You know that cozy, comforting feeling of sinking your spoon into a perfect stuffed pepper? Well, today, I’m bringing you all that luscious, savory flavor without any of the fussy stuffing! This Stuffed Pepper Casserole is a total game-changer, layering tender ground meat (use beef or turkey—your call!), sweet, vibrant bell peppers, a rich tomato sauce, and fluffy rice, all crowned with a blanket of melted, bubbly cheese. It’s the ultimate, easy comfort food ready in just 45 minutes, making it absolutely perfect for a busy family dinner. Trust me, you’re going to want this one on your weekly rotation!

Why You’ll Love This Recipe

All the Flavor, Zero Fuss: This is the deconstructed dream! You get that classic stuffed pepper taste in a hearty, easy-to-scoop casserole form, which is a million times simpler than carving and filling peppers.
A Rainbow of Goodness: We’re using red, green, and yellow bell peppers, which not only look gorgeous but give you that perfect blend of sweet and savory pepper flavor in every single bite.
The Ultimate Comfort Food: With a rich, seasoned tomato base and a gooey, melted cheese topping, this dish is the definition of warm-your-soul food. It’s practically a hug in a baking dish!
Quick Weeknight Dinner: It requires only about 15 minutes of prep time on the stovetop before it goes into the oven to finish cooking. Hello, easy weeknight win!

Ingredients

All you need for this comforting casserole are these simple, flavorful ingredients! But first, a quick rundown of why each one is key:

Lean Ground Beef or Ground Turkey: Your protein base! Using lean ground beef keeps the flavor rich and traditional, but ground turkey makes this dish lighter without sacrificing heartiness.
Olive Oil: Helps sauté the aromatics and keeps everything from sticking. It provides a little necessary richness.
Onion: This is your essential savory foundation. It adds depth and a mild sweetness once softened.
Garlic: Never skip the garlic! It brings a punchy, fragrant warmth that makes the whole dish sing.
Bell Peppers (Red, Green, Yellow): The stars of the show! Using a mix of colors not only looks beautiful but balances the flavors—the red and yellow are sweeter, while the green provides that classic, slightly sharper pepper taste.
Diced Tomatoes and Tomato Sauce: This powerhouse duo creates the vibrant, rich, slightly chunky tomato base that everything cooks in. It’s the “stuffing” moisture!
Cooked Rice: This adds that essential texture and carb-y goodness, turning the casserole into a satisfying, complete meal. Tip: Using already cooked rice cuts down on your bake time significantly!
Italian Seasoning, Paprika, Salt, and Black Pepper: Our essential spice blend! Italian seasoning adds aromatic herbal notes, while paprika brings a lovely warmth and color. Don’t be shy with the salt and pepper to really make the flavors pop.
Chili Flakes (Optional): Just a pinch of these gives the whole casserole a subtle, pleasant kick of heat. Trust me, it’s a game-changer if you like a little warmth!
Shredded Mozzarella Cheese and Grated Parmesan Cheese: The cheesy finish! Mozzarella melts beautifully for that satisfying pull, and the Parmesan adds a salty, nutty, sharp flavor to the crust.
Fresh Parsley: A little vibrant green garnish at the end to add a fresh, bright note and make the finished casserole look incredible!

Note: The ingredients with precise measurements and quantities are located in the printable recipe card directly underneath this article!

How to Make the Stuffed Pepper Casserole

Step 1: Prep and Sauté the Aromatics

Preheat your oven to 375∘F (190∘C). Grab a large skillet (you can even use an oven-safe one if you want less cleanup!) and heat the olive oil over medium heat. Add your chopped onion and minced garlic. Sauté for 2–3 minutes until they become wonderfully fragrant and soft—don’t let the garlic burn!

Step 2: Brown the Meat and Soften the Peppers

Add your ground beef or turkey to the skillet. Cook the meat, breaking it up with a spoon, until it’s fully browned. Next, toss in your diced bell peppers and cook for 3–4 minutes until they’ve softened slightly. You want them tender-crisp, not mushy!

Step 3: Build the Flavor Base

Once the peppers are ready, stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, paprika, chili flakes (if you’re using them!), and a generous pinch of salt and pepper. Give everything a good stir to ensure all those spices are distributed. Let it simmer for 5 minutes—this allows the flavors to truly blend together before baking.

