There’s just something cozy about a dish that combines all the flavors of stuffed peppers but comes together in one comforting pot. This Stuffed Pepper Casserole Recipe is exactly that—full of vibrant peppers, savory beef, and tender rice, all baked up with melty cheese on top. It’s a simple, hearty meal that always feels like a little celebration on your dinner table.

A round blue pot holds a mixed rice dish with three visible layers; the bottom layer is cooked rice with a reddish tint mixed with small chunks of cooked meat and bits of green and red vegetables, the middle layer shows melted white and golden yellow cheese that spreads unevenly across the surface, and the top layer is garnished with small bright green herb leaves scattered over the melted cheese. The inside walls of the pot are stained with reddish sauce marks. The pot is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Casserole Recipe
Top Tip
How to Serve Stuffed Pepper Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole Recipe

Why You'll Love This Recipe

This Stuffed Pepper Casserole Recipe truly rewrote the way I think about stuffed peppers. Instead of spending ages hollowing out peppers and laboring over multiple pans, you get all the flavors and textures packed into one hearty casserole. It’s like the comfort of classic stuffed peppers without the fuss or mess.

One-Pot Wonder: Everything cooks in one pot, which means fewer dishes and easier prep.
Full of Flavor: The combination of smoky paprika, Worcestershire sauce, and fresh peppers gives this dish a layered, savory taste.
Flexible and Family Friendly: You can easily swap out veggies or add more cheese to suit your family’s tastes.
Comfort Food Made Simple: It’s hearty and satisfying—perfect for busy weeknights when you want something warm and filling.

Ingredients & Why They Work

The ingredients in this Stuffed Pepper Casserole Recipe come together to hit all the right notes: a little sweetness from the peppers, richness from the beef, earthiness from the paprika, and creaminess from the cheese. Shopping for fresh, firm bell peppers and using good-quality beef stock really lifts the overall flavor. Here’s a quick peek at why each is important:

Flat lay of a medium yellow onion whole and unpeeled, two fresh green bell peppers whole, two fresh red bell peppers whole, four plump garlic cloves with skins on, a small mound of lean ground beef shaped naturally, a small white ceramic bowl filled with bright red tomato paste, a small white ceramic bowl of deep amber Worcestershire sauce, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl of rich brown beef stock, a small white ceramic bowl of uncooked long-grain white rice, a small pile of shredded cheese with creamy yellow and white tones, and a small white ceramic bowl containing coarse kosher salt, all ingredients fresh and natural, arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: Helps soften the veggies and adds a subtle fruity richness without overpowering.
Yellow onion: Adds sweetness and a savory base layer—don’t skip it, it’s the recipe’s backbone.
Green and red bell peppers: The stars of the dish! They bring color, crunch, and that signature stuffed pepper taste.
Kosher salt: Enhances all the flavors throughout the cooking process—season in stages for balance.
Lean ground beef: Keeps it hearty without too much fat, so the casserole stays light yet filling.
Garlic cloves: Brings wonderful aroma and depth to the sauce.
Tomato paste: Concentrated flavor that adds richness and a slight tanginess.
Smoked paprika powder: Adds smoky warmth and a hint of spice that makes the dish pop.
Beef stock: Gives moisture and umami; homemade or good store-bought makes a big difference.
Worcestershire sauce: A little secret enhancer that adds complexity and balances the meatiness.
Long-grain white rice: Absorbs all the flavors and keeps the texture fluffy but tender.
Shredded cheese of choice: Melts on top for that gooey, comforting finish—sharp cheddar and Monterey Jack are favorites of mine.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Stuffed Pepper Casserole Recipe is how adaptable it is. Personally, I’ve played around with swapping different peppers—sometimes I throw in yellow or orange for extra color and sweetness. You can easily turn it vegetarian by swapping the beef for beans or lentils too.

Cheese Variations: I’ve used mozzarella for that stretchy, melty goodness or crumbled feta for a tangy twist—feel free to get creative!
Spice it Up: Add a pinch of cayenne or some chopped jalapeño if you like a bit of heat.
Brown Rice Swap: If you want something whole-grain, try brown rice—but remember it needs longer cooking time and a bit more liquid.
Meat-Free Version: Use mushrooms, diced zucchini, or plant-based ground “meat” for a vegetarian casserole that still feels hearty and rich.

Step-by-Step: How I Make Stuffed Pepper Casserole Recipe

This image shows a close-up of a cheesy rice dish in a white bowl, with a wooden spoon lifting a portion. The dish has three main layers: the bottom layer is cooked rice mixed with small pieces of red and green peppers, the middle layer is melted cheese with a creamy and stretchy texture, and the top layer is sprinkled with chopped green herbs. The colors are warm, mostly in orange, red, white, and green tones, with the cheese melting over the rice and vegetables, creating a rich and inviting look. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics and Peppers

Heat half of your olive oil in a large Dutch oven or heavy pot over medium-high heat. Toss in the diced onion and colorful bell peppers, sprinkle with a pinch of salt, and cook just until they start to soften and smell amazing—about 3 to 4 minutes. Stir occasionally so the veggies get evenly tender but still keep a little bite. This is where the fragrant base for your casserole is built.

