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.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Brittany Sutich
I absolutely love this recipe, the only problem I have is that my rice often turns out a bit crunchy. Definitely still edible and delicious but I think it would be better if the rice was better cooked. What am I doing to cause that?
Jane Dalesandro
I had the same problem. Turns out the rice I use is Carolina Brand. It needs to cook about 20 mins. Solved my problem! This is favorite recipe!
Jane Dalesandro
Meant to say 40 minutes. Not 20. Just cook how everl long your package says to. Long grain. Not minute rice. I use Carolina. Brown
Diane
I can’t remember if I reviewed this recipe or not but I just want to say that I have made this SEVERAL times. We really love this recipe. I usually cut the cheese back to maybe 3/4 cup because I’m overweight and if the cheese is a good quality, you can use less. I’ve used turkey, sausage and ground beef and love them all but ground beef is still my favorite. THANK YOU SO MUCH FOR SHARING YOUR RECIPE. It’s truly a keeper.
Lisa Niva
This was delicious! I didn’t have beef so I used ground chicken and chicken broth instead of beef broth (what I had on hand) and it turned out great! I added a little extra spice with crushed red pepper. Will be making again
Stacy M
This recipe is delicious!
Tammy
Delicipus! Could you sub cauliflower rice for the white rice?
Lavaughn
Made it tonight!!! Yummy
Brittany
Super delicious, will make again. What is the serving size?
Sherri L
I have made this so many times, my family loves it, so easy all in one pan, Once I didn’t have beef broth, so used chicken and it turned out just as good. I’ve added in fresh mushrooms also a nice addition if you have some that need to be used up.
Bonnie Grons
Loved this recipe. Will make again. Husband said it was ok, but he went back the next day and ate more…he liked it! LOL!
Debra L
I made this for the first time and it was sooo good! We love peppers and onions so it was a hit. This is going into our rotation. Thanks for the recipe!!
Marilyn Sturgeon
A family favorite! It is so very good.
Nicci
Husband loved it
Pam
A family favorite!
Lisa J
This was great! I think I would sub soy sauce for the balsamic next time, just to suit my taste better. I also used a 28 oz can of diced tomatoes bc that’s what I had and I love tomatoes. All of us loved it! 😋
Diane Maher
Oh.my.goodness! This is absolutely delicious! The whole family loved it. Incredibly easy! This is a new favorite!
Lisa
Can this be canned? Adding the last bit of cheese while reheating?
Tornadough Alli
Honestly that would be a question I wouldn’t know, I havent canned anything besides vegetables and sauces.
Scott
Made it a couple times made it with ground turkey and brown rice for healthy eating!
Bronwyn McMillan
This was the first time ive made it and its delicious! Super easy too,im 10! would 100% recommend
Cherie Utley
WONDERFUL
Could not have asked for more, Thank you so much, the credit is all you, will let others know!
Kristina
Ive made this a handful of times but my family loves it best with ground turkey