Easy Stuffed Pepper Casserole Recipe (One-Pot Weeknight Dinner)

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!

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.

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.

Want More Casserole Recipes?

• Huevos Rancheros Casserole
• Chile Relleno Casserole
• Verde Chicken Enchilada Casserole

Try Some of My Other Stuffed Pepper Recipes

• Classic Stuffed Peppers
• Crockpot Stuffed Peppers
• Chiles Rellenos
• Stuffed Pepper Soup
• See all of my 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.