Stuffed pepper casserole combines ground beef, chopped bell peppers, white rice, tomatoes, and broth, with melted cheese on top. It gives you the flavors of stuffed peppers in a six-serving dish without filling individual peppers.
Use dry regular white rice for this method and cover the dish tightly while it cooks. Melted cheese is only the finishing cue; the grains underneath must be tender first.
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Why This Recipe Works
A covered bake traps the steam that hydrates the uncooked rice. Browning the beef first gives the filling flavor, while softened onion and garlic season the liquid. Adding cheese near the end protects the topping from drying out while the rice finishes.
Ingredients for Stuffed Pepper Casserole
Main Ingredients
- 1 pound ground beef
- 1 cup regular white rice, dry
- 2 bell peppers, chopped
- 1 can diced tomatoes, with juices
- 1 cup Cheddar or mozzarella cheese, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups beef broth
As Needed
- olive oil, as needed for the onion after draining the beef
- hot water, as needed if the rice is still firm and dry
How to Make Stuffed Pepper Casserole
1. Brown the meat and soften the onion. Heat the oven to 375°F and have a 9×13-inch baking dish and foil ready. Brown the beef over medium heat in a large skillet for about 8–10 minutes, breaking it into crumbles and cooking to 160°F. Drain excess fat. If the pan is dry, add a little olive oil before cooking the onion for about 3–5 minutes; add garlic for the last 30 seconds so it turns fragrant without burning.
2. Combine the dry rice and liquid. Stir in the chopped bell peppers, one cup of dry regular white rice, tomatoes with their juices, Italian seasoning, salt, and pepper. Pour in both cups of broth and bring the mixture to a simmer. Stir through the bottom to free any stuck grains. Instant rice or brown rice absorbs liquid and cooks differently, so the covered timing here is for regular white rice.
3. Cover and test the grains. Transfer the hot mixture to the baking dish, spread it evenly, and seal tightly with foil. Bake about 35–45 minutes, until the rice is tender. Sample a few grains from the center: they should have no hard, chalky core. If they are still firm and the dish looks dry, add a little hot water, reseal, and bake longer. The lid or foil must fit closely because escaping steam can leave the top grains hard.
4. Add cheese and rest. Remove the cover only once the rice is tender, then scatter the full cup of cheese over the surface. Bake uncovered about 5 minutes until melted and the center reaches 165°F. Let the casserole rest for 5 minutes before scooping six portions. This is a skillet-and-baking-dish recipe rather than a one-pot meal, and the full cooking estimate includes browning, softening, and baking.
How to Serve
Scoop stuffed pepper casserole into six portions with beef, peppers, rice, and cheese in each. A fresh green salad is a good contrast, while garlic bread is optional for a larger meal. Let the rice absorb some of the liquid during the rest rather than draining the dish before serving.
Storage and Reheating
Refrigerate leftover stuffed pepper casserole in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3 days. Reheat cooked portions on the stove, in the microwave, or in the oven until the center reaches 165°F. Add a splash of water if the rice has absorbed the remaining moisture. See federal cold-storage guidance for more details.
Tips and Variations
- A tight foil seal matters more than a browned cheese surface during the rice stage.
- Use Cheddar for a sharper flavor or mozzarella for a milder, stretchy topping.
- If substituting ground turkey, cook its crumbles to 165°F before adding the rice and liquid.
Frequently Asked Questions
Can I use brown rice with these times?
Brown rice needs a different liquid allowance and a longer cook. Use regular white rice here or choose a recipe developed for brown rice.
Can I assemble the raw rice mixture the day before?
For more reliable texture, refrigerate the browned beef and chopped vegetables separately. Combine with the rice and hot liquid when ready to bake.
Can I freeze the cooked casserole?
Yes, freeze cooled portions for up to three months for best quality. Thaw in the refrigerator and add a splash of water when reheating if the rice seems dry.
More Recipe Ideas
- Chipotle Black Bean & Corn Stuffed Peppers
- Grilled Stuffed Bell Peppers
- Ground Beef Potato Tot Casserole
- Air Fryer Stuffed Peppers with Meat, Rice, and Black Beans
Stuffed Pepper Casserole
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 cup regular white rice dry
- 2 bell peppers chopped
- 1 can diced tomatoes with juices
- 1 cup Cheddar or mozzarella cheese shredded
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups beef broth
As Needed
- olive oil as needed for the onion after draining the beef
- hot water as needed if the rice is still firm and dry
Instructions
Method
- Preheat the oven to 375°F. Cook beef in a large skillet over medium heat for about 8–10 minutes until browned and 160°F; drain excess fat.
- Add olive oil as needed if the skillet is dry. Cook onion over medium heat for 3–5 minutes until soft, then stir in garlic for 30 seconds until fragrant.
- Stir in peppers, dry regular white rice, tomatoes with their juices, Italian seasoning, salt, and pepper. Add all 2 cups broth and bring to a simmer.
- Transfer to a 9×13-inch baking dish, spread evenly, and cover tightly with foil. Bake for about 35–45 minutes until the rice has no firm core; add hot water as needed and continue covered if still firm.
- Scatter all 1 cup cheese over the tender rice and bake uncovered about 5 minutes until melted and the center reaches 165°F. Rest for 5 minutes and divide into 6 servings.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