Step 4: Add the Cheese and Bake

Transfer the entire mixture from the skillet into a greased baking dish (or just keep it in your oven-safe skillet!). Top it evenly with the shredded mozzarella and grated Parmesan cheese. Cover the dish tightly with aluminum foil and pop it into the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is beautifully melted, bubbly, and a little golden.

Step 5: Garnish and Serve

Take the casserole out of the oven and let it cool for a few minutes—it’s going to be piping hot! Sprinkle with freshly chopped parsley for a gorgeous finish and serve it hot. Enjoy!

Pro Tips for Making the Recipe

Prep the Rice Ahead of Time: Since this recipe calls for cooked rice, make it a day or two in advance. You can even use the microwave pouches of pre-cooked rice to make this meal come together in a flash.
Shred Your Own Cheese: While pre-shredded cheese is convenient, shredding your own mozzarella melts far better. Pre-shredded varieties often contain anti-caking agents that can interfere with that perfect gooey melt.
Don’t Overcook the Peppers: When you sauté the peppers in Step 2, only cook them until they are slightly softened. They will continue to cook in the oven, and you want them to retain a nice, tender bite.
Use Fire-Roasted Tomatoes: Want to crank the flavor up? Swap the regular diced tomatoes for fire-roasted diced tomatoes. They add a fantastic smoky depth to the tomato sauce that takes this casserole to the next level.

How to Serve

This Stuffed Pepper Casserole is a complete meal all on its own, but who doesn’t love a delicious sidekick?

Classic Comfort: Pair it with a simple, refreshing green salad tossed with a light vinaigrette. The bright, acidic dressing is a perfect contrast to the rich casserole.
Bread is Your Friend: Serve it with a crusty slice of garlic bread or Texas toast for soaking up all that incredible tomato sauce.
Fresh Toppings: Don’t forget the fresh stuff! A dollop of sour cream or Greek yogurt adds cool richness, or a sprinkle of extra fresh herbs like basil or oregano gives it a vibrant lift.

Make Ahead and Storage

Storing Leftovers

Got leftovers? You are in luck! Store any cooled leftover casserole in an airtight container in the refrigerator for up to 3–4 days. The flavors actually meld even more overnight, making the leftovers arguably even better!

Freezing

This casserole is a fantastic freezer meal. Prepare and bake the entire dish as directed, then let it cool completely. Once cool, you can cut it into individual portions or freeze the whole thing. Place it in a freezer-safe container, wrap it tightly, and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

The easiest way to reheat individual portions is in the microwave. If reheating the whole casserole, cover it with foil and bake in an oven at 350∘F (175∘C) for 20–30 minutes, or until warmed through and the cheese is bubbly again.

FAQs

Can I use uncooked rice in this casserole instead of pre-cooked?

It’s definitely easiest to use cooked rice here since the baking time is relatively short. If you only have raw rice, you would need to adjust the recipe significantly. You would need to add liquid (like beef or vegetable broth) and increase the covered bake time to ensure the rice absorbs the liquid and becomes tender. To keep the recipe quick and simple as written, stick to cooked rice!

How can I make this casserole vegetarian?

Making this vegetarian is super simple! Just swap out the ground beef or turkey for a hearty plant-based protein. You can use a meatless ground product, or use canned lentils, black beans, or pinto beans that have been rinsed and drained. Toss them into the mixture in Step 3 and continue with the recipe as normal.

What is the best way to prevent my bell peppers from getting too mushy?

The key here is to keep your peppers diced to a good, sturdy size—about 1-inch pieces are perfect. Also, don’t over-sauté them in the beginning! You only want them slightly softened in Step 4 because they will finish cooking and get wonderfully tender in the oven. If you chop them too small or cook them too long on the stove, they will lose their texture.

Can I prepare this casserole ahead of time?

Yes, you absolutely can! To make this ahead, simply follow the instructions all the way through Step 6 (mix all the ingredients and transfer to the baking dish), but do not add the cheese yet. Cover the dish tightly and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge while the oven preheats, then top with the cheese and bake as directed. You may need to add 5–10 minutes to the covered bake time since it’s going in cold.