5 from 2 votes

Stuffed Pepper Casserole

Indulge in the best of both worlds with this delicious Stuffed Pepper Casserole. Packed with savory flavors, it combines the classic goodness of stuffed peppers in a fuss-free and easy-to-make casserole featuring hearty ground beef, melty cheese, and a medley of flavorful veggies.

Stuffed pepper casserole in a white pan.


Stuffed bell pepper casserole recipe has all the same ingredients and flavors as regular stuffed peppers, but it is much easier to eat and serve. Instead of trying to slice large peppers, this fantastic recipe is a family favorite – even with kids – because the peppers are chopped up into tiny bits. It’s a great way to encourage family members to eat more vegetables! 

This casserole will be a hit if you or your family enjoy Italian food! It’s an easy way to make dinner for everyone. Plus, there are a bunch of different ways to serve it! Elevate family dinner with a recipe that everyone loves. This healthy dinner has everything your family needs – a meat mixture, vegetables, and plenty of cheese! Everything is better with cheese. 

recipe binder image

Why You’ll Love Stuffed Pepper Casserole

  • Classic flavors. This delicious meal has all the same ingredients that are in Italian seasoning. 
  • Easy to change. Most ingredients are easy to change, swap, or adjust to match your family’s tastes. 
  • Great way to use leftover rice. Whether you like long grain or short grain, it will taste perfect in this casserole. 
  • Perfect for meal prep. Split leftovers into individual containers, and lunch for the week is taken care of. 
  • Budget-friendly. All of the ingredients are easy to find and affordable. 

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

  • Lean Ground Beef: Use lean ground beef to cut back on extra grease. 
  • Yellow Onion: Either white or yellow onion will work perfectly. 
  • Garlic Cloves: Fresh garlic is best, but garlic powder can also work. 
  • Bell Peppers: Most people use green bell peppers, but you can use large ones. 
  • Can Diced Tomatoes: Make sure it is drained. 
  • Tomato Sauce: This adds tangy flavors and thickens the sauce.
  • Rice: Either use cooked white or brown rice. Both brown and white rice will taste delicious in this recipe.  
  • Dried Basil: Fresh herbs can work, too, but dried basil is easier to keep.
  • Dried Oregano: This herb tastes the best with the basil. 
  • Paprika: Use more to increase the smoky flavors in the casserole. 
  • Salt and Pepper: Adjust how much salt and pepper you use based on how you like it to taste. 
  • Shredded Mozzarella Cheese: Use more if you want it to be extra cheesy. 
  • Fresh Parsley: This will give the casserole an incredible aroma and flavor.  
Ingredients to make stuffed pepper casserole.

How to Make Stuffed Pepper Casserole

  • Step One: Preheat the oven to 375°F.
  • Step Two: Brown the ground beef over medium heat in a large pan or skillet, breaking it up as it cooks. Turn heat to medium-low. Add the chopped onion and minced garlic; cook until the onion is tender.
  • Step Three: Add the chopped bell peppers, diced tomatoes, tomato sauce, cooked rice, dried basil, dried oregano, paprika, salt, and pepper to the skillet. Stir to combine.
Steps to make stuffed pepper casserole.
  • Step Four: Spoon the mixture into a 9×13-inch casserole dish and spread evenly. 
  • Step Five: Sprinkle shredded mozzarella cheese over the top of the mixture.
  • Step Six: Cover the casserole dish with foil and bake for 30-35 minutes until the peppers are tender and the cheese is melted and bubbly.
  • Step Seven: Remove the foil and bake for an additional 5-10 minutes to brown the cheese (additional cheese can be added if desired).
  • Step Eight: Remove from the oven and let the casserole cool for a few minutes before serving. Sprinkle fresh parsley over the top, if desired.
Steps to make stuffed pepper casserole.

Equipment Needed

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    • Large Skillet – This will cook the beef and the veggies. 
    • 9×13 Casserole Dish – Use a casserole dish that is large enough to hold all the ingredients. 
    • Aluminum Foil – Use this to cover the casserole so that the cheese doesn’t burn. 
    • Serving Spoon – A slotted spoon is best for serving this cheesy stuffed pepper casserole. 
    Stuffed pepper casserole with a silver serving spoon.

    What to Serve with Stuffed Pepper Casserole

    This easy casserole is a complete meal in one dish. Pick an easy recipe from this list if you want to add some sides to the table.     

