This Easy Stuffed Pepper Casserole takes all the classic flavors of traditional stuffed peppers and transforms them into a simple, crowd-pleasing one-pot meal. By deconstructing the dish, you get a savory mix of ground beef, tender rice, and sweet bell peppers in every single bite without the hassle of stuffing individual peppers.
With a rich, tomato-infused filling and a gooey layer of melted cheese on top, this hearty casserole is the perfect solution for a comforting weeknight dinner.
Recipe Details
- Flavor Profile: This dish is savory and smoky, featuring a robust blend of Montreal Grill Seasoning and smoked paprika, balanced by the sweetness of the peppers and the tang of Worcestershire sauce.
- Texture: You get tender fluffy rice, juicy seasoned beef, and soft vegetables, all bound together by melted cheese.
- Time: 15 minutes prep, 45 minutes bake time.
- Difficulty: Easy. It requires just a quick sauté on the stove followed by a hands-off bake in the oven.
What You’ll Need
To make this recipe, you will need a large, deep pan or skillet to brown the meat and vegetables, and a 9×13 casserole dish for baking. The ingredients rely on pantry staples like uncooked white rice, beef stock, and canned tomatoes, paired with fresh peppers, onions, and lean ground beef for a protein-packed meal.
Ingredient Notes
- Lean Ground Beef – Using lean ground beef prevents the casserole from becoming greasy while baking. It browns up nicely and absorbs the spices.
- Bell Peppers – You need 2 large bell peppers, seeded and diced. Any color works, though red and orange add a nice sweetness.
- Long Grain White Rice – This recipe uses uncooked rice. It cooks directly in the beef stock and tomato juices during the baking process.
- Beef Stock – This provides the liquid needed to cook the rice and adds a rich, meaty flavor base.
- Diced Tomatoes – A 15-ounce can brings acidity and moisture. Fire roasted tomatoes are recommended for an extra layer of smoky flavor.
- Cheese – Two cups of cheese (cheddar, mozzarella, or a blend) add the essential gooey factor. You will mix most of it in and save some for the topping.
- Montreal Grill Seasoning – This all-in-one spice blend adds a peppery, garlicky punch that seasons the meat perfectly.
- Worcestershire Sauce – A few tablespoons add a deep savory umami flavor that elevates the ground beef.
Add-ins and Substitutions
- Protein Swap – You can easily substitute ground turkey or ground chicken for the beef if you prefer a lighter option.
- Vegetables – Diced zucchini or corn kernels can be added to the beef mixture for extra nutrition and texture.
- Spice – If you like heat, add a pinch of red pepper flakes or diced jalapeños along with the bell peppers.
How to Make Easy Stuffed Pepper Casserole
- Prep: Preheat the oven to 375 degrees. Spray a 9×13 casserole dish with nonstick cooking spray and set it aside.
- Brown Meat and Veggies: Using a large, deep pan over medium heat, brown the ground beef. While the meat cooks, dice the bell peppers and onions. Add them to the pan with the meat as it cooks.
- Season: Mince the garlic and add it to the pan. Next, add the Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning. Mix well to combine.
- Combine Ingredients: Add the remaining ingredients: beef stock, diced tomatoes (undrained), uncooked white rice, and 1 ½ cups of the cheese (reserving ½ cup for the topping). Stir until well combined.
- Bake: Pour the entire mixture into the prepared baking dish. Top with the remaining ½ cup of cheese. Cover tightly with aluminum foil and bake for about 45 minutes, or until all the liquid is absorbed, the cheese melts, and the casserole is hot and bubbly.
- Broil (Optional): If desired, remove the foil and set the dish under the broiler to brown the cheese. This only takes 3-5 minutes.
- Serve: Allow the Stuffed Pepper Casserole to sit for 10 minutes before serving.
Pro Tip: Letting the casserole sit for 10 minutes after taking it out of the oven is crucial. It allows the rice to finish absorbing any lingering steam or liquid, ensuring the dish holds together when you scoop it rather than being runny.
Recipe Tips
- Dice Uniformly: Cut your onions and peppers into similar-sized pieces so they cook evenly and blend well with the texture of the ground beef and rice.
- Cover Tightly: Ensure the aluminum foil is sealed tightly around the edges of the baking dish. This traps the steam needed to cook the raw rice perfectly.
