Go Back
Stuffed Bell Pepper Casserole served on a white plate.

Stuffed Bell Pepper Casserole

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
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
 

  1. Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray.
  2. In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain any excess fat.
  3. Add the diced bell peppers, onion, garlic, spices, salt, and pepper to the skillet. Cook until the veggies soften. Stir in Worcestershire sauce.
  4. 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.
  5. Cover the casserole dish tightly with foil and bake for 45 minutes, or until the rice is tender and the liquid is absorbed.
  6. Remove the foil, sprinkle the cheese on top, and bake for 3-5 minutes, until the cheese is melted and bubbly.
  7. Let the casserole rest for at least 5 minutes before serving. Enjoy!

Video