Stuffed Pepper Casserole

I’ve got one of those cozy, belly-warming, make-the-whole-house-smell-amazing kind of recipes for you today—and trust me, you’re gonna want to save this one. It’s my Hearty Stuffed Pepper Casserole, and ohhh boy, it’s comfort food at its finest.

This dish brings back so many memories of my mama standing over the stove, gently scooping her stuffed peppers into a big ceramic dish, the tangy aroma of tomato sauce mixing with sizzling ground beef and garlic. It was always a Sunday favorite. But I’ll be honest—on a weeknight when I’ve got laundry tumbling, homework help happening, and a pup at my feet begging for scraps—I just don’t have the time (or energy) to individually stuff peppers.

So I thought, why not turn it into a casserole? Same delicious flavors. Way less work. And y’all—it WORKED. I couldn’t wait to share this with you because it’s quickly become a go-to dinner around here.

Why You’ll Love This Recipe:

All the flavor of traditional stuffed peppers without the fuss of stuffing!
One-pan magic—easy to prepare, easier to clean.
Customizable: make it spicy, cheesy, low-carb, or vegetarian.
Perfect for meal prep or feeding a crowd.
Freezes like a dream—if you manage to have leftovers!

Frequently Asked Questions (FAQs) ❓

Can I make this ahead of time?

Yes, making this stuffed pepper casserole ahead of time is actually one of the best things about it! You can fully assemble the dish—cook the meat, mix in the rice, veggies, and sauce, and spread it into your baking dish—then cover it tightly with foil or plastic wrap and pop it in the fridge for up to 24 hours before baking. When you’re ready to cook, just take it out, sprinkle the cheese on top (so it doesn’t get soggy), and bake as directed. You may need to add an extra 5–10 minutes if you’re baking it straight from the fridge since it’s starting cold. This is a lifesaver on busy days, or when you’re having guests over and want to minimize kitchen stress. It also means fewer dishes right before dinner!

Can I use quinoa instead of rice?

Absolutely! Quinoa is a fantastic substitute for rice in this casserole. It cooks up with a light, slightly nutty flavor that pairs beautifully with the savory tomato and beef mixture. To use it, simply replace the 1 ½ cups of cooked rice with the same amount of cooked quinoa. Make sure your quinoa is fully cooked before adding it to the skillet with the meat and peppers. If you’re unfamiliar with quinoa, rinse it first to remove its natural bitterness, then simmer it in broth or water for extra flavor. Using quinoa also makes this dish a bit higher in protein and fiber, which is great if you’re looking for a more nutritious option. It doesn’t change the texture much and still holds together well in the casserole.

Is it spicy?

As written, this casserole is more savory than spicy. It’s flavorful thanks to the garlic, Italian seasoning, and sweet bell peppers, but there’s no real heat involved. This makes it a great family-friendly meal that even little ones can enjoy without any complaints. That said, if you do like some heat (like we sometimes do around here), it’s super easy to spice it up. You can add a pinch of crushed red pepper flakes, a dash of cayenne, or even sauté some diced jalapeño or poblano peppers along with the bell peppers. Hot sauce on the side is always a good option too, so folks can spice their own plate to their liking. It’s a super flexible recipe, so you can customize the heat level however you like!

Ingredients:

1 lb ground beef (I like 80/20 for more flavor, but ground turkey or sausage works too!)
1 tablespoon olive oil
1 small yellow onion, diced (about ½ cup)
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 ½ cups cooked white rice (you can use brown or even cauliflower rice)
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes (undrained)
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 ½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese (optional but oh-so-yummy)
Fresh parsley for garnish (optional)
Tip: If you’re using leftover rice, warm it up just a bit before mixing it in—it helps everything combine better!

instructions:

This is the kind of recipe where you can turn on a good podcast and just settle into some easy, satisfying kitchen time.
Preheat your oven to 375°F. Lightly grease a 9×13” casserole dish with a bit of butter or spray.
Brown the meat: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up as you go—about 6–8 minutes.
Add veggies: Toss in the diced onion and bell peppers. Cook for 5–7 minutes, until softened and fragrant. Stir in the garlic and cook for another minute (your kitchen should be smelling amazing right about now!).
Spice it up: Sprinkle in the Italian seasoning, paprika, salt, and pepper. Give it a good stir.
Add tomatoes and rice: Pour in the tomato sauce and diced tomatoes. Stir to combine, then fold in the cooked rice until everything’s happily mingling.
Assemble the casserole: Spoon the mixture into your prepared casserole dish. Spread it out evenly. Top with mozzarella and cheddar cheese.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. I like to broil the top for 2–3 extra minutes at the end to get those golden cheese spots.
Garnish with fresh parsley if you’ve got it. Let it sit for about 5–10 minutes before digging in—it helps the flavors settle.

Pro Tips for the BEST Stuffed Pepper Casserole:

Don’t skip the broil at the end—those little crispy cheese bits are gold!
Add a pinch of red pepper flakes if you like a little kick.
Make it low-carb: sub cauliflower rice and use just a smidge less tomato.
Use fire-roasted tomatoes for a smokier flavor.
Want it even heartier? Stir in a handful of black beans or corn for a Tex-Mex vibe!

Storage & Serving Ideas:

To Store: Let leftovers cool completely, then pop them into an airtight container. They’ll keep in the fridge for up to 4 days.
To Reheat: Microwave individual portions for 1–2 minutes, or cover and warm in the oven at 350°F until hot throughout.
To Freeze: Spoon into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above!

Serving Suggestions: