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Stuffed pepper casserole with beef rice peppers and cheese
Abigail Morgan

Stuffed Pepper Casserole

Stuffed pepper casserole is a simple baked dinner made with ground beef, bell peppers, rice, tomato sauce, and cheese. It delivers all the classic flavors of stuffed peppers in an easy casserole format that's perfect for busy weeknights, meal prep, and family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef
  • 3 bell peppers, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups cooked rice
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes
  • 2 cups shredded cheddar cheese
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • large skillet
  • 9x13-inch casserole dish
  • mixing spoon
  • aluminum foil
  • oven

Method
 

  1. Preheat oven to 375°F.
  2. In a large skillet, brown the ground beef and drain excess grease.
  3. Add the diced onion and bell peppers. Cook until slightly softened, then stir in the minced garlic.
  4. Add the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, and black pepper. Mix thoroughly.
  5. Transfer the mixture to a greased 9x13-inch casserole dish.
  6. Cover with foil and bake for 25 minutes.
  7. Remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole.
  8. Return to the oven and bake for 10–15 minutes until the cheese is melted and lightly golden.
  9. Allow the casserole to rest for 5–10 minutes before serving.

Nutrition

Calories: 485kcalCarbohydrates: 29gProtein: 28gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 85mgSodium: 920mgPotassium: 720mgFiber: 3gSugar: 7gVitamin A: 1650IUVitamin C: 85mgCalcium: 320mgIron: 4.2mg

Notes

For a lighter version, substitute ground turkey or chicken. Brown rice or cauliflower rice can be used instead of white rice. Cover during the first bake to retain moisture, and allow the casserole to rest for 5–10 minutes before serving. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

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