Stuffed Pepper Casserole Recipe – Cozy, Cheesy Comfort in One Pan

Introduction

The aroma of browned beef and sweet bell peppers hitting a hot skillet always takes me back to rainy Sunday nights. Right away, the warm, tomato-scented steam feels like a hug — and that’s exactly what this Stuffed Pepper Casserole delivers. I love that it fills the kitchen quickly, and then the table fills with chatter while the cheese melts on top. Also, if you’re looking to swap veggies, try a lighter twist with a simple cauliflower side like this cauliflower casserole and you’ll see how cozy comfort can be healthy too.

Why You’ll Love It

• Quick and easy to make, so dinner comes together fast.
• Comforting homemade flavor with melty cheese and tomato-savory broth.
• Made with simple, pantry-friendly ingredients you likely already have.
• Great for family meals, weeknights, or when friends drop by.
• Always a crowd-pleaser that warms bellies and hearts.

Ingredients You’ll Need

• 1 lb ground beef
• 1 cup uncooked white rice — long-grain works well for fluffy grains.
• 1 onion, chopped — yellow onion gives a sweet, caramelized note.
• 1 green bell pepper, chopped — fresh peppers add a crisp bite.
• 1 red bell pepper, chopped — they bring color and a little sweetness.
• 2 cups beef broth — use low-sodium if you want to control salt.
• 1 can (14.5 oz) diced tomatoes — drain a little if you like less liquid.
• 1 teaspoon garlic powder — fresh garlic also gives it an extra flavor boost.
• 1 teaspoon Italian seasoning
• 1 cup shredded cheddar cheese — sharp cheddar adds personality.
• 1 cup shredded mozzarella cheese — melts beautifully for that gooey top.
• Salt & pepper to taste

Also, if you enjoy cheesy casseroles, try comparing textures with a cheesy chicken and broccoli casserole for inspiration on cheese blends.

How to Make It

1. First, heat a large skillet and add the ground beef and chopped onion. You’ll hear a soft sizzle as the meat browns, and the kitchen will smell savory and warm. Cook until nicely browned, and then drain the grease.
2. Next, toss in the green and red bell peppers. Cook for 3–4 minutes until they soften just a bit, and the color brightens. You want a little bite, not mush.
3. Then stir in the rice, beef broth, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper. Mix everything so the rice is well coated and fragrant.
4. Bring the mixture to a gentle simmer, and then cover the pan. Reduce the heat to low and let it cook for 20 minutes until the rice is tender and the flavors have married. The steam will cook the rice perfectly, so check for tenderness at the end.
5. After the rice is done, sprinkle the cheddar and mozzarella over the top. You’ll see the colors contrast — bright orange with creamy white — and your mouth will water.
6. Cover again just until the cheeses melt, about 2–3 minutes. Then remove from heat so the cheese stays gooey and not overcooked.
7. Finally, sprinkle chopped parsley for color and serve warm. The texture should be creamy and slightly saucy, with tender rice and a satisfying cheesy top.

Also, if you want a different rice approach, you can compare methods used in a chicken broccoli rice casserole to see how timing changes texture.

Kitchen Tips

• Time-saver: Use pre-chopped onions and peppers from the fridge aisle, and you’ll shave off prep time without losing flavor.
• Common fix: If the rice seems undercooked, add 1/4 cup more broth, cover, and simmer for 5–7 minutes. Also, stir gently so you don’t break the grains.
• Flavor twist: For a smoky touch, stir in a small spoon of smoked paprika or top with cooked bacon bits, inspired by a cheesy bacon and hash brown casserole.

Serving Ideas

Serve this dish straight from the skillet for a cozy family dinner, or bring it to a casual potluck and watch it disappear. For sides, a crisp green salad balances the richness, and warm crusty bread soaks up any tomato-y juices. Also, it makes a lovely holiday side next to roasted turkey or a hearty chicken and stuffing casserole. Garnish with extra parsley or a dollop of sour cream if you like tang.

Storing & Leftovers

• Fridge: Store covered in the refrigerator for up to 3–4 days. Reheat gently in a skillet with a splash of broth to revive creaminess.
• Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
• Leftover idea: Turn leftover Stuffed Pepper Casserole into handheld meals by stuffing warmed filling into tortillas for quick wraps the next day.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once flavors have mingled. Reheat slowly so the cheese stays creamy.

Q: Can I swap any ingredients?
A: Of course! Use ground turkey or plant-based meat, and swap rice for quinoa if you prefer — the recipe is forgiving.

Q: What’s the best way to serve it?
A: Serve it fresh from the pan while it’s still warm and aromatic, and add a crisp salad for contrast.

Q: How do I know it’s perfectly cooked?
A: Look for tender rice and a fragrant, slightly thickened sauce; those golden, bubbling edges are your cue that it’s ready.

Final Thoughts

This Stuffed Pepper Casserole has become my weeknight hero because it’s simple, warm, and full of honest flavor. It reminds me of family dinners when everyone lingered at the table, and so it’s the kind of recipe you’ll come back to again and again. Please try it, tweak it, and make it yours — there’s comfort in every cheesy spoonful of Stuffed Pepper Casserole.

Conclusion

If you want more ideas or variations, take a look at this take on The Best Stuffed Pepper Casserole – Little Sunny Kitchen for another cozy spin, or explore a lighter, one-pot approach at Stuffed Pepper Casserole – Easy, Healthy One Pot Meal.

Stuffed Pepper Casserole

A cozy and cheesy casserole made with ground beef, bell peppers, and rice, perfect for family dinners or casual potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef
• 1 cup uncooked white rice long-grain works well for fluffy grains
• 1 onion, chopped yellow onion gives a sweet, caramelized note
• 1 green bell pepper, chopped fresh peppers add a crisp bite
• 1 red bell pepper, chopped they bring color and a little sweetness
• 2 cups beef broth use low-sodium if you want to control salt
• 1 can (14.5 oz) diced tomatoes drain a little if you like less liquid
• 1 teaspoon garlic powder fresh garlic also gives it an extra flavor boost
• 1 teaspoon Italian seasoning
• 1 cup shredded cheddar cheese sharp cheddar adds personality
• 1 cup shredded mozzarella cheese melts beautifully for that gooey top
• Salt & pepper to taste

Method

 

Preparation

1. Heat a large skillet and add the ground beef and chopped onion. Cook until nicely browned, and then drain the grease.
2. Add the green and red bell peppers. Cook for 3–4 minutes until they soften slightly.
3. Stir in the rice, beef broth, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper. Mix until the rice is well coated.
4. Bring the mixture to a gentle simmer, cover the pan, and reduce heat to low. Cook for 20 minutes until the rice is tender.
5. Sprinkle cheddar and mozzarella over the top and cover again until the cheeses melt, about 2–3 minutes.
6. Remove from heat and sprinkle chopped parsley on top before serving.

Notes

For a smoky flavor, add a small spoon of smoked paprika or top with cooked bacon bits. Store in the fridge for 3–4 days or freeze for up to 2 months.