Stuffed Pepper Casserole

This stuffed pepper casserole is an easy one-pot dinner made with ground beef, bell peppers, rice, tomatoes, and melted cheese. It delivers classic stuffed pepper flavor with less prep, simple steps, and reliable leftovers, perfect for busy weeknights and beginner cooks.

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Course: Casserole

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: Servings

Calories: 420kcal

Author: Chloe White

Cost: $12

Equipment

Large oven-safe skillet or deep pot
Wooden spoon
Measuring cups
Knife
Cutting board

Ingredients

1 pound ground beef
3 bell peppers chopped
1 small onion diced
1 cup uncooked white rice
1 can 14.5 oz diced tomatoes
1 ½ cups beef broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 ½ cups shredded cheddar cheese

Instructions

Heat a large oven-safe skillet over medium heat. Add ground beef and cook, breaking it apart, until browned. Drain excess fat if needed.
Add chopped bell peppers and onion. Cook for 3–4 minutes until slightly softened.
Stir in uncooked rice, diced tomatoes, beef broth, salt, pepper, and paprika. Mix well.
Bring to a gentle simmer, cover, and cook for 25–30 minutes, stirring once halfway through, until rice is tender.
Sprinkle shredded cheese over the top. Cover and cook for 5 minutes, or until cheese melts.
Remove from heat and rest for 5 minutes before serving.

Notes

For a lighter version, use ground turkey instead of beef.

For low-carb, reduce rice and add cauliflower rice during the last 10 minutes.

Leftovers store well in the refrigerator for up to 4 days and freeze for up to 2 months.

Nutrition