Can I use pre-cooked rice?

Yes, but reduce the broth since the rice will not absorb as much liquid. Stir the pre-cooked rice in at the end, just before topping with cheese. This is a great shortcut if you want a quick stuffed pepper casserole .

Can I make Stuffed Pepper Casserole ahead of time?

Absolutely. Assemble the casserole up to the point before adding cheese. Store it covered in the refrigerator for up to 24 hours. When ready to serve, bake until heated through, then top with fresh cheese.

Why is my Stuffed Pepper Casserole watery?

This can happen if too much broth is added or if the tomatoes release extra liquid. To fix this, let the casserole rest uncovered for 5–10 minutes after cooking. The rice will absorb the excess moisture.

How do I prevent mushy rice?

Rinse the rice before cooking to remove extra starch. Also, avoid stirring too often during simmering. Long-grain rice works best to keep the grains fluffy.

What kind of meat can I use?

Classic recipes use ground beef stuffed pepper casserole , but ground turkey, chicken, or even sausage also work well. For a vegetarian stuffed pepper casserole , use beans, lentils, or quinoa instead of meat.

How many calories are in stuffed pepper casserole?

A serving of this casserole has about 390 calories, though it can vary depending on the type of meat, rice, and cheese you use.

Can I freeze stuffed pepper casserole?

Yes. Follow the steps in the storage guide above for the best results. Freezing before adding cheese helps preserve texture and flavor.

Stuffed Pepper Casserole - Easy One-Pan Comfort Food

Description

This Stuffed Pepper Casserole takes all the flavors of classic stuffed peppers and turns them into a one-pan comfort food dinner. With tender rice, seasoned beef, colorful peppers, and melted cheese, it’s hearty, flavorful, and perfect for busy weeknights.

Ingredients

Scale

1 1/2 tablespoons olive oil, divided
1 1/4 pounds lean ground beef (or ground turkey for a lighter option)
1 medium yellow onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
3 to 4 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
2 teaspoons Worcestershire sauce
2 tablespoons tomato paste
1 can (15 oz) fire-roasted diced tomatoes, with juices
1 cup beef broth (or chicken broth)
1 cup long-grain white or brown rice, rinsed and drained
1 cup frozen chopped spinach, thawed and squeezed dry
1 cup shredded cheese (cheddar, mozzarella, or pepper jack)

Optional for Serving:

Fresh parsley or cilantro, chopped
A dollop of Greek yogurt or sour cream

Instructions

Cook the Meat: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Remove from the skillet and set aside.
Sauté Vegetables: Add the remaining oil to the skillet. Sauté onion and peppers for 4-5 minutes until softened. Stir in garlic, Italian seasoning, smoked paprika, cumin, salt, and pepper.
Add Sauce Base: Stir in tomato paste and cook for 1 minute. Add Worcestershire sauce and diced tomatoes with juices.
Cook the Rice: Pour in broth and stir in the rice. Bring to a boil, then reduce heat, cover, and simmer until rice is tender and liquid absorbed (20-25 minutes for white rice, 35-40 minutes for brown rice).
Finish: Stir in spinach. Sprinkle cheese evenly on top, cover, and let melt for 2-3 minutes.
Serve: Garnish with parsley or cilantro. Serve hot with Greek yogurt or sour cream if desired.

Notes

For added depth, use fire-roasted tomatoes for extra smoky flavor. This dish reheats well, making it perfect for meal prep. To lighten it up, swap half the cheese for part-skim mozzarella and use ground turkey.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Meat Casseroles
Method: Stovetop + Simmer
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 390
Sugar: 6g
Sodium: 680mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 26g
Cholesterol: 70mg

Keywords: stuffed pepper casserole, beef and rice casserole, easy weeknight casserole