Name: Stuffed Pepper Casserole with Beef and Cheese Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound ground beef, lean; 1 yellow onion, small; diced; 3-4 garlic cloves, minced; 3 small bell peppers, seeded and diced; Kosher salt, to taste; Ground black pepper, to taste; 1 tablespoon smoked paprika; 1 teaspoon thyme, dried; 14.5 ounces diced tomatoes, 1 can; 1 cup beef broth; 3-4 tablespoons red pepper paste, or harissa; 1 ½ cup cheddar cheese, shredded and divided; 1 cup cooked brown rice; Parsley, freshly chopped; optional

There’s something wonderfully comforting about a dish that brings all your favorite flavors together in one pan. This Stuffed Pepper Casserole with Beef and Cheese Recipe nails that cozy vibe, blending hearty beef, tender bell peppers, spicy notes, and gooey cheese. Trust me, once you try this, it’s going to be a dinner staple.

The image shows a close-up of a rice dish in a white dish with cooked ground meat mixed with colorful chopped bell peppers in red, green, yellow, and orange. There are bits of melted yellow cheese spread thinly all over, blending with the brown meat and white rice. A white spoon holds a scoop of the mix, showing a combination of the rice, meat, cheese, and bright vegetables, all sprinkled with small green herbs. The background is 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 with Beef and Cheese Recipe
Top Tip
How to Serve Stuffed Pepper Casserole with Beef and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole with Beef and Cheese Recipe

Why You'll Love This Recipe

I’m always drawn to recipes that feel like a warm hug and use simple, affordable ingredients. This stuffed pepper casserole is one of those perfect go-to dishes that never disappoints. It’s like all the amazing flavors from classic stuffed peppers got a saucy, cheesy upgrade, and baked all together. Plus, cleanup is a breeze since it’s all in one pan.

All-in-One Convenience: You get your protein, veggies, and carbs layered in one casserole, making dinner easier.
Flavor-Packed: The blend of smoked paprika, thyme, and red pepper paste adds a smoky-spicy depth you won’t expect.
Customizable Layers: You can easily tweak the veggies or cheese to suit what you have on hand or what you love.
Kid-Friendly Comfort: It’s cheesy and customizable enough to please even picky eaters, which is a win in my book.

Ingredients & Why They Work

Each ingredient in this Stuffed Pepper Casserole with Beef and Cheese Recipe plays a special role, balancing savory, spicy, and creamy elements. Plus, it uses everyday ingredients that are easy to find at the store. Here’s a bit more on why these ingredients shine together:

Flat lay of a mound of fresh lean ground beef, a small diced yellow onion, three peeled garlic cloves, a small white bowl of coarse kosher salt, a small white bowl of ground black pepper, a small white bowl filled with smoked paprika powder, a teaspoon of dried thyme scattered naturally, a simple white bowl with bright red diced tomatoes, a small white bowl filled with rich beef broth, a small white bowl holding vibrant deep red harissa paste, a neat pile of shredded orange cheddar cheese, a small heap of cooked brown rice, three fresh small diced bell peppers in red, yellow, and green colors, and a small pile of freshly chopped green parsley leaves, all arranged symmetrically on a simple white ceramic plate and bowls, 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

Ground beef: Lean but flavorful, it provides a hearty base and soaks up the spices beautifully.
Yellow onion: Adds sweetness and depth once sautéed with the beef.
Garlic cloves: Brings that classic aromatic boost that makes everything taste “home-cooked.”
Smoked paprika: Infuses a smoky warmth without the need for a grill.
Dried thyme: Adds an earthy herbal note that complements the beef and peppers perfectly.
Diced tomatoes: Provide juiciness and a tangy counterbalance to the rich beef.
Beef broth: Enhances savory depth and keeps the casserole moist.
Red pepper paste or harissa: Adds a gentle heat and complexity—I recommend starting with a little and adjusting to taste.
Cheddar cheese: Melts into gooey pockets, binding everything with creamy goodness.
Cooked brown rice: Offers a chewy texture and whole grain goodness that soaks up the sauce.
Bell peppers: Fresh and sweet, they’re the star veggie, echoing classic stuffed peppers with a twist.
Fresh parsley (optional): Sprinkles freshness and a pop of color at the end.

📝

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

One of the things I love about this casserole is how flexible it is. Over the years, I’ve tweaked it depending on what I had on hand or my mood. You should definitely feel free to adjust it, too—it’s your dinner, after all!

Variation: I once swapped the ground beef for turkey when I wanted a lighter version, and it worked great! Just remember to add a bit more seasoning to keep it flavorful.
Spice Level: If you’re spice sensitive, start with less red pepper paste and work your way up; for a bolder kick, double it—and maybe add a pinch of cayenne.
Cheese Swaps: I’ve tried mozzarella and pepper jack with deliciously melty results, so don’t be afraid to experiment.
Veggie Boost: Adding diced zucchini or mushrooms can give extra texture and nutrition—just sauté them first so they don’t release too much moisture into the casserole.

