Go Back

Easy Stuffed Bell Peppers Casserole Recipe

This Easy Stuffed Bell Peppers Casserole is a simplified version of the classic stuffed bell peppers dish, made even easier by turning it into a one-pan casserole. Filled with ground beef, rice, vegetables, and a cheesy topping, this casserole brings all the flavors of stuffed peppers without the need to stuff each individual pepper. It's perfect for a busy weeknight dinner, meal prep, or a family gathering.
Print Recipe Pin Recipe

Equipment

  • Large skillet for cooking the beef mixture
  • Baking dish (9x13-inch recommended)
  • Spoon for mixing and spreading the casserole
  • Knife and cutting board: For chopping the vegetables.

Ingredients
  

  • 1 lb ground beef
  • 4 large bell peppers any color, diced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup cooked rice white or brown
  • 1 14.5 oz can diced tomatoes, drained
  • 1 tablespoon tomato paste optional, for extra richness
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese or cheese of choice
  • 1/4 cup chopped fresh parsley optional, for garnish
  • Olive oil for cooking

Instructions
 

  • Cook the Ground Beef
  • Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
  • Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and cooked through, about 5-7 minutes. Drain any excess fat if needed.
  • Prepare the Casserole Filling
  • To the cooked beef, add the diced bell peppers, cooked rice, diced tomatoes, and tomato paste (if using). Stir in the oregano, cumin, chili powder, salt, and pepper. Mix well to combine all the ingredients.
  • Assemble the Casserole
  • Pour the beef and rice mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the shredded cheddar cheese over the top of the casserole, covering it evenly.
  • Bake the Casserole
  • Cover the baking dish with aluminum foil and bake for 25-30 minutes. After 25-30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Serve
  • Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.