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A close-up of Stuffed Pepper Casserole with melted cheese, ground meat, and colorful bell peppers in a rustic baking dish.
Layla

Stuffed Pepper Casserole

All the cozy flavors of classic stuffed peppers in an easy, cheesy one-dish bake that skips the fuss of individual peppers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 lb ground beef (85% lean)
  • 2 large bell peppers mixed colors, diced
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
For the Rice and Sauce
  • 1 cup long-grain white rice uncooked
  • 1.5 cups beef broth low sodium
  • 14.5 oz diced tomatoes fire-roasted, undrained
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
For the Topping
  • 1.5 cups sharp cheddar cheese shredded
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large oven-safe skillet or Dutch oven
  • Small saucepan

Method
 

Prep
  1. Preheat oven to 375F. Dice bell peppers and onion into half-inch pieces. Mince garlic. Set aside.
Cook the Base
  1. Heat your oven-safe skillet over medium-high heat. Add ground beef and cook, breaking it up, until no pink remains, about 6 minutes. Add diced peppers, onion, and a pinch of salt. Cook until vegetables soften at the edges and onions turn translucent, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
Build the Casserole
  1. Stir in uncooked rice, tomato paste, oregano, and smoked paprika. Cook 1 minute to toast the rice slightly. Pour in diced tomatoes with their juices, beef broth, and Worcestershire sauce. Stir well, scraping any browned bits from the bottom. Bring to a simmer.
  2. Cover tightly with a lid or foil and transfer to the oven. Bake 25 minutes until rice is nearly tender and most liquid is absorbed.
  3. Remove from oven, uncover, and sprinkle cheese evenly over the top. Return uncovered and bake 8-10 minutes until cheese is fully melted and bubbling at the edges. Let rest 5 minutes before serving. Garnish with parsley.

Notes

Use 90% lean beef or ground turkey for a lighter version - just add 1 tablespoon oil to the pan first. For extra depth, swap half the beef broth for tomato juice or V8. This reheats beautifully; add a splash of broth when warming to restore the saucy texture.