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Stuffed Pepper Casserole

Stuffed pepper casserole is a one-pan, deconstructed bake with ground beef, rice, bell peppers, and tomato simmered together until tender. It’s finished with melted mozzarella that turns golden on top for classic stuffed pepper flavor in a simpler dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef mixture base
  • 1.5 lb ground beef
  • 1 onion diced
  • 3 bell peppers mixed colors, diced
  • 4 garlic minced
  • 1.5 cup long-grain white rice uncooked
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cup beef broth
  • 1 tsp Italian seasoning
  • 1 tsp Worcestershire sauce
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1.5 cup mozzarella cheese shredded

Equipment

  • 1 Dutch oven

Method
 

Bake the casserole
  1. Preheat the oven to 375°F.
  2. Brown the ground beef with the diced onion in a large oven-safe skillet or Dutch oven, then drain excess fat.
  3. Add the minced garlic and diced bell peppers and cook for 3 minutes.
  4. Stir in the uncooked long-grain white rice, diced tomatoes, tomato sauce, beef broth, Italian seasoning, Worcestershire sauce, salt, and pepper.
  5. Bring the mixture to a boil, cover it, and transfer the skillet to the oven.
  6. Bake covered for 25 minutes, until the rice is cooked and the liquid is absorbed.
  7. Uncover and top with the shredded mozzarella, then bake 5–8 more minutes until the cheese is melted and golden.
  8. Let the casserole rest for 5 minutes before serving.

Notes

For the best texture, use uncooked long-grain white rice and keep the bake covered for the full 25 minutes so the liquid is absorbed. Refrigerate leftovers in an airtight container up to 4 days; reheat in a 350°F oven until hot. Freezing is not recommended because rice can soften further. For a lighter option, use 90% lean ground beef or substitute ground turkey while keeping the rest the same.