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Serving spoon lifting a cheesy bite of casserole filled with ground beef, rice, and colorful bell peppers, with melted cheese stretching from the baking dish below.
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Easy Stuffed Pepper Casserole

The BEST Hot Dish! The classic flavors of Stuffed Pepper Recipe without all the fussy prep! This is easy to make and a real crowd pleaser. It's also great for meal-planning and freezer friendly.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 507kcal
Author Deb Clark

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.
    Ground beef browning in a cast iron skillet with diced onions, bell peppers, and garlic nearby.
  • Dice the bell peppers and onions. Add to the meat as it cooks, along with the diced onions.
    Diced bell peppers and onions added to browned ground beef in a cast iron skillet.
  • Mince the garlic and add to the pan. Next add Worcestershire, salt, pepper, paprika and grill seasoning. Mix to combine.
    Ground beef, bell peppers, and onions cooking together in a skillet with Worcestershire sauce and seasonings added for stuffed bell pepper casserole.
  • Add the remaining ingredients, reserving ½ cup shredded cheese - stir until well combined.
    Beef broth being poured into a skillet filled with seasoned ground beef, rice, tomatoes, and shredded cheese.
  • 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.
    Sprinkling shredded cheese over the casserole before baking.
  • 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.

Video

Notes

If using brown rice, increase the cooking time to one hour.
Use any combination of bell peppers; red, yellow, orange or green peppers.
Storage: cool to room temperature. Store in an airtight container, refrigerate 3-4 days. Freeze up to three months. 
For make-ahead meal prep and freezing - Just follow the instructions as written above. 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!
Check out the YouTube Video to see how easy this recipe is to make. Don't forget to like and subscribe!

Nutrition

Calories: 507kcal | Carbohydrates: 35g | Protein: 27g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 692mg | Potassium: 705mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1798IU | Vitamin C: 60mg | Calcium: 344mg | Iron: 4mg
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