This Stuffed Pepper Casserole has all the delicious flavors of regular stuffed peppers but turned inside out and made in one pan, keeping the mess to a minimum!
Stuffed peppers have always been one of my favorite things ever. The mixture of peppers, ground beef and rice has just been a comfort to me growing up.
Now my mom has an aversion to anything, so I had to make them myself when I was younger since peppers weren’t really her thing, but it made me appreciate them a little more.
Now this Stuffed Pepper Casserole is kind of the inside out version of a regular stuffed pepper, taking everything into one pot, but will all the same great flavors.
WHY THIS RECIPE WORKS:
- Easily available ingredients makes this recipe a breeze.
- Being a one pot recipe, it keeps all your clean up to a minimum, who likes to wash all the dishes anyways.
- The flavors and addition of cheese mixed in and melted on top of this recipe makes it a creamy and cheesy delight.
While this recipe isn’t short on ingredients, they are super easy to get and nothing weird is found in this Stuffed Pepper Casserole recipe.
We usually have our pantry and fridge stocked with all the things you will need to make this happen! It is the perfect weeknight dinner when the “stuffed pepper” cravings kick in.
Let me show you how easy it is to whip up!
HOW TO MAKE STUFFED PEPPER CASSEROLE, STEP BY STEP:
In large high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until ground beef is no longer pink and vegetables are tender, drain (Photos 1 & 2).
Add in your garlic and cook just for a little bit until atomic, about one minute (Photos 3 & 4).
Next add in your broth, tomatoes, tomato sauce and balsamic vinegar, stir and bring to a boil. Add in your rice and bring to a boil, then reduce heat, cover and simmer for about 20-25 minutes until rice is tender and most the juice are soaked up (Photos 5-8).
Remove from heat and stir in 1 cup of your cheese, top with remaining cheese and place the lid back on so the cheese can melt (Photo 9).
Serve with sliced parsley if desired.
This Stuffed Pepper Casserole recipe really truly is lacking in the mess department. We absolutely adore it, and since the peppers and onions are cooked down, even my kids can tolerate it.
There is no spice to this recipe at all, some people get the notion that adding peppers to things brings up the spice level, this is not true.
Bell peppers are tame in nature and really don’t provide any spice, especially after the seeds are removed. Usually in any pepper, the seeds are where the spice lies.
TIPS AND TRICKS FOR MAKING STUFFED PEPPER CASSEROLE:
- Use any color bell peppers you would like, we like to use green and red, but have used orange and yellow as well.
- We like to use just regular uncooked whole white rice for this recipe, do not use instant rice.
- You can use either petite diced tomatoes or regular diced tomatoes in a can.
- We love the taste of the balsamic vinegar in the recipe, you can leave it out or sub for Worcestershire sauce or soy sauce if you don’t keep balsamic vinegar on hand.
- Any cheese can be replaced with the Colby Monterey Jack, this has just been our favorite to use flavor wise.
If you want a fun and easy dinner recipe that it big on flavor and is absolutely filling, then you need to whip up this Stuffed Pepper Casserole soon!
If you’ve tried this STUFFED PEPPER CASSEROLE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Stuffed Pepper Casserole
Ingredients
- 1 lb ground beef
- 1 green pepper diced
- 1 red pepper diced
- 1 medium onion diced
- 1 tsp oregano
- Salt & pepper
- 3 cloves garlic minced
- 2 cups beef broth
- 1 15 oz can diced tomatoes (petite for regular)
- 1 8 oz can tomato sauce
- 1 Tbs balsamic vinegar
- 1 cup long grain white rice
- 1-2 cups Colby Monterey Jack cheese
Instructions
- In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.
- Add in garlic and cook until aromatic, about 1 minutes.
- Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
- Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.
- Remove from heat and stir in 1 cup cheese.
- Top with remaining cheese and place cover back on to melt.
- Serve with chopped parsley if desired.
Steph
I’ve tried several different versions of this unstuffed pepper casserole and this one is by far the best! Delicious and super easy!!
Rhonda
Loved it. These are my personal notes listed. This recipe would have been great as is. I used 3 peppers, added a can of rotel tomatoes too, 6oz tomato paste, 1 1/2 bag of brown rice boil bag and lots of spice.
Heather
This is the 2nd time I made it. This time I used Italian sausage and Italian diced tomatoes. We also like to scoop it up with tortilla chips. Turned out great. Keeping in the rotation.
Vicki
Awesome recipe! My family loves this! Even the 11 year old!
Mary
Mary
This receipe is delicious I could have eaten the whole thing. It would be nice if you could buy red and green diced frozen peppers. I will be making this many more times.
Lindsay
My kiddos lick their bowls clean and ask for seconds! It’s a hit for me because I always have the ingredients on hand and it’s super quick to whip up with minimal dishes to clean up after.
Shawna
Delicious
Teresa
This dish is crazy delicious. I did make some changes though because I’m a vegan. Instead of beef, I used Beyond Ground beef. I omitted the garlic and onions to keep it as a low FODMAP dish. I also used a low FODMAP vegetable broth that I brought from Amazon, and instead of rice, I used white quinoa, and topped it with Daiya shredded cheese. It turned out perfect.
Ashleigh
Is 419k calories accurate?
Tornadough Alli
All calories and nutritional value are estimates based on the ingredients listed, brands, servings, etc. The recipe card we use is able to pull up an API nutritional value based upon those ingredients and measurements. You can check out our nutrition disclaimer here: https://tornadoughalli.com/nutrition-disclaimer/
Melissa Torres
I added a lot more spice- oregano, quite a bit of salt and pepper, garlic and herbs on top of the fresh and some cumin. I cooked my hamburger in the Instant Pot for almost an hour which made it awesome for this and then added the veggies into the IP for just a couple of minutes. I didn’t cook the rice inside so I only added 1 cup beef broth (from 2 because I doubled the recipe and it was just barely enough for our family of 6).
Renee
Tell me more about the instant pot times
Please lol
Molly
Easy and good!
Charles Kurtz
Tried this recipe tonight and it was a big hit here, delicious.
Brittany
Hi! I’ve made your recipe before and we loved it! I am planning to make some freezer meals before our first baby arrives in March and am wondering if you’ve ever tried freezing this? Thanks!
Tornadough Alli
I have not tried freezing this unfortunately, let me see what I can come up with and get back to you regarding on the best way to freeze and reheat this, usually rice doesn’t freeze the best because it comes out mushy when reheated, but let me see what I can do.
Karin C.
I haven’t tried rice from frozen, but refrigerated rice heats up amazing in the Instant Pot or pressure cooker on steam for 3-5 min!
Diana
Great weeknight meal. I successfully substituted instant rice for long grain when I realized we were out. Just took less time to cook.
Kiersten
Hi! Do you know about how long you cooked yours with the instant rice?
Abbey
Has anyone done this with cauliflower rice?
Krissy Allori
I love stuffed peppers and these look great!
Chelsea
This casserole is SOOO delicious! Seriously i’m obsessed. Thanks for sharing!
Rachael Yerkes
So filling and yummy!
Julia Frey
My mom loved stuffed peppers, so I grew up eating them but your version looks so much easier and quicker I had to give it a try. Yum!
lauren kelly
This is the ultimate comfort food!! I added extra cheese and used brown rice! LOVED IT!