There’s something incredibly comforting about a good casserole, especially one that packs all the flavors of stuffed peppers but without the hassle of hollowing out each pepper. This Stuffed Pepper Casserole Recipe is a game-changer—simple, hearty, and full of that cozy, home-cooked warmth you want on any night of the week.

A round blue pot holds a mixed rice dish with three visible layers; the bottom layer is cooked rice with a reddish tint mixed with small chunks of cooked meat and bits of green and red vegetables, the middle layer shows melted white and golden yellow cheese that spreads unevenly across the surface, and the top layer is garnished with small bright green herb leaves scattered over the melted cheese. The inside walls of the pot are stained with reddish sauce marks. The pot is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Casserole Recipe
Top Tip
How to Serve Stuffed Pepper Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole Recipe

Why You'll Love This Recipe

I first stumbled on this casserole on a busy weeknight when I wanted that classic stuffed pepper taste but didn’t have the time to prep each veggie individually. This recipe delivers all the rich flavors you crave, with way less fuss. Plus, it’s one pot—meaning less cleanup and more time enjoying your meal.

One-pot wonder: Everything cooks together, which means easy prep and cleanup.
Flavor-packed: The combination of bell peppers, garlic, and smoked paprika gives it a ton of depth.
Flexible and forgiving: You can swap out ingredients or use leftover rice without worry.
Comfort food all the way: It’s hearty, cheesy, and perfect for feeding a crowd or just yourself.

Ingredients & Why They Work

Each ingredient in this stuffed pepper casserole plays an important role, combining to create that nostalgic stuffed pepper taste while keeping the dish simple and quick. Here’s what you need and why it’s great.

Flat lay of a medium yellow onion whole and unpeeled, two fresh green bell peppers whole, two fresh red bell peppers whole, four plump garlic cloves with skins on, a small mound of lean ground beef shaped naturally, a small white ceramic bowl filled with bright red tomato paste, a small white ceramic bowl of deep amber Worcestershire sauce, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl of rich brown beef stock, a small white ceramic bowl of uncooked long-grain white rice, a small pile of shredded cheese with creamy yellow and white tones, and a small white ceramic bowl containing coarse kosher salt, all ingredients fresh and natural, arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: Gives a subtle richness and helps soften the veggies without overpowering their natural flavors.
Yellow onion: Adds sweetness and a nice savory base when sautéed.
Green and red bell peppers: These bring that signature peppered flavor and vibrant color that make this dish pop.
Kosher salt: Proper seasoning is essential! It balances flavors and helps the ingredients shine.
Lean ground beef: I like lean to keep things light but flavorful, plus it browns beautifully for a rich base.
Garlic cloves: Adds aromatic warmth and depth—that garlicky note is a must-have here.
Tomato paste: Concentrated tomato flavor that gives a slightly sweet and tangy richness to the sauce.
Smoked paprika powder: Gives a subtle smoky undertone and a little kick, which sets this casserole apart.
Beef stock: Provides moisture and layers of beefy flavor, perfect for cooking the rice right in the pot.
Worcestershire sauce: Adds umami magic—you might skip it, but your taste buds won’t thank you.
Long-grain white rice: Cooks up fluffy and absorbs all those fantastic flavors; sticking to long-grain ensures the right texture.
Shredded cheese: Nothing beats that melty, gooey layer on top—feel free to choose your favorite variety.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love trying out different cheeses on top—sometimes sharp cheddar, other times a smoky gouda—and it’s like getting a whole new dish! You can also swap ground beef for turkey or even make it vegetarian by using plant-based crumbles and veggie stock. The bells and rice soak up flavors so well that small tweaks really elevate the experience.

Vegetarian Variation: I once whipped this up using sautéed mushrooms and lentils instead of beef, and it was surprisingly satisfying.
Extra Veggies: Feel free to add diced zucchini or carrots when you sauté the peppers for a little more color and nutrition.
Cheese Swap: Try pepper jack or mozzarella to match your mood—different cheeses bring new textures and flavors.

Step-by-Step: How I Make Stuffed Pepper Casserole Recipe

This image shows a close-up of a cheesy rice dish in a white bowl, with a wooden spoon lifting a portion. The dish has three main layers: the bottom layer is cooked rice mixed with small pieces of red and green peppers, the middle layer is melted cheese with a creamy and stretchy texture, and the top layer is sprinkled with chopped green herbs. The colors are warm, mostly in orange, red, white, and green tones, with the cheese melting over the rice and vegetables, creating a rich and inviting look. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Peppers and Onion Just Right

Heat one teaspoon of olive oil in a large Dutch oven over medium-high heat. Toss in your diced onions and bell peppers, sprinkle with a pinch of salt, and cook until they start to soften—about 3 to 4 minutes. I find stirring occasionally helps them sweat evenly without browning too fast; you want them tender but still bright and flavorful.

