If you love stuffed peppers but want something quicker and cozier, this stuffed pepper casserole is the perfect shortcut. Tender ground beef, sweet bell peppers, and fluffy rice all cook together in one pot with a savory tomato base, then get finished with melty cheese for an easy, comforting weeknight dinner your family will love!

Close-up of a spoon in a pot with a rice, beef, pepper, and cheese casserole.

5 star review

“This recipe is 3 generations approved!! I made it, my parents made it, and we just made for my grandparents. This will be a repeat for all of us! Thanks for creating an easy complete meal for this fall & winter. ”

– Christina
See All Reviews »

UnStuffed Pepper Casserole with a Fresh Twist

It’s true that the flavors of Italian stuffed peppers really can’t be beat (this top-rated slow cooker stuffed pepper soup for example is top-notch), and I will say this new take on stuffed pepper (or should I say ‘unstuffed’?) casserole is truly a winner! It takes the classic stuffed pepper idea and turns it into an easy 1-pot casserole that feels just as hearty and loaded, but also filled with fresh, whole ingredients.

In testing this recipe, I found that a lot of other stuffed pepper casserole recipes were really rice-heavy, which doesn’t let the main ingredients (ahem, the red and green peppers and meat) shine. In my fresher version, I use less rice and a whole lot more veggies (4 bell peppers, to be exact!) and the results remind me so much more of stuffed peppers, plus you get extra veggies, which is always a plus. And, since everything cooks together in one pot on the stove, there’s no need to pre-bake the peppers, or cook the rice separately, and you know I love simplifying classic recipes.

That’s right! After sautéing the sliced peppers and ground beef in a large pot, add the remaining ingredients (except the cheese) and cover the pot to let the rice cook. In the last couple minutes of cooking, sprinkle the beefy, vegetable-packed casserole with a bit of shredded cheese for good measure, so there’s just enough to give that melty, gooey feel without going overboard. Top it off with some chopped parsley for color and freshness and then dig in! And for nights when you’d rather skip the oven, my one-pot sausage and pepper pasta comes together on the stovetop in about 30 minutes.

Blue pot with a ground beef, rice, pepper, and cheese casserole.

Welcome to My Kitchen, Let’s Make Stuffed Pepper Casserole

Jump to Recipe Instructions
Blue pot on the stove with chopped peppers and onions.
1. Saute onions and peppers.
Spoon in a blue pot on the stove with cooked ground beef and bell peppers.
2. Add ground beef and cook.
Blue pot on the stove with ground beef, peppers, and broth topped with rice.
3. Add garlic, tomato paste, smoked paprika, stock, Worcestershire sauce, and rice; cover & cook.
Hand dipping a spoon into a pot filled with rice, ground beef and peppers.
4. Uncover and fluff rice.
Sprinkling cheese into a pot with ground beef, rice, and peppers.
5. Add cheese and cover to let it melt.
Person holding a blue pot with a ground beef, rice, pepper, and cheese casserole.
6. Sprinkle with parsley and serve.

Testing Notes from My Kitchen for Beef Pepper Casserole

  • Peppers: I used 2 red bell peppers and 2 green bell peppers, but you can use all green, all red, or a mix of whatever colors you like. I personally love the flavor of red peppers, but wanted to give an ode to traditional stuffed peppers, so added a few green peppers.
  • Beef: Lean ground beef makes this a lightened up stuffed pepper casserole, but any ground beef works, or you could use ground turkey or chicken.
  • Rice: For the rice, any kind of long grain white rice works, just do not use parboiled or instant rice as they will make the final casserole mushy.
  • Stock: Everything cooks in beef stock, which adds soooo much flavor, and if you wanted to up the protein even more, you could use beef bone broth instead.
  • Tomato Paste: I’m skipping canned tomato soup here in favor of a bit of tomato paste that adds a concentrated boost of tomato flavor, but what do you do with the extras? It actually freezes really well for future recipes, or you can buy tomato paste in tubes which lasts a bit longer.
  • Cheese: Last, but not least, the cheese! I used cheddar, but really any shredded cheese works (even dairy-free)! Or, you can skip the cheese for dairy-free.
Blue pot with a rice, beef, pepper, and cheese casserole with a hand spooning casserole out of the pot.
Close-up of a spoon in a pot with a rice, beef, pepper, and cheese casserole.
5 stars (17 ratings)

Stuffed Pepper Casserole (Easy, One-Pot, w/ Rice!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Easy stuffed pepper casserole with ground beef, rice, peppers, and melted cheese. It's hearty, cozy, and all made in one pot for a weeknight dinner win.
Print Recipe Pin Recipe Rate this Recipe

Ingredients

  • 2 teaspoons extra virgin olive oil, divided
  • 1 medium yellow onion, small diced
  • 2 green bell peppers, small diced
  • 2 red bell peppers, small diced
  • 1 teaspoon kosher salt, divided
  • 1 pound lean ground beef
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika powder
  • 1 ½ cups beef stock
  • 2 teaspoons Worcestershire sauce (see note)
  • ¾ cup long-grain white rice
  • ¾ cup shredded cheese of choice

Equipment

Instructions 

  • In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon of the olive oil over medium-high heat. Add the onion and bell pepper, sprinkle with ¼ of the teaspoon salt, and cook until just beginning to soften, about 3-4 minutes, stirring occasionally.
  • Add the remaining 1 teaspoon of olive oil, ground beef, and ¼ teaspoon of salt, and stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes, stirring occasionally.
  • Add the garlic, tomato paste, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly.
  • Add the stock and Worcestershire sauce, and bring to a rapid boil. Add the rice and remaining ½ teaspoon of salt, stirring to combine.
  • Cover, reduce to a low simmer, and cook for 15-18 minutes, or until the rice is just tender.
  • Remove the pot from the heat, fluff the rice, and sprinkle the top with cheese. Allow to sit, covered, for an additional 5-7 minutes or until the rice is tender. Sprinkle with chopped parsley, if using, and serve.

Notes

  • Make sure to use a large pot with tight fitting lid for the rice to cook properly.
  • Be sure to use long grained rice (not instant or par-boiled) for best results.
  • To make this casserole gluten free, use gluten free Worcestershire sauce.
  • Check out the comments for serving suggestions – lots of readers recommend serving topped with sour cream and I concur! 
Course: dinner
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 285kcal, Carbohydrates: 28g, Protein: 23g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 58mg, Sodium: 614mg, Potassium: 675mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1731IU, Vitamin C: 86mg, Calcium: 108mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe