This Stuffed Pepper Casserole is everything you love about stuffed peppers without the hassle. It's made with ground beef, bell peppers, rice, and melty cheese, all in one pot. Family friendly and ready in 30 minutes.
Chili Pepper Madness knows stuffed peppers! If you love stuffed peppers but not the extra work, this Stuffed Pepper Casserole is about to become your new go-to weeknight dinner. Think of it as unstuffed peppers, with all the flavorsome ground beef, tender rice, sweet bell peppers, and melty cheese you crave, baked together in a savory tomato sauce in one easy, flavor-packed pot.
No stuffing, no layering, no fuss. It’s a family-friendly meal that comes together fast, perfect as a hearty one-pan dinner, meal prep option, and it's freezer-friendly and very customizable.
It's a reliable ground beef casserole that works any night of the week.
Why You'll Love This Recipe
- Quick and Easy to Make. It's mostly chopping, with everything cooked in single pot or pan, then baked in the same pan.
- Easy to Customize. You can vary up the ground meats with this recipe, but also the cheeses and spices, and even the peppers. Make it your way!
- Mild or Wild! You can make a mild version for your family, or make a wonderfully spicy version for yourself and your spicy food loving friends!
Stuffed Pepper Casserole Ingredients
- Olive Oil. Or any cooking oil.
- Ground Beef. Use lean beef (like 90/10) for a less greasy casserole. 80/20 beef adds richer flavor, but drain excess fat after browning so the casserole doesn’t get oily.
- Bell Peppers. Any color works. Green is more classic. You'll get more sweetness with red, yellow, or orange bells.
- Jalapeño (optional). For a touch of heat. Core the membranes/seeds for a touch milder, or skip them for a mild casserole. If you love cooking with jalapeños, be sure to check out my other jalapeño pepper recipes for more spicy inspiration.
- Fire Roasted Tomatoes. For a subtle smoky flavor, which we love. Regular diced tomatoes work too, but fire-roasted brings extra “roasted” flavor that makes it better than the rest.
- Worcestershire Sauce. Just a touch, which adds a "meaty" umami flavor.
- Seasonings. Paprika, dried oregano, basil, salt and pepper to taste. You can easily vary this up to your personal favorites, like Italian seasonings or Cajun seasonings.
- Cooked Rice. Long-grain rice is usually fluffier and less sticky, which helps the casserole hold its texture. You can use cooked brown rice or wild rice.
- Melty Cheese. For the best melt factor, use freshly shredded cheese - pre-shredded cheese has anti-caking agents that can make it grainy. Use cheddar cheese, mozzarella, or a blend – I LOVE pepper jack for myself for extra kick.
- For Garnish. Fresh chopped parsley, red pepper flakes.
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
How to Make Stuffed Pepper Casserole
- Cook the onions, jalapeno (if using), and bell peppers in an oven safe pan or Dutch oven to soften and start to caramelize (= extra flavor), 8-10 minutes, then the garlic about 1 minute.
- Add the ground beef and cook it mostly through.
- Add the fire roasted tomatoes, Worcestershire sauce, seasonings, and cooked rice. Stir, remove from heat.
- Stir in 1/2 cup shredded cheese, then top with the remaining shredded cheese.
- Bake the casserole at 425°F (220°C) for 15-20 minutes, or until the cheese is nice and bubbly.
- Cool slightly, garnish, and serve.
Your stuffed pepper casserole is ready to serve. Easy enough to make, isn't it? This is a great weeknight meal for the whole family. I hope they love it!
Recipe Tips & Notes
- Using cooked rice is a big time saver. However, if you'd prefer to make this dish with uncooked rice, add it at the same time you add the tomatoes, but add 2 cups water, beef broth, or stock, then bake 30-40 minutes, or until the rice is tender and cooked to your preference. You'll get best results with long-grain rice.
- Let your imagination run wild with variations like Italian Stuffed Peppers, Mexican Stuffed Peppers, or Greek Stuffed Peppers. So many possibilities. See below.
What to Serve with Stuffed Pepper Casserole
This stuffed pepper casserole recipe is hearty enough to stand on its own, but these simple sides round out the meal just right.
- Crusty Bread. Garlic bread is great, or try my jalapeno-cheddar bread to soak up all the goodness.
- Salad. Go with a traditional green salad, or try this crisp Asian cucumber salad, my delicious 3 bean salad, or even creamy Hawaiian mac salad.
- Roasted Vegetables. You'll love my honey roasted sweet potatoes or my Southern-style smothered green beans.
- Crunchy Spicy Slaw. Get your crunch factor with no-mayo vinegar coleslaw, or mix it up with Curtido (Salvadoran cabbage slaw), or Pikliz (spicy Haitian pickled slaw).
Variations
There are so many ways you can change this up. Here are just a few ideas:
- Make it Spicy: Add diced jalapeño or spicier serrano chilies. Use pepper jack cheese, and finish with red pepper flakes. You can also drizzle in hot sauce.
- Mexican-Style: Use taco seasoning instead of oregano and basil. Use Rotel instead of fire-roasted tomatoes. Top with cheddar and pepper jack cheeses. Top with fresh chopped cilantro, too.
