Stuffed Pepper Casserole
If you love the flavors of classic stuffed peppers but don’t have the time (or patience!) to stuff each pepper, this Stuffed Pepper Casserole is the perfect shortcut. Made with lean ground turkey, colorful bell peppers, tender rice, and melty cheese, it has all the cozy flavors of the traditional dish—without the extra work.
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This casserole is well rounded with a carb (brown or white rice), protein (ground turkey or lean ground beef), and your vegetables (onions, bell peppers, and canned diced tomatoes).
Stuffed Pepper Casserole is not only hearty, but it’s delicious! It’s an easy, family friendly weeknight dinner idea. Pair it with a simple side salad and garlic knots for your crew.
I particularly love this as a meal prep recipe. I like to make a casserole on Sunday and portion it for quick lunches all week. It also freezes well!
This one-pan wonder is hearty, healthy, and loaded with flavor. The ground turkey keeps it light, the peppers add a fresh sweetness, and the rice soaks up all the savory tomato goodness. It’s a weeknight-friendly dinner that’s easy to prep ahead, freezer-friendly, and always a crowd-pleaser.
An if you are a big fan of stuffed peppers, try Stuffed Pepper Pasta or Crock Pot Stuffed Pepper Soup.
When I was little stuffed peppers were always on the menu at my grandma’s house. It was such a popular dish to make. My grandma knew the kids didn’t like the pepper part but we loved the meaty stuffing. She made us Porcupine Meatballs from the rice and beef filling on the side. To this day it’s still one of my favorite meals!
Ingredients
🛒 Ingredients You’ll Need
Equipment
- 9×13-inch baking dish
- Large skillet
Ingredients
- 1 pound lean ground beef (or ground turkey or ground chicken)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 bell peppers, diced (2 large or 3 small, any color)
- 1½ cups uncooked Instant Rice (Minute Rice)
- 1 cup chicken broth (or beef or vegetable broth)
- 1 (28-ounce) can tomato sauce (or crushed tomatoes, tomato puree, or spaghetti sauce)
- 1 (15-ounce) can diced tomatoes with garlic, basil, and onions
- Salt, black pepper, Italian seasoning, and garlic powder, to taste
- 1 cup shredded cheddar or mozzarella cheese (optional)
💗 Tip: The cheese is completely optional! This casserole is delicious either way, so feel free to leave it off if you prefer a dairy-free or lighter meal.
How To Make It
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook for about 5 minutes, stirring occasionally, until they begin to soften. They don’t need to be fully cooked since they’ll continue cooking in the oven. Season lightly with salt and pepper. During the last minute of cooking, stir in the garlic and cook until fragrant.
In the prepared baking dish, combine the tomato sauce, diced tomatoes, uncooked Instant Rice, chicken broth, and half of the salt, pepper, garlic powder, and Italian seasoning. Stir in the sautéed onions and peppers.
Using the same skillet, cook the ground beef over medium-high heat, breaking it into crumbles as it cooks, until no longer pink, about 8–9 minutes. Drain any excess grease if needed. Season with the remaining salt, pepper, garlic powder, and Italian seasoning.
Add the cooked ground beef to the baking dish and stir until everything is evenly combined.
Cover the baking dish tightly with aluminum foil and bake for 35–45 minutes, or until the rice is tender and has absorbed most of the liquid. Since Instant Rice cooks quickly, begin checking for doneness at the 35-minute mark.
Remove the foil and sprinkle the shredded cheese evenly over the top, if using. Return the dish to the oven and bake uncovered for an additional 5–10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Scoop onto plates and enjoy!
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How to Freeze
Option 1: Assemble the casserole, but do not bake.
- Cover the dish tightly with plastic wrap and then aluminum foil. Label with the date and freezing instructions.
- Freeze for up to 3 months.
To bake from frozen:
- Thaw overnight in the refrigerator.
- Remove plastic wrap, cover with foil, and bake at 350°F for 45–50 minutes.
- Uncover, sprinkle shredded cheese over the top, and bake uncovered for another 10 minutes, or until the cheese is melted.
Option 2:
- Bake casserole as directed. Let cool completely.
- Transfer the casserole to freezer safe containers. This method is perfect to portion out servings and pull out individual servings.
- Thaw in the refrigerator overnight and reheat in the microwave or in the oven at 350°F until warmed through- 15-30 minutes.
Tips for the Best Stuffed Pepper Casserole
Use Fresh or Frozen Peppers
Fresh bell peppers provide the best flavor and texture, but frozen peppers work well too. If using frozen peppers, thaw and drain them first to prevent extra moisture from making the casserole watery.
Add More Vegetables
This recipe is easy to customize! Stir in diced zucchini, sliced mushrooms, spinach, or even corn when cooking the onions and peppers for an extra serving of vegetables.
Choose Your Favorite Cheese
Mozzarella is my favorite because it melts beautifully and gives the casserole that classic stuffed pepper flavor. Cheddar, Monterey Jack, or an Italian cheese blend are all delicious choices, too. Finish with a sprinkle of grated Parmesan for even more flavor.
