Let’s be real – stuffed peppers are delicious, but sometimes, you just don’t have the time or patience to deal with hollowing out peppers, stuffing them, and making sure they cook evenly. That’s where this Quick and Simple Stuffed Pepper Casserole swoops in to save the day. It’s got all the flavors you love – savory meat, tender bell peppers, fluffy rice, and a rich tomato sauce – but in a fuss-free, one-pan dish that’s perfect for busy weeknights.

 

I whipped this up one evening when I realized I didn’t have the energy for the whole stuffed pepper process, and let me tell you, my family devoured it. It’s hearty, cheesy, and so satisfying, you’ll find yourself going back for seconds (and maybe even thirds).

Why You’ll Love This Recipe

 

This casserole is a total game-changer – it’s everything you love about stuffed peppers but in a cozy, easy-to-make casserole form. You get the perfect bite every time, with layers of cheesy, meaty, peppery goodness that just hit the spot. Plus, it’s super customizable based on what you have on hand, so feel free to make it your own!

Equipment You’ll Need

• A large skillet
• A medium-sized baking dish (9×13 works great)
• Mixing spoons
• Cutting board and knife

Ingredients

For the Casserole

• 1 pound ground beef, turkey, or chicken (pick your favorite)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 bell peppers, chopped (use a mix of colors – red, yellow, green – to make it pop!)
• 1 cup uncooked rice (long-grain white, brown rice, or quinoa all work)
• 2 cups chicken or beef broth (to cook the rice)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 teaspoon Italian seasoning
• Salt & pepper to taste
• 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)

Recipe Steps

1. Prep Your Ingredients

Preheat your oven to 375°F (190°C). Start by cooking your rice according to the package instructions using chicken or beef broth for extra flavor. This step ensures the rice is perfectly cooked before it goes into the casserole.

2. Cook the Meat Mixture

In a large skillet over medium heat, add your ground meat and cook until browned, breaking it apart with a spoon as it cooks. Add the chopped onion and minced garlic, cooking until the onion is soft and translucent (about 5 minutes). Season with salt, pepper, and Italian seasoning.

Add the chopped bell peppers to the skillet and cook for another 5 minutes until they start to soften. Stir in the diced tomatoes (with their juices) and tomato sauce, and let everything simmer together for about 5 minutes. This helps all the flavors meld together nicely.

3. Layer the Casserole

Grab your baking dish and spread an even layer of the cooked rice on the bottom. Pour half of the meat and pepper mixture over the rice, spreading it out evenly. If you want, you can repeat this layering process (rice, meat mixture) to create more layers – it’s totally up to you!

4. Cheese It Up

Sprinkle the shredded cheese generously over the top of the casserole. This is the part where you really get to be generous because, let’s face it, cheese is life.

5. Bake

Pop the casserole into your preheated oven and bake for about 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden. The aroma wafting through your kitchen will make it hard to wait, but it’s worth it.

6. Serve and Enjoy

Let the casserole cool for about 5 minutes before serving. This allows the flavors to come together and makes it easier to scoop out those delicious layers. Serve with a side salad or some crusty bread, and you’ve got yourself a complete meal.

Tips for the Best Stuffed Pepper Casserole

• Don’t overcook the bell peppers: You want them to be tender but still have a bit of bite, so they don’t turn mushy.
• Use broth to cook your rice: It adds so much flavor and makes a big difference.
• Cheese options: If you’re a cheese lover, mix different cheeses – cheddar for sharpness, mozzarella for gooeyness, or even a sprinkle of Parmesan for extra flavor.

Variations

• Low-Carb Option: Swap out the rice for cauliflower rice if you’re looking to cut back on carbs.
• Mexican Twist: Add a can of black beans, corn, and a sprinkle of taco seasoning for a fun, flavorful variation.
• Spicy Kick: Throw in some chopped jalapeños or a dash of hot sauce if you like things spicy.

Serving Suggestions

Serve this casserole with a simple green salad or some garlic bread to soak up all the extra sauce. It’s also amazing with a dollop of sour cream or a sprinkle of fresh parsley on top!

FAQs

 

1. Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole up to 24 hours in advance. Just cover it with plastic wrap and store it in the fridge until you’re ready to bake. Add an extra 5-10 minutes to the baking time if it’s coming straight from the fridge.

 

2. Can I freeze leftovers?
Yes! This casserole freezes beautifully. Let it cool completely, then portion it out into airtight containers and freeze for up to 3 months. Reheat in the microwave or oven until warmed through.

 

3. What kind of cheese works best?
Cheddar and mozzarella are great options, but feel free to use whatever cheese you love or have on hand. Pepper Jack, Monterey Jack, or even a blend of cheeses work beautifully!

 

4. How long will leftovers last in the fridge?
Stored in an airtight container, leftovers will stay good in the fridge for up to 4 days. It’s perfect for meal prep!

The Final Bite

This Quick and Simple Stuffed Pepper Casserole is one of those dishes that’ll make you wonder why you ever bothered with actual stuffed peppers in the first place. It’s hearty, cheesy, and packed with all the flavors you love – plus, it’s a breeze to throw together. Give it a try, and watch it become a new family favorite!