If you love stuffed peppers but don’t love all the prep, this casserole is your new go-to. It has the same cozy flavors—savory beef, tender rice, sweet-tangy tomatoes, and bright green peppers—without the fuss of stuffing each pepper. Everything bakes together in one dish, and it tastes like comfort in a bowl.
It’s simple enough for a weeknight, sturdy enough for leftovers, and budget-friendly to boot. Plus, it’s endlessly customizable for your tastes or what you have on hand.
Why This Recipe Works
- Streamlined method: Browning the meat and sautéing the peppers first builds flavor fast, then the oven does the rest.
- Balanced texture: Using cooked rice keeps the casserole from getting soggy, while the peppers stay slightly crisp-tender.
- All-in-one meal: Protein, veggies, and grains come together in one pan, so dinner is done with minimal dishes.
- Classic flavor profile: Tomato sauce, onions, garlic, and Italian-style seasoning deliver that familiar stuffed pepper taste.
- Make-ahead friendly: It reheats beautifully and can be prepped in stages for busy schedules.
What You’ll Need
- 1 lb (450 g) ground beef (or ground turkey for a lighter option)
- 3 large green bell peppers, cored and chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups cooked rice (white or brown; day-old rice works great)
- 1 can (15 oz/425 g) tomato sauce
- 1 can (14.5 oz/410 g) diced tomatoes, undrained
- 1 cup shredded mozzarella (or provolone)
- 1/2 cup grated Parmesan
- 2 tbsp tomato paste (for richer flavor)
- 1 tsp dried Italian seasoning (or 1/2 tsp each dried basil and oregano)
- 1/2 tsp smoked paprika (optional, adds warmth)
- 1–2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the beef: Heat a large skillet over medium-high.
Add the ground beef, season with salt and pepper, and cook until browned, breaking it into crumbles, about 6–8 minutes. Drain excess fat if needed and return to the pan.
- Sauté aromatics and peppers: Push the beef to one side. Add olive oil to the empty space, then the onion and green peppers.
Cook 4–5 minutes until the onion softens and peppers start to tenderize. Stir in the garlic and cook 30 seconds until fragrant.
- Build the sauce: Add tomato paste and stir to coat everything. Pour in the tomato sauce and diced tomatoes with their juices.
Stir in Italian seasoning and smoked paprika. Simmer 3–4 minutes to thicken slightly. Taste and adjust salt and pepper.
- Combine with rice: Turn off the heat.
Fold in the cooked rice until evenly distributed. The mixture should be saucy; if it seems dry, add a splash of water or broth.
- Assemble the casserole: Spread the mixture evenly in the prepared baking dish. Sprinkle mozzarella over the top, then the Parmesan.
- Bake: Cover with foil and bake for 15 minutes.
Uncover and bake another 10–12 minutes until the cheese is melted and lightly browned and the casserole is bubbling around the edges.
- Rest and serve: Let it stand 5–10 minutes so it sets up. Garnish with chopped parsley and serve warm.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers. Freeze up to 3 months.
Thaw overnight in the fridge.
- Reheat: Microwave individual portions 1–3 minutes, stirring halfway. For larger amounts, cover and bake at 325°F (165°C) until heated through, about 20–25 minutes. Add a splash of water if it looks dry.
Why This is Good for You
- Balanced nutrition: You get protein from the meat, complex carbs from the rice, and a solid helping of vegetables from the peppers and tomatoes.
- Vitamin boost: Green peppers are rich in vitamin C and antioxidants, while tomatoes provide lycopene.
- Manageable portions: It’s satisfying without being heavy, and it’s easy to portion out for meal prep.
- Flexible fats: You can use lean beef or turkey and control the cheese amount to fit your goals.
What Not to Do
- Don’t use raw rice: It won’t fully cook evenly in this casserole and can throw off the moisture balance.
- Don’t skip seasoning: Taste the sauce before baking.
Under-seasoned casseroles can taste flat.
- Don’t overcook the peppers: They should be crisp-tender after sautéing, not mushy.
- Don’t bake uncovered the whole time: Cover first to keep it moist, then uncover to brown the cheese.
- Don’t forget the rest time: A short rest helps the casserole set and makes cleaner servings.
Recipe Variations
- Turkey and brown rice: Swap ground turkey and use cooked brown rice for a leaner, nuttier version.
- Cheesy pepper-jack: Replace mozzarella with pepper jack for a mild kick and extra creaminess.
- Low-carb option: Use riced cauliflower instead of rice. Sauté it briefly to soften before mixing; reduce sauce slightly to avoid excess moisture.
- Vegetarian: Use plant-based ground or a mix of lentils and mushrooms. Add an extra tablespoon of olive oil for richness.
- Greek-inspired: Use ground lamb, add oregano and a pinch of cinnamon, swap mozzarella for feta, and stir in a handful of parsley.
- Southwest style: Add chili powder, cumin, and smoked paprika.
Fold in black beans and corn, and top with cheddar.
- Extra veg: Stir in chopped spinach or zucchini in the last minute of sautéing for more greens.
FAQ
Can I make this ahead?
Yes. Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if it’s going into the oven cold.
Do I have to cook the rice first?
For best results, yes.
Cooked rice gives the right texture and prevents the casserole from drying out or becoming gummy. Leftover rice works perfectly.
What if I only have red or yellow peppers?
Use them. They’re sweeter than green peppers but still delicious.
The flavor will be slightly different, but the recipe works the same.
How can I make it spicier?
Add red pepper flakes, diced jalapeños, or swap in pepper jack cheese. A pinch of cayenne in the sauce also does the trick.
Can I add more protein?
Absolutely. Stir in cooked Italian sausage, crumbled bacon, or extra lean ground meat.
Just keep the total meat around 1.5 pounds so the casserole stays balanced.
How do I keep it from getting watery?
Sauté the peppers and onions to release moisture, and let the sauce simmer a few minutes to thicken. Using cooked rice and draining excess fat from the meat also helps.
What size pan should I use?
A standard 9×13-inch baking dish works best. If using a smaller pan, bake a little longer and watch for bubbling edges and melted cheese.
Can I use quinoa instead of rice?
Yes.
Use 2 cups cooked quinoa. It adds a slightly nutty flavor and extra protein while keeping the structure of the dish.
In Conclusion
This stuffed green pepper casserole gives you everything you love about the classic with a fraction of the effort. It’s hearty, flavorful, and easy to adapt to your preferences.
Make it on a busy weeknight, prep it for lunches, or freeze a batch for later. It’s the kind of reliable recipe you’ll return to whenever you want something simple, satisfying, and family-friendly.