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!
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❤️ Why you'll love this recipe
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! It's one of my favorite recipes!
This Stuffed Bell Pepper Casserole Recipe is much easier to make and just as good, (maybe even better!) than stuffed peppers!
🗒️ Ingredients
For the exact measurements, please refer to the recipe card at the bottom of this post.
- ground beef - though you can certainly substitute ground chicken or ground turkey and ground pork as well.
- red yellow or green bell peppers, onion, garlic - there are loads of fresh vegetables in this meal.
- beef broth and canned diced tomatoes
- white rice - if using brown rice, this will increase the cooking time.
- 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! If you'd prefer an Italian flavor, feel free to substitute Italian Seasoning, that would be delicious as well.
- smoked paprika - no smoked paprika? Substitute regular, but smoked paprika gives it a slightly smoky flavor - yum!
Easy Stuffed Pepper Casserole
Ingredients
- 1 pound lean ground beef
- 2 large bell peppers seeded and diced
- 1 onion peeled and diced
- 1 ½ cups beef stock
- 15 ounces diced tomatoes I used fire roasted tomatoes
- 1 cup long grain white rice uncooked
- 2 cups cheese
- 3 tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 1 ½ teaspoons Montreal Grill Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
Instructions
- Preheat the oven to 375 degrees. Spray the 9x13 casserole dish with nonstick cooking spray, set aside.
- Using a large, deep pan over medium heat. Brown ground meat.
- 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, salt, pepper, paprika and grill seasoning. Mix to combine.
- Add the remaining ingredients, reserving ½ cup shredded cheese - stir until well combined.
- Pour the entire mixture into the baking dish. Top with remaining cheese, cover with aluminum foil and bake until all the liquid is absorbed, the cheese melts 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 the Stuffed Pepper Casserole to sit 10 minutes before serving.
Notes
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Nutrition
🔪 Instructions
- Preheat the oven.
- Using a large skillet over medium-high 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 rest of the ingredients including uncooked rice, reserve ½ 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.
🙋♀️ FAQ's
I have several great bell pepper recipes on the blog, 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!
Yes! If you've got extra bell peppers, freezing is a great option. Just wash them, remove the stems, seeds, and membranes, then slice or dice. Spread the pieces out on a baking sheet in a single layer (so they don't stick together) and freeze until solid. Once frozen, transfer them to freezer bags or containers for easy grab-and-go storage.
Yes, wrinkled are ok to eat! If they have soft spots, they are spoiled and should be discarded.
The red bell pepper has more antioxidants than green because it is ripened longer. All are delicious!
Stuffed bell peppers are a classic comfort food-sweet red, yellow, or green peppers packed with a flavorful mix of ground beef (or Italian sausage!), rice, and seasonings, all topped with tomato sauce and melty cheese. This casserole version brings all those cozy flavors together in one easy-to-make dish-no pepper stuffing required!
Deb's top tip
Allow the casserole to sit or "rest" for 10 minutes before serving. It allows the flavors to come together and makes all the difference!
- Grab this free Stuffed Bell Pepper Cheat Sheet for additional tips, notes and freezer tips.
Serving suggestions
This is such a great recipe! It's pretty much a meal in one, but if you'd like to serve a salad a nice garden salad or Caesar salad would be perfect with this meal!
Related recipes
If you're looking for more easy casserole and dinner recipes, here are some of the most popular on the blog -
- Skillet Chicken and Potatoes - I love when chicken and potatoes are roasted together, yum!
- This family favorite Frito Pie Casserole is a great choice for your weeknight meal!
- And one of the biggest family favorites on the blog is Cowboy Tater Tot Casserole. SO GOOD and so easy to make!
Wrapping things up
This Bell Pepper Casserole is everything you love about stuffed peppers-just way easier! It's hearty, cheesy, and always a hit around the dinner table. If your family's anything like mine, there won't be leftovers!
If you give it a try, I'd love to hear what you think-leave a comment below or snap a photo and tag me on Facebook or Instagram. Happy cooking!
Sam says
Wow, delicious and one pot - my kinda recipe! 🙂
Loved the regular version, just added extra rice and water to stretch the recipe for our big family. Used up some of our garden peppers and was yummy.
Also tried the cauliflower rice version at the same time. The kids liked it! They said they would like it better if we still added the 8 ounces of tomato sauce for flavor, and if the peppers were cooked for a while before the cauliflower rice was added, as they were super crunchy, and I should have taken it off sooner because the cauliflower rice had pretty much cooked to mush as we waited for the regular rice version to finish.
