Stuffed Pepper Casserole (2024)

You are here: Home / By Meat / Beef / Stuffed Pepper Casserole

By Kelly Miller • April13,2022 • 38 Comments

Jump to Recipe Jump to Video

Stuffed Pepper Casserole is the easiest way to enjoy everyone’s favorite stuffed peppers for dinner! Made with chopped green bell peppers, ground beef, cooked rice, tomato sauce, and cheddar cheese.

Stuffed peppers can be a busy, time-consuming dinner to prepare for your family. But it tastes so good! This Stuffed Pepper Casserole combines all of those amazing flavors into one BIG baking dish!

If your family loves the flavor of stuffed peppers, but you don’t feel like doing all the prep work of washing out the whole peppers, making the filling, and stuffing them – this casserole is one that you HAVE to try! It honestly tastes just like stuffed peppers just all mixed up. This would be a wonderful recipe to have on hand if you have home grown bell peppers in your garden as well!

What’s in this recipe?

Honestly, it’s all the same ingredients you would use to make traditional stuffed peppers. You can use white or brown rice, just cook it to the way your family prefers.

ground beef
green peppers
olive oil
onion
diced tomatoes
tomato sauce
corn
cooked rice
shredded cheddar cheese

Can frozen diced peppers be used in this recipe?

Absolutely! One of my favorite time-savers is buying frozen diced peppers and onions, just throw them in frozen – they’ll thaw as you cook them in the pan.

Do I have to boil the peppers first?

No! You’ll cook them in a pan on the stove along with the onion and some olive oil to soften them.

What size baking dish is used?

You’ll need a 9 x 13 baking dish – this will JUST FIT in the dish! This is a great dinner to halve and freeze the other half for another meal. If you have a large family, this will be a winner for you as it makes a ton!

How to make this recipe:

First, brown the ground beef in a deep skillet, drain and set aside. In a large stockpot, cook the diced peppers and onions in olive oil until soft. This can take five to ten minutes.

To the peppers and onions, add in the diced tomatoes, tomato sauce, drained canned corn, garlic powder, salt, and pepper. Bring this mixture to a boil, then reduce the heat and simmer for 5 minutes. Stir in the cooked rice and ground beef.

Transfer this mixture to a large 9 x 13 baking dish. Top the stuffed pepper casserole with the shredded cheddar cheese, and bake.

Remove the casserole from the oven. Allow it to rest for 5 to 10 minutes before serving.

How to store leftovers:

Allow the casserole to cool completely to room temperature. Transfer individual servings into plastic containers and refrigerate for up to 3 days. To reheat, unlatch the plastic lid, lay it on top of the plastic container, and microwave for 2 minutes. Stir, then microwave an additional 45 seconds or as needed to heat through consistently.

Can this casserole be frozen?

Absolutely! This recipe freezes very well, just allow to thaw overnight in the fridge before baking as the recipe instructs.

Can this be made ahead of time?

Sure! Make up the casserole, then cover and refrigerate. When you’re ready, proceed with the baking instructions. You might need to add another 20 minutes or so to fully heat the casserole through.

Tips to make this more homemade:

Use fresh diced tomatoes instead of canned
Homemade tomato sauce would be awesome in this dish! I love this recipe for homemade sauce.
Shred the cheese off the block – it tastes incredible this way!

More recipes you’ll love:

Meatloaf Stuffed Peppers
Chicken Stuffed Peppers
Paella Stuffed Peppers
Baked Chicken Cacciatore
Zucchini Soup

If you liked this recipe, leave a comment and a rating below this post!