    Variations and Substitutions

    • Make It Spicier. Add chopped jalapeno peppers or red pepper flakes.   
    • Use Different Ground Meat. Make this with some ground turkey, ground chicken, or Italian sausage. 
    • Use different cheese. For a stronger flavor, add shredded cheddar cheese. For a sweeter flavor, use Monterey Jack cheese.  
    • Make unstuffed pepper casserole. Slice the green peppers in half, layer them with the ingredients, and bake like normal. 
    A serving spoon with stuffed pepper casserole.

    Storage Instructions 

    Place leftover pepper casserole in an airtight container and refrigerate for 3-4 days. To freeze, place in a freezer-safe container, cover with plastic wrap and an airtight lid, and freeze for up to 3 months.

    Stuffed Pepper Casserole Tips and Tricks

    • Feel free to customize the seasoning to your liking. You can add more or less of the dried herbs or use different kinds of herbs.   
    • To add some extra flavor, sauté the bell peppers in olive oil for a few minutes before adding them to the skillet.  
    • If you want to add some crunch to the casserole, sprinkle some breadcrumbs or crushed tortilla chips over the top before baking. 
    Stuffed pepper casserole on a plate with a fork.

    Can I Make Ahead?

    Yes, you can make this meal ahead of time and save it for when you have such a busy night that you don’t have time to cook. Store your cooked casserole in an airtight container – like a sealed casserole dish – and keep it in the refrigerator for up to three days. Then, reheat it in the oven (without the lid) at 350F until it is completely heated through. This should take about 15 minutes. 

    Are Wrinkly Bell Peppers Ok To Eat?

    Peppers start to wrinkle when they are losing moisture. This is natural, and they are still safe to eat. The only time they aren’t safe to eat is when they get mold on them or start to have a foul odor. 

    Stuffed pepper casserole on a plate with a fork.

    FAQ

    How do you make this a keto-friendly recipe?

    To make this low-carb, use cauliflower rice instead of white rice. The rest of the ingredients are naturally low in carbs. 

    Can you make it in an air fryer?

    Yes, as long as your air fryer is large enough to hold a casserole dish, you can use it. Cover the dish in foil and cook at 375F for 30 minutes, stirring once halfway through cooking. 

    How many servings does this make? 

    This recipe makes about six servings. 

    Casserole Recipes     

    Want more easy casserole recipes that you can make for dinner? Here are some of my favorite recipes:

    Try this Impossible Cheeseburger Pie.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    5 from 2 votes

    Stuffed Pepper Casserole

    Created by Stacie Vaughan
    Servings 6
    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Indulge in the best of both worlds with this delicious Stuffed Pepper Casserole. Packed with savory flavors, it brings together the classic goodness of stuffed peppers in a fuss-free and easy-to-make casserole, featuring hearty ground beef, melty cheese, and a medley of flavorful veggies.

    Ingredients
     
     

    • 1 lb lean ground beef
    • ½ cup yellow onion chopped
    • 3 cloves garlic minced
    • 4 bell peppers I used green, yellow and red, chopped
    • 1 can diced tomatoes 14.5oz can
    • 1 can tomato sauce 8oz can
    • 1 cup cooked white rice
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1 tsp paprika
    • salt and pepper to taste
    • 1 cup shredded mozzarella cheese
    • fresh parsley chopped, optional

    Instructions

    • Preheat the oven to 375℉.
    • In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks.
    • Reduce the heat to medium-low. Add the onion and garlic and cook until the onion is softened.
    • Add the chopped bell peppers, diced tomatoes, tomato sauce, cooked rice, dried basil, dried oregano, paprika, salt and pepper to the skillet. Stir to combine.
    • Spoon the mixture into a 9×13 inch casserole dish and spread evenly.
    • Sprinkle the shredded mozzarella cheese over the top of the mixture.
    • Cover the casserole dish with foil and bake for 30 to 35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
    • Remove the foil and bake for an additional 5 to 10 minutes to brown the cheese. You can add additional cheese if you like.
    • Remove from the oven and let the casserole cool for a few minutes before serving. Sprinkle fresh parsley on top, if desired.

    Nutrition

    Calories: 262kcal | Carbohydrates: 23g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 715mg | Potassium: 954mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3214IU | Vitamin C: 118mg | Calcium: 161mg | Iron: 4mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Casseroles
    Cuisine American
    Keyword stuffed pepper casserole, stuffed peppers

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    5 from 2 votes (1 rating without comment)

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    One Comment

    1. Larkin Vilven says:

      5 stars
      My husband and I both liked it better than stuffed peppers because It was handier to eat and the peppers were well mixed into every bite. I confess, I did not have any tomato sauce so i substituted a can of Rotel tomatoes with green chilies and a chopped jalapeño. I had fresh basil so i used that. I had an abundance of peppers from my garden this year so it is on my to make again list.

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