Craving the savory flavors of classic stuffed peppers but short on time? This easy stuffed pepper casserole delivers all the deliciousness in a convenient, one-dish format. It transforms a beloved comfort food into a simple, hearty meal perfect for busy weeknights. Expect a rich, cheesy, and satisfying dish that will quickly become a family favorite.
Why You’ll Love This Stuffed Pepper Casserole
- Simple Preparation: Enjoy less effort compared to individually stuffing peppers. This stuffed pepper casserole comes together quickly.
- Comfort Food: It’s a hearty and satisfying meal that warms you from the inside out.
- Family Favorite: The familiar flavors appeal to all ages, making dinner time easy.
- Make-Ahead Friendly: Prepare it in advance for hassle-free meal prep throughout the week.
- Versatile Recipe: Easily customize the ingredients to suit your family’s preferences.
- No Pre-Cooked Rice: Save a step! The uncooked rice cooks right in the casserole.
Ingredients
Gather these simple ingredients to create your mouthwatering stuffed pepper casserole:
- Produce: 2 tbsp. olive oil (plus more for dish), 1 medium yellow onion (chopped), 1 red bell pepper (1-inch pieces), 1 green bell pepper (1-inch pieces), 4 garlic cloves (finely chopped), 4 vine-ripened tomatoes (chopped), 1 large zucchini (quartered lengthwise and sliced), 1/4 c. fresh parsley or cilantro (chopped, plus more for sprinkling).
- Meat: 1 lb. ground beef (80/20).
- Pantry: 2 tbsp. tomato paste, 1 1/2 tsp. kosher salt, 1 tsp. ground cumin, 1 tsp. paprika, 1/2 tsp. black pepper, 2 c. chicken broth, 1 c. long-grain white rice, 1 tbsp. Worcestershire sauce.
- Dairy: 2 c. shredded pepper jack cheese (about 8 ounces).
Notes & Substitutions
- Bell Peppers: Use any color combination you like for a vibrant dish. Feel free to use all red, all green, or a mix.
- Ground Meat: Substitute ground turkey or ground chicken for a leaner option in this pepper and rice casserole.
- Tomatoes: Canned diced tomatoes, drained, work beautifully if fresh are unavailable.
- Rice: For best results, only use long-grain white rice in this recipe. Other types may not cook properly.
- Cheese: Cheddar, Monterey Jack, or mozzarella are excellent alternatives for the cheesy topping.
- Herbs: Choose either fresh cilantro or parsley for garnish to add a fresh finish.
Equipment
You won’t need many special tools for this easy stuffed bell pepper dish. Just these kitchen essentials:
- 9×13 inch baking dish (or 3-quart)
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
Instructions
Follow these step-by-step instructions to create your delicious stuffed pepper casserole!
- Prep Oven & Dish: Preheat your oven to 350°F. Lightly grease a 3-quart baking dish with olive oil. This prevents sticking and makes cleanup easier.
- Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 3 to 5 minutes.
- Brown Meat: Add the ground beef to the skillet. Use a wooden spoon to break up the meat as it cooks. Continue cooking until the beef is fully cooked through and nicely browned, which takes about 6 to 8 minutes. Drain any excess fat from the skillet.
- Add Seasonings: Stir in the tomato paste, kosher salt, ground cumin, paprika, black pepper, and finely chopped garlic. Cook for about 1 minute, stirring frequently, until the mixture is fragrant and the garlic is lightly toasted.
- Cook Vegetables: Add the chopped vine-ripened tomatoes and sliced zucchini to the skillet. Cook, stirring occasionally, until the vegetables soften slightly, about 3 to 5 minutes. This creates a flavorful base for your stuffed pepper casserole.
- Combine & Transfer: Stir in the chicken broth, long-grain white rice, 1/4 cup chopped fresh parsley (or cilantro), and Worcestershire sauce. Then, add 1 cup of the shredded pepper jack cheese to the mixture and stir until just combined. Remove the skillet from the heat. Spoon the entire mixture evenly into your prepared baking dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 5 0 minutes to 1 hour, or until the rice is tender and has absorbed most of the liquid. The cover helps the rice cook evenly.
- Add Remaining Cheese: Carefully remove the baking dish from the oven and remove the foil. Give the casserole a gentle stir to redistribute the ingredients. Evenly sprinkle the remaining 1 cup of shredded pepper jack cheese over the top of the pepper bake.
