All the flavors of stuffed peppers… without all the work! This Stuffed Pepper Casserole is packed with ground beef, bell peppers, diced tomatoes, white rice, and plenty of cheese. A delicious twist on a classic that’s 100% kid-approved!

Growing up, there were certain meals that filled me with dread. Meals like Pork Chops or Tuna Casserole or… I hate to say it… Stuffed Peppers. Thinking back, there were specific reasons I dreaded each of them. And when it came to stuffed peppers… the problem was the peppers!

Because I don’t know about you, but as a kid there was nothing worse than an entire cooked pepper sitting in front of me, waiting to be eaten. I didn’t mind the ground beef… or the rice… or even the tomatoes. But the pepper? No, thank you.

As an adult, I’ve definitely changed my tune. I LOVE a good stuffed pepper (Pizza Stuffed Peppers, anyone?) But my kids, not so much. Which is what I now love so much about this Stuffed Pepper Casserole.

It has all the flavors of stuffed peppers, but the peppers are chopped and let’s just say they blend in a little better with the rest of the ingredients. I decided to put a fun twist on this recipe using fire roasted salsa style tomatoes, cumin, cayenne pepper, and cilantro… but it’s easy to switch those flavors up for a more traditional taste!

what you’ll need for this recipe

Ground beef – Ground beef is a key ingredient in stuffed peppers and the main source of protein. I used 1 pound of 85% lean ground beef. Substitute ground turkey, chicken or even chorizo.

Bell peppers – Bell peppers are another key ingredient in stuffed pepper casserole. I used 2 large bell peppers, one green and one yellow. Feel free to add an additional pepper and/or use any color you prefer.

Onion – Onion adds delicious flavor and texture to this recipe. I added 1 yellow onion. Substitute white or red onion if you prefer.

Canned tomatoes – 1 (14 ounce) can of diced canned tomatoes adds flavor and moisture to this casserole. I used fire roasted salsa-style tomatoes, but regular diced tomatoes will work well, too. Be sure to add the entire can, including the liquid.

Rice – Rice adds bulk to stuffed peppers and acts as a carrier for the other flavors. I used 1 cup uncooked long grain white rice. (Do not substitute instant rice as it will over-cook and become mushy.)

Broth – 2 cups beef broth adds flavor and help the rice to cook in the oven. Substitute chicken or vegetable broth if you prefer.

Seasoning – I used a combination of fresh garlic, salt, cumin, and cayenne pepper for a specific southwest flavor profile. To stick with the same profile, you could also add chili powder, oregano or smoked paprika. For a more traditional flavor profile, omit the cumin and cayenne and instead add Italian seasoning.

Cheese – 8 ounces shredded cheese gives this casserole delicious cheesy flavor. I used colby jack, but cheddar, Monterey jack, or pepper jack would also work well. For a more traditional flavor profile, substitute cheddar or mozzarella.

how to make stuffed pepper casserole

Step 1: Prep the ingredients. Dice the bell peppers and onion into uniform pieces.

Step 1: Sauté the ground beef, peppers & onions. Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, peppers and onions. Cook over medium-high heat, crumbling the ground beef, until the vegetables are tender and the meat is no longer pink (about 5 minutes.) Drain excess grease from the skillet.

Step 2: Add the tomatoes, rice, broth & seasonings. To the same skillet, add the canned tomatoes, beef broth, uncooked rice, minced garlic, and dried spices. Return to medium-high heat and cook for 5 minutes. (The mixture will be boiling gently.)

Step 3: Bake. Transfer to a 9×13 inch baking pan and cover with foil. Bake at 350° for 1 hour, then check for doneness. If the rice is under-cooked, bake for 10-15 minutes more. Remove from oven and sprinkle evenly with cheese. Bake for an additional 5-10 more minutes or until cheese is fully melted.

Recipe Variations

Substitute ground turkey, ground chicken, or chorizo for the ground beef
Use any color bell peppers (and feel free to add an additional one for extra pepper flavor!)
Substitute white or red onion
Use any variety of canned diced tomatoes
Use any type of broth in place of beef broth
For additional southwest flavor, add chili powder, smoked paprika, or dried oregano
For a more traditional flavor profile, omit the cumin and cayenne pepper and add Italian seasonings instead
Use any type of shredded cheese, such as cheddar, monterey jack, pepper jack, or mozzarella

Storing & Reheating

Stuffed Pepper Casserole can be stored, covered, in the refrigerator for up to 5 days. To reheat, remove from the refrigerator and heat at 350°, covered, for 30 minutes or until completely warmed through. You can also make this casserole in advance and freeze it for later. To freeze this casserole, prepare it according to recipe instructions but cover tightly and freeze before baking. Freeze for up to 3 months, then thaw in the refrigerator overnight before baking. *Note: you may need to increase baking time.