Step 2: Brown the Ground Beef

Add the remaining olive oil and ground beef to the pot. Season with the rest of the salt and break the meat into small pieces with your spoon. Let it brown nicely, stirring now and then, until it’s no longer pink—around 5 minutes. This step adds that rich, savory flavor that carries the whole dish.

Step 3: Build the Sauce

Stir in the minced garlic, tomato paste, and smoked paprika. This is where the magic happens—cook everything for about a minute, stirring constantly, until you can really smell those smoky, garlicky notes taking over. It intensifies the flavor layers without any extra effort.

Step 4: Add Liquids and Rice

Pour in the beef stock and Worcestershire sauce, and crank the heat up until the mixture reaches a bubbling boil. Then stir in the rice along with the last bit of salt. Make sure you mix everything well so that the rice is evenly distributed through the pot.

Step 5: Simmer Until Perfect

Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer gently for 15 to 18 minutes, until the rice has absorbed all the liquid and is just tender. Resist the urge to peek too often—you want that steam to work its magic.

Step 6: Cheese Finish & Rest

Once the rice is tender, remove the pot from heat. Fluff the rice gently with a fork, then sprinkle your shredded cheese over the top. Cover again and let it sit for 5 to 7 minutes—this melt-and-rest step is where the cheese gets deliciously gooey and the whole casserole comes together beautifully.

Top Tip

From my many attempts at stuffed pepper casseroles, these tips have really helped me get consistently great results and happy bellies at the table:

Use a Heavy, Tight-Lidded Pot: It traps steam perfectly so the rice cooks evenly without drying out or burning.
Don’t Skip the Rest Time: Letting the casserole sit off the heat with cheese on top really makes the flavors meld and gives you a luscious, melty finish.
Brown the Meat Well: Taking time here adds depth of flavor and prevents any gamey taste.
Adjust Salt in Layers: Seasoning bit by bit during cooking helps balance and perfect the taste—don't dump it all at once.

How to Serve Stuffed Pepper Casserole Recipe

stuffed pepper casserole - Serving Suggestion

Garnishes

I’m a sucker for topping this casserole with a little fresh chopped parsley or cilantro to add a pop of color and freshness. Sour cream or a dollop of Greek yogurt is also a fantastic finishing touch—totally creamy and tangy, it cuts through the richness just right.

Side Dishes

I love pairing this with a simple mixed green salad dressed lightly with lemon vinaigrette or some roasted garlic bread to scoop up every last bite. Roasted or steamed green beans are another great, easy side to keep things balanced and fresh.

Creative Ways to Present

For special occasions, I’ve served this stuffed pepper casserole in individual ramekins and sprinkled each with extra cheese and a bit of smoked paprika on top for presentation flair. It makes each portion feel special and perfect for dinner parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in airtight containers in the fridge for up to 3 days. The casserole actually tastes great reheated, as the flavors continue to deepen overnight. Just be sure to cover it well so it doesn’t dry out.

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently to keep the texture smooth and rice fluffy.

Reheating

I find reheating in a covered skillet on low heat with a splash of broth or water helps keep everything moist. Alternatively, the microwave works in a pinch—just cover loosely and heat in short intervals, stirring gently in between.

Frequently Asked Questions:

Can I make this casserole gluten free?

Absolutely! Just be sure to use gluten free Worcestershire sauce and double-check your beef stock to avoid any hidden gluten. The rest of the ingredients are naturally gluten free.

What kind of cheese works best for this recipe?

I love using sharp cheddar for its rich flavor and meltability, but Monterey Jack or mozzarella are also excellent choices if you want a milder, super gooey finish. Feel free to mix cheeses for more complexity.

Can I prepare this recipe ahead of time?

Yes! You can prepare all the ingredients except the cheese, then assemble and refrigerate the casserole for a few hours before cooking. Just add the cheese and finish baking when you’re ready. It’s great for busy days.

Can I substitute the rice with quinoa or another grain?

You can, but keep in mind different grains require different cooking times and liquid amounts. Quinoa cooks faster and absorbs liquid differently, so adjust accordingly to avoid a mushy or undercooked dish.

Final Thoughts

This Stuffed Pepper Casserole Recipe is one of those meals that feels like a warm hug from the inside out. I always come back to it because it’s comforting, straightforward, and endlessly satisfying. Whether you’re cooking for the family or just yourself, it’s a perfect weeknight winner. Give it a try—you might just find your new favorite dinner!