Name: Stuffed Pepper Casserole Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium yellow onion, small diced; 2 green bell peppers, small diced; 2 red bell peppers, small diced; 4 garlic cloves, minced; 2 teaspoons extra virgin olive oil, divided; 1 pound lean ground beef; 2 tablespoons tomato paste; 1 ½ cups beef stock; ¾ cup long-grain white rice; ¾ cup shredded cheese of choice; 1 teaspoon kosher salt, divided; 1 teaspoon smoked paprika powder; 2 teaspoons Worcestershire sauce

There’s just something so comforting about a one-pot wonder like this Stuffed Pepper Casserole Recipe. The layers of savory ground beef, tender peppers, and fluffy rice all baked together make it a cozy meal that fills your kitchen with the best smells—and your belly with pure satisfaction.

A blue pot with two handles holds a mixed rice dish that has three visible layers: a base layer of cooked reddish-brown rice mixed with small pieces of red bell pepper and browned ground meat, a middle layer of melted white and yellow cheese spread evenly over the rice, and a top layer of finely chopped green herbs sprinkled across the surface. The pot is placed on a white marbled background, and some food residue is visible on the inner sides of the pot. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Casserole Recipe
Top Tip
How to Serve Stuffed Pepper Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole Recipe

Why You'll Love This Recipe

I first made this Stuffed Pepper Casserole Recipe on a chilly weeknight when I needed something hearty but fuss-free—honestly, it became a fast favorite. The magic is in how everything cooks in one pot, so clean-up is a snap, and the flavors meld beautifully.

All-in-One Comfort: Combines protein, veggies, and carbs into one easy, satisfying dish.
Simple Ingredients: Uses everyday pantry staples and fresh bell peppers for that perfect pop of color and flavor.
Minimal Clean-Up: One Dutch oven does the job, meaning less time in the kitchen and more time at the table.
Customizable: You can easily tweak the veggies, cheese, or spices to suit your family’s tastes.

Ingredients & Why They Work

This recipe balances fresh veggies with hearty beef and long-grain rice, all brought together by flavorful seasonings and stock. Each ingredient plays its part to create a casserole that’s rich, comforting, and colorful.

Flat lay of a medium yellow onion, two fresh green bell peppers, two fresh red bell peppers, four whole uncracked garlic cloves with clean white shells, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of tomato paste, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl of kosher salt, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl of beef stock, a small white ceramic bowl of long-grain white rice, a mound of lean ground beef (fresh and raw), and a small pile of shredded cheese of choice, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: For rich flavor and to gently sauté the veggies without burning.
Yellow onion: Adds a subtle sweetness and depth that pairs perfectly with the peppers.
Green and red bell peppers: Fresh, crunchy, and slightly sweet—these give the dish its signature “stuffed pepper” vibe.
Kosher salt: Enhances all the flavors without overwhelming the dish.
Lean ground beef: A great source of protein that turns tender and flavorful when cooked with the spices.
Garlic cloves: Provides that irresistible aromatic punch that wakes up the whole dish.
Tomato paste: Adds concentrated tomato flavor and a bit of natural sweetness.
Smoked paprika powder: Gives a smoky warmth that elevates the casserole beyond the ordinary.
Beef stock: Keeps the rice moist while boosting the savory notes.
Worcestershire sauce: A flavor powerhouse—just a splash adds a subtle tang and umami complexity.
Long-grain white rice: Perfect for absorbing the rich flavors and becoming fluffy but not mushy.
Shredded cheese: Melts beautifully on top, adding creaminess and a golden finish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Stuffed Pepper Casserole Recipe is how easy it is to adjust it for your preferences. I love swapping out the cheese depending on what’s in my fridge—sometimes sharp cheddar, other times gooey mozzarella—and it’s always delicious.

Vegetarian Variation: Replace ground beef with cooked lentils or plant-based crumbles for a meatless version that still packs protein and texture.
Spicy Kick: Toss in some chopped jalapeños or a pinch of cayenne if you like your meals with heat. I’ve done it both ways, and the smoky paprika holds up beautifully.
Seasonal Swaps: Add diced zucchini or mushrooms when peppers aren’t in season or for extra veggies. It’s a great way to sneak in more nutrition.

Step-by-Step: How I Make Stuffed Pepper Casserole Recipe

The dish shows a mix of cooked rice with melted cheese on top, layered with small pieces of red bell pepper and green chili peppers, all covered in creamy melted yellow and white cheese. There are small green herb pieces sprinkled on the surface. A wooden spoon is lifting a portion of the dish, showing the soft texture of the rice and the cheese stretching slightly. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Heat 1 teaspoon of olive oil in a large Dutch oven over medium-high heat. Toss in the diced onion and bell peppers, sprinkle a quarter teaspoon of kosher salt, and cook just until they start to soften, about 3-4 minutes. Keep stirring gently so everything cooks evenly and nothing sticks—this step brings out their sweetness and sets the flavor base.

