Stuffed Pepper Casserole


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A Stuffed Pepper Casserole is an easy, one pot casserole that could be called ‘unstuffed pepper casserole’. This recipe is 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
5 from 37 votes
Review Recipe

Stuffed Pepper Casserole

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Author Holly Nilsson
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!

Ingredients

  • 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

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Instructions

  • 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.

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.)

Keyword Stuffed Pepper Casserole
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

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Holly

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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!

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Comments

    1. Hi Erin, 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 :)

  1. Rarely give 3 stars to recipes from Spendwithpennies. Almost all recipes deserve 5+ stars. However, we thought this dish somewhat bland. I didn’t have tomato sauce so I used purée which isn’t as sweet as sauce. Should have added a bit of sugar. Maybe some red pepper flakes. Or Rotel tomatoes. After a few bites my husband added some diced jalapeños.

  2. I wish I could make myself write down some of the things I make. I make them up, don’t measure when I do. Thanks for the receipes you post. I’ve tried a few and have turned out great.

  3. I want to make this in the crockpot. I saw a previous question regarding that but wondered when you recommend adding the rice, tomatoes etc? At the beginning? Or cook rice separately and add towards the end? Thanks!

  4. used this recipe but did it in my instant pot. Turned out great! Followed almost exactly. Sauteed in instant pot. Drained fat. Dumped rest of the ingredients in. Pressured cooked on high for 4 mins. Natural released for 10. Otherwise didn’t change a thing. (Besides just stirring cheese in at the end)5 stars

    1. Hi Kathy, I was planning on doing this in my instant pot today but I was thinking there might need to be a decrease in liquid?
      Cheers Amy

  5. My family and I really enjoyed this dish! I doubled the recipe. Followed exact recipe with one exception. I didn’t have any rice on hand, so I ordered white rice from a Chinese restaurant (to be delivered. lol) and added the cooked rice at the end of cooking time. I continued cooking an additional 20 minutes, so that the juices would be absorbed into the cooked rice. This recipe is so delicious as is, and so basic that you can adapt it to your own tastes and what you have on hand. Also, I added cheese and red pepper flakes (grated Parmesan, which is my preference) to each plate rather than in the pot. Thank you for sharing, I will definitely be adding this to my dinner rotations.5 stars

  6. I used peppers from my garden, but they weren’t the picture perfect size for a traditional stuffed dish. I also used homemade tomato sauce and garden onions. This was an easy recipe. The only thing I added was a little fresh ground pepper and seasoned salt. I feel like this will make great leftovers and the flavors will enhance as it is refrigerated!5 stars

    1. Hi Christine, 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 :)

  7. This recipe is phenomenal. So easy and super delicious. I have two toddlers and they both love it too! Thank you for so many delicious recipes. Your website is a favorite of mine and I use it at least once or twice a week. Trying your toffee recipe this weekend!!!5 stars

  8. Made this for the family. The idea was to find a recipe with ingredients we had on hand due to the stay at home order. We had ALL ingredients including the Italian seasoning and it was fantastic!5 stars

  9. I made this tonight for dinner. I had to make the following changes due to stay at home order and this is what I had in the house. Used two red peppers and 1/2 green pepper that had to get used up and added two cans of Rotel tomatoes with green chilies. I think that made it a nice spicy flavor. Getting very creative using food that is in the house. Very good recipe.5 stars

  10. Very good! Made almost as written. Added cinnamon to help with acidity (an old Italian thing) and sharp cheddar to top because that is what I had on hand. Will definitely make again. Thank you.5 stars

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

  11. I made this as a skillet dish (adding about 1/2 cup of chopped green peppers to the skillet mix and left the other green peppers whole. I then cored the green peppers , halved them and grilled them on my traeger grill to roast and soften them. Then spooned the skillet mixture and cheese on top of the green peppers to heat it all up and melt the cheese. It really turned out very nice!!!5 stars