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A close-up of a baked Stuffed Pepper Casserole in a skillet, featuring rice, ground meat, peppers, and melted cheese topping.

Stuffed Pepper Casserole

This recipe offers a deconstructed take on stuffed peppers, transforming the classic into an easy casserole. It features ground beef, rice, and colorful bell peppers baked in a savory tomato sauce, topped with melted cheddar cheese. It's a hearty and flavorful meal, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 351
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 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

Equipment

  • Ovenproof pan
  • Oven

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Place an ovenproof pan over high heat. Add olive oil, then the ground beef and a large pinch of salt. Cook for about 1 minute, breaking the meat into smaller pieces. Add the diced onion and continue cooking, crumbling the meat, until it starts to brown and the onions turn translucent, about 5 minutes. Brown the meat well for the best flavor.
  3. Reduce the heat to medium-high, or medium if the pan is very hot. Add the butter and minced garlic. Cook, stirring, until the butter melts, about 1 minute. Add the black pepper, smoked paprika, garlic powder, and cayenne. Cook and stir for about 1 minute. Add the chopped bell peppers and cook and stir until just heated through, 2 to 3 minutes.
  4. Add the rice and stir until it is coated with the fats in the pan, about 1 minute. Add the remaining salt, Worcestershire sauce, tomato sauce, and beef broth. Raise the heat to high. Stir everything together and wait for the mixture to simmer. Turn off the heat. Sprinkle with some of the shredded cheese, saving about 1/2 cup for the top. Use a spoon to poke and stir the cheese in evenly. Cover the pan tightly.
  5. Bake in the preheated oven for 45 minutes. Remove from the oven, uncover, and check the rice for tenderness in a few spots. If the rice is not tender, cover and continue to bake. Once the rice is tender, remove the casserole from the oven, uncover, sprinkle over the rest of the cheese, and turn on the oven’s broiler.
  6. Broil the casserole until the cheese is melted and starting to brown, 1 to 2 minutes. Let the casserole rest for at least 10 minutes before serving.

Nutrition

Calories: 351kcalCarbohydrates: 16gProtein: 23gFat: 22g

Notes

The casserole can also be finished in a 450 degree F (235 degrees C) oven until the cheese is browned, about 10 minutes.

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