- Cheese blend: A mix of sharp cheddar and mozzarella offers the best combination of flavor and meltiness.
FAQs
- Do I need to cook the rice first? No, do not pre-cook the rice. It cooks in the liquid (stock and tomatoes) while the casserole bakes.
- Can I use brown rice? It is not recommended to simply swap brown rice in this recipe, as it requires more liquid and a significantly longer cooking time, which could overcook the vegetables.
- Why is my rice crunchy? If the rice is still crunchy, it usually means the foil wasn’t tight enough or it needs a few more minutes in the oven. Cover it back up and bake for another 10 minutes.
Serving Suggestions
- Green Salad: A crisp salad with a vinaigrette dressing cuts through the richness of the cheesy casserole.
- Bread: Serve with garlic bread or dinner rolls to scoop up the savory sauce.
- Toppings: A dollop of sour cream and fresh parsley make great garnishes.
Make This Recipe in Advance
- Prep: You can chop the vegetables and brown the meat mixture ahead of time. Store the meat mixture in the fridge. When ready to bake, mix in the liquid, rice, and cheese, then bake as directed (you may need to add a few minutes if the meat is cold).
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Easy Stuffed Pepper Casserole
- Total Time: 1 hour 10 minutes
- Yield: 6 Servings 1x
Description
This Easy Stuffed Pepper Casserole takes all the classic flavors of traditional stuffed peppers and transforms them into a simple, crowd-pleasing one-pot meal. By deconstructing the dish, you get a savory mix of ground beef, tender rice, and sweet bell peppers in every single bite without the hassle of stuffing individual peppers. With a rich, tomato-infused filling and a gooey layer of melted cheese on top, this hearty casserole is the perfect solution for a comforting weeknight dinner.
Ingredients
- 1 pound lean ground beef
- 2 large bell peppers, seeded and diced (any color)
- 1 onion, peeled and diced
- 3 cloves garlic, minced
- 1 1/2 cups beef stock
- 1 (15-oz) can diced tomatoes (fire roasted recommended), undrained
- 1 cup long grain white rice, uncooked
- 2 cups shredded cheese (Cheddar, Mozzarella, or blend), divided
- 3 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Montreal Grill Seasoning (steak seasoning)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Prep
Preheat your oven to 375°F (190°C). Spray a 9×13 inch casserole dish with nonstick cooking spray.
Brown Meat and Veggies
In a large, deep skillet over medium heat, brown the ground beef. While the meat cooks, add the diced bell peppers and onions. Cook until the meat is no longer pink and the vegetables begin to soften.
Season
Add the minced garlic, Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning. Stir well to coat the meat and veggies.
Combine Ingredients
Pour in the beef stock, the can of diced tomatoes (liquid and all), the uncooked white rice, and 1 ½ cups of the cheese. Stir until everything is well combined.
Bake
Pour the entire mixture into the prepared baking dish. Sprinkle the remaining ½ cup of cheese over the top. Cover the dish tightly with aluminum foil. Bake for 45 minutes, or until the liquid is absorbed and the rice is tender.
Broil (Optional)
If you like a browned cheesy top, remove the foil and place the dish under the broiler for 3-5 minutes. Watch closely to prevent burning.
Rest and Serve
Allow the casserole to sit for 10 minutes before serving. This rest period is crucial for the final texture.
Notes
The Rice: Do not pre-cook the rice. It cooks in the liquid (stock and tomato juice) while the casserole bakes. Do not substitute brown rice, as it requires more liquid and a longer cook time.
Tight Seal: Ensure the aluminum foil is sealed tightly around the edges of the baking dish. This traps the steam needed to cook the rice perfectly. If the seal is loose, the rice may end up crunchy.
The “Rest”: Don’t skip the 10-minute rest after baking. This allows the rice to absorb any lingering steam or liquid, ensuring the dish holds together when scooped rather than being runny.
Montreal Seasoning: This spice blend adds a peppery, garlicky punch. If you don’t have it, a mix of garlic powder, onion powder, coriander, and extra black pepper works as a substitute.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Casserole / Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Serving (approx. 1/6 of dish)
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
Keywords: stuffed pepper casserole, deconstructed stuffed peppers, ground beef casserole, easy rice casserole, one pot meals, unstuffed peppers, gluten free dinner
