This Easy Stuffed Pepper Casserole captures all the comforting flavors of classic stuffed peppers in a convenient, deconstructed form. Hearty ground beef, tender rice, and colorful bell peppers are simmered in a savory tomato broth, then finished with a gooey, cheesy topping. It’s a quick and satisfying one-pan meal perfect for busy weeknights.

 

 

Ingredients

1 lb ground beef

2 bell peppers, chopped

1 onion, finely chopped

3 garlic cloves, minced

1 tbsp Worcestershire sauce

1 can (15 oz) low-sodium beef broth

1 can (15 oz) diced tomatoes

1 cup uncooked long grain white rice

1 tbsp Italian seasoning

1 tsp salt

½ tsp black pepper

¾ cup shredded mozzarella cheese

¾ cup shredded cheddar cheese

 

Instructions:

1. Brown Beef and Sauté Veggies: In a large skillet (or Dutch oven), cook the ground beef over medium-high heat, breaking it apart with a spoon until browned. Once the beef is mostly cooked, add the finely chopped onion and chopped bell peppers. Continue to cook for 5-10 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add Garlic: Stir in the minced garlic and cook for just a minute or two more, until you can smell its aroma.
3. Simmer with Rice & Seasonings: Stir in all the remaining ingredients except for the cheese: the Worcestershire sauce, low sodium beef broth, diced tomatoes, uncooked long grain white rice, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
4. Cook Rice: Once boiling, reduce the heat to a simmer, cover the skillet, and cook for about 20 minutes, stirring halfway through, until the rice is tender and has absorbed most of the liquid.
5. Melt in Cheese: Once the rice is tender, remove the skillet from the heat. Stir in about 1/2 of the shredded mozzarella cheese and 1/2 of the shredded cheddar cheese until it’s melted and well incorporated with the beef and rice mixture.
6. Final Cheese Melt: Sprinkle the remaining mozzarella and cheddar cheese over the top of the casserole. Put the lid back on the pan and let the cheese melt from the residual heat. If you’re in a hurry and your pan is oven-safe, you could place it under the broiler for a minute or two to melt the cheese faster and get a bubbly, golden crust.
7. Serve: Remove from the heat and serve immediately.

 

Why You’ll Love This Casserole

One-Pan Wonder: Minimal cleanup and maximum flavor.

Hearty & Filling: Packed with protein, carbs, and veggies—it’s a full meal in a single dish.

Family Favorite: Kids and adults alike enjoy the cheesy, comforting flavors.

Customizable: Swap the meat, adjust the seasonings, or mix up the cheeses to suit your taste.

Great for Meal Prep: Makes excellent leftovers for lunch or freezer meals.

 

FAQs

1. Q: Can I use brown rice?
   A: Yes, but it takes longer to cook and may need extra broth.
2. Q: Can I make this vegetarian?
   A: Absolutely! Swap ground beef for lentils or plant-based crumbles and use veggie broth.
3. Q: Can I freeze it?
   A: Yes. Let it cool, portion into freezer-safe containers, and freeze for up to 3 months.
4. Q: Can I use other cheeses?
   A: Try Monterey Jack, provolone, or a Mexican blend for different flavors.
5. Q: Is it spicy?
   A: Not as written, but you can add red pepper flakes or chopped jalapeños for heat.
6. Q: What if I don’t have Worcestershire sauce?
   A: Soy sauce or balsamic vinegar makes a good substitute.
7. Q: Can I cook this in the oven instead?
   A: Yes. After browning beef and sautéing veggies, transfer to a baking dish, cover with foil, and bake at 375°F (190°C) for about 40 minutes or until rice is tender.
8. Q: Can I use instant rice?
   A: You can, but reduce the cooking time and liquid slightly—about 10 minutes is enough.
9. Q: What type of bell peppers should I use?
   A: Any! Red and yellow are sweeter, while green has a more robust flavor.
10. Q: How long does it keep in the fridge?
    A: Up to 4 days in an airtight container.

 

Conclusion

This Easy Stuffed Pepper Casserole is a weeknight dream—flavor-packed, fuss-free, and loaded with goodness. Whether you’re feeding a hungry family or prepping lunches for the week, this dish delivers. It’s everything you love about stuffed peppers, but way easier. Give it a try—you’ll be making it on repeat!