- Broil: Increase the oven temperature to broil. Place the casserole back into the oven, keeping a close eye on it. Broil for 2 to 3 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. Be careful not to burn the cheese.
- Cool & Serve: Remove the stuffed pepper casserole from the oven and let it cool for about 5 minutes before serving. This allows the dish to set up slightly. Garnish with additional fresh parsley or cilantro for a touch of freshness.
Pro Tips & Troubleshooting
- Achieve Flavor: Don’t skip browning the beef well. The Maillard reaction is key to developing complex, savory notes in your dishes. This step adds a crucial layer of rich flavor to the stuffed bell pepper dish.
- Rice Doneness: Ensure the rice is fully tender before serving. If it’s still a bit firm, cover the casserole again and bake for another 5-10 minutes.
- Prevent Watery Casserole: Measure the chicken broth accurately. Too much liquid can result in a soggy stuffed pepper casserole.
- Cheese Pull: Broil for optimal melty, bubbly topping. This creates that irresistible golden-brown crust and a satisfying cheese pull.
- Cook Time Adjustments: Ovens vary, so check for doneness around the 50-minute mark. Adjust the baking time as needed.
- Adjust Seasoning: Always taste the mixture before baking and adjust salt, pepper, or other spices to your preference.
Serving, Storage, & Variations
This stuffed pepper casserole is incredibly versatile and makes fantastic leftovers.
- Serving Suggestions: Pair this hearty pepper and rice casserole with a simple green salad for freshness or some crusty bread to soak up the delicious sauce.
- Refrigerating Leftovers: To maintain food safety, refer to the USDA guidelines for storing cooked meat or poultry leftovers. Store any leftover casserole in an airtight container in the refrigerator for 3 to 4 days.
- Freezing Instructions: Once baked and cooled completely, you can freeze the entire casserole or individual portions. Wrap it tightly in plastic wrap and then aluminum foil, or place in a freezer-safe container. It will keep for up to 3 months.
- Reheating: Thaw frozen casserole overnight in the refrigerator. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions.
- Meat Variations: Try Italian sausage (mild or spicy) for a different flavor profile, or even cooked lentils for a vegetarian option.
- Vegetable Add-ins: Enhance your stuffed pepper casserole with extra veggies like sliced mushrooms, frozen corn, or fresh spinach stirred in at the end.
- Spice Level: Add a pinch of cayenne pepper or red pepper flakes to the ground beef mixture if you prefer a little heat.
- Cheese Options: Explore different melty cheeses like Gruyere, provolone, or a Mexican blend for a twist on the classic.
Nutrition
This stuffed pepper casserole offers a robust and satisfying meal.
Per serving (based on 6 servings):
Calories: Approximately 572
Protein: 33g
Fat: 30g
Carbohydrates: 42g
Fiber: 4g
Disclaimer: This nutrition information is an estimate calculated using a general recipe analysis tool. Actual nutritional values may vary based on specific brands, ingredient choices, and preparation methods.
FAQ
- Do I need to pre-cook the rice? No, you don’t! The uncooked long-grain white rice cooks beautifully right in this stuffed pepper casserole.
- What kind of rice is best? Long-grain white rice is specifically recommended as it absorbs the liquid and cooks perfectly in the casserole.
- Can I prepare this casserole ahead of time? Assemble the casserole as directed, but bake it immediately. Once cooled, you can cover and refrigerate it for up to 2 days.
- What are good substitutes for ground beef? Ground chicken or ground turkey work exceptionally well as leaner alternatives in this recipe.
- Can I use other types of cheese? Yes, absolutely! Cheddar, Monterey Jack, or mozzarella are all fantastic options for a melty, delicious topping.
- Can I freeze this casserole? Yes, you can! After baking and cooling, freeze the casserole in an airtight container for up to three months.
- How do I prevent the casserole from being watery? Precise liquid measurement, particularly the chicken broth, is key to preventing a watery outcome.
Conclusion
This easy stuffed pepper casserole truly delivers on flavor and convenience, bringing a beloved classic to your dinner table with minimal fuss. It’s a hearty, cheesy, and utterly satisfying meal that’s perfect for busy parents and beginners alike. We hope this simple recipe helps you create delicious moments with your family. Give this comforting dish a try tonight, and please share your feedback with us!