Stuffed Bell Pepper Casserole Recipe

Stuffed Bell Pepper Casserole Recipe: A Cozy, One-Dish Favorite

I recently made this stuffed bell pepper casserole recipe on a rainy evening, and it turned out to be the coziest comfort food ever. It’s everything I love about stuffed peppers but way easier—no tedious stuffing, just layer-and-bake goodness.

I was actually craving something warm, cheesy, and hearty that night, and this hit the spot. If you’re looking for a new twist on comfort food or a backup to your Creamy Crock Pot Chicken Marsala Recipe, this one’s a winner.

What You’ll Need: Ingredient Breakdown

Every ingredient in this recipe has a special role. Using fresh, colorful bell peppers adds sweetness and crunch. Here’s everything you need and why it works so well.

• 1 pound ground beef – Brings a classic, savory base.
• 1 pound ground Italian sausage – Adds rich flavor and a touch of spice.
• 1 medium onion, diced – Balances out the meat with mild sweetness.
• 3 bell peppers (red, green, yellow), diced – A colorful trio adds texture and flavor depth.
• 2 cloves garlic, minced – For an aromatic punch.
• 1 can (14 oz) diced tomatoes (with juices) – Adds moisture and acidity.
• 1 can (14 oz) tomato sauce – Creates a rich, thick base.
• 1 cup beef broth – Enhances flavor and helps cook the rice.
• 1 cup uncooked rice (white or brown) – White gives fluffiness, brown offers a nutty flavor.
• 1 tablespoon Italian seasoning – Gives the casserole a herby aroma.
• 1 teaspoon paprika – Adds color and a subtle warmth.
• ½ teaspoon red pepper flakes (optional) – For those who like a little kick.
• 2 cups shredded mozzarella cheese – Melts beautifully on top.
• ¼ cup chopped fresh parsley – Adds freshness and color for garnish.

Note: This recipe makes 6 generous servings and is perfect for a family dinner or meal prep.

Tasty Twists: Easy Variations for All Diets

Want to make it your own? These variations are perfect if you’re watching your diet or just like to change things up. Whether you’re into dairy-free options or need new dinner recipes, this dish can adapt.

• Low-carb version: Swap the rice for riced cauliflower.
• Dairy-free: Use dairy-free shredded mozzarella or skip cheese altogether.
• Vegetarian: Replace meat with a plant-based ground or black beans.
• Extra flavor: Add a splash of Worcestershire sauce or a dash of cumin.
• Add veggies: Zucchini or mushrooms blend in well and boost nutrition.

How Long Will It Take?

Planning a busy night? Here’s a quick breakdown so you know what to expect.

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour

Equipment You’ll Need

Here’s the simple gear I used to make this stuffed bell pepper casserole recipe:

• Large Skillet – To brown the meat and cook veggies.
• Cutting Board + Knife – For chopping onions, peppers, and garlic.
• Measuring Cups + Spoons – To get your seasonings and liquids just right.
• Mixing Spoon or Spatula – To stir everything together.
• 9×13-inch Baking Dish – For baking the casserole evenly.
• Foil (optional) – To cover if needed during baking to prevent over-browning.

How to Make Stuffed Bell Pepper Casserole Recipe?

This is where the magic happens! I love that it’s all made in one pan and then baked—super simple and full of flavor. Here’s how I did it from start to finish.

Step 1: Brown the Meat and Cook the Veggies

Start by heating a large skillet over medium heat. Add your ground beef and Italian sausage. Cook until the meat is browned and no longer pink, breaking it up with a spatula as you go. Toss in your diced onion, bell peppers, and minced garlic. Let everything cook together for about 5 minutes until the veggies are soft and fragrant. Drain any excess fat.

Step 2: Combine and Let It Simmer

Now it’s time to build your sauce. Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, uncooked rice, and all your seasonings—Italian herbs, paprika, and red pepper flakes if you like heat. Stir well and bring the mixture to a boil.

Once boiling, lower the heat, cover it, and let it simmer for 20-25 minutes, giving it a stir every few minutes. The rice should cook through and absorb those delicious flavors.

Step 3: Add Cheese and Bake

Sprinkle that generous layer of shredded mozzarella cheese over the top. Pop it into the oven and bake for about 15–20 minutes. You’ll know it’s ready when the cheese is melted and bubbly with golden spots.

Step 4: Let It Rest and Serve

Once out of the oven, let the casserole sit for about 5 minutes. This helps it set a bit. Sprinkle some chopped parsley over the top for a fresh finish.

Additional Tips for Making this Recipe Better

I’ve made this a few times, and here are a few personal tricks that made it even better:

• Let your cheese sit at room temperature before sprinkling—it melts more evenly.
• Use freshly shredded cheese instead of bagged for better melt and flavor.
• Don’t skip the resting time after baking—it makes serving much easier.
• Add a little smoked paprika for a deeper, slightly smoky flavor.
• If using brown rice, increase simmer time by 5–10 minutes and add a bit more broth.

