Name: Stuffed Pepper Casserole with Beef and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound ground beef, lean; 1 yellow onion, small; diced; 3-4 garlic cloves, minced; Kosher salt, to taste; Ground black pepper, to taste; 1 tablespoon smoked paprika; 1 teaspoon thyme, dried; 14.5 ounces diced tomatoes, 1 can; 1 cup beef broth; 3-4 tablespoons red pepper paste, or harissa; 1 ½ cup cheddar cheese, shredded and divided; 1 cup cooked brown rice; 3 small bell peppers, seeded and diced; Parsley, freshly chopped; optional

There’s something wonderfully cozy about a good casserole, and this Stuffed Pepper Casserole with Beef and Rice Recipe hits all the right notes. It’s like your favorite stuffed peppers but simplified into a layered bake that’s hearty, comforting, and full of flavor. Trust me, once you try it, it’ll become a go-to weeknight winner!

The image shows a close-up of a rice dish in a white dish with cooked ground meat mixed with colorful chopped bell peppers in red, green, yellow, and orange. There are bits of melted yellow cheese spread thinly all over, blending with the brown meat and white rice. A white spoon holds a scoop of the mix, showing a combination of the rice, meat, cheese, and bright vegetables, all sprinkled with small green herbs. The background is 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 with Beef and Rice Recipe
Top Tip
How to Serve Stuffed Pepper Casserole with Beef and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole with Beef and Rice Recipe

Why You'll Love This Recipe

What makes this Stuffed Pepper Casserole with Beef and Rice Recipe so special for me is the balance of flavors and the ease of dinner prep. It’s perfect when you want that stuffed pepper flavor but crave something quicker and a bit more hands-off. Plus, the layers make every bite exciting!

Simple Layering: You get all the flavors of stuffed peppers without the fuss of stuffing individual peppers.
Flavor-Packed Sauce: The blend of smoky paprika and harissa gives it a subtle kick that’s warming but not overpowering.
Filling and Comforting: With ground beef, rice, and cheese, it’s a crowd-pleaser that satisfies hungry appetites.
Customizable: Easy to swap out ingredients or adjust spice levels to exactly how you like.

Ingredients & Why They Work

This recipe blends simple, wholesome ingredients that create layers of flavor and texture. Each one plays a role in making the casserole both comforting and hearty. Here's why I love these specific ingredients and some shopping tips to make your life easier.

Flat lay of a mound of fresh lean ground beef, a small diced yellow onion, three peeled garlic cloves, a small white bowl of coarse kosher salt, a small white bowl of ground black pepper, a small white bowl filled with smoked paprika powder, a teaspoon of dried thyme scattered naturally, a simple white bowl with bright red diced tomatoes, a small white bowl filled with rich beef broth, a small white bowl holding vibrant deep red harissa paste, a neat pile of shredded orange cheddar cheese, a small heap of cooked brown rice, three fresh small diced bell peppers in red, yellow, and green colors, and a small pile of freshly chopped green parsley leaves, all arranged symmetrically on a simple white ceramic plate and bowls, 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

Ground beef: Go for lean to keep it flavorful without excess grease soaking your casserole.
Yellow onion: Adds a mild sweetness and aromatic base—diced finely for even cooking.
Garlic cloves: Fresh minced garlic is a must here to give that punch of warmth and depth.
Kosher salt & black pepper: Seasoning essentials that bring out all the flavors.
Smoked paprika: This smoky spice is the magic that gives the beef mixture that cozy, earthy undertone.
Dried thyme: Adds a slight herby, savory touch that pairs beautifully with the beef and tomatoes.
Diced tomatoes: Use canned for convenience, they keep the mixture juicy and tangy.
Beef broth: Boosts richness — if you don’t have broth, a good quality stock or even water with a pinch of bouillon works in a pinch.
Red pepper paste (or harissa): Adds complexity and a subtle heat; start with less if you’re spice shy and adjust to taste.
Cheddar cheese: Sharp and melting, it complements the flavors perfectly. Freshly shredded melts better than pre-shredded.
Cooked brown rice: Use already cooked rice so it layers nicely without drying out during baking.
Bell peppers: I love mixing colors here for a vibrant contrast, diced small so they cook through.
Fresh parsley (optional): A fresh herb finish to brighten the rich layers.

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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

I love playing around with this Stuffed Pepper Casserole with Beef and Rice Recipe to suit the occasion or whatever’s in my fridge. You can keep it classic or tweak ingredients to make it your own—there’s so much flexibility here.

Variation: Once, I swapped the ground beef for ground turkey and added some smoked gouda instead of cheddar; it was a deliciously smoky twist that my family adored.
Spice level: Feel free to dial back or up the red pepper paste for your preferred heat; I always add a little extra because I love that warm kick.
Vegetarian option: Omit beef and double up on peppers and beans, using vegetable broth instead—still incredibly satisfying!
Rice alternatives: Swap the brown rice for quinoa or cauliflower rice if you want a low-carb or gluten-free version.