Step-by-Step: How I Make Stuffed Pepper Casserole with Beef and Cheese Recipe

A white bowl filled with a mixed dish showing three main layers: a base of cooked rice with white and light brown grains, a middle layer of small brown meat pieces mixed evenly throughout, and colorful chunks of yellow and green bell peppers scattered on top. Small bits of red tomatoes and green herbs are mixed inside, giving the dish a fresh, vibrant look. A silver fork sticks out from the bowl to the left side, and a red and white striped cloth is placed nearby on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté and Season Your Ground Beef Mixture

Start by heating a large skillet over medium heat. I like to use a wooden spoon to break up the 1 pound of lean ground beef as it cooks. Once it starts to brown, toss in the diced yellow onion, minced garlic cloves, kosher salt, black pepper, smoked paprika, and dried thyme. This step builds the foundation of your dish’s flavor, so take your time to get the meat nicely browned and the spices fragrant—about 5-7 minutes. Avoid rushing or overcrowding the pan, or the beef won’t brown properly and could get watery.

Step 2: Simmer with Tomatoes, Broth, and Red Pepper Paste

Once your beef is savory and browned, stir in the diced tomatoes, beef broth, and the red pepper paste or harissa. Bring everything up to a boil, then lower the heat and let it simmer until the liquid reduces by about half—roughly 8 minutes. This intensifies the flavors and thickens the sauce so it won’t turn your casserole soggy. Keep an eye on it and stir occasionally so it doesn’t stick.

Step 3: Assemble the Casserole in Layers

Grab your baking dish and spread half of the meat sauce on the bottom. Then add a layer of cooked brown rice, followed by the diced bell peppers and a layer of shredded cheddar cheese. Repeat the layering one more time, finishing with cheese on top. This layering is what makes every forkful so satisfying—a perfect bite of beef, rice, peppers, and melty cheese.

Step 4: Bake Until Bubbly and Golden

Pop your casserole into a 375°F preheated oven and bake for 30 to 40 minutes. You’ll know it’s ready when it’s bubbling along the edges and the cheese has turned a lovely golden brown. Let it rest a few minutes before serving to make scooping easier. I like to sprinkle on freshly chopped parsley for a bright finish.

Top Tip

Over the years, I’ve learned some little tricks that really help nudge this stuffed pepper casserole from good to great. These tips save time and boost flavor so you end up with the perfect texture and taste every time.

Rice Readiness: Make sure your brown rice is fully cooked and cooled a bit before layering in the casserole to avoid soggy texture.
Spice Control: Add red pepper paste gradually—it's much easier to add more heat after tasting than to fix a dish that’s too spicy.
Cheese Quality: Grate your own cheese when possible; it melts better and tastes fresher than pre-shredded options that contain anti-caking agents.
Layer Evenly: Be sure to spread each layer evenly, so every bite has balanced flavors and textures.

How to Serve Stuffed Pepper Casserole with Beef and Cheese Recipe

stuffed pepper casserole - Serving Suggestion

Garnishes

I usually stick with freshly chopped parsley because it adds a fresh, lightly herbal contrast to the rich beef and cheese. Sometimes I sprinkle a little extra shredded cheddar right on top right before serving for an extra cheesy wow factor. A dollop of sour cream on the side is also fantastic—especially if your red pepper paste leans spicy.

Side Dishes

I love pairing this dish with a crisp green salad tossed in a light vinaigrette to cut through all that richness. Roasted or steamed green beans or a simple cucumber salad also complement the casserole nicely without overpowering it.

Creative Ways to Present

For family gatherings, I’ve layered this in individual ramekins and baked them separately. They look charming and help with portion control! Another fun idea is to top the casserole with thinly sliced avocado or a quick avocado crema for a creamy twist and an unexpected pop of green.

Make Ahead and Storage

Storing Leftovers

I usually let the casserole cool completely, then cover it tightly with foil or plastic wrap and store it in the fridge. It stays fresh for about 3-4 days. When reheating, I find it helps to add a splash of beef broth or water to loosen it up if it seems dry.

Freezing

This casserole freezes beautifully. I portion it out into airtight containers or freezer-safe bags, and it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating for best texture.

Reheating

Reheat leftovers in the oven at 350°F covered with foil until warmed through, about 20 minutes. This method helps maintain the crispy cheese topping and fluffy texture. You could also microwave a single portion covered loosely to prevent drying out—but I’m an oven person for casseroles.

Frequently Asked Questions:

Can I make this Stuffed Pepper Casserole with Beef and Cheese Recipe gluten-free?

Absolutely! Just make sure your beef broth is gluten-free and use rice as the grain, which this recipe already includes. All other ingredients are naturally gluten-free.

What can I substitute for red pepper paste if I don’t have any?

You can substitute red pepper paste with harissa, which is similar, or use a mix of chili powder and a touch of tomato paste to mimic the flavor. Just adjust spices to keep the right heat and depth.

Can this recipe be made ahead of time?

Yes! You can assemble the casserole and refrigerate it uncovered for up to 12 hours before baking. It makes dinner prep even easier and the flavors meld nicely.

Is there a way to make this recipe vegetarian?

Definitely! Substitute the ground beef with cooked lentils, chopped mushrooms, or a plant-based meat alternative. Use vegetable broth instead of beef broth, and you’ll end up with a delicious vegetarian version.

Final Thoughts

This Stuffed Pepper Casserole with Beef and Cheese Recipe holds a special place in my dinner rotation because it delivers that hearty, homemade flavor without demanding hours in the kitchen. It’s nourishing, flavorful, and satisfying comfort without fuss. I’m excited for you to try it and make it your own—because nothing beats sharing food this good with your loved ones.