Go Back

Stuffed Pepper Casserole

Stuffed pepper casserole with deconstructed stuffed pepper flavor—ground beef, rice, peppers, and tomato—baked in one pan until the rice is tender. Finish with melted mozzarella that turns golden and bubbly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Stuffed pepper casserole base
  • 1.5 lb ground beef
  • 1 onion large, diced
  • 3 bell peppers (mixed colors) diced
  • 4 garlic cloves minced
  • 1.5 cup long-grain white rice uncooked
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cup beef broth
  • 1 tsp Italian seasoning
  • 1 tsp Worcestershire sauce
  • 0.25 salt and pepper to taste
  • 1.5 cup mozzarella cheese shredded

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and aromatics
  1. Preheat the oven to 375°F. Set an oven-safe skillet or Dutch oven nearby for one-pan baking.
  2. Brown the ground beef with the diced onion in the skillet over medium-high heat until the beef is no longer pink, then drain excess fat. Stir in the minced garlic and diced bell peppers and cook for 3 minutes until slightly softened and fragrant.
Cook the rice and bake
  1. Stir in the uncooked long-grain white rice, diced tomatoes, tomato sauce, beef broth, Italian seasoning, Worcestershire sauce, salt, and pepper until evenly combined.
  2. Bring the mixture to a boil, then cover and transfer to the oven to bake for 25 minutes at 375°F. Bake until the rice is cooked through and the liquid is absorbed.
Melt the mozzarella and finish
  1. Uncover the casserole and top evenly with shredded mozzarella. Bake for 5–8 more minutes at 375°F until the cheese is melted and golden with bubbling spots.
  2. Let the casserole rest for 5 minutes before serving. This helps the rice set so the casserole slices neatly.

Notes

Pro tip: Use an oven-safe Dutch oven so you can brown the beef on the stovetop and bake without transferring. Refrigerate leftovers up to 3 days in a sealed container. Freeze yes—cool completely, then freeze up to 2 months and reheat covered at 350°F until hot. For a lighter option, use 93% lean or swap in ground turkey while keeping the seasoning the same.