Amazing Stuffed Pepper Casserole 8 Servings

I absolutely love when comfort food meets smart nutrition, and that’s exactly what this dish does! If you’ve ever wanted the flavor of classic stuffed peppers without all the fuss of stuffing them one by one, you are in the right place. This is my secret weapon: the Stuffed Pepper Casserole. It’s everything you love—rich ground beef, savory tomato sauce, and colorful peppers—just baked into one glorious, easy dish. I remember the first time I made this; it was a rainy Sunday, and I had odds and ends in the fridge. The aroma that filled my kitchen felt like a warm hug, just like family gatherings! That moment, combining those flavors with my health goals, changed everything. As a Precision Keto Scientist, I’m here to bring you science-backed deliciousness, and this casserole proves you never have to choose between flavor and wellness.

Why This Stuffed Pepper Casserole is Your New Weeknight Favorite

Honestly, this recipe is designed for anyone who is tired after a long day but still craves that satisfying, home-cooked flavor. Forget fussy preparation; we’re keeping things streamlined here!

• It’s genuinely an Easy Casserole—we’re talking about 15 quick minutes of prep time before it hits the oven.
• Cleanup is a dream because everything cooks together in one pan. No mountains of dishes, trust me!

Speed and Simplicity: An Easy Casserole

The best part? Zero stuffing! We want all that amazing flavor profile without wrestling peppers into little pockets. You just chop, mix, and bake. It’s truly one of the most straightforward meal planning wins we have in the rotation because it minimizes active cooking time.

Perfect for Meal Prep and Leftovers

This makes a massive 8 servings, which is fantastic for making sure dinner is handled for days. This Stuffed Pepper Casserole reheats beautifully, whether you’re using the microwave for a quick lunch or popping a portion in the oven for that fresh-baked texture.

The Ingredients for Your Stuffed Pepper Casserole

Okay, let’s talk parts! Now, remember, I mentioned this was the recipe that sparked my journey, and because it’s based on that first cozy discovery, it includes rice. If you’re strictly keto, you’ll want to swap that out later, but for this classic, amazing flavor profile, we stick to the original components here. Get your measuring cups ready!

For the Stuffed Pepper Casserole Base

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 pinch cayenne
• 2 green bell peppers, seeded, cut into 1-inch pieces
• 1 red bell pepper, seeded, cut into 1-inch pieces
• 1 orange bell pepper, seeded, cut into 1-inch pieces
• 1 cup raw basmati or other long grain white rice
• 2 teaspoons Worcestershire sauce
• 2 cups tomato sauce or tomato puree
• 1 1/2 cups beef broth
• 6 ounces Cheddar cheese, shredded, divided

Step-by-Step Instructions for the Stuffed Pepper Casserole

Now for the fun part! This is where we take all those beautiful ingredients and turn them into one easy-to-manage, hearty dish. You’ll need one good ovenproof pan, which is key because we want minimal dishes later. This whole process, start to finish, clocks in around 80 minutes, but trust me, the active cooking time is minimal.

Preheating and Browning the Rice And Beef

First things first, make sure your oven is humming along at 375 degrees F (190 degrees C). Get your ovenproof pan hot over high heat on the stovetop. Add a splash of olive oil, toss in your ground beef and one pinch of salt. You really want to cook this down! I always say, brown the meat well—don’t just steam it. That caramelized flavor is what makes this Stuffed Pepper Casserole taste deep and amazing. Cook until the meat crumbles nicely and the onions are soft.

Adding Aromatics and Simmering the Stuffed Pepper Casserole Mixture

Once the beef is looking fantastic, dial the heat down a bit. Time for the butter and garlic; only about a minute until you can smell that beautiful garlic!). Now, hit it with the smoked paprika, garlic powder, and cayenne. Stir it fast, then throw in those colorful chopped peppers until they just start to soften up—maybe 2 or 3 minutes. Next, toss in the rice and let it soak up all that savory fat for a minute. Then we add liquids: the tomato sauce, Worcestershire sauce, and beef broth, plus the rest of your salt. Bring this whole mess to a good simmer, turn off the heat, and stir in most of your shredded cheese. Cover that pan tightly—this is a major step!

Baking and Broiling for the Perfect Stuffed Pepper Casserole Finish

Into the oven it goes, covered, for a solid 45 minutes. This is where the rice gets tender. Once that time is up, take it out, uncover it, and check that rice; if it’s still tough, just cover it again and bake until it yields. When the rice is perfect, uncover it one last time, sprinkle over your reserved cheddar, and switch your oven setting to the broiler for just 1 to 2 minutes until that cheese is bubbly and slightly browned. The absolute hardest part? You have to let it rest for at least 10 minutes before you scoop out those amazing deconstructed stuffed peppers.

