Stuffed Pepper Casserole Recipe

This stuffed pepper casserole combines ground beef, colorful bell peppers, rice, tomato sauce, diced tomatoes, and melted cheddar cheese in one easy baked dish. It delivers all the classic flavors of traditional stuffed peppers without the extra work, making it perfect for weeknight dinners, meal prep, and family gatherings.

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Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 445kcal

Author: Abby Pinkmann

Cost: $9

Equipment

9x13-inch baking dish
large skillet
large mixing spoon
Chef's knife
Cutting Board
aluminum foil
Oven

Ingredients

1 lb ground beef
3 cups bell peppers, diced
1 medium onion, diced
3 cloves garlic, minced
3 cups cooked rice
15 oz tomato sauce
14.5 oz diced tomatoes
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder

Instructions

Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess fat if needed.
Add the diced bell peppers, onion, and garlic. Cook for about 5 minutes until slightly softened.
Stir in the tomato sauce, diced tomatoes, salt, black pepper, paprika, Italian seasoning, onion powder, and garlic powder. Simmer for 3 to 5 minutes.
Fold the cooked rice into the mixture and stir until evenly combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Cover with foil and bake for 25 minutes.
Remove the foil, sprinkle the cheddar cheese evenly over the top, and return to the oven.
Bake for an additional 10 to 15 minutes until the cheese is melted and lightly golden.
Allow the casserole to rest for 5 minutes before serving.

Notes

Use a mix of red, green, yellow, and orange bell peppers for the best flavor and color. Drain excess grease from the beef before adding vegetables. Do not overcook the peppers before baking, as they should retain some texture. Let the casserole rest for 5 minutes before serving. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.

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