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Stuffed Pepper Casserole

Stuffed pepper casserole is a one-dish stuffed-peppers bake with browned ground beef, tender rice, and diced bell peppers simmered in tomato sauce, then finished with melted mozzarella. This easy stuffed pepper bake turns classic flavors—beef, rice, peppers, and tomato—into a comforting, scoopable casserole.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and vegetables
  • 1.5 lb ground beef
  • 1 onion Diced.
  • 3 bell peppers Mixed colors, diced.
  • 4 garlic Minced.
Rice and tomato base
  • 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
  • salt and pepper To taste.
Cheese topping
  • 1.5 cup mozzarella cheese Shredded.

Equipment

  • 1 Dutch oven

Method
 

Preheat and brown the filling
  1. Preheat the oven to 375°F. This ensures the casserole bakes through evenly once the rice is covered.
  2. Brown the ground beef with the diced onion in a large oven-safe skillet or Dutch oven, then drain the fat. Cook until the beef loses its pink color.
  3. Add the minced garlic and diced bell peppers, then cook for 3 minutes. Stir so the peppers begin to soften and the garlic becomes fragrant.
Build the casserole base and bake
  1. Stir in the uncooked long-grain white rice, diced tomatoes, tomato sauce, beef broth, Italian seasoning, Worcestershire sauce, and salt and pepper. Mix until the rice is evenly coated in the tomato-beef mixture.
  2. Bring the mixture to a boil, cover it, and transfer the skillet to the oven. Bake for 25 minutes until the rice is cooked and the liquid is absorbed.
Melt the cheese and rest
  1. Uncover and top the casserole with shredded mozzarella. Bake 5–8 minutes at 375°F until the cheese is melted and golden with bubbling edges.
  2. Let the casserole rest for 5 minutes before serving. This helps the layers set so it scoops cleanly.

Notes

For best texture, bake covered long enough for the rice to fully absorb the liquid; if the rice seems underdone, add a splash of broth and bake 5 minutes more covered. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months (thaw overnight in the fridge). For a lighter option, swap half the ground beef for lean ground turkey while keeping the same seasoning and broth amounts.