Step 2: Brown the Beef to Develop Flavor

Add the second teaspoon of olive oil, your ground beef, and a bit more salt. Breaking the beef into small pieces as it cooks helps it brown evenly, which brings out that rich, meaty taste. Give it about 5 minutes and stir occasionally until no pink remains but don’t overcook—moisture here is your friend!

Step 3: Build the Base with Garlic, Tomato Paste & Paprika

Stir in the minced garlic, tomato paste, and smoked paprika. It’s incredible how these simple additions perk up the whole pot. Cook just about a minute, stirring constantly so the garlic doesn’t burn, but releases all its wonderful aroma.

Step 4: Add Stock, Worcestershire, and Rice to Simmer Away

Pour in the beef stock and Worcestershire sauce, then turn the heat up to bring it to a boil. Add the rice and stir in the remaining salt. Once boiling, cover the pot, lower the heat to a gentle simmer, and let it cook undisturbed for 15-18 minutes until the rice is tender and the liquid is absorbed. Resist the urge to peek—trust me, it’s the key to fluffy rice without sticking!

Step 5: Finish with a Cheesy Top and Rest

Take the pot off the heat, fluff the rice lightly with a fork, and sprinkle your shredded cheese evenly on top. Cover again and let it sit for 5-7 minutes; this melting step is critical for that luscious, gooey cheese layer that I can never get enough of.

Top Tip

When I first made this Stuffed Pepper Casserole Recipe, I learned some key tricks that really elevated the dish, so I want to make sure you get the best results possible.

Use a tight-fitting lid: It keeps the steam in, which cooks the rice perfectly and keeps everything moist.
Don’t rush the simmer: Let the rice cook slowly without stirring; lifting the lid lets steam escape and messes with the texture.
Brown beef thoroughly: Develop the rich flavors early on—plus it keeps the casseroles from getting watery.
Let it rest with cheese: The sitting time after cooking lets the cheese melt and the casserole settle for the best bite.

How to Serve Stuffed Pepper Casserole Recipe

stuffed pepper casserole - Serving Suggestion

Garnishes

I love to sprinkle freshly chopped parsley over the top—it adds a fresh, herbal note that balances the richness. Some nights, I dollop a bit of sour cream or Greek yogurt right before serving, which cuts through the flavors and adds creaminess. Green onions also make a great garnish for a bit of crunch and color.

Side Dishes

Since this casserole is pretty hearty already, I often pair it with a light side salad—think crisp romaine with a lemon vinaigrette—or roasted garlic green beans. A simple crusty bread works well too if you want something to soak up those flavorful juices.

Creative Ways to Present

For special occasions, I’ve baked this casserole in individual ramekins for a fancy touch—fun for dinner parties or when you want to impress with minimal extra effort. Another fun idea is layering the casserole in a clear casserole dish and topping it with colorful diced peppers and cheese for a vibrant, inviting look.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them in the fridge for up to 3 days. The flavors meld beautifully overnight, making it just as tasty—or even better—the next day.

Freezing

This casserole freezes surprisingly well. Just cool it completely, transfer to a freezer-safe container, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop or in the oven.

Reheating

Reheat leftovers covered on low heat, adding a splash of water or stock if needed to keep it moist. Pop it in the microwave too, just be sure to cover it to avoid drying out, stirring halfway through.

Frequently Asked Questions:

Can I make this Stuffed Pepper Casserole Recipe vegetarian?

Absolutely! You can swap the ground beef for plant-based crumbles or cooked lentils, and substitute beef stock for vegetable stock. The casserole will stay just as flavorful and comforting.

What kind of cheese works best for this casserole?

Cheddar, mozzarella, Monterey Jack, or even pepper jack are all great choices. I personally love sharp cheddar for its bold flavor, but feel free to use whatever cheese melts well and complements your taste.

Do I need to rinse the rice before cooking?

I don’t usually rinse long-grain white rice for this recipe because the starch helps thicken the casserole slightly. However, if you prefer fluffier rice, give it a quick rinse under cold water.

What if I don’t have Worcestershire sauce?

You can substitute soy sauce or tamari in equal amounts for a similar umami flavor. It won’t be exactly the same, but it still adds delicious depth to the dish.

Final Thoughts

This Stuffed Pepper Casserole Recipe has become my go-to comfort meal for rainy days and busy weeks. It hits all those cozy notes—warm, flavorful, and satisfying—while being surprisingly easy to pull together. I’m confident you’ll enjoy it as much as I do, whether for a family dinner or a cozy solo supper. Give it a try—I promise it’ll make your weekly meal rotation just a little happier and tastier.