice (shorter cook time).
• Cheese Choices: Monterey Jack, provolone, or a Mexican blend.
• Low-Carb Version: Replace rice with riced cauliflower for a lighter option.

 

 

FAQs

1. Q: Can I make this vegetarian?
   A: Yes! Use lentils or meatless crumbles with vegetable broth.
2. Q: Can I freeze it?
   A: Absolutely. Store cooled portions in freezer containers for up to 3 months.
3. Q: Can I bake it instead of stovetop?
   A: Yes. After sautéing, transfer to a baking dish, cover with foil, and bake at 375°F for 40 minutes.
4. Q: What peppers are best?
   A: Red and yellow are sweeter, green adds a classic earthy taste.
5. Q: How long does it last in the fridge?
   A: Up to 4 days in a sealed container.

 

Health Benefits

This casserole packs protein from beef, vitamins from bell peppers, and whole grains from rice. It’s hearty without being heavy, and when made with lean beef and extra veggies, it can be a balanced part of a family-friendly dinner rotation.

 

How to Serve

• With a fresh green salad for balance.
• Alongside garlic bread for extra comfort.
• With a dollop of sour cream or Greek yogurt on top.

 

Make Ahead & Storage

• Make Ahead: Prepare up to the simmer step, refrigerate, then cook rice before serving.
• Storage: Keep leftovers in the fridge for 4 days.
• Freezing: Store cooled portions up to 3 months, thaw overnight before reheating.

 

 

Conclusion

This Easy Stuffed Pepper Casserole is everything you love about stuffed peppers without the fuss. It’s cheesy, hearty, and full of flavor, all in one comforting skillet. Perfect for busy weeknights or meal prepping, this is the kind of recipe that quickly becomes a family favorite. Once you try it, you’ll want to keep it on repeat!