Stuffed Pepper Casserole

This quick and easy Stuffed Pepper Casserole Recipe combines ground beef, onions, bell peppers, fire-roasted tomatoes, and rice, all cooked in a perfect blend of spices, then topped with melted cheddar and Monterey Jack cheeses. It is so much easier than stuffing individual bell peppers and tastes even better.

This hearty casserole feeds a crowd, and leftovers reheat perfectly in the microwave. Prepare to be wowed by this tasty casserole. You can make it in a single pot, a Dutch oven, or an oven-safe 12-inch-deep skillet. This recipe is easy enough for a weeknight meal yet hearty enough for Sunday supper.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Ground beef: Use ground beef with a bit of fat. Fat gives the beef flavor. You can substitute Italian sausage, ground turkey, ground chicken, or ground pork.
• Bell peppers: Any colored bell pepper works in this recipe. I have used green, red, orange, and yellow peppers with excellent results.
• Beef broth: Preferably low-sodium
• Fire-roasted diced tomatoes: You can substitute regular diced tomatoes.
• Rice: Use uncooked long-grain white rice for this recipe. Brown rice takes too long to cook, and minute rice overcooks in this recipe.
• Shredded cheese: I use a mixture of Monterey Jack and cheddar, but you can substitute Pepper Jack, queso quesadilla, American Cheese, or mozzarella cheese.

How to make Stuffed Pepper Casserole

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. In a large skillet over medium heat, brown the ground beef, adding the vegetables about halfway through.
2. Reduce the heat to low and add the garlic, chili powder, ground cumin, kosher salt, black pepper, and red pepper flakes. Cook and stir for a minute.
3. Whisk together the tomato paste with some beef broth.
4. Add the tomato paste mixture, the remaining beef broth, the fire-roasted tomatoes, and the rice to the skillet.
5. If not using a Dutch oven or ovenproof skillet, spoon it into a greased 9×13-inch casserole dish.
6. Cover and bake for about 45 minutes or until the rice is tender.
7. Top with the cheese and bake uncovered for 15 minutes or until the cheese melts.

Preparation Tips

• Grease the casserole dish for easy cleanup.
• For a little more flavor and heat, try adding a little more red pepper flakes, cayenne pepper, minced jalapeno, or minced chipotle peppers in adobo sauce. Just remember to add a little at a time and taste test.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.

How to freeze this casserole

Let the casserole fully cool. Then, cover the casserole with two layers of plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight. When ready to serve, remove the casserole from the refrigerator 30 minutes before reheating. Remove the plastic wrap and reheat in the microwave at a reduced power until warm.

Freeze leftovers in an airtight container for up to 2 months. Defrost in the refrigerator overnight. Reheat in the microwave in a microwave-safe dish, covered with a paper towel, on reduced power until warm.

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