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Stuffed Pepper Casserole Recipe Easy Cheesy One Pan Dinner Bake

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This easy, cheesy stuffed pepper casserole brings all the classic flavors of stuffed peppers into a cozy, one-pan bake. It’s hearty, family-friendly, and perfect for busy weeknights with minimal prep and cleanup.

Ingredients

Scale
  • 1 pound lean ground beef (or ground turkey/chicken for lighter option)
  • 1 cup uncooked white rice (long grain or jasmine; brown rice works with more liquid and time)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 bell peppers, diced (mix of red, yellow, and green)
  • 3 cloves garlic, minced
  • 1 can (15 oz) fire-roasted diced tomatoes (or regular diced tomatoes)
  • 1 can (8 oz) tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 cups water or beef broth
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • Fresh parsley or basil, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Chop onions and peppers into bite-sized pieces.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no longer pink (about 5-7 minutes). Drain excess fat if needed.
  3. Add diced onion and peppers to the skillet. Sauté for 4-5 minutes until softened and onions are translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in uncooked rice, oregano, basil, smoked paprika, salt, and pepper. Mix to coat rice and veggies in seasonings.
  5. Pour in diced tomatoes, tomato sauce, and water or broth. Stir well, scraping up any browned bits from the bottom.
  6. Bring mixture to a gentle simmer. Cover with foil or a lid and transfer to the oven (or pour into a baking dish if not using an oven-safe skillet).
  7. Bake for 35-40 minutes, or until rice is tender and most liquid is absorbed. If the top looks dry, add a splash more broth halfway through.
  8. Remove foil and sprinkle cheddar and mozzarella cheese evenly over the top. Return to oven, uncovered, and bake another 8-10 minutes until cheese is melted and bubbly. Broil for 2 minutes at the end for a golden top, if desired.
  9. Let casserole rest for 5-10 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

For best results, use regular long-grain rice (not instant). Brown rice requires more liquid and a longer bake. Let the casserole rest before serving for easier scooping. Swap ground beef for turkey, chicken, or plant-based crumbles for a lighter or vegetarian version. Leftovers taste even better the next day and freeze well.

Nutrition

Keywords: stuffed pepper casserole, cheesy casserole, one pan dinner, easy dinner, comfort food, family meal, ground beef casserole, rice casserole, bell pepper bake

Find it online: https://blairrecipes.com/stuffed-pepper-casserole-recipe-easy-cheesy-one-pan-dinner-bake/