Cheesy Stuffed Pepper Casserole With Beef, Rice, and Peppers

Why You’ll Love This Recipe

• All the stuffed pepper flavor, none of the fuss: No stuffing or balancing peppers in a pan.
• Perfect “scoopable” comfort food: Every bite has beef, peppers, tomato, rice, and melty cheese.
• Weeknight-friendly: Straightforward steps and a reliable bake time.
• Great for leftovers: Reheats beautifully for lunches and quick dinners.

Grocery List

• Produce: 1 medium yellow onion, 3 bell peppers, 3 garlic cloves, fresh parsley (optional)
• Dairy: Sharp cheddar cheese, Monterey Jack cheese
• Meat: 1 pound ground beef
• Pantry: Olive oil, kosher salt, black pepper, smoked paprika, Italian seasoning, tomato paste, canned tomato sauce, canned diced tomatoes, low-sodium beef broth (or water), Worcestershire sauce, long-grain white rice

Full Ingredients

For the Rice (if you don’t already have cooked rice)

• 1 cup uncooked long-grain white rice
• 2 cups water
• 1/2 teaspoon kosher salt

For the Stuffed Pepper Casserole

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium bell peppers (any colors), diced (about 3 cups)
• 3 cloves garlic, minced
• 1 pound ground beef (85%–90% lean)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup low-sodium beef broth (or water)
• 1 tablespoon Worcestershire sauce
• 2 cups cooked long-grain white rice

For the Cheesy Top

• 2 cups shredded cheese total (1 cup sharp cheddar + 1 cup Monterey Jack)
• 2 tablespoons chopped fresh parsley, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the oven and baking dish

Arrange a rack in the center of the oven and preheat to 375°F. Lightly grease a 9 x 13-inch baking dish (or a similar 3-quart casserole dish) with a little olive oil or cooking spray.

Step 2: Cook the rice (skip if already cooked)

In a small saucepan, combine 1 cup uncooked long-grain white rice, 2 cups water, and 1/2 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Measure out 2 cups cooked rice for the casserole.

Step 3: Soften the peppers and onions

Heat 1 tablespoon olive oil in a large, deep skillet (12-inch works well) over medium-high heat. Add the diced onion and bell peppers. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened and the onions are turning translucent.

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Step 4: Brown the beef and season it well

Add the ground beef to the skillet. Break it up with a wooden spoon or spatula and cook for 6–8 minutes, until no longer pink and lightly browned.

Sprinkle in 1 1/2 teaspoons kosher salt, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, and 1/2 teaspoon black pepper. Stir well so the seasoning coats everything. If there’s a lot of grease in the pan, carefully spoon off excess, leaving about 1 tablespoon behind for flavor.

Step 5: Build the sauce and combine with rice

Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the tomato sauce, diced tomatoes (with their juices), 1/2 cup beef broth, and 1 tablespoon Worcestershire sauce. Stir and bring to a gentle simmer.

Simmer for 5 minutes, stirring occasionally, until the mixture looks slightly thickened and cohesive.

Turn off the heat and stir in 2 cups cooked rice until evenly combined. Taste and add more salt or pepper if needed (tomato products and broths vary).

Step 6: Assemble, top with cheese, and bake

Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle 2 cups shredded cheese evenly over the top.

Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes more, until the casserole is bubbling around the edges and the cheese is fully melted.

Let the casserole rest for 5 minutes before scooping (this helps it set up so servings hold together). Sprinkle with chopped parsley if you’d like, and serve warm.

Pro Tips

• Dice the peppers evenly: Similar-size pieces cook at the same pace and give you that “perfect bite” texture throughout.
• Don’t skip simmering the sauce: Those 5 minutes help the tomato paste mellow out and keep the casserole from tasting raw or watery.
• Use freshly shredded cheese if possible: Pre-shredded cheese works, but freshly shredded melts smoother and browns better.
• Want a browner top? After baking, broil for 1–2 minutes (watch closely) to get golden spots on the cheese.
• Adjust thickness easily: If the skillet mixture looks dry before baking, add an extra 2–4 tablespoons broth. If it looks soupy, simmer 2–3 minutes longer.

Variations

• Turkey or chicken version: Swap in 1 pound ground turkey or ground chicken. Add an extra 1 tablespoon olive oil if the meat is very lean.
• Spicy stuffed pepper casserole: Add 1/2 teaspoon crushed red pepper flakes and swap 1 cup of the diced tomatoes for 1 cup fire-roasted diced tomatoes. Pepper Jack is great on top.
• Lower-carb option: Replace the rice with 3 cups riced cauliflower. Add it when you add the tomato products and simmer for 5–7 minutes until tender, then bake as directed.

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat in the microwave in 60–90 second bursts until hot, or in a 350°F oven, covered, for 15–20 minutes. To make ahead: assemble the casserole (including cheese), cover tightly, and refrigerate for up to 24 hours. Bake at 375°F covered for 25 minutes, then uncover and bake 10–12 minutes until bubbly and hot throughout.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 29 g protein, 49 g carbohydrates, 24 g fat, 8 g saturated fat, 1,080 mg sodium, 4 g fiber, 8 g sugars.