Name: Stuffed Pepper Casserole Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 teaspoons extra virgin olive oil, divided; 1 medium yellow onion, small diced; 2 green bell peppers, small diced; 2 red bell peppers, small diced; 1 teaspoon kosher salt, divided; 1 pound lean ground beef; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 teaspoon smoked paprika powder; 1 ½ cups beef stock; 2 teaspoons Worcestershire sauce (use gluten free for gluten free version); ¾ cup long-grain white rice; ¾ cup shredded cheese of choice

There’s something about the comforting blend of bell peppers, hearty beef, and cheesy goodness that makes this Stuffed Pepper Casserole Recipe an absolute crowd-pleaser. It’s like all the best parts of stuffed peppers, but without the fuss of hollowing out individual peppers—perfect for busy weeknights or casual family dinners.

A round blue pot holds a mixed rice dish with three visible layers; the bottom layer is cooked rice with a reddish tint mixed with small chunks of cooked meat and bits of green and red vegetables, the middle layer shows melted white and golden yellow cheese that spreads unevenly across the surface, and the top layer is garnished with small bright green herb leaves scattered over the melted cheese. The inside walls of the pot are stained with reddish sauce marks. The pot is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Casserole Recipe
Top Tip
How to Serve Stuffed Pepper Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole Recipe

Why You'll Love This Recipe

This casserole combines all the flavors of traditional stuffed peppers with an easy, no-fuss approach you’ll appreciate. I’ve made it loads of times, and every version comes out perfectly comforting and satisfying.

Simple prep: You can throw everything into one pot, which means less cleanup and more time to relax.
Flavor-packed: The smoked paprika and Worcestershire sauce give this dish a subtle smoky depth you won’t get from plain stuffed peppers.
Flexible and easy to customize: Swap out the cheese or use different colored bell peppers to make it your own.
Perfect for leftovers: This casserole tastes just as good the next day, making it great for meal prep or lunch the following day.

Ingredients & Why They Work

The ingredients in this stuffed pepper casserole come together like an old friend reunion—each playing an essential role. The mix of bell peppers with beef provides that signature stuffed pepper flavor, while the rice soaks up all those tasty juices, making the casserole hearty and filling.

Flat lay of a medium yellow onion whole and unpeeled, two fresh green bell peppers whole, two fresh red bell peppers whole, four plump garlic cloves with skins on, a small mound of lean ground beef shaped naturally, a small white ceramic bowl filled with bright red tomato paste, a small white ceramic bowl of deep amber Worcestershire sauce, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl of rich brown beef stock, a small white ceramic bowl of uncooked long-grain white rice, a small pile of shredded cheese with creamy yellow and white tones, and a small white ceramic bowl containing coarse kosher salt, all ingredients fresh and natural, arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: Helps soften the vegetables and adds a light, fruity foundation for the flavors.
Yellow onion: Adds a subtle sweetness that balances the savory beef and peppers.
Green and red bell peppers: These bring color, texture, and that classic stuffed pepper vibe, plus vitamins and crunch.
Kosher salt: Essential for enhancing all the flavors; we add it in steps here for balance.
Lean ground beef: The protein base that makes this casserole satisfying without being too heavy.
Garlic cloves: For that irresistible aroma and rich flavor boost.
Tomato paste: Concentrated tomato flavor adds depth and a touch of umami.
Smoked paprika powder: My secret weapon for a smoky, slightly sweet punch.
Beef stock: Moistens the rice and meat, infusing everything with savory richness.
Worcestershire sauce: Adds tanginess and complexity — don’t skip it, but use gluten-free if needed!
Long-grain white rice: Absorbs flavors perfectly and cooks just right in the casserole.
Shredded cheese: Melts on top to make the casserole irresistibly gooey and golden.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always enjoy tweaking this dish depending on what I have on hand or what my mood calls for—stuffed pepper casseroles are so forgiving. Don’t hesitate to add in some extras or swap in your favorite ingredients to keep it interesting.

Variation: When I’m feeling a little adventurous, I like to stir in some chopped mushrooms or zucchini for extra veggies. It blends right in and ups the nutrition without changing the comforting feel.
Make it vegetarian: Swap the beef for plant-based ground meat or cooked lentils and use vegetable stock. You’ll still get plenty of flavor.
Cheese choices: I usually go with sharp cheddar, but mozzarella or pepper jack work beautifully if you want melty stretch or a little kick.
Spice it up: A pinch of red pepper flakes mixed into the beef gives this casserole a nice warmth if you like a bit of heat.

