A Stuffed Pepper Casserole is an easy, one pot casserole that could be called ‘unstuffed pepper casserole’. This recipe incorporates the ingredients from classic stuffed peppers like rice, ground beef and tomato sauce all in one skillet for a great weeknight meal.

Like a hearty stuffed pepper soup, this recipe is an easy family favorite!

Stuffed Pepper Casserole in a pot with a spoon

How to Make Stuffed Pepper Casserole

This colorful entree is made with an combination of red, yellow, and green bell peppers and is as easy as 1, 2, 3!

  1. In a large skillet, brown the ground beef, onion, and garlic and drain the fat.
  2. Add remaining ingredients and bring to a boil (see recipe below).
  3. Reduce heat and simmer, covered, until the rice is tender.

Once the casserole is finished, top with cheese, replace the lid and let the cheese melt. Serve!

Ingredients for Stuffed Pepper Casserole in a potVariations for This Casserole

  • Low Carb: Swap out the rice for cauliflower rice to create a low-carb entrée.
  • Meat: Swap out the ground beef for ground chicken, turkey or even ground sausage.
  • Seasonings: This recipe uses Italian seasoning but you can swap it out for your favorites or even skip it and add some taco seasoning.
  • Peppers: Use any combination of colors in this recipe.
  • Veggies: Add your favorite veggies to this recipe including diced zucchini and chopped mushrooms.

What to Serve With Stuffed Pepper Casserole

This amazing dish is perfect just the way it is, with the protein, veggies, and starch all in one dish!  Serve this with dinner rolls or garlic bread!

Add in a cup or two of tossed greens and with a light vinaigrette or a caesar salad.

Stuffed Pepper Casserole in a pot with mozza cheese and parsley

To Freeze

Like most casserole recipes, this one is freezer friendly!

  • To freeze, make sure it is fully cooled before you put it in zippered bags or an airtight container. Be sure to date your container.
  • To thaw, place in the fridge overnight or on the countertop for about two hours.
  • To reheat, place in the microwave or on the stove top and refresh the flavors with a couple new dashes of salt and pepper! Enjoy!

Easy & Filling Casserole Dishes

Stuffed Pepper Casserole in a pot with a spoon
4.98 from 92 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Stuffed Pepper Casserole

This easy, one pot casserole is made on the stove top in one skillet or even in a slow cooker if your day is super busy!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings



  • 1 pound ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 2-2 ¼ cups bell pepper red, green and/or yellow, diced
  • 2 teaspoons Italian seasoning
  • 2 cups beef broth
  • 14 ½ ounces tomatoes diced, undrained
  • 1 ½ cups tomato sauce
  • 3 tablespoons tomato paste
  • 1 cup basmati rice uncooked
  • 1 cup mozzarella cheese shredded
  • salt & pepper to taste


  • Brown beef with onion and garlic until no pink remains. Drain excess fat.
  • Add peppers, seasonings, beef broth, tomatoes, tomato sauce, tomato paste, rice and salt & pepper to taste.
  • Bring mixture to a boil, reduce heat to a simmer and cover. Simmer 25 minutes or until rice is tender. (Add more beef broth if needed).
  • Once rice is tender, top with cheese and cover with a lid until melted. Optionally, broil 2-3 minutes.
4.98 from 92 votes

Nutrition Information

Calories: 309 | Carbohydrates: 39g | Protein: 28g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 729mg | Potassium: 1076mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2809IU | Vitamin C: 88mg | Calcium: 235mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course
Cuisine Italian
Stuffed Pepper Casserole on a plate with writing
Stuffed Pepper Casserole on a plate with a fork and writing
Ingredients for Stuffed Pepper Casserole in a pot and on a plate with a title


, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. That recipe is so delicious! Every single person ate all their food. Definitely keeping this in my book.5 stars

  2. I’m going to make this tonight, just wondering if I could substitute any of the tomato based ingredients with homemade pizza/spaghetti sauce (containing tomatoes, garlic, basil, oregano).5 stars

    1. Since there is already rice in this recipe I would probably use black beans instead of quinoa to replace the ground beef. But it should work fine!

  3. Oh my goodness, absolutely delicious! Instead of leaving it in the pot and topping with cheese, I put into individual casserole dishes, and added cheddar to 3 and mozzarella to 3. It’s sooo good with either cheese. Served it with pierogies and side salad. Much easier than stuffed peppers and just as delicious.

    1. I’ve only tried it as written but Jasmine rice should work just fine. You may need to adjust cook time slightly.

  4. Made this for dinner & it was absolutely delicious! My very picky husband loved it, as did I! The only change I made was to add 5 cloves of minced garlic because we love garlic so much! This recipe was fast, easy, and so very tasty! My husband wants me to make it more often, which is high praise coming from him!5 stars

  5. I tried this recipe for the first time tonight, January 26th, 2023. I followed the recipe precisely and found it a good, simple one-pan meal. I would like to try it with a Monterey Jack with jalapenos cheese over top, instead of mozzarella, only for flavour and some heat. My family enjoyed this meal very much and it will become part of my rotation.4 stars

      1. I would brown the beef and onion first on the stovetop, then add all ingredients to the slow cooker and cook on low for 4-8 hours or high for 1 1/2-2 hours. Just be sure to keep an eye on it to make sure it doesn’t dry out! Good luck :)

  6. This recipe is fantastic!!!!
    The only change we made is we added more Italian seasoning, extra oregon, and a bit of thyme.
    Have more beef broth handy, like the recipe says….we added much more, bc the rice wasn’t done.
    Oh, and when it was all cooked, we dumped it into a 13×9″ pan, and spread 2 cups of cheese over the entire casserole. We stuck it in the oven until the cheese melted.
    Everyone wanted seconds and raved about the meal!!
    Thank you!!5 stars

  7. Made this recipe exactly as directed and it turned out amazing. Will be adding g this to my rotation. Easy recipe using ingredients I have on hand.5 stars

    1. Hi Callie, you should be able to substitute cauliflower rice into this recipe with adjustments. We would love to hear how it turns out for you!

    1. Hi Tom, I have never made this recipe in the Instant Pot so I can’t say for sure. If making it in the Instant Pot I would use the saute function to still brown the ground beef then add the remaining ingredients following the recipe. I would then pressure cook for about 10 minutes instead of simmering in Step 3. I would love to hear how it turns out for you!

    1. Hi Penny, we have never tried minute rice in this recipe but I don’t think it would work the best. I think it would cook too quickly for this casserole. But if you try it, we would love to hear how it turns out.

  8. Super tasty and easy to make. Made it per the recipe. Definite addition to the menu. Quick and ingredients are typically on hand.5 stars

  9. Omg, I could eat the entire pot! I used cauliflower rice instead and actually forgot to add the tomato paste, but it was still delicious. Weekly rotation worthy!!5 stars

    1. Enjoy the whole pot, Becky! You secret is safe with us :) But it does make for delicious leftovers too!