Stuffed Pepper Casserole Recipe (Easy One-Pan Dinner)

Stuffed pepper casserole takes everything you love about stuffed peppers—savory ground meat, rice, and melted cheese—and cooks it all together in one pan. It skips the fussy step of hollowing out individual peppers, so you get the same flavor in about half the time. This version uses ground beef, three colors of bell pepper, and a blend of warm spices for a dish that’s hearty enough for a weeknight and pretty enough for company.

I started making this casserole on nights when I wanted stuffed peppers but didn’t have the patience to stand each pepper up in a baking dish and stuff it by hand. The first time I made it, I dumped everything into the pot without measuring my liquid, and the rice came out mushy. Now I measure the broth every time, and it comes out right.

This recipe is for anyone who wants a filling, colorful dinner without a sink full of extra dishes. It works for meal prep, feeds a family of four to six, and reheats well the next day.

Recipe Quick Facts

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty: Easy

Before You Get Started

• Use parboiled rice, not instant or regular long-grain. Parboiled rice holds its shape better in a one-pan dish and won’t turn to mush during the simmer.
• Rinse your rice before adding it. This removes surface starch and helps the grains stay separate instead of clumping together.
• Keep your bell peppers slightly firm when you sauté them. I let mine go too soft the first time I made this, and the casserole lost its color and crunch. Now I pull them off the heat while they still have a little bite.
• If you’re using lean ground beef, add a drizzle of oil to the pan first. Fattier meats like ground beef or pork don’t need it.
• Measure your broth. I learned this the hard way after eyeballing it once and ending up with rice that never fully cooked.
• Low-sodium seasoning blends let you control the salt separately, which matters once you add bouillon later in the recipe.

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil (skip if using a fattier meat)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced (or 1 tablespoon garlic paste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon all-purpose seasoning, low sodium
• 1 teaspoon paprika
• ½ teaspoon smoked paprika
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 1 teaspoon chicken bouillon (or beef bouillon, matched to your meat)
• 1 (14.5 ounce) can diced tomatoes with garlic, basil, and oregano
• 1 (8 ounce) can tomato sauce
• 1½ cups chicken broth (or beef broth)
• 1 teaspoon Italian seasoning
• 1 cup parboiled rice, rinsed
• 1½ cups shredded gouda cheese (or mozzarella)

Instructions

Step 1: Prep the Vegetables

Dice the onion and all three bell peppers into similar-sized pieces so they cook evenly. Mince the garlic if you’re not using paste. Set everything near the stove before you start cooking, since this dish moves fast once the meat goes in.

Step 2: Brown the Ground Beef

Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spatula or a meat chopper tool. Cook until no pink remains, about 5 to 6 minutes.

Step 3: Sauté the Onions and Peppers

Add the diced onion to the meat and cook for about 2 minutes, until it turns translucent. Stir in the bell peppers and cook for another 3 to 4 minutes, just until they soften slightly. (I pull mine off the heat a little early here—overcooked peppers lose their color and turn the whole dish dull.) Add the garlic and cook for 30 seconds, until fragrant.

Step 4: Season the Base

Sprinkle in the garlic powder, onion powder, all-purpose seasoning, paprika, and smoked paprika. Add the salt, black pepper, and bouillon. Stir everything together and taste the meat mixture before moving on—this is your flavor foundation, and it’s easier to adjust seasoning now than after the rice goes in.

Step 5: Add Tomatoes, Broth, and Rice

Pour in the diced tomatoes and tomato sauce, then stir until combined. Add the chicken broth, Italian seasoning, and rinsed rice. Stir well, scraping up any browned bits from the bottom of the pan. (In my kitchen, I always give this a full minute of stirring—it keeps the rice from settling in one spot and cooking unevenly.)

Step 6: Simmer the Rice

Cover the pan and reduce the heat to low. Simmer for 18 to 20 minutes, checking once around the halfway mark to make sure there’s still enough liquid. The rice is ready when it’s tender and most of the liquid has been absorbed.

Step 7: Top with Cheese and Bake

Preheat your oven to 350°F. Sprinkle the shredded gouda evenly over the top of the casserole. If your skillet is oven-safe, transfer it directly to the oven; otherwise, move the mixture to a casserole dish first. Bake uncovered for 5 to 10 minutes, until the cheese fully melts.

Step 8: Rest and Serve

Let the casserole sit for 5 minutes before serving. This gives the rice a chance to firm up slightly and makes it easier to scoop clean portions.

How To Make (Quick Reference)

1. Brown ground beef in a skillet.
2. Add onion, cook for 2 minutes, then add bell peppers and garlic.
3. Season with spices, salt, pepper, and bouillon.
4. Stir in diced tomatoes, tomato sauce, broth, Italian seasoning, and rinsed rice.
5. Cover and simmer for 18–20 minutes on low.
6. Top with shredded gouda.
7. Bake at 350°F for 5–10 minutes, until melted.
8. Rest 5 minutes, then serve.

Tips for Best Results

• Don’t skip rinsing the rice—unrinsed rice releases extra starch and can make the finished casserole gummy.
• Taste the meat mixture before adding the rice. Once the rice absorbs the liquid, it’s harder to adjust the seasoning evenly.
• I’ve found that pulling the peppers off the heat while they still have some bite makes a real difference. Soft, overcooked peppers turn gray and lose their sweetness.
• If the rice looks dry before the 18-minute mark, add a splash more broth rather than letting it scorch on the bottom.
• Let the casserole rest before serving. Cutting into it immediately makes the rice fall apart instead of holding its shape.

Ingredient Substitutions

Original	Substitute	Effect on Taste/Texture
Ground beef	Ground turkey	Richer, fattier flavor; skip the added oil
Parboiled rice	Instant rice	Cooks faster but softer, less distinct grains
Gouda cheese	Mozzarella	Milder flavor, stretchier melt
Gouda cheese	Mexican cheese blend	Sharper flavor, slightly spicier finish
Chicken broth	Beef broth	Deeper, heartier flavor; pair with beef
Fresh garlic	Garlic paste	Smoother texture, slightly milder bite

Storage & Reheating

Store leftover stuffed pepper casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway through. For a larger portion, reheat in a covered skillet over medium-low heat for about 8 minutes, adding a splash of broth if the rice seems dry. This casserole also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make a stuffed pepper casserole ahead of time? 

Yes. Cook the casserole through step 6, then cool and refrigerate it without the cheese. When you’re ready to serve, top with cheese and bake at 350°F for about 15 minutes, until heated through and melted.

Why is my rice still hard after simmering? 

This usually means there wasn’t enough liquid or the heat was too high. Add a splash more broth, cover, and simmer a few more minutes on low heat until the rice softens.

Can I use riced cauliflower instead of rice? 

Yes, but add it later in the process since it cooks much faster than parboiled rice. Stir it in during the last 5 minutes of simmering instead of at the start.

What’s the best cheese for stuffed pepper casserole? 

Gouda melts smoothly and adds a mild, slightly nutty flavor. Mozzarella works well if you want something milder, and a Mexican cheese blend adds more spice.

Can I freeze stuffed pepper casserole? 

Yes. Freeze it in an airtight container for up to 2 months. Thaw it in the refrigerator overnight, then reheat in a covered skillet or the microwave until warmed through.