- Italian-Style: Use Italian seasoning and shredded mozzarella. Try hot Italian sausage, too.
- Lighter Turkey or Chicken: Use ground turkey or chicken instead of ground beef. Add a drizzle of olive oil if it tastes lean.
- Low-Carb: Swap cooked rice for cauliflower rice. Reduce the amount of tomatoes a bit, or simmer longer to avoid too much liquid.
- Veggie-Loaded: Add diced zucchini or mushrooms with the peppers/onion.
I'd love to hear how you change it up in the comments below.
Heat Level Guide
Use this quick scale to control the spice factor the way you like it:
- Mild: Skip jalapeño, and do not use red pepper flakes or pepper jack.
- Medium: Add 1-2 diced jalapeños (cored/seeded for a bit less spicy). Use pepper jack cheese.
- Hot: Add extra jalapeños (uncored) and add red pepper flakes. Also, splash in hot sauce.
- Extra Spicy: Use serrano chilies or hotter, like habanero. Cayenne pepper adds a nice level of heat. Add 1-2 chipotle peppers for a smoky variation.
Storage and Make-Ahead Tips
This stuffed pepper casserole recipe stores easily and is perfect for meal prep for easy dinners or saving leftovers.
Store Leftovers (Fridge)
- Refrigerate in an airtight container for up to 4-5 days.
- Reheat in the microwave, or cover and warm in a 350°F oven until hot.
Tip: If it looks dry, add a small splash of broth or water before reheating.
Make Ahead (Unbaked)
- Assemble the casserole but don’t bake it. Cover tightly and refrigerate up to 24 hours.
- Let sit at room temp 15-20 minutes, then bake as directed until hot and bubbly.
Freeze (Before or After Baking)
- Before Baking: Assemble in a freezer-safe dish, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge, then bake as directed.
- After baking: Cool completely, portion into airtight containers, and freeze up to 3 months. Reheat covered at 350°F until warmed through.
Did you make this stuffed pepper casserole? I love hearing your feedback - please leave a star rating and a quick comment below. Your feedback helps me keep the recipe info and FAQs up to date and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H.
Easy Stuffed Pepper Casserole Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 bell peppers use any color – green, yellow, red, orange
- 1 jalapeno pepper chopped (optional, for spicy)
- 5 cloves garlic chopped
- 1 pound ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
- 14.5 ounces fire roasted tomatoes (or use diced tomatoes or tomato sauce)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup cooked rice white, brown, or wild rice
- 1 cup shredded cheese cheddar, mozzarella, or a blend – I LOVE pepperjack for myself
- For Garnish. Fresh chopped parsley, red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C).
- Heat the oil in a large pan or Dutch oven to medium heat and add the onions, jalapeno (if using), and bell peppers. Cook for 10 minutes to soften, stirring often.
- Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
- Add the ground beef and cook 5-6 minutes to brown, breaking apart as you go, until cooked through.
- Add the fire roasted tomatoes, Worcestershire sauce, seasonings, and cooked rice. Stir together and remove from heat.
- Stir in half of the shredded cheese until incorporated.
- Transfer to a casserole dish or baking dish (or keep in the Dutch oven or other oven safe pan).
- Top with the remaining shredded cheese.
- Bake the casserole for 15-20 minutes, or until the cheese is nice and bubbly.
- Cool slightly, garnish, and serve.
Video
Nutrition Information
Want More Casserole Recipes?
Try Some of My Other Stuffed Pepper Recipes
FAQs
Do you have to cook the rice before making stuffed pepper casserole?
No. You can use cooked rice for a faster casserole, or use uncooked long-grain white rice as long as you add enough liquid and bake it covered. I always achieve the best results with cooked rice.
What type of rice works best?
Long-grain white rice is best for fluffy, even results. Brown rice needs more time and liquid, and short-grain can turn sticky or gummy.
Why is my casserole watery?
Because the tomatoes and peppers release moisture. To fix it, simmer the casserole a few minutes before baking or bake uncovered briefly at the end to thicken.
Can I make it ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours, then bake. Or bake it fully and reheat for easy weeknight meals.
Is it freezer-friendly?
Yes. Cool the cooked casserole completely, freeze airtight up to 2-3 months, then thaw overnight in the fridge and reheat covered at 350°F until hot.
Can I make this recipe with ground turkey or chicken?
Yes. Swap 1:1 for ground beef. Since it’s leaner, add a small drizzle of oil if you want it a bit richer and juicier. This helps to avoid dryness.
NOTE: This recipe was updated on 2/20/26 to include new information, including video. The recipe was not changed. It was originally published on 8/21/23.
Linda Baku says
This looks great. I have a question. Do I cook a cup of dry rice and use that in the recipe or is it one cup of already cooked rice?
Mike H. says
Thank you, Linda. It is 1 cup cooked rice.
Linda Baku says
Thank you for the prompt reply. It is in the oven now. The filling is amazing. It was so fast and easy to make. I am trying your chili rellano casserole next.
Mike H. says
Thank you, Linda, and enjoy the casserole, too!