Expert Tips for a Perfect Stuffed Pepper Casserole

As a scientist who loves comfort food, I always aim for reliability and flavor depth in these one-pan wonders. Getting the right texture and maximizing flavor notes are just as important as the original measurements. Don’t be afraid to tinker a little, but always respect the core ingredients!

Ingredient Notes and Substitutions

The beef works wonderfully here, giving us that classic, hearty foundation for this Stuffed Pepper Casserole. If you’re looking to swap it out, ground turkey is a natural choice, though you might need to toss in a tiny bit more salt since turkey is leaner. Another thing to consider is that rice, of course, adds bulk and texture. If grain intake is a concern for your goals, switching to finely riced cauliflower works like a charm, though you’ll need to reduce the cooking time a bit since cauliflower cooks much faster than rice.

When it comes to the peppers, don’t skip that orange one! Every color brings a slightly different level of sweetness. I always use a mix, but if you only have green, go heavy on those—they have the deepest pepper flavor.

Here is a pro tip straight from my notes for when you need that cheesy top layer to brown faster but don’t want to burn the bottom: Sometimes, if the 45-minute soak isn’t quite enough, instead of just broiling, you can finish the entire casserole in a super-hot 450 degree F (235 degrees C) oven for about 10 minutes until that cheese is golden. It gives a really lovely, consistent finish without scorching those beautiful peppers underneath, as noted on similar recipes.

Also, a little secret for getting that cheese really gooey: If you’re using pre-shredded cheese, toss the shreds with just a tiny bit of cornstarch or arrowroot powder (a half teaspoon usually does it). It sounds strange, but it prevents the anti-caking agents in the cheese from hardening up when it melts, leaving you with that smooth, decadent layer we all dream about!

Transforming Your Stuffed Pepper Casserole into Deconstructed Stuffed Peppers

Here’s where the magic of smart cooking really pays off, my friends! When I first came up with this Stuffed Pepper Casserole, it was really just my attempt to get the incredible flavor of traditional stuffed peppers without tackling that fussy prep work. You know how it is: you love the gooey cheese, the spiced beef, and the tender peppers, but having to clean out, stuff, and arrange every single pepper in a baking dish feels like a commitment only reserved for Sundays.

That’s why this casserole format is everything. We intentionally break down the whole dish—hence, Deconstructed Stuffed Peppers!

By chopping everything into bite-sized pieces and mixing it with the saucy binder (the broth and tomatoes), we create this incredible flavor explosion in every single scoop. You get the essence of the classic without any of the labor. It’s the same profile—the savory Rice And Beef mixture cradled by soft peppers—just presented in a much more accessible way for your busy weeknights.

If you are curious about how this stacks up against the original, go check out some of the more traditional stuffed pepper preparations—you’ll see the difference in technique right away. For me, this deconstructed approach means I get that comforting flavor any night of the week. You don’t need a big special occasion recipe when your Tuesday dinner can taste this rich! See more of my favorite flavor-packed dishes here!

Storing and Reheating Your Stuffed Pepper Casserole

Since the Stuffed Pepper Casserole makes such a generous batch, you are basically setting yourself up for easy success later in the week. This is crucial for anyone serious about Meal Prep—having a delicious, hearty option ready to go saves those last-minute takeout urges!

When it comes to storage, keep things simple. Once the casserole has rested for those 10 minutes, you want to cover it tightly. I usually use the pan it was baked in, covering it securely with aluminum foil or a tight-fitting lid if you have one.

Pop the whole pan into the refrigerator. It keeps beautifully for about three to four days, tasting almost as good as the day it came out of the oven. The flavors actually deepen a little bit overnight, which is a nice bonus!

Microwave Reheating Magic

For a single serving that you need fast, the microwave is your best friend. Scoop out what you need into a microwave-safe bowl. Cover it loosely with a paper towel—this stops splatters and helps steam the rice so it doesn’t dry out.

Heat it in 60-second bursts, stirring halfway through, until it’s steaming hot all the way through. Usually, two to three minutes is all it takes to bring this dish back to life.

Oven Method for Texture Lovers

If you’re reheating a larger portion or you just prefer that oven-baked texture, especially that melty cheese top, use the oven! Preheat it to 350 degrees F (175 degrees C).