Make It Spicy
If your family likes a little heat, add a pinch of crushed red pepper flakes, diced jalapeños, or a dash of your favorite hot sauce.
Switch Up the Meat
Ground turkey, ground chicken, Italian sausage, ground pork, or even chorizo all make great substitutes for ground beef. You can also use your favorite plant-based ground meat for a vegetarian version.
Make It Low Carb
Swap the Instant Rice for cauliflower rice and reduce the broth to ¾ cup. Since cauliflower rice cooks much faster, begin checking the casserole after about 25–30 minutes.
Prepare It Ahead
Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, add an extra 5–10 minutes to the cooking time if baking straight from the refrigerator.
Cover Tightly While Baking
Be sure to seal the baking dish tightly with aluminum foil. The trapped steam helps the Instant Rice cook properly and keeps the casserole from drying out.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 1–2 minutes, or cover the casserole with foil and bake at 350°F for 20–25 minutes until heated through.
Frequently Asked Questions
Can I use regular rice instead of Instant Rice?
This recipe is designed for Instant Rice because it cooks quickly in the casserole. If using uncooked long-grain rice, you’ll need to increase both the cooking time and the amount of broth.
Can I freeze stuffed pepper casserole?
Yes! Assemble the casserole without the cheese, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add the cheese during the last few minutes of baking.
What color bell peppers work best?
Any color works! Green peppers have a more traditional flavor, while red, yellow, and orange peppers add a little sweetness and extra color.
Can I make this casserole without cheese?
Absolutely! The cheese is optional, and the casserole is still hearty and delicious without it.
How do I know when the casserole is done?
The casserole is ready when the rice is tender and most of the liquid has been absorbed. If the rice still seems firm, cover the dish again and bake for another 5–10 minutes.
What to Serve with Stuffed Pepper Casserole
Since this casserole is a complete meal with protein, vegetables, and rice, it pairs perfectly with simple side dishes.
Some of our favorite sides include:
- A crisp green salad with your favorite dressing
- Garlic bread or garlic toast
- Dinner rolls or buttery biscuits
- Roasted broccoli or roasted Brussels sprouts
- Steamed green beans
- Caesar salad
- Fresh fruit salad
- Corn on the cob
- Garlic Parmesan breadsticks
Finish the meal with a simple dessert like brownies, chocolate chip cookies, or a scoop of vanilla ice cream for an easy family dinner everyone will love!
More Casseroles You’ll Love
- Cheesy Ham Casserole
- Porcupine Meatballs
- Creamy Mushroom Chicken and Rice
- Cheesy Chicken Bacon Ranch Potatoes
- Baked Ziti
- Slow Cooker Pizza Casserole
- Ham, Cheese, Croissant Breakfast Casserole
- One Pan Chicken Parmesan Casserole
- Chicken Cordon Bleu Casserole
- Marry Me Chicken and Rice Casserole
Whether you’re feeding a hungry family or looking for a simple comfort food recipe, this un-stuffed pepper casserole is sure to become a go-to favorite.
Video How To Make Stuffed Pepper Casserole
Stuffed Pepper Casserole
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 bell peppers diced
- 3 garlic cloves minced or 1 tsp garlic powder
- 1 pound lean ground beef ground turkey or chicken can be used
- 1 1/2 cups white or brown Instant rice uncooked, the Minute Rice
- 1 cup chicken broth or beef/vegetable broth
- 28 ounce can tomato sauce crushed tomatoes, tomato puree or spaghetti sauce can be used
- 15 ounce can diced tomatoes with garlic and basil
- 1 tbsp Italian seasoning
- 1 tsp salt plus more to taste
- 1 tsp garlic powder
- 1/2 tsp pepper plus more to taste
- 1 cup cheddar cheese or mozzarella, shredded (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook for about 5 minutes, stirring occasionally, until they begin to soften. They don’t need to be fully cooked since they’ll continue cooking in the oven. Season lightly with salt and pepper. During the last minute of cooking, stir in the garlic and cook until fragrant.
- In the prepared baking dish, combine the tomato sauce, diced tomatoes, uncooked Instant Rice, chicken broth, and half of the salt, pepper, garlic powder, and Italian seasoning. Stir in the sautéed onions and peppers.
- Using the same skillet, cook the ground beef over medium-high heat, breaking it into crumbles as it cooks, until no longer pink, about 8–9 minutes. Drain any excess grease if needed. Season with the remaining salt, pepper, garlic powder, and Italian seasoning.
- Add the cooked ground beef to the baking dish and stir until everything is evenly combined.
- Cover the baking dish tightly with aluminum foil and bake for 35–45 minutes, or until the rice is tender and has absorbed most of the liquid. Since Instant Rice cooks quickly, begin checking for doneness at the 35-minute mark.
- Remove the foil and sprinkle the shredded cheese evenly over the top, if using. Return the dish to the oven and bake uncovered for an additional 5–10 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Scoop onto plates and enjoy!
Nutrition
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Do you use red onion? That appears to be what’s in the photo. Looks pretty. I’ll try with red instead of yellow.
I used half of a yellow and half of a red onion because that’s what I had in my fridge to use up. 🙂 Any onion works!