🫑 One-Pan Wonder
Stuffed Pepper Casserole
All the cozy, cheesy flavors of classic stuffed peppers — deconstructed into an easy one-pot casserole with ground beef, colorful bell peppers, rice, and a bubbly blanket of melted cheese on top.
Total Time
1 hour
Prep
15 min
Cook
45 min
Serves
6
Cost
~$12
🛒 Ingredients
🥩 Protein & Produce
1 lb lean ground beef (or ground turkey)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow onion, diced
3 cloves garlic, minced
🫙 Pantry Staples
1 cup long grain white rice, uncooked
1 can (14.5 oz) diced fire-roasted tomatoes
1 can (8 oz) tomato sauce
1 1/2 cups beef or chicken broth
2 tsp Worcestershire sauce
1 tsp Italian seasoning
1/2 tsp each: salt, pepper
1 tbsp olive oil
🧀 Topping
1 1/2 cups shredded cheese (cheddar, Colby Jack, or mozzarella)
Fresh cilantro or parsley, for garnish
👩🍳 Directions
- Preheat & prep. Preheat oven to 375°F. Dice the bell peppers and onion. Mince the garlic.
- Brown the beef. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains — about 7–8 minutes. Drain any excess fat.
- Sauté the veggies. Add the diced onion and bell peppers to the skillet. Cook, stirring occasionally, until they begin to soften — about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
- Build the casserole. Stir in the diced tomatoes (with juices), tomato sauce, broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Add the uncooked rice and stir everything to combine. Bring to a boil.
- Bake covered. Cover the skillet tightly with a lid or aluminum foil. Transfer to the oven and bake for 25–30 minutes, until the rice is tender and the liquid is absorbed.
- Add the cheese. Remove from oven, stir the casserole, then sprinkle the shredded cheese evenly over the top. Return to the oven uncovered and bake 5–10 minutes more until the cheese is melted and bubbly.
- Garnish & serve. Let the casserole rest for 5 minutes. Top with fresh cilantro or parsley and serve directly from the pot!
No oven-safe skillet? Brown the meat and veggies on the stove, then transfer everything to a greased 9x13 baking dish before baking. Works just the same!
Want more kick? Swap in pepper jack cheese, add a diced jalapeño with the peppers, or stir in a teaspoon of cumin and chili powder for a Tex-Mex twist.
Using brown rice? Add an extra 3/4 cup of broth and increase the covered bake time to 45–50 minutes. Brown rice needs more liquid and time to get tender.
🍽️ Serve It With
🥗 Side Salad 🍞 Crusty Bread 🫘 Refried Beans 🥑 Guacamole 😎 Sour Cream
📊 Nutrition (per serving)
434
Calories
24g
Protein
41g
Carbs
20g
Fat
5g
Fiber
763mg
Sodium
📦 Storage & Leftovers
❄️ Fridge: Store leftovers in an airtight container for up to 3–4 days. Reheat in the microwave for 1–2 minutes or in a 350°F oven covered with foil for 15–20 minutes.
🧊 Freezer: Freeze in airtight containers for up to 3 months. Hold off on adding cheese to the portion you plan to freeze — thaw overnight in the fridge, add cheese, then reheat in the oven until bubbly.
🍱 Meal Prep: This casserole is a meal-prep champion! Portion into individual containers for easy grab-and-go lunches throughout the week.
🧊 Freezer: Freeze in airtight containers for up to 3 months. Hold off on adding cheese to the portion you plan to freeze — thaw overnight in the fridge, add cheese, then reheat in the oven until bubbly.
🍱 Meal Prep: This casserole is a meal-prep champion! Portion into individual containers for easy grab-and-go lunches throughout the week.