Bowl Me Over says
Wonderful, glad it was a hit Sam! I'm glad you shared your variations as well, that cauliflower rice sounds terrific and that's a great tip regarding using it as well. Perhaps adding it the very end just so it can heat through. Topping it with cheese and then under the broiler perhaps? I love cauliflower rice!!
Alyssa says
This looks amazing! Going to try this tonight. Did you drain the diced tomatoes or use that liquid as well for the rice?
Bowl Me Over says
No need to drain the diced tomatoes Alyssa! Be sure to wrap it well with aluminum foil. If I use thin foil, I'll double-wrap it before baking. Enjoy the casserole!
Jackie says
This casserole is so flavorful and delicious! Not to mention hearty. Perfect for any occasion as it will go a long way. Give it a try you won’t be disappointed!
Lucretia Holtsclaw says
Can you use frozen peppers ?
Bowl Me Over says
I've never used frozen peppers. If you do, let me know how it turned out for you. Enjoy the recipe!
Julie says
This looks fantastic, I was wondering when you brown the hamburger do you drain the grease? It doesn't say and I know with some recipes you do and some you don't.
Bowl Me Over says
That's a great question Julie, I do drain most of the grease off but keep a bit of it in the pan. You're right, it adds a ton of flavor.
Teresa says
Hello - do you drain the tomato's?
Bowl Me Over says
No, do not drain the tomatoes. Enjoy the casserole Teresa!
Krissy says
So easy and so flavorful. I didn’t have the Montreal seasoning so used chili powder instead and it was fab. My house still smells like this casserole four hours later and I’m not even mad about it.
Cindy Brooks says
I can't wait to make this! My husband loves stuffed peppers, but the recipe I use takes a lot of prep and takes a long time. Thanks!
SHANNON FORSYTHE says
Looks super easy and yummy! I would serve it with Mexican corn bread!
Barbara says
I love stuffed peppers and this recipe sounds amazing that I will have to try it.
theresa says
Hi, We used red, orange and yellow mini bell peppers since we had a bag full and changed the seasoning as we didn't have montreal seasoning and it was delicious as the first time we made it. Thank you !
Melanie says
If I was being healthy I would serve this with a salad....if not I would serve it with tortilla chips...
Bonnie Blinson says
This recipe is a sure fire keeper. I've made it twice already and served left overs to a lunch guest and was asked for the recipe. Thank you so much for sharing with us.
Maureen says
My husband loves stuffed peppers and needless to say it was a hit. All his favorites in one dish. I habe served it with green beans and sometimes with a tossed salad.
Another big hit to add to my rotation.
Thanks for a great hit.
Nola says
I made this last night. My family loved it. Thanks for sharing the recipe.
Gina Karber says
What an easy delicious meal! I'd love it with a baked potato.
Lisa says
I have extra rice from a large pot that I made and was wondering if this recipe be made using cooked rice?
Bowl Me Over says
Yes, but you'll need to adjust the liquid, otherwise it will be soupy.
Sandra says
Made this a few times now. It was amazing!
Bowl Me Over says
Thanks Sandra! I'm so glad you're enjoying this recipe, it's a favorite here as well! Have you tried the Stuffed Pepper Soup yet? That's super yummy as well! https://bowl-me-over.com/stuffed-pepper-soup/
Kate R. says
Oh my word. If I could give this 10 stars instead of 5 I would. Hands down, this is the best thing I’ve ever made for dinner. Followed the recipe exactly and it’s perfect. I served it with sour cream on the side and some green beans. Absolutely recommending this to everybody I know, and I cannot wait to try another recipe from you!!
Bowl Me Over says
That's wonderful Kate, I'm so happy the Stuffed Pepper Casserole is such a hit in your home! Thank you so much for being a part of the blog and I appreciate your feedback and hearing from you!
Holly says
I don't even like green bell peppers, but this stuffed pepper casserole looks so easy to make and I have all the pantry ingredients already. Can I make it in a skillet or a dutch oven? I love getting your emails with easy recipes because I thought I couldn't cook! hahaha
Bowl Me Over says
Holly you can definitely make it in your dutch oven or cast iron skillet! Just be sure to secure the lid tightly until the rice is tender and the liquid is absorbed. Stuffed Pepper Casserole is such an easy recipe - you got this! 😋