Place the casserole dish (make sure it’s oven-safe!) back in the oven, covered with foil, for about 15 to 20 minutes. Covering it prevents the edges from drying out while the center warms up evenly. Take the foil off for the last five minutes if you want to crisp up that cheese topping again. It totally revives that fresh-from-the-oven feeling!

Common Questions About This Easy Casserole

Hey, that’s great that you’re asking questions! I always say that the best cooks are the ones who aren’t afraid to check the science behind the steps. When you’re making something like this comforting Easy Casserole, knowing how ingredients behave helps you troubleshoot or adjust it for your family.

Can I make this Stuffed Pepper Casserole ahead of time?

Absolutely! That’s one of the hidden perks of a good casserole—they are perfect for planning ahead. You can assemble the entire dish right up to the point where you put the final layer of cheese on. Cover it tightly with plastic wrap or foil and store it in the fridge for up to 24 hours.

When you are ready to bake, one major tip: since it will be colder than room temperature, just add about 10 minutes onto that initial covered baking time. It needs that extra push to heat through evenly before we move on to the cheesy broiler finish. It works great for busy weeknights!

What if I want less carb content in my Rice And Beef dish?

That’s a super smart question, especially given my background! Since this recipe includes rice—which gives it that traditional hearty texture for the Rice And Beef component—it’s not our lowest-carb version, but it’s easy to customize.

If you’re looking to really drive the carbs down, the absolute best swap is finely riced cauliflower. If you substitute the one cup of white rice with about three cups of raw cauliflower rice, you’ll need to reduce that covered baking time down significantly—maybe just 25 to 30 minutes—because cauliflower softens up so much faster.

For those sticking strictly to a low-carb life, you should check out some of my modifications where I ditch the rice entirely. For instance, you might find some interesting swaps detailed in my recipe notes on cutting out starchy binders.

What is the best way to reheat the casserole?

You want to keep that cheese layer looking good and prevent the rice from turning into little hard pebbles, right? My preferred method, especially for a larger portion, is the oven. Set it to 350 degrees F (175 C), cover it loosely with foil, and heat until warm throughout, which usually takes about 15 to 20 minutes.

If you’re just grabbing a single scoop straight from the fridge, the microwave is fastest. But here’s the trick: put a tiny splash of water or a tablespoon of beef broth right next to the portion in your bowl before microwaving. That steam helps rehydrate the rice and keeps everything moist. Heat in short blasts, stirring between each one.

Estimated Nutritional Snapshot for Stuffed Pepper Casserole

Now, let’s talk numbers, because understanding what goes into the body is just as important as knowing how to cook the thing well! As a scientist, I love crunching this data, though always remember that precision can shift slightly based on the specific brands of beef or tomato sauce you grab.

Based on the ingredients used to create this hearty serving size (8 servings total), here is what you can generally expect per slice of this beautiful Stuffed Pepper Casserole:

• Calories: 351
• Fat: 22 grams
• Carbohydrates: 16 grams
• Protein: 23 grams

This snapshot gives us a great baseline for understanding this dish, especially if you’re planning your macros for the week. It proves you can have a deeply satisfying dinner that balances protein and carbohydrates perfectly!

However, and this is important for all you health-conscious readers out there, this estimate is based on the standard recipe which includes rice. If you make substitutions—like swapping that rice for cauliflower rice, as we discussed earlier—those carb numbers are going to drop dramatically! Always adjust your personal tracking if you experiment with ingredients in this Easy Casserole.

Keep these numbers in mind as you plan your weekly meals. It’s great knowing exactly what you’re fueling up with!

Share Your Stuffed Pepper Casserole Experience

Well, friends, that’s it! You’ve made it to the end of the road with this amazing Stuffed Pepper Casserole recipe. I truly hope you get this bubbling away in your oven very soon. I put so much heart into developing this easy way to enjoy classic comfort food.

Now, I am practically vibrating with excitement to hear what you think!

Did you try the rice swap? Did you add a secret ingredient of your own? Don’t keep those genius ideas to yourself!

• Please tell me how it went in the comments below. A star rating helps other cooks immensely!
• If you snap a picture of your beautiful, bubbly bake, share it on social media. Tag me so I can see the results!

Your feedback helps me keep refining these recipes and ensures that we keep making delicious food that fits our busy, health-focused lifestyles. If you have any questions at all about the technique or ingredients, pop over to my contact page and send me a message. Happy cooking, and enjoy every bite of that perfectly balanced Stuffed Pepper Casserole!