Step-by-Step: How I Make Stuffed Pepper Casserole with Beef and Rice Recipe

A white bowl filled with a mixed dish showing three main layers: a base of cooked rice with white and light brown grains, a middle layer of small brown meat pieces mixed evenly throughout, and colorful chunks of yellow and green bell peppers scattered on top. Small bits of red tomatoes and green herbs are mixed inside, giving the dish a fresh, vibrant look. A silver fork sticks out from the bowl to the left side, and a red and white striped cloth is placed nearby on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Browning the Beef and Building Flavors

Start by heating a large skillet over medium heat. I like using a wooden spoon to break up the ground beef as it cooks—it helps it brown evenly without turning it into a paste. Once the beef starts releasing its juices, add the diced onion, minced garlic, kosher salt, black pepper, smoked paprika, and dried thyme. Stir frequently so everything melds together and the onions start to soften, about 5-7 minutes. This is where the base flavor really comes alive.

Step 2: Simmer the Sauce

Next, stir in the canned diced tomatoes, beef broth, and red pepper paste (or harissa). Bring the mixture to a boil, then reduce the heat and let it simmer. I usually give it about 8 minutes, stirring occasionally until the liquid has reduced by half. You want a rich, thick sauce without too much excess moisture—it’ll bake nicely and not make your casserole soggy.

Step 3: Assemble Your Casserole

Grab your baking dish and spread half of the meat mixture on the bottom. Then sprinkle half of the cooked brown rice evenly over the top. Add a layer of diced bell peppers and diced onion, followed by half of the shredded cheddar cheese. Repeat these layers one more time so you have a beautiful, even stack of tasty ingredients ready to bake.

Step 4: Bake Until Melty and Bubbly

Pop the casserole into a preheated 375°F oven and bake for 30–40 minutes. In my experience, the cheese bubbles up beautifully and the top starts to turn golden brown when it’s ready. Keep an eye on it toward the end to avoid over-browning, but that crispy cheese edge is a personal favorite of mine.

Top Tip

Through making Stuffed Pepper Casserole with Beef and Rice Recipe many times, I've learned a few tricks that really help turn out the best version every time. These tips can save you some trouble and boost your confidence.

Drain excess fat: If your ground beef releases a lot of grease, drain some off before adding spices to prevent your casserole from turning greasy.
Cook rice fully ahead: Using fully cooked and cooled rice ensures it doesn’t dry out or get mushy in the oven layer.
Even chopping: Dice onions and peppers uniformly for even cooking and a balanced texture in every bite.
Rest before serving: Let the casserole sit 5 minutes after baking—this helps it set and makes it easier to slice.

How to Serve Stuffed Pepper Casserole with Beef and Rice Recipe

Stuffed Pepper Casserole - Serving Suggestion

Garnishes

I always sprinkle freshly chopped parsley on top for a pop of green and fresh flavor—it brightens up the hearty casserole nicely. Sometimes I even add a little dollop of sour cream or a squeeze of fresh lemon juice on the side to cut through the richness. It’s those little touches that make it feel extra special!

Side Dishes

Since the casserole is so filling, I like to keep sides light. A simple green salad with a vinaigrette works beautifully, or steamed green beans tossed with a little butter and garlic. Sometimes, crusty bread or garlic bread rounds out the meal perfectly if you’re in the mood for more carbs.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins to make everyone feel like they have their own personal stuffed pepper dish. Adding some colorful bell pepper rings on top before baking also adds visual appeal and extra pepper flavor. Trust me, it looks stunning on the table!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The casserole actually tastes even better the next day once the flavors have had time to meld, so don’t hesitate to make it ahead for a quick dinner later.

Freezing

Freezing works well if you portion it out before baking—wrap individual servings tightly in plastic wrap and foil. When you want to enjoy it, thaw overnight in the fridge and then reheat in the oven or microwave. Just be mindful that fresh garnishes like parsley should be added after reheating.

Reheating

Reheat leftovers in the oven at 350°F for about 15-20 minutes, covered with foil to prevent drying. I find this keeps the cheese melty and peppers tender without drying out the rice. Microwave reheating works too but can sometimes dry the dish, so add a sprinkle of broth or water and cover loosely.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

Yes, white rice works just as well in this Stuffed Pepper Casserole with Beef and Rice Recipe. Just make sure it’s fully cooked and cooled before layering to maintain the right texture during baking.

What can I substitute for the red pepper paste?

If you don’t have red pepper paste, you can use harissa or even a bit of chili garlic sauce. Alternatively, smoked paprika and a small amount of cayenne pepper add a similar smoky heat if you prefer something milder.

Can I make this recipe ahead of time?

Absolutely! You can prepare the meat mixture and chop the veggies a day ahead. Then assemble and bake when you’re ready. This makes it perfect for busy weeknights or entertaining guests without last-minute stress.

Is this recipe gluten-free?

Yes! This Stuffed Pepper Casserole with Beef and Rice Recipe is naturally gluten-free as long as you use gluten-free beef broth and check that your red pepper paste or harissa doesn’t contain any gluten additives.

Final Thoughts

This Stuffed Pepper Casserole with Beef and Rice Recipe has become one of my absolute favorites to make for family dinners — it’s just so dependable and delicious every single time. I love how it feels like a warm hug in a dish, comforting but never boring. Give it a try and make it your own—you’ll be so glad you did!