Introduction

Oh, the comforting aroma of dinner simmering, filling your kitchen with warmth and making your tummy rumble! Remember those classic stuffed peppers, those little edible bowls bursting with savory goodness? Well, what if I told you that you can get all that amazing flavor, that hearty satisfaction, and that familiar comfort in a dish that’s even EASIER to make? That’s right, we’re ditching the stuffing and scooping and diving headfirst into a ridiculously delicious Stuffed Pepper Casserole. It’s the kind of meal that feels like a hug on a plate and comes together so simply, you’ll wonder why you haven’t made it sooner!

Why You’ll Love This Recipe

Fast: From pantry staples to table in under an hour!
Easy: Minimal prep, minimal dishes, maximum flavor.
Giftable: Imagine sharing this warm, cheesy delight with a neighbor or friend!
Crowd-pleasing: Even the pickiest eaters will be asking for seconds.

Ingredients

Gather ’round, my friends, because this recipe is all about simple, wholesome ingredients that come together like magic. You probably have most of these in your pantry right now!

1 lb ground beef: Our savory base. Feel free to use ground turkey or chicken if you prefer!
1 tsp salt: To bring out all those wonderful flavors.
1 tsp garlic powder: Because garlic makes everything better, right?
1 tsp chili powder: For a touch of gentle warmth.
½ tsp cumin: Adds a lovely earthy depth.
½ tsp dried oregano: That classic, herbaceous Italian-American flair.
¼ tsp smoked paprika: Just a whisper of smoky goodness to elevate things.
2 bell peppers, diced: Any color will do! Red, yellow, orange, or green – they all add a lovely sweetness and pop of color.
1 (15 oz) can diced tomatoes: These little guys are packed with juicy flavor. No need to drain!
1 cup long grain white rice, thoroughly rinsed: Rinsing is key to fluffy, separated rice.
2 cups beef broth: This is where our rice will get wonderfully tender and flavorful.
1 cup shredded cheddar cheese: For that irresistible, gooey, bubbly topping. Monterey Jack or a Mexican blend would also be amazing!

How to Make It

Alright, apron on, let’s get cooking! This is going to be so easy, you’ll feel like a kitchen superhero.

Preheat your oven: Get that oven warmed up to 375°F (190°C). It’s like getting your cozy cooking space ready!
Brown that beef: Grab a nice big skillet and brown your ground beef over medium-high heat. Once it’s all lovely and cooked through, drain off any extra grease. Nobody wants a greasy casserole!
Spice it up: Now, let’s add that sprinkle of flavor! Stir in the salt, garlic powder, chili powder, cumin, oregano, and smoked paprika. Let it cook for about a minute until you can really smell those wonderful spices blooming. Ah, the aroma!
Add the peppers: Toss in your diced bell peppers and let them soften up a bit, about 5 minutes. They’ll get tender and release their sweet flavor into the mix.
Bring it all together: Now for the magic! Stir in the can of diced tomatoes, your rinsed rice, and the beef broth. Give it a good stir to make sure everything is well combined.
Simmer down: Bring this beautiful mixture to a boil, then reduce the heat, cover your skillet, and let it simmer for 15 minutes. This is where the rice starts to cook and soak up all those delicious juices.
Into the dish: Carefully transfer your glorious mixture into a 9×13 inch baking dish. It might seem a little saucy, but that’s what we want!
Cheese, please! Sprinkle that shredded cheddar cheese evenly all over the top. Be generous, I always say!
Bake to bubbly perfection: Pop it into your preheated oven and bake for 20-25 minutes. You’re looking for that cheese to be all melted, golden, and bubbly, and for the rice to be perfectly tender.

Substitutions & Additions

This casserole is a fantastic base, but feel free to play around and make it your own! Here are a few ideas:

Veggies: Add a can of drained corn or black beans for extra texture and flavor. Sautéed onions or mushrooms would be delicious additions too!
Spice Level: If you like a little more kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef mixture.
Cheese Please! Feel free to mix in some other cheeses like Monterey Jack, Pepper Jack, or even a sprinkle of Parmesan for extra savoriness.
Herbaceous Notes: A tablespoon of fresh chopped parsley or cilantro sprinkled on top just before serving adds a lovely freshness.

Tips for Success

Even the simplest recipes can benefit from a few little tricks to ensure perfection every time!

Rinse Your Rice: I can’t stress this enough! Rinsing removes excess starch, preventing a gummy texture.
Don’t Overcook the Rice: The rice will continue to cook in the oven, so simmering for 15 minutes is usually perfect. If you tend to like your rice very soft, you can simmer for an extra 2-3 minutes.
Prep Ahead: You can brown the beef and cook the pepper mixture (up to step 6) the day before. Store it in the refrigerator, then transfer to your baking dish, top with cheese, and bake when you’re ready to serve. It makes weeknight dinners even easier!
Taste and Adjust: Before transferring to the baking dish, give the mixture a little taste. Does it need a little more salt? A pinch more chili powder? Now’s your chance to tweak it to your perfect flavor profile.

How to Store It

This casserole is wonderfully forgiving and makes great leftovers! Once it’s cooled down a bit, cover your baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through. I love having a scoop for lunch the next day!

FAQs

Got a few lingering questions? I’ve got you covered!

Can I use brown rice? Yes, you can! Just note that brown rice will take longer to cook, so you might need to add a little more broth and simmer for longer, or cook it partially before adding it to the casserole mixture.
Can I make this vegetarian? Absolutely! You can swap the ground beef for a plant-based crumble or add extra veggies like mushrooms, zucchini, or lentils for a hearty vegetarian option.
What can I serve with this casserole? It’s a complete meal on its own, but a simple side salad with a light vinaigrette or some crusty bread for dipping would be delicious!

One-Pan Stuffed Pepper Casserole

A simplified and easier version of classic stuffed peppers, this one-pan casserole delivers all the comforting, savory flavors with minimal prep and cleanup. Perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Servings 6 servings

Equipment

Skillet large
Baking dish 9x13 inch

Ingredients

Main ingredients

1 lb ground beef or ground turkey/chicken
1 tsp salt
1 tsp garlic powder
1 tsp chili powder
0.5 tsp cumin
0.5 tsp dried oregano
0.25 tsp smoked paprika
2 bell peppers diced, any color
1 15 oz can diced tomatoes do not drain
1 cup long grain white rice thoroughly rinsed
2 cups beef broth
1 cup shredded cheddar cheese or Monterey Jack/Mexican blend

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, brown ground beef over medium-high heat. Drain off excess grease.
Stir in salt, garlic powder, chili powder, cumin, oregano, and smoked paprika. Cook for about 1 minute until fragrant.
Add diced bell peppers and cook until softened, about 5 minutes.
Stir in diced tomatoes, rinsed rice, and beef broth. Mix well.
Bring mixture to a boil, then reduce heat, cover, and simmer for 15 minutes.
Transfer the mixture to a 9x13 inch baking dish.
Sprinkle shredded cheddar cheese evenly over the top.
Bake for 20-25 minutes, or until cheese is melted, golden, and bubbly, and rice is tender.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the oven or microwave.