We all love a good stuffed pepper, but let’s be honest—sometimes you just don’t feel like stuffing anything. That’s where this Easy Stuffed Pepper Casserole swoops in to save the day. All the hearty, savory goodness of classic stuffed peppers, but made in one pan and on the stovetop. No oven. No scooping. No baking. Just one comforting, cheesy, satisfying skillet meal!
Perfect for busy weeknights, meal prep, or feeding the whole family without breaking a sweat, this recipe is one you’ll want to keep on repeat.
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🌶️ Ingredients You’ll Need
- 1 lb ground beef
- 2 bell peppers, chopped (any color)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 (15 oz) can low sodium beef broth
- 1 (15 oz) can diced tomatoes, undrained
- 1 cup uncooked long grain white rice
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
🍳 Kitchen Tools
- Large skillet or sauté pan (with a lid)
- Wooden spoon or spatula
- Measuring spoons and cups
- Cheese grater (if using block cheese)
👩🍳 How to Make Stuffed Pepper Casserole
1. Brown the Meat
In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns.
2. Add the Veggies
Once the beef is mostly cooked through, add in the chopped onions and bell peppers. Cook for 5–10 minutes, stirring occasionally, until they begin to soften.
3. Add the Garlic
Stir in the minced garlic and cook for 1–2 minutes, just until fragrant.
4. Add the Rest (Except the Cheese)
Stir in the beef broth, diced tomatoes, rice, Worcestershire sauce, and all the seasonings (Italian seasoning, salt, pepper). Mix well and bring the mixture to a boil.
5. Simmer
Reduce the heat to low, cover, and let the casserole simmer for about 20 minutes, stirring halfway through. The rice should absorb most of the liquid and become tender.
6. Add the Cheese
Once the rice is cooked, stir in ½ of the mozzarella and cheddar cheeses until melted and incorporated into the mixture.
7. Top and Melt
Sprinkle the remaining cheese on top. Cover the pan for a few minutes to let it melt, or place under a broiler for a golden finish (if your pan is oven-safe).
8. Serve and Enjoy!
Scoop into bowls and serve hot! Garnish with chopped parsley, sour cream, or even a few red pepper flakes if you like a little heat.
Easy Stuffed Pepper Casserole
Equipment
- Large skillet with lid
- wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Cheese grater
Ingredients
- 1 pound ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp Worcestershire sauce
- 15 oz low sodium beef broth
- 15 oz diced tomatoes
- 1 cup uncooked long grain white rice
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded cheddar cheese
Instructions
- In a large skillet, cook ground beef over medium heat, breaking it apart. Once mostly cooked, add onions and bell peppers. Cook for 5–10 minutes until softened.
- Add garlic and sauté for 1–2 minutes, just until fragrant.
- Stir in beef broth, diced tomatoes, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil.
- Cover and reduce heat to a simmer. Cook for 20 minutes, stirring halfway through, until rice is tender.
- Stir in half of the shredded cheese until melted and combined.
- Top with remaining cheese. Cover to melt, or place under broiler briefly if oven-safe.
- Remove from heat and serve hot.
Notes
Nutrition
💡 Recipe Tips & Variations
- Use ground turkey or chicken for a lighter version.
- Add black beans or corn for extra color and flavor.
- Brown rice or quinoa can be substituted—just adjust the cooking time and liquid.
- Want it spicy? Add a diced jalapeño or a few dashes of hot sauce to the mix.
- Use fire-roasted tomatoes for an extra smoky flavor.
🥗 What to Serve With It
This casserole is a full meal on its own, but here are a few great side ideas:
- Garlic bread or cornbread
- Green salad with Italian dressing
- Roasted broccoli or green beans
- Sliced avocado or guacamole for a fresh twist
🧊 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let cool completely, then portion and freeze for up to 3 months.
- Reheat: Microwave individual portions, or reheat in a skillet over low heat with a splash of broth if needed.
📝 Frequently Asked Questions
Can I make this in the oven?
Yes! After browning the beef and sautéing the veggies, transfer everything to a baking dish, cover with foil, and bake at 375°F for 30–35 minutes, or until rice is cooked through. Then top with cheese and broil.
Can I use instant rice?
You can, but reduce the liquid slightly and the cooking time by about 5–7 minutes.
Is this gluten-free?
It can be! Just make sure your Worcestershire sauce and broth are certified gluten-free.
❤️ Final Thoughts
This Easy Stuffed Pepper Casserole gives you all the flavors of classic stuffed peppers—without the hassle of prepping individual peppers. It’s cozy, cheesy, and perfect for busy families who still want a warm, homemade meal on the table.
This one-skillet wonder is exactly the kind of recipe that becomes a weeknight regular in your rotation. So go ahead, make a double batch, and enjoy the leftovers too!
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Try More Family-Friendly Meals:
- Biscuit Pot Pie
- Beef Brisket Slow Cooker Recipe
- Make-Ahead Sausage Casserole
- Cheesy Taco Pasta Skillet
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