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Stuffed Pepper Casserole

Stuffed Pepper Casserole – all the flavors of classic stuffed peppers in a quick and easy stove top meal you can make any night of the week!

Traditional stuffed peppers are a classic for a reason. They are just delicious comfort food. But let’s be honest, they can be a little time consuming to make. Peppers take awhile to bake, all the prep of cooking the filling, then actually filling and baking.

So in true Easy Dinner fashion, I am making it into an easy stove top meal. My favorite Creamy Chicken and Rice is a similar concept, of the baked version my mom used to make, but in 25 minutes on the stove top instead.

spooning out casserole from a skillet

Why You’ll Love This Recipe

  • Everything cooks in one pan, so clean up is easy!
  • Customize the recipe – you can use whatever peppers you like, if you want brown rice, just increase the cook time, if you want different cheese there are tons of options
  • A full meal in one pan. It is loaded with veggies, rice and meat – so it truly is a full meal in one. Don’t worry though, I have some great side dish options listed below if you want more.
  • You could even mix up the flavors. I have Taco Stuffed Peppers on the blog, you could use those same flavors in this stovetop version.
ingredients for stuffed pepper casserole

What You’ll Need

  • Ground Beef
  • Bell Peppers
  • Onion
  • Garlic
  • Beef Broth
  • Diced Tomatoes
  • Worcestershire Sauce
  • Uncooked White Rice
  • Italian Seasoning
  • Cheese
  • Salt & Pepper
looking down on stuffed pepper casserole in a skillet

How To Make Stuffed Pepper Casserole

  1. In a large skillet cook the ground beef, breaking apart. Once it is mostly cooked add in the onions and bell peppers and cook for 5-10 minutes until they start to soften.
  2. Add the garlic to the beef mixture and cook for a minute or two, just until you can start to smell it.
  3. Sit in the rest of the ingredients, except the cheese, and bring the mixture to a boil.
  4. Cover and reduce the heat to a simmer and cook for about 20 minutes, stirring half way through.
  5. Once the rice is tender, stir in about 1/2 of the cheese until it is melted and incorporated with the beef and rice.
  6. Sprinkle the rest of the cheese over the top, put the lid back on the pan and let the cheese melt. If you are in a hurry, you could put your pan under the broiler (if it is oven safe) to melt it faster.
  7. Remove from the heat and serve immediately.
a white plate with stuffed pepper casserole on it

What To Serve With Stuffed Pepper Casserole

This is kind of a deconstructed or unstuffed pepper casserole that has rice, beef and veggies. So it really could be a complete meal in one if you wanted. But here are a few ideas that pair well and can round out your dinner.

Storage

This is one of those meals that just gets better over time! So I love that it makes a lot, and I can have lunch the next day waiting for me. Store in an airtight container in the fridge for 4-5 days. Reheat in the microwave for a quick and easy meal.

Freezing – Yes, you absolutely can freeze casserole. Store in an airtight container for 4-5 months. Let it thaw in the fridge overnight before serving. You can reheat in the oven for 20-30 minutes until it is warm or simply microwave portions if you don’t have a lot.

a skillet with melted cheese over ground beef in it

Recipe Tips & Variations

  • If you want to take a shortcut, you can use a bag of frozen chopped bell peppers from the store. If you do this, just add it to the beef as directed, it will just take an extra minute or two to thaw as the onions cook.
  • Use whatever color peppers you like. I like the taste of red peppers better than green, so I tend to use those. But any color works, it really is your personal preference.
  • Mix up the ground beef. You can definitely cut calories and fat by using ground turkey in this and you won’t really notice a difference. Or you could make it meat-free by using a meat alternative and switching to vegetable broth. Just leave out the Worcestershire sauce if trying to go vegetarian.
  • You most definitely can use brown rice in this recipe. It just takes longer to cook. So keep an eye on it until it is tender, and if you need to add a little more liquid you can.
  • The cheese you use is entirely up to you. I used a mix of Cheddar and Mozzarella, because that is what we always have on hand and like. But Colby Jack, Pepper Jack, or Monterey Jack are all great additions.
unstuffed pepper casserole close up for pinterest

More One Pan Dinner Recipes

Yield: 5

Stuffed Pepper Casserole

close up spoonful of unstuffed pepper casserole

Stuffed Pepper Casserole - all the flavors of classic stuffed peppers in a quick and easy stove top meal you can make any night of the week!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 pound ground beef
  • 2 bell peppers, chopped
  • 1 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
  • 1 cup uncooked long grain white rice
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup Mozzarella cheese, shredded
  • 3/4 cup cheddar cheese, shredded

Instructions

  1. In a large skillet cook the ground beef, breaking apart. Once it is mostly cooked add in the onions and bell peppers and cook for 5-10 minutes until they start to soften.
  2. Add the garlic to the beef mixture and cook for a minute or two, just until you can start to smell it.
  3. Sit in the rest of the ingredients, except the cheese, and bring the mixture to a boil.
  4. Cover and reduce the heat to a simmer and cook for about 20 minutes, stirring half way through.
  5. Once the rice is tender, stir in about 1/2 of the cheese until it is melted and incorporated with the beef and rice.
  6. Sprinkle the rest of the cheese over the top, put the lid back on the pan and let the cheese melt. If you are in a hurry, you could put your pan under the broiler (if it is oven safe) to melt it faster.
  7. Remove from the heat and serve immediately.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 444Total Fat 26gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 11gCholesterol 111mgSodium 900mgCarbohydrates 18gFiber 2gSugar 4gProtein 35g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

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© Erin S
Cuisine: American / Category: Dinner Recipes

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