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Stuffed Pepper Casserole (+Video)

The Best Stuffed Pepper Casserole is a deliciously easy and tasty dinner recipe! Ground beef, rice, tomatoes, garlic, cheese and seasonings!

AN EASIER VERSION OF STUFFED PEPPERS

I think my love for stuffed peppers is pretty clear at this point. I have shared recipes for Crock Pot Stuffed Peppers, Instant Pot Stuffed Peppers, Stuffed Pepper Soup and Instant Pot Stuffed Pepper Soup! This is another great one to add to the collection. This Stuffed Pepper Casserole is a filling and satisfying dinner recipe that is simple to make!

wooden spoon scooping up a serving of Stuffed Pepper Casserole out of the baking dish.

TIPS FOR MAKING STUFFED PEPPER CASSEROLE:

  • Try using one pound ground beef and one pound ground Italian sausage for a kick of flavor.
  • Do not use brown rice for this recipe. Brown rice takes longer to cook and needs more liquid. I have not tested this with brown rice so make at your own risk.
  • If you don’t like it quite as “beefy” – just use one pound of meat instead of two.
  • A can of petite diced tomatoes can be substituted for the regular diced tomatoes. You can also find diced tomatoes that have basil, oregano and garlic seasoning which will also add more flavor.
  • Don’t like green bell peppers? Try yellow or orange peppers for a milder flavor.
  • This casserole would be delicious served with a side salad or maybe some Garlic Bread.
Stuffed Pepper Casserole recipe from The Country Cook, serving of stuffed pepper casserole on a white plate with a fork.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • ground beef
  • green bell peppers
  • diced onion
  • garlic
  • salt and pepper
  • Italian seasoning
  • tomato paste
  • diced tomatoes
  • beef broth
  • long grain rice
  • sharp cheddar cheese
Stuffed Pepper ingredients: ground beef, green bell peppers, diced onion, garlic, salt and pepper, Italian seasoning, tomato paste, diced tomatoes, beef broth, long grain rice, sharp cheddar cheese.

HOW TO MAKE STUFFED PEPPER CASSEROLE:

Preheat oven to 350F degrees and spray a 9″x 13″ casserole dish with nonstick cooking spray. In a large skillet (with high sides) over medium-high heat, add ground beef, diced green peppers and onion.

ground beef, diced green peppers and diced onion in a large skillet.

Cook and crumble the ground beef until no longer pink and the peppers and onions are soft. Turn off heat. Drain excess grease from meat and put back into the skillet. Add in minced garlic, salt, pepper, Italian seasoning, tomato paste and diced tomatoes, beef broth. Stir.

cooked ground beef, onions, green peppers, tomato paste, garlic and diced tomatoes in a large skillet.

Then add in uncooked rice and stir again.

uncooked rice added to large skillet with other stuffed pepper casserole ingredients.

Stir this mixture really well and place into prepared baking dish.

ingredients for stuffed pepper casserole in a glass rectangle baking dish.

Cover the baking dish with aluminum foil and put into preheated oven. Bake for about an hour.

aluminum foil covered casserole dish.

Stir the mixture halfway through to ensure all the rice gets evenly cooked. Casserole is done once the rice is completely cooked and soft.

fully cooked Stuffed Pepper Casserole in a clear baking dish.

Uncover the casserole and top with shredded cheese.

shredded cheddar cheese on top of casserole.

Place back into the oven for about 5-7 minutes for the cheese to get completely melted.

Fully cooked Stuffed Pepper Casserole shown topped with melted cheddar cheese and a wooden spoon inserted into the casserole dish.

Then serve!

closeup of serving of stuffed pepper casserole on a white dish.

HOW TO STORE:

  • Cover stuffed pepper casserole and put it into the refrigerator. It will keep for up to three days. To reheat, sprinkle a little water on the rice mixture and cover with a paper towel and reheat in the microwave.
  • To freeze, store in an airtight container. Freeze for up to 3 months. To reheat, allow it to thaw in the refrigerator, then reheat using microwave directions above.

CRAVING MORE CASSEROLE RECIPES?

The Best Stuffed Pepper Casserole recipe

Stuffed Pepper Casserole (+Video)

The Best Stuffed Pepper Casserole is a deliciously easy and tasty dinner recipe! Ground beef, rice, tomatoes, garlic, cheese and seasonings!
5 from 18 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 9

Ingredients

  • 2 pounds ground beef
  • 2 green bell peppers, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons Italian seasoning
  • 3 tablespoons tomato paste
  • 14.5 ounce can diced tomatoes
  • 3 cups beef broth
  • 1 ½ cups uncooked long grain rice
  • 2 cups shredded sharp cheddar cheese

Instructions

  • Preheat oven to 350F degrees and spray a 9×13-inch casserole dish with nonstick cooking spray.
  • In a large skillet (with high sides) over medium-high heat, add 2 pounds ground beef, 2 green bell peppers, diced and 1 medium onion, diced. Cook and crumble the ground beef until no longer pink and the peppers and onions are soft. Turn off heat.
  • Drain excess grease from meat and put back into the skillet. Add in 4 cloves garlic, minced, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, 1 1/2 teaspoons Italian seasoning, 3 tablespoons tomato paste, 14.5 ounce can diced tomatoes, 3 cups beef broth and 1 1/2 cups uncooked long grain rice.
  • Stir this mixture really well and place into prepared baking dish.
  • Cover the baking dish with aluminum foil and put into preheated oven. Bake for about an hour. Stir the mixture halfway through to ensure all the rice gets evenly cooked. Casserole is done once the rice is completely cooked so overtimes do vary.
  • Remove the casserole and top with 2 cups shredded sharp cheddar cheese. Place back into the oven for about 5-7 minutes for the cheese to get completely melted.
  • Then serve!

Video

Notes

  • Try using one pound ground beef and one pound ground Italian sausage for a kick of flavor.
  • If you don’t like it quite as “beefy” – just use one pound of meat instead of two.
  • A can of petite diced tomatoes can be substituted for the regular diced tomatoes. You can also find diced tomatoes that have basil, oregano and garlic seasoning which will also add more flavor.
  • Don’t like green bell peppers? Try yellow or orange peppers for a milder flavor.
  • This casserole would be delicious served with a side salad or maybe some Garlic Bread.
  • Do not use brown rice or any other wild rice, etc. for this recipe. It won’t turn out properly. 
Course: Main Course
Cuisine: American

Nutrition

Calories: 493kcal | Carbohydrates: 29g | Protein: 27g | Fat: 29g | Sodium: 1083mg | Fiber: 1g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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7 Comments

  1. Can I put this all together and put in frig to be cooked later? I make meals for my son, I would be making this a day ahead, and he will pick it up on the way home from work

  2. Made this just now with a few substitutions. (I didn’t want to go to the store.) I was wondering if I could use minute rice. Also could I use fresh tomatoes from the garden. Maybe use a little extra beef broth. Thanks.

  3. 5 stars
    Made this last night. It is delicious. It’s a keeper. I will be making it again. But I will use Rotel next time, as my husband likes spicy!

  4. 5 stars
    The recipe says diced tomatoes . it doesn’t say if u pour out the juice in the can or pour diced tomatoes and the juice into the pot with the other stuff.