Go Back
Cheesy Stuffed Pepper Casserole baked in a glass dish, topped with melted mozzarella and garnished with fresh parsley. The filling is a savory mix of ground beef, rice, bell peppers, and rich tomato sauce.

Stuffed Pepper Casserole

This Stuffed Pepper Casserole has all the delicious flavors of classic stuffed peppers—ground beef, rice, bell peppers, and melty cheese—baked together in one comforting dish. Easy, hearty, and perfect for weeknight dinners!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 lb ground beef or turkey for a lighter version
  • 1 onion chopped
  • 3 bell peppers mixed colors, chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes (14.5 oz / 411 g)
  • 1 can tomato sauce (8 oz / 227 g)
  • 1 cup uncooked white rice
  • 1 1/2 cups beef broth or vegetable broth
Seasoning
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
Topping
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese optional

Equipment

  • Large Skillet
  • Baking Dish (9x13-inch)
  • Mixing Spoon

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a large skillet, cook ground beef and onion over medium heat until beef is browned and onion is softened. Drain excess grease.
  3. Add chopped bell peppers and minced garlic. Cook for 3–4 minutes, until slightly softened.
  4. Stir in diced tomatoes, tomato sauce, uncooked rice, broth, salt, pepper, and Italian seasoning. Bring to a simmer, then reduce heat and cover for 10 minutes.
  5. Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 30 minutes.
  6. Remove foil, sprinkle mozzarella and Parmesan cheese over the top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
  7. Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

To make ahead, assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. You can also freeze it before baking for up to 2 months.