How to Serve Stuffed Bell Pepper Casserole Recipe?

This casserole is a full meal in itself, but you can pair it beautifully. Presentation also matters—serve it in a wide bowl or deep plate with a parsley sprinkle.

• Pair it with a crisp side salad or roasted veggies for a complete meal.
• Add a dollop of sour cream or sprinkle of parmesan for extra richness.
• Want it spicy? Serve with hot sauce on the side.
• Just like the Mexican Tater Tot Casserole Recipe, you can even serve this in individual ramekins for a fun party dish.

Nutritional Information

Here’s a quick peek at the nutritional breakdown (per serving):

• Calories: 380 kcal
• Protein: 28 g
• Carbohydrates: 22 g
• Fat: 22 g

How to Store Stuffed Bell Pepper Casserole?

Storing in the Fridge: Let the casserole cool completely, then cover tightly and refrigerate. It stays good for up to 4 days.

Freezing Tips: Portion into airtight containers or freezer-safe bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Instructions: Warm in the oven at 350°F for about 15 minutes or microwave individual servings for 2–3 minutes until heated through.

Why You’ll Love This Recipe?

There are so many reasons this dish has become a family favorite in my home.

• One-pan meal: Everything cooks together, saving time and dishes.
• Customizable: Easy to swap ingredients based on preferences.
• Freezer-friendly: Great for meal prep or freezing leftovers.
• Packed with flavor: Spices, meat, and cheese all blend perfectly.
• Kid-friendly: The cheesy top wins over even picky eaters.

Common Mistakes to Avoid for Better Results

Avoiding these errors will help you nail this casserole every time:

• Using uncooked rice without enough liquid—it won’t fully cook.
• Overcooking the meat before adding veggies—it can dry out.
• Using pre-shredded cheese—it doesn’t melt as well due to added starch.
• Not covering while simmering—the rice might stay hard.
• Forgetting to season enough—taste the mixture before baking and adjust.

More Info for a Better Experience

If you’re like me and love making hearty, comforting meals that can feed a family (or be saved for busy nights), this stuffed bell pepper casserole recipe is a must-try.

It combines classic flavors, bold textures, and cheesy goodness in one easy dish. You can make it ahead, double the batch for meal prep, or even freeze portions to reheat late.

Ben Carraoli

Stuffed Bell Pepper Casserole Recipe

I recently made this stuffed bell pepper casserole recipe on a rainy evening, and it turned out to be the coziest comfort food ever. It's everything I love about stuffed peppers but way easier—no tedious stuffing, just layer-and-bake goodness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Dinner

Calories: 380

Ingredients Method

Ingredients

  

• 1 pound ground beef – Brings a classic savory base.
• 1 pound ground Italian sausage – Adds rich flavor and a touch of spice.
• 1 medium onion diced – Balances out the meat with mild sweetness.
• 3 bell peppers red, green, yellow, diced – A colorful trio adds texture and flavor depth.
• 2 cloves garlic minced – For an aromatic punch.
• 1 can 14 oz diced tomatoes (with juices) – Adds moisture and acidity.
• 1 can 14 oz tomato sauce – Creates a rich, thick base.
• 1 cup beef broth – Enhances flavor and helps cook the rice.
• 1 cup uncooked rice white or brown – White gives fluffiness, brown offers a nutty flavor.
• 1 tablespoon Italian seasoning – Gives the casserole a herby aroma.
• 1 teaspoon paprika – Adds color and a subtle warmth.
• ½ teaspoon red pepper flakes optional – For those who like a little kick.
• 2 cups shredded mozzarella cheese – Melts beautifully on top.
• ¼ cup chopped fresh parsley – Adds freshness and color for garnish.

Method

 

1. Start by heating a large skillet over medium heat. Add your ground beef and Italian sausage. Cook until the meat is browned and no longer pink, breaking it up with a spatula as you go. Toss in your diced onion, bell peppers, and minced garlic. Let everything cook together for about 5 minutes until the veggies are soft and fragrant. Drain any excess fat.
2. Now it’s time to build your sauce. Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, uncooked rice, and all your seasonings—Italian herbs, paprika, and red pepper flakes if you like heat. Stir well and bring the mixture to a boil. Once boiling, lower the heat, cover it, and let it simmer for 20-25 minutes, giving it a stir every few minutes. The rice should cook through and absorb those delicious flavors.
3. Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and lightly grease it. Transfer your meat and rice mixture into the dish and spread it out evenly.
4. Sprinkle that generous layer of shredded mozzarella cheese over the top. Pop it into the oven and bake for about 15–20 minutes. You’ll know it’s ready when the cheese is melted and bubbly with golden spots.
5. Once out of the oven, let the casserole sit for about 5 minutes. This helps it set a bit. Sprinkle some chopped parsley over the top for a fresh finish.