Easy Stuffed Pepper Casserole

This easy stuffed pepper casserole has all the flavors of classic stuffed peppers—without the fuss! Made in one skillet with ground beef, tender rice, colorful bell peppers, and plenty of gooey cheese, it’s a comforting, hearty dinner the whole family will love.

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Course: Casserole, Dinner, Main Course

Cuisine: American

Keyword: easy ground beef dinner, one pan casserole, stuffed pepper casserole

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 410kcal

Author: [email protected]

Cost: 9

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

You can substitute ground turkey or chicken for a lighter version. For added heat, toss in red pepper flakes or hot sauce. This casserole stores well in the fridge for up to 4 days and freezes beautifully for busy weeknights!

Nutrition