Stuffed Bell Pepper Casserole

Why You’ll Love Stuffed Bell Pepper CasseroleRecipe

This casserole is a real crowd-pleaser that delivers familiar stuffed-pepper flavor with minimal prep. It’s hearty and cheesy, great for weeknight dinners or meal planning, and freezer-friendly for make-ahead meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound lean ground beef
2 large bell peppers, seeded and diced
1 onion, peeled and diced
1 ½ cups beef stock
15 ounces diced tomatoes (fire-roasted recommended)
1 cup uncooked long grain white rice
2 cups shredded cheese
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 ½ teaspoons Montreal grill seasoning
½ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika

Directions

1. Preheat the oven to 375°F and spray a 9×13 casserole dish with nonstick cooking spray.

2. In a large, deep pan over medium heat, brown the ground beef.

3. Dice the bell peppers and onion, then add them to the meat as it cooks.

4. Add the minced garlic, Worcestershire sauce, salt, pepper, smoked paprika, and Montreal grill seasoning. Stir to combine.

5. Add the beef stock, diced tomatoes, uncooked rice, and most of the shredded cheese, reserving ½ cup for the top. Stir until well combined.

6. Pour the mixture into the prepared casserole dish, top with the remaining cheese, cover with foil, and bake for about 45 minutes, until the liquid is absorbed and the casserole is hot and bubbly.

7. If desired, remove the foil and broil for 3–5 minutes to brown the cheese.

8. Let the casserole sit for about 10 minutes before serving.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Use ground turkey or chicken for a lighter version.

• Swap the white rice with brown rice or quinoa (adjust cook time accordingly).

• Mix in black beans or corn for added texture and flavor.

• Add crushed red pepper or jalapeños for extra heat.

• Use different cheeses like mozzarella, pepper jack, or provolone.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze up to three months (omit cheese on top before freezing; add fresh cheese when reheating).
Reheat: Thaw overnight in the fridge and bake covered until hot and bubbly, about 50–60 minutes. Alternatively, microwave individual portions until heated through.

FAQs

What kind of rice should I use?

Long grain white rice works best as it cooks evenly with the casserole. Brown rice can be used but requires a longer bake time.

Can I use a different type of meat?

Yes, ground turkey, chicken, or pork are good substitutes for the ground beef.

What cheeses work well in this casserole?

Medium cheddar is recommended, but you can use sharp cheddar, Monterey Jack, provolone, or your favorite cheese.

Can I make this casserole ahead of time?

Yes, you can prepare it ahead, cover, and refrigerate for up to 2 days before baking.

Is this dish freezer-friendly?

Yes, it freezes well for up to three months. Add the cheese fresh when reheating.

How do I reheat leftovers?

Reheat in the oven at 350°F until hot and bubbly, about 20–30 minutes, or microwave individual portions.

Can I make this gluten-free?

Yes, this recipe is naturally gluten-free if using gluten-free stock and seasonings.

What can I serve with this casserole?

A garden salad, steamed vegetables, or crusty bread pairs well with this hearty casserole.

How can I make it spicier?

Add a pinch of cayenne pepper, crushed red pepper flakes, or hot sauce to taste.

Can I add other vegetables?

Yes, diced zucchini or mushrooms can be added for extra veggies and flavor.

Conclusion

This Stuffed Bell Pepper Casserole is a comforting and easy all-in-one meal that brings the classic stuffed-pepper flavors to your table without the fuss. With hearty beef, tender rice, and melty cheese, it’s perfect for family dinners, meal prep, or freezer meals, and endlessly adaptable to your tastes.