Stuffed Pepper Casserole

Stuffed Pepper Casserole brings all the cozy flavor of classic stuffed peppers to one easy baking dish. Sweet bell peppers, savory ground beef, tender rice, and rich tomato sauce come together beneath a bubbling layer of melted cheese. It feels hearty and familiar, but there is no hollowing, stuffing, or waiting for whole peppers to soften.

This version starts on the stovetop, so the vegetables become tender and the beef develops real flavor before baking. A little tomato paste, Worcestershire sauce, and smoked paprika make the filling taste full and balanced without becoming heavy. Then the casserole finishes in the oven until hot, saucy, and beautifully golden around the edges. It is a dependable weeknight dinner, yet comforting enough for a relaxed family gathering. Add a simple salad or warm bread, and dinner is done.

Recipe Yield: 6 servings

INGREDIENTS

2 cups cooked long-grain white rice, cooled slightly
2 cups shredded mozzarella and sharp cheddar cheese blend, divided
1 lb 90% lean ground beef
1 medium yellow onion, diced
3 medium bell peppers (about 3 cups), chopped
1 can (14.5 oz) diced tomatoes, undrained
1 cup tomato sauce
3 garlic cloves, minced
2 tbsp tomato paste
1 ½ tsp Italian seasoning
1 tsp smoked paprika
¾ tsp salt
¼ tsp black pepper
1 tbsp olive oil
1 tbsp Worcestershire sauce
2 tbsp chopped fresh parsley, for garnish

INSTRUCTIONS

1. Preheat the oven:
Preheat the oven to 375°F. Lightly grease a 3-quart or 9×13-inch baking dish.

2. Brown the beef:
Heat the olive oil in a large, deep skillet over medium-high heat. Add the beef and cook for 5–6 minutes, breaking it into small crumbles. Drain excess grease if needed.

3. Cook the vegetables:
Add the onion and bell peppers. Cook for 5–6 minutes, stirring occasionally, until crisp-tender.

4. Build the flavor:
Stir in the garlic, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Cook for 1 minute, until fragrant.

5. Finish the filling:
Add the Worcestershire sauce, diced tomatoes, and tomato sauce. Simmer for 4–5 minutes, until slightly thickened. Then fold in the rice and ½ cup cheese.

6. Assemble the casserole:
Transfer the filling to the prepared baking dish. Spread it evenly, then sprinkle the remaining 1 ½ cups cheese over the top.

7. Bake and serve:
Bake uncovered for 18–22 minutes, until bubbling and fully heated. For a more golden topping, broil for 1–2 minutes while watching closely. Rest for 5–10 minutes, then garnish with parsley.

Helpful Tips to Perfect This Recipe

• Use cooled rice for the best texture: Let freshly cooked rice cool for 10–15 minutes before mixing. This keeps the grains distinct and prevents a soft or pasty casserole.
• Keep the peppers crisp-tender: Do not cook them until completely soft in the skillet. They continue cooking in the oven and will finish tender without becoming mushy.
• Shred the cheese from a block: Freshly shredded cheese melts more smoothly and creates the stretchy, bubbly topping shown in the image.
• Prefer ground turkey? Use 93% lean ground turkey and add 1 extra tbsp olive oil. Cook it only until done so the casserole filling stays juicy.