Cheesy Stuffed Pepper Beef Casserole

This cheesy stuffed pepper beef casserole is my go-to when I want something hearty, cozy, and full of flavor without the fuss of individually stuffing peppers. It brings together juicy ground beef, sweet bell peppers, fluffy rice, and rich tomato sauce—all topped with gooey melted cheese and baked into a comforting, one-dish meal. It’s everything I love about stuffed peppers but made even easier.

Why You’ll Love This Recipe

I love this recipe because it takes a classic comfort food and simplifies it into a family-friendly casserole. There’s no need to prep and stuff individual peppers—instead, I just mix everything together and let the oven do the work. It’s great for meal prep, perfect for feeding a crowd, and it always hits the spot. The cheesy top layer adds the perfect finishing touch that makes this dish feel indulgent and cozy every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef

• cooked white or brown rice

• bell peppers (red, green, yellow, or a mix), chopped

• onion, chopped

• garlic, minced

• crushed tomatoes or tomato sauce

• tomato paste

• Worcestershire sauce

• Italian seasoning

• salt

• black pepper

• shredded cheddar or mozzarella cheese

• olive oil

• optional: parsley or chopped green onions for garnish

Directions

I start by preheating my oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.

In a large skillet, I heat olive oil and sauté the onion and chopped bell peppers for about 5–7 minutes until they’re soft.

Then I stir in the garlic and cook it for another minute before adding the ground beef. I cook the beef until it’s browned, making sure to drain any excess fat.

Next, I stir in the crushed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. I let it simmer for 5–10 minutes to build up the flavor.

Once that’s done, I mix the cooked rice into the beef and pepper mixture and pour everything into the prepared baking dish, spreading it out evenly.

I sprinkle the shredded cheese over the top, cover it with foil, and bake it for 20 minutes. Then I uncover it and bake for another 10–15 minutes until the cheese is melted and bubbling.

I let it rest for about 5 minutes before serving and sometimes garnish it with parsley or green onions if I want a fresh pop of flavor.

Servings and timing

This recipe makes about 6 to 8 servings. It takes 15–20 minutes to prep and 30–35 minutes to bake, so I can have it on the table in under an hour.

Variations

Sometimes I swap the ground beef for ground turkey or chicken to make it a little lighter. I’ve also thrown in black beans or corn when I want extra texture and nutrients. If I’m in the mood for something spicy, I add chopped jalapeños or red pepper flakes. And when I want a bit more kick, I use pepper jack cheese instead of cheddar.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I either warm it in the oven at 350°F for 15–20 minutes or microwave single portions until they’re hot. It also freezes really well—I wrap it tightly and freeze for up to 2 months.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble the whole thing earlier in the day and refrigerate it until I’m ready to bake. I just let it sit at room temperature for about 20–30 minutes before baking to take the chill off.

Do I need to cook the rice ahead of time?

Absolutely. I always use fully cooked rice for this recipe. It blends better with the other ingredients and ensures even cooking.

What’s the best type of cheese to use?

I usually use cheddar because it melts beautifully and adds rich flavor, but I’ve also used mozzarella, Monterey Jack, and pepper jack depending on what I have on hand or the flavor I’m going for.

Can I make it vegetarian?

Definitely. I skip the meat and add extra veggies like mushrooms, zucchini, or black beans. It still turns out hearty and satisfying.

How do I keep the casserole from getting watery?

To avoid a watery casserole, I make sure to sauté the peppers and onions really well and drain the ground beef properly before mixing everything together.

Conclusion

Cheesy stuffed pepper beef casserole is one of those dishes that checks all the boxes—it’s hearty, comforting, easy to make, and full of classic flavors. I love how it transforms a traditional favorite into a weeknight-friendly bake that feeds a crowd and leaves everyone full and happy. This is one recipe I find myself making again and again.

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