Step-by-Step: How I Make Stuffed Pepper Casserole Recipe

This image shows a close-up of a cheesy rice dish in a white bowl, with a wooden spoon lifting a portion. The dish has three main layers: the bottom layer is cooked rice mixed with small pieces of red and green peppers, the middle layer is melted cheese with a creamy and stretchy texture, and the top layer is sprinkled with chopped green herbs. The colors are warm, mostly in orange, red, white, and green tones, with the cheese melting over the rice and vegetables, creating a rich and inviting look. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the veggies just right

Start by heating a teaspoon of olive oil in a large Dutch oven over medium-high heat. Toss in the diced onion and bell peppers along with a quarter teaspoon of salt. This helps draw out moisture, and I like to cook them until they’re just starting to soften—about 3 to 4 minutes. That little bit of caramelization really wakes up the flavor. Stir occasionally so nothing sticks or browns too fast.

Step 2: Brown the beef perfectly

Add the remaining teaspoon of olive oil and your ground beef to the pan. Season with another quarter teaspoon of salt here. Break up the beef into small pieces with your spoon or spatula. Keep it moving so it browns evenly but doesn’t dry out—around 5 minutes should do it. The smell at this stage is already mouthwatering, so patience pays off.

Step 3: Build those deep flavors

Now stir in the minced garlic, tomato paste, and smoked paprika. Cook everything together for about 1 minute, stirring constantly so the garlic doesn’t burn but everything gets super fragrant. This is where the magic starts to take shape.

Step 4: Bring it all together

Pour in the beef stock and Worcestershire sauce, then crank up the heat to bring the mixture to a rapid boil. Add the rice and the final half teaspoon of salt; stir well to combine everything. Immediately cover the pot, reduce the heat to low, and let it simmer gently for 15 to 18 minutes. This slow cooking lets the rice absorb all those gorgeous flavors without burning.

Step 5: Cheese it up and rest

Once the rice is tender, remove the pot from heat and fluff the casserole gently with a fork. Sprinkle the shredded cheese on top and cover again for 5 to 7 minutes—this helps the cheese melt into a gooey, irresistible blanket. I like adding a little chopped parsley right before serving for a fresh finish.

Top Tip

Over the years, I’ve learned some tricks that help this Stuffed Pepper Casserole Recipe turn out perfectly every time, even when I’m cooking on the fly. These tips have saved me from mushy rice or bland flavor more than once!

Use a tight-fitting lid: This traps steam and ensures the rice cooks evenly and stays fluffy.
Patience with rice cooking time: Don’t rush or lift the lid too often; that steam is crucial for perfectly tender rice.
Toast your tomato paste: Spending that extra minute cooking the paste really enhances the depth of flavor.
Rest before serving: Letting the cheese melt off the heat also helps everything settle so you don’t end up with a soupy casserole.

How to Serve Stuffed Pepper Casserole Recipe

stuffed pepper casserole - Serving Suggestion

Garnishes

I love topping my portion with a dollop of sour cream—the cool tang balances the smoky spices perfectly. Fresh chopped parsley or scallions add a burst of color and brightness, too. Sometimes, I sprinkle a pinch of crushed red pepper flakes if we want a little heat.

Side Dishes

This casserole is a full meal on its own, but I often serve a crisp green salad or roasted veggies on the side for some freshness. Garlic bread or warm crusty rolls are fantastic for sopping up any leftover sauce.

Creative Ways to Present

For holiday dinners or potlucks, I’ve assembled this casserole in colorful individual ramekins for a cute, single-serve presentation. It’s a simple way to elevate the dish for guests and makes serving a breeze.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool to room temperature before sealing them in an airtight container. Stored in the fridge, this casserole keeps well for 3 to 4 days — perfect for quick lunches or easy reheat dinners.

Freezing

I’ve frozen this casserole successfully by portioning it into freezer-safe containers. It freezes beautifully without losing texture—just thaw overnight in the fridge before reheating. Great for meal-prepping or saving time on a busy week.

Reheating

To reheat leftovers, I cover the dish with foil and warm it in a 350°F oven for about 20 minutes, or until heated through. This keeps the rice fluffy and the cheese melty without drying it out. If you’re in a hurry, microwave in short bursts, stirring occasionally for even warming.

Frequently Asked Questions:

Can I make this stuffed pepper casserole gluten free?

Absolutely! Just swap regular Worcestershire sauce with a gluten free version, and you’re all set. The rest of the ingredients are naturally gluten free.

What kind of rice should I use for this recipe?

Long-grain white rice is best because it cooks up fluffy and absorbs all the flavors well. Avoid instant or par-boiled rice, as they won’t cook properly with this method.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can work nicely. Just be careful to brown it properly and adjust cooking times if needed since these leaner meats may cook faster. Adding a bit more seasoning helps too.

How do I prevent the rice from getting mushy?

Make sure to use a pot with a tight-fitting lid and don’t lift the lid while the rice is cooking. Keep the heat low to simmer the rice gently, and follow the timing closely—this will keep your rice tender but separate.

Final Thoughts

This Stuffed Pepper Casserole Recipe has become a staple in my kitchen for good reason. It’s quick, flavorful, and feels like a hug on a plate. Once you get the hang of the timing and the steps, you’ll find it’s an easy go-to that your family will love as much as I do. Give it a try—you might just find your new favorite weeknight dinner.