Step 2: Brown the Beef

Add the remaining olive oil, ground beef, and salt. Break the beef into small pieces with your spatula and brown it evenly for about 5 minutes. You’ll know it’s ready when it’s no longer pink and smells savory. This step is key—you want those browned bits for deep flavor without drying out the meat.

Step 3: Build the Flavor Base

Stir in minced garlic, tomato paste, and smoked paprika. Keep the heat at medium and cook for about a minute until everything smells incredible and the tomato paste darkens slightly—this intensifies the savory notes and adds a smoky hint that makes this casserole special.

Step 4: Simmer with Stock and Rice

Pour in the beef stock and Worcestershire sauce, bringing it all to a rapid boil. Stir in the rice and the rest of the salt. Cover the pot tightly, reduce the heat to low, and let it simmer gently for 15 to 18 minutes. Keep the lid on to ensure the rice cooks perfectly—like magic, it absorbs all the savory flavors and turns tender without sticking.

Step 5: Finish with Cheese and Rest

Once the rice is tender, remove the pot from heat. Fluff the mixture gently with a fork, then sprinkle shredded cheese over the top. Replace the lid and let it sit for 5 to 7 minutes so the cheese melts into a creamy blanket. I like to add freshly chopped parsley here for a burst of color and freshness—trust me, it’s worth it.

Top Tip

Having made this stuffed pepper casserole more times than I can count, here are my go-to tips that'll help you nail it every time.

The Right Pot: Use a heavy Dutch oven or a pot with a tight-fitting lid—this traps the steam and ensures your rice cooks perfectly without drying out.
Don’t Rush the Rice: Resist lifting the lid during simmering; the trapped steam is what cooks the rice just right, plus, it keeps the flavors sealed in.
Cheese Timing: Add cheese off the heat and cover the pot so it gently melts instead of burning—it makes a huge difference in texture and flavor.
Salt Wisely: Salt in stages—some with the veggies, some with the beef, and some with the rice—to build balanced seasoning throughout.

How to Serve Stuffed Pepper Casserole Recipe

Stuffed Pepper Casserole - Serving Suggestion

Garnishes

I always top mine with a dollop of sour cream and a sprinkle of chopped parsley or green onions. The sour cream’s cool tang cuts through the rich beef and cheese, making every forkful perfectly balanced and fresh.

Side Dishes

This casserole is hearty enough to stand alone, but I often serve it with a crisp green salad or some roasted asparagus for a bit of brightness. Garlic bread also pairs beautifully, soaking up any sauce left on your plate.

Creative Ways to Present

For special occasions, I’ve tried layering the casserole in colorful individual ramekins. It makes each serving feel special and adds charm around the table. You can also sprinkle extra cheese and broil for a minute to get a bubbly, golden crust on top—your guests will think you went all out!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to three days. When reheating, add a splash of water or broth to keep the rice moist and heat gently to avoid drying it out. It tastes just as amazing the next day!

Freezing

This casserole freezes well in portions—perfect for batch cooking. Let it cool completely, then freeze in freezer-safe containers for up to three months. When ready to eat, thaw overnight in the fridge and reheat gently in the oven or microwave.

Reheating

To reheat, I prefer warming it in a covered pan on the stove over low heat, adding a splash of broth or water. This way, the rice stays tender and the flavors remain vibrant. You can also reheat in the microwave, stirring halfway through to distribute heat evenly.

Frequently Asked Questions:

Can I use other types of rice in this Stuffed Pepper Casserole Recipe?

Long-grain white rice works best here because it absorbs the liquid well and stays fluffy without becoming mushy. Using quick-cooking or parboiled rice might result in under- or overcooked grains, so I don’t recommend substituting them.

Is there a vegetarian version of this casserole?

Absolutely! You can swap the ground beef for cooked lentils, chopped mushrooms, or plant-based ground meat alternatives. Just adjust cooking times and seasonings as needed, and you’ll have a delicious meatless casserole.

Can I prepare this casserole ahead of time?

Yes, you can prepare it up to the point before adding cheese. Refrigerate the cooked rice and beef mixture, then when ready to serve, reheat gently and add cheese on top to melt fresh. This makes for great meal prep or entertaining.

What kind of cheese do you recommend?

I usually go for shredded cheddar for its melty, sharp flavor, but mozzarella, Monterey Jack, or a blend work beautifully too. Pick what your family loves or what you have on hand!

Final Thoughts

This Stuffed Pepper Casserole Recipe holds a special place on my weeknight dinner table because it’s reliable, comforting, and delicious every single time. It’s that kind of recipe you’ll want to make again and again—for quiet family meals or even a casual gathering. Give it a try—you'll be surprised how quickly it becomes a staple in your kitchen!