If you love classic stuffed peppers but want an easier way to serve them, this Stuffed Bell Pepper Casserole is the perfect solution! Everything comes together in one dish—no need to stuff individual peppers. It’s hearty, comforting, and packed with delicious flavors.

Stuffed Bell Pepper Casserole made from a recipe from Caring Casserole. — Easy stuffed bell pepper casserole recipe with rice, beef, and melty cheese – a one-pan family dinner that’s freezer-friendly and full of flavor!1.

Love stuffed peppers but need a healthy, dairy-free twist? Try my Turkey Quinoa Stuffed Peppers—all the goodness, none of the dairy!

I love how simple this meal is to prepare, and it’s also great for making ahead or freezing for later. The combination of tender bell peppers, seasoned ground beef, fire-roasted tomatoes, and cheesy goodness makes it a family favorite. Plus, it’s easy to customize—swap in ground turkey for a lower-fat version, or use dairy-free cheese to make it work for dietary needs.

This casserole is perfect for sharing. Whether you’re bringing a meal to a friend or stocking your freezer with ready-to-go dinners, this recipe is a keeper!

Ingredients for Stuffed Pepper Casserole

1 pound lean ground beef
3 large bell peppers (any color), diced (I used red, orange, and yellow)
1 onion, diced
4 cloves garlic, minced (or 4 teaspoons jarred minced garlic)
1 tablespoon Worcestershire sauce
2 teaspoons Italian seasoning
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika
2 cups beef broth (check rice package for liquid ratio—mine was 1:2, but some rice is 1:1.5)
15 ounces fire-roasted diced tomatoes (not drained)
1 cup long-grain white rice, uncooked
2 cups shredded cheese
Cooking spray

How to Make Stuffed Bell Pepper Casserole

Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray.
In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain any excess fat.
Add the diced bell peppers, onion, garlic, spices, salt, and pepper to the skillet. Cook until the veggies soften. Stir in Worcestershire sauce.
Pour the beef mixture into the prepared casserole dish. Add the beef broth and diced tomatoes.
Stir in the uncooked rice. Mix everything together until well combined.
Cover the casserole dish tightly with foil and bake for 45 minutes, or until the rice is tender and the liquid is absorbed.
Remove the foil, sprinkle the cheese on top, and bake for 3-5 minutes, until the cheese is melted and bubbly.
Let the casserole rest for at least 5 minutes before serving. Enjoy!

Stuffed Bell Pepper Casserole fresh out the oven! — Make-ahead stuffed pepper casserole—simple to prep with raw rice, canned tomatoes, and chopped veggies. Just bake and serve!

Make-Ahead & Storage Tips

Using brown rice? I haven’t tried this but try using 2 cups and bake for 1 hour.
Make-ahead option: Assemble the casserole, but don’t add the cheese on top. Cover and freeze for up to 3 months.
To bake from frozen: Thaw overnight in the fridge, top with cheese, and bake as directed.

This casserole is warm, filling, and stress-free, making it a great dish to share with loved ones. Packed with veggies and protein, it’s a complete meal on its own, but it pairs perfectly with a side salad or crusty bread.

Diet-Friendly Adaptations for Stuffed Bell Pepper Casserole

Gluten-Free – This casserole is naturally gluten-free as long as you use a gluten-free Worcestershire sauce (some brands contain wheat). Double-check labels to be sure.
Dairy-Free – Swap out the cheese for a dairy-free shredded cheese alternative or simply omit it. You can also use a plant-based butter to grease the dish instead of cooking spray if needed.
Lower Fat – Use lean ground turkey instead of beef and opt for a reduced-fat cheese or skip the cheese altogether.

Stuffed Bell Pepper Casserole

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Prep Time 30

Cook Time 55

Servings: 6

Ingredients Method Video

Ingredients

1 lb lean ground beef
3 large bell peppers (any color), diced (I used red, orange, and yellow)
1 onion (diced)
4 cloves cloves garlic, minced (or 4 teaspoons jarred minced garlic)
1 tbsp Worcestershire sauce
2 tsp Italian seasoning
½ tsp cumin
½ tsp salt
½ tsp pepper
1/2 tsp smoked paprika
2 cups beef broth (check rice package for liquid ratio—mine was 1:2, but some rice is 1:1.5)
15 ounces fire-roasted diced tomatoes (not drained)
1 cup long-grain white rice, uncooked
2 cups shredded cheese

Method

Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray.
In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain any excess fat.
Add the diced bell peppers, onion, garlic, spices, salt, and pepper to the skillet. Cook until the veggies soften. Stir in Worcestershire sauce.
Pour the beef mixture into the prepared casserole dish. Add the beef broth and diced tomatoes, then stir in the uncooked rice. Mix everything together until well combined.
Cover the casserole dish tightly with foil and bake for 45 minutes, or until the rice is tender and the liquid is absorbed.
Remove the foil, sprinkle the cheese on top, and bake for 3-5 minutes, until the cheese is melted and bubbly.
Let the casserole rest for at least 5 minutes before serving. Enjoy!

Video

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It’s easy to show up for our friends with these tasty casseroles and thoughtful touches. From freezer-friendly meals to simple make-ahead dishes, sharing comfort food is one way to say, “I care.” Whether you’re supporting a new parent, helping during an illness, or just surprising someone with a warm meal, these casseroles make it simple to give from the heart.