Stuffed Pepper Casserole
This Stuffed Pepper Casserole gives you all the cozy, cheesy, peppery vibes of classic stuffed peppers — with zero stuffing required. It’s hearty, simple, and comes together in one dish for the perfect weeknight dinner that tastes like a warm hug (and looks like you tried… even if you didn’t).
Equipment
- Large skillet
- 9x13 inch baking dish
- Wooden spoon or spatula
- Mixing bowls
- Cheese grater if using fresh cheese, which we love around here
Ingredients
The main event:
- 1 lb ground beef or turkey if you're feeling healthy
- 3 large bell peppers chopped (any colors you want)
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup cooked rice leftover rice is perfect for this
- 1 can 14.5 oz diced tomatoes, drained
- 1 can 8 oz tomato sauce
- 1 cup beef broth
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 cups shredded cheddar cheese divided
- 1/2 cup mozzarella cheese because more cheese is always right
For the topping:
- 1/2 cup panko breadcrumbs optional but nice
- 2 tbsp butter melted
- Fresh parsley for prettiness
Instructions
Prep like the relaxed queen you are
- I'll be honest, I wasn't even sure this would work. I just preheated my oven to 350°F and greased a 9x13 dish, hoping for the best. Sometimes that's all you can do, you know?
Brown that beef
- I tossed the ground beef in a big skillet and started breaking it up. At first, I was worried it would be bland, but once it started browning and smelling all savory, I was like, "Okay, we might actually have something here!"
Veggie party time
- Added the chopped peppers, onion, and garlic to the beef. I was just throwing everything in there, not really measuring, just going with my gut. And you know what? Sometimes that's when the magic happens.
The saucy situation
- I stirred in the cooked rice, diced tomatoes, tomato sauce, broth, and all those seasonings. It looked like a hot mess at first, but then it started bubbling and smelling incredible. I actually did a little happy dance in my kitchen — not gonna lie.
Cheese makes everything better
- I stirred in about half the cheddar cheese, then dumped the whole beautiful mess into my casserole dish. Sprinkled the rest of the cheddar and that mozzarella on top because, hello, we're not playing around here.
The crispy finishing touch
- Mixed those panko crumbs with melted butter and scattered them over the cheese. Into the oven it went for about 25-30 minutes, until it was all bubbly and golden and making my house smell like pure comfort.
Notes
- Leftover rice = best rice: Cold rice holds up beautifully in this casserole.
- Make it your own: Use turkey or veggie meat instead of beef, skip breadcrumbs if you’re out, and swap cheeses if you’re feelin’ funky.
- Shortcuts win: Pre-chopped frozen veggies save time. So does pre-shredded cheese. Ain’t nobody judging you here.
- Meal prep queen alert: This freezes and reheats so well. Future-you will cry tears of joy.