Cindy says
This is a winner! We are lucky enough to have homegrown tomatoes that we roasted and froze, so they were perfect for this recipe. I used 2 bells peppers, one jalapeno, Mexican oregano, cheddar cheese, and followed all measurements and instructions. We'll definitely move this to the "favorites" list!
Mike Hultquist says
Glad you enjoyed it, Cindy! It's so nice to be able to cook with homegrown ingredients. I love my garden! Thanks for sharing.
Emilee says
Loved this! I used ground Turkey, tomatoes with green chiles, and yellow Mexican rice as those were what I had on hand. Topped with sour cream and some Taco Bell fire sauce. Definitely will make again! My husband said he is excited to eat it again for dinner tomorrow too!
Mike Hultquist says
Great, Emilee! Glad you both enjoyed it!
Donna says
This is the recipe that keeps on giving! After I ate a couple of days of just the casserole, then I tried leftovers with Susan's idea of nachos. I agree with her - the best nachos ever! But then I went one step further and used the remaining casserole to stuff sweet banana peppers covered with cheddar cheese and candied jalapenos. OMG - your recipes have changed my culinary life, Mike 🙂
Mike Hultquist says
Wow, BOOM! This is so awesome to hear, Donna! I love the creative ways you're enjoying this! Nice!
Fiona says
I tried this recipe and it was gorgeous and all the family loved it! I used a combination of mature white cheddar and mozzarella cheese. I also added a tin of chilli beans to the dish and some extra rice then to balance out the liquid. This will be a new favorite in my house for definite! Thanks Mike
Mike Hultquist says
Great! Glad you enjoyed it, Fiona. I love the addition of the beans.
Rock says
Kinda disappointed with this recipe,seemed to lack a lot of flavor.maybe drain ground beef?used a jalapeño ,and made the recipe as written.no heat and no flavor.
Mike Hultquist says
Rock, sorry it wasn't to your like. It's a good idea to taste and adjust as you go along with cooking. At the simmering stage, you would have probably realized you could use more spices, and could have added more paprika, maybe a touch of cayenne or some hot sauce. Also, some jalapenos can vary in heat. Next time, try a serrano (or 3) or your favorite hot pepper to achieve a heat/flavor level you prefer. Consider this a simple base recipe. Many ways to adjust it next time. Best.
Linda Gross says
Fantastic recipe. I did half the recipe. Thank you.
I used Basmatti rice cooked in vegetable broth, 96% lean fresh ground beef, portobello mushrooms, lots of Italian seasoning, bell and Aleppo peppers, used blend of Mexican Cheese with extra cheddar added to it. Plus all the other ingredients. If I had some fried bacon to crumble in it , that would have put it over the top. I loved that it is quick, easy, cooked in cast iron X-Large Skillet/ One pot!
Mike Hultquist says
Sounds wonderful to me, Linda! Boom!
Cheryl says
I love your recipes Mike! We have an assortment of peppers from our garden I would like to use for this one. What would be the approximate amount of cups worth to use? Thanks!
Mike Hultquist says
Thanks, Cheryl. This is a really forgiving recipe, so you could use more or less, but I would say about 2 cups chopped. You can definitely use a bit more. Enjoy!
Cheryl says
Thank you Mike, this recipe was amazing! Talk about a flavor explosion! I used lipstick peppers (the reason for cup conversion), Anaheim's (what do you do with all of them) and jalapenos. Roasted up some of our garden tomatoes (again, an abundance), but otherwise followed the recipe. Once again a winning meal!
Mike Hultquist says
Boom! Glad you enjoyed it, Cheryl! I appreciate the comments! Thanks for sharing. =) =)
Donna says
The peppers are really producing in my garden, so I made this last night. I used three bell peppers and two hot Hungarian wax peppers, and the heat was perfect for me, although probably too spicy for many people. I used pepper-jack cheese, although it would have been really good with cheddar as well. This had all the flavor of my favorite stuffed green peppers but was easier to prepare. Yet another winner from Chili Pepper Madness. Thanks, Mike!!!
Mike Hultquist says
Awesome to hear, Donna! I love the pepper combination. Glad you enjoyed it!
Susan George says
I made this today and it was SO good! Tomorrow I’m going to make nachos with what’s leftover. I can hardly wait! Thank you for this recipe, it’s a keeper.
Mike Hultquist says
Nice! I love the nachos idea! I appreciate it, Susan. =)
Susan George says
The nachos were our favorite we ever had! I also added some pickled jalapeños. You would love it!
Mike Hultquist says
Perfection! Thanks, Susan.
Joe D says
Looks fab Mike.....Will be making this soon. Wondering if you could format your recipes such as.....1X 2X 3X? So if we re cooking for a party etc its easier to follow. Love your work! Keep it up
Mike Hultquist says
Thanks, Joe. The recipe card does have a servings slider, if that helps.
Raye Cunningham says
I'm enjoying your recipes Mike . Looks like you like peppers the way I do . Hard to find good pepper recipes .THANK YOU
Mike Hultquist says
Thanks, Raye! Yes, I LOVE them. Can't get enough! I appreciate it.
Ramya says
Cant wait to make this soon for me can i use tofu and soy sauce i never had stuffed pepper casserole before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.