The Stove Top Stuffed Pepper Casserole is a cozy blend of flavors! Like the classic recipe, it's filled with seasoned ground beef, diced bell peppers, and cheesy goodness. With every bite you get that satisfying taste of rich meatiness, sweet peppers and slightly tangy tomatoes. Every bite is filled with gooey deliciousness.
What you'll love is that this recipe doesn't take 2 hours to make!
Jump to:
- Stove Top Stuffed Pepper Casserole
- What you’ll need: ingredients
- Creative variations to try
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More bell pepper recipes you'll love
- Perfect pairings: what to serve with
- Stove Top Stuffed Pepper Casserole
Stove Top Stuffed Pepper Casserole
I had a reader email me that she made my orginal stuffed bell pepper casserole recipe (which is AMAZING!) but she didn't have any rice on hand, so substituted by using stuffing. I thought that was a fantastic idea and had to make it myself.
Dan and I thought it was so good, I had to put it on the blog! I like it because it's a little faster to make and doesn't need to be baked in the oven!
You'll find this as irresistible as we do!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Ground beef - If you'd prefer, ground pork, turkey, chicken, or even lamb can be substituted in equal amounts for the ground beef.
- Garlic and bell peppers - Green, yellow and red bell peppers. Though you can use just one color, using several is so pretty!
- Stuffing mix - I used Stove Top Stuffing.
- canned fire roasted tomatoes
- Worcestershire sauce
- Montreal steak seasoning and smoked paprika
- salt and pepper
- Colby jack cheese
- butter
- beef stock
Creative variations to try
Any combination of bell peppers can be used for this casserole- red, orange, yellow, or green.
I used Stove-Top chicken stuffing for this dish, but you can use any stuffing mix you and your family prefer. Herb-seasoned stuffing to turkey, or even cornbread stuffing!
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Add ground beef, diced bell peppers, and diced onions to a large skillet. Brown the ground beef and the vegetables. Drain if desired.
- Next, add the minced garlic, and sauté for another few minutes.
- Add the stuffing mix, tomatoes, Worcestershire sauce, Montreal grill seasoning, salt, pepper, paprika, half the shredded cheese, butter, and beef stock. Stir well.
- Continue to cook, stirring occasionally.
- Top the casserole with the remaining cheese, cover so the cheese will melt.
Watch and learn: recipe video
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Essential equipment for this recipe
- Be sure you use a large skillet, preferably one with a lid. This is my favorite large fry pan in my kitchen!
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Frequently asked questions (FAQ's)
No worries! My largest cast iron skillet didn’t come with a lid either, so when I need to cover it, I just use a flat pizza pan. Any baking sheet that covers the entire skillet will work just fine to trap in the steam and allow the cheese to get nice and gooey. Be sure, though, to use a pot holder or a kitchen towel to protect your hands from burns when removing it.
This is also a matter of preference. I love Monterey jack cheese, but you can use your favorite or whatever is on hand. Cheddar, mozzarella, Colby, or pepper jack are all great cheeses for this casserole.
Deb's tips for the perfect dish
I highly recommend shredding the cheese from a block rather than using pre-shredded cheese from the grocery store. Not only does freshly shredded block cheese melt more evenly and taste creamier, but it’s also cheaper. Great money saving tip!
- You can also melt and brown the cheese on top of the casserole by placing the entire dish under your oven’s broiler. It will only take a few minutes until the cheese is melted.
How to store leftovers
Refrigerate - Cool the Stove Top Bell Pepper Casserole to room temperature. Then, store in an airtight container in the refrigerator for 4 to 5 days.
Freezer - Store leftovers that have been cooled to room temperature in an airtight container in the freezer for up to three months.
Reheat - Reheat on the stovetop in a skillet or individual servings in the microwave.
More bell pepper recipes you'll love
In case you didn't know, I am a BIG fan of bell peppers! If you are, then there are some terrific recipes on the blog you will enjoy!
Perfect pairings: what to serve with
There are plenty-o-veggies in this easy dinner recipe, but a few more will make the meal that much better! How about some steamed green beans with a side of garlic bread. (Don't worry, you can finish it in the oven if you don't have an air fryer.)
If you're having company, or just enjoy something sweet after your meal, the Pistachio Nothing Bundt Cake recipe has the perfect crumble. It's a slice of nutty, butter goodness with every bite!
What did you think, don't you love this recipe? I hope so! Leave me a comment below!
Stove Top Stuffed Pepper Casserole
Equipment
- Cast Iron Skillet
Ingredients
- 1 ½ pounds lean ground beef
- 3 large bell peppers diced
- 1 onion diced
- 3 cloves garlic minced
- 6 ounce package stuffing mix I used Stove Top Stuffing
- 15 ounce can fire roasted tomatoes undrained
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Montreal steak seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon smoked paprika
- 1 ½ cup shredded cheese divided
- 2 tablespoons butter
- 1 ½ cups beef stock
- fresh parsley for garnish
Instructions
- Add ground beef, diced bell peppers, and diced onions to a large, deep skillet. Cook over medium heat until the beef is no longer pink and the vegetables begin to soften. Drain excess grease if necessary.
- Stir in the minced garlic, mix well, and sauté for 3-5 minutes more.
- Add the stuffing mix, tomatoes, Worcestershire sauce, Montreal grill seasoning, salt, pepper, paprika, 1 c. shredded cheese, butter, and beef stock. Stir well.
- Cook over medium heat for 10-15 minutes, stirring occasionally.
- Top the casserole with the remaining cheese, cover, and allow the cheese to melt.
- Garnish with fresh parsley, serve, and enjoy!
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