Skip all the fussy prep work and make this Stuffed Bell Pepper Casserole – a complete meal that’s easy to make! Cheesy, beefy and stuffed with vegetables that don’t have to be stuffed!
I’ve always said something special happens to bell peppers when they are cooked! Whether it’s in a soup or even a jam they become magical! This dish is no different!
Stuffed Bell Pepper Casserole is much easier to make and just as good, (maybe even better!) than stuffed peppers!
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🛒 Ingredients
- ground beef – though you can certainly substitute ground chicken or turkey and ground pork as well.
- bell peppers, onion, garlic – there are loads of fresh vegetables in this meal.
- beef stock and canned diced tomatoes
- rice – to round out the meal.
- shredded cheese – I used a medium cheddar cheese but you can certainly use, sharp, Monterrey jack or provolone – use your favorite cheese.
- Worcestershire sauce, grill seasoning and black pepper – the perfect balance of big flavors with minimal effort!
- smoked paprika – no smoked paprika? Substitute regular, but smoked paprika gives it a slightly smoky flavor – yum!
⏲️ Instructions
- Preheat the oven.
- Using a large, deep pan over medium heat. Add the ground beef and sauté.
- Dice the bell peppers and onions. Add to the meat along with the diced onions.
- Mince the garlic and add to the pan. Next add Worcestershire, pepper, paprika and grill seasoning. Mix to combine.
- Add the remaining ingredients, reserving 1/2 cup shredded cheese – stir until well combined.
- Pour the entire mixture into a greased casserole dish. Top with remaining cheese, cover and bake.
- If desired remove the foil set under the broiler to brown the cheese.
- Allow to sit 10 minutes before serving.
🙋🏼♀️ Recipe FAQ’s
I love bell peppers, they are so versatile! If you have a stash in the fridge that need to be cooked up you have several options.
Pepper and Potato Soup is AMAZING, of course you can make pepper jam, but I also use bell peppers in kabobs. Roasting your own is much more affordable than store-bought and better too! I love that they are so versatile!
Still have an excess of peppers? Freeze them. Clean, remove the stem, seeds and membranes. Slice or dice the peppers and lay them out flat on a sheet pan so they are not touching. Freeze until firm, then you can package them into bags for storage.
Yes, wrinkled are ok to eat! If they have soft spots or sliced areas are “slimy” (sorry, no other word will work!) they should be discarded.
The red bell pepper has more antioxidants than green because it is ripened longer. All are delicious!
Cooking them takes away the bitterness in peppers.
🤔 Tips
The stuffed bell pepper casserole lasts 3-5 days in the refrigerator and it’s super easy to reheat! Just remove it from the refrigerator and add it to the oven. Set to 350 degrees and bake for about 30 minutes until it’s hot and bubbly.
You can also reheat small portions in the microwave just as easily.
Can a Bell Pepper Casserole be frozen?
Yes it can! This is a great casserole for meal planning! I’ve doubled the recipe and split it between two casserole dishes and froze one and baked the other.
Just follow the instructions. Hold off on adding the cheese to the top of the casserole. Cover, seal well and freeze. Allow the frozen casserole to thaw in the fridge overnight. Top with cheese – then cover and bake. It will take 50-60 minute to bake until hot and bubbly!
If you’re looking for more easy one pot meals, be sure and check out these recipes – Skillet Chicken and Potatoes and Chicken and Zucchini – both are terrific and easy to make!
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🍳 Recipe
Stuffed Bell Pepper Casserole
Ingredients
- 1 lb. ground beef
- 2 bell peppers seeded and diced
- 1 onion peeled and diced
- 1 1/2 cups beef stock
- 15 oz. diced tomatoes I used fire roasted tomatoes
- 1 cup rice uncooked
- 2 cups cheese
- 3 tbsp Worcheshire sauce
- 3 cloves garlic minced
- 1 1/2 tsp Montreal Grill Seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
Instructions
- Preheat the oven to 375 degrees.
- Using a large, deep pan over medium heat. Add the ground beef and sauté.
- Dice the bell peppers and onions. Add to the meat as it cooks, along with the diced onions.
- Mince the garlic and add to the pan. Next add Worcestershire, pepper, paprika and grill seasoning. Mix to combine.
- Add the remaining ingredients, reserving 1/2 cup shredded cheese – stir until well combined.
- Pour the entire mixture into a greased casserole. Top with remaining cheese, cover and bake until all the liquid is absorbed and the casserole is hot and bubbly. About 45 minutes.
- If desired remove the foil set under the broiler to brown the cheese. This only takes 3-5 minutes.
- Allow to sit 10 minutes before serving.
