Hearty & Easy: The Ultimate One-Pot Stuffed Pepper Casserole Recipe
For those who appreciate classic comfort food, the humble stuffed pepper holds a special place in the culinary world. Its delightful combination of seasoned meat, tender rice, and vibrant bell peppers is truly irresistible. Over the years, this beloved dish has inspired countless variations, transforming from traditional individual peppers into innovative forms like hearty soups, savory meatballs, and even a unique meatloaf. Beyond these, we’ve seen exciting twists like Southwest Chipotle style and the rich Philly Cheese Steak style, each bringing its own flair to the table. While the traditional stuffed peppers are always a hit, sometimes a simpler, more efficient approach is just what’s needed.
Embracing the Casserole: Why This Stuffed Pepper Dish is a Game Changer
My passion for stuffed peppers runs deep, but sometimes practicality dictates a different approach. A few weeks ago, I found myself with an abundance of beautiful peppers from my son’s garden. They were harvested just before the cold snap, and while gorgeous, they were unusually long and slender, posing a challenge for traditional stuffing. Instead of wrestling with individual peppers, inspiration struck: why not transform those familiar, comforting flavors into a convenient one-pot casserole? This decision led to a culinary revelation – a Stuffed Pepper Casserole that delivers all the classic taste with significantly less effort.
This casserole style is a brilliant alternative for several reasons. Firstly, it eliminates the tedious task of hollowing out and stuffing each pepper, making it a fantastic option for busy weeknights or when you have oddly shaped peppers that are difficult to work with. Secondly, by layering all the ingredients in a single dish, the flavors have ample opportunity to meld and deepen during baking, resulting in a wonderfully cohesive and satisfying meal. The beauty of a casserole lies in its simplicity and the promise of a hearty, wholesome dish with minimal fuss. It’s perfect for feeding a family and often tastes even better the next day as leftovers.
Crafting the Perfect Stuffed Pepper Casserole: Ingredients and Preparation
The magic of this Stuffed Pepper Casserole truly lies in its balanced blend of simple, wholesome ingredients. We start with two pounds of **lean ground beef**, formed into small meatballs. Using lean ground beef ensures a less greasy final product, but you could easily substitute with ground turkey or a mix of beef and pork for a different flavor profile. The meatballs are key here, providing that beloved texture and rich taste found in traditional stuffed peppers without the need for extensive browning beforehand – they cook perfectly within the casserole.
Next up are the **bell peppers**. Four medium bell peppers, sliced rather than cored and stuffed, contribute a beautiful vibrant color and a fresh, slightly sweet crunch to the dish. While any color works, a mix of red, yellow, and green peppers not only makes the casserole visually appealing but also adds subtle variations in sweetness. Their sliced form allows them to integrate seamlessly into the layers, softening beautifully during the long bake.
For the starch component, we opt for four cups of **minute rice**. The choice of minute rice significantly cuts down on overall cooking time, making this a truly quick-prep meal. I personally prefer brown minute rice for its nutty flavor and added fiber, but white minute rice works just as well. The key is to prepare the rice using **32 ounces of beef stock** instead of water. This simple substitution infuses every grain of rice with a deep, savory beef flavor, elevating the entire casserole. If you don’t have beef stock, beef broth or even water with a beef bouillon cube can be used, though stock offers the richest taste.
The tomato base is crucial for that classic stuffed pepper essence. We use one can of **tomato sauce** and one can of **diced tomatoes** (undrained). The tomato sauce provides a smooth, rich backdrop, while the diced tomatoes add texture and a brighter, fresh tomato flavor. Together, they create a hearty, tangy, and slightly sweet sauce that coats all the ingredients beautifully. Don’t forget to season generously with **salt and pepper** between layers to ensure every bite is bursting with flavor.
Building the Layers: A Step-by-Step Guide
Creating this casserole is incredibly straightforward, emphasizing ease without compromising on taste. Here’s how we build those delicious layers:
- Preheat and Prep: Begin by preheating your oven to 350 degrees Fahrenheit. It’s important to give your casserole dish a good spray with non-stick spray to prevent sticking, especially with the rice layer. A 2-quart casserole dish is ideal for this recipe.
- Rice Foundation: The minute rice is prepared according to package directions, but with a crucial twist: use beef stock instead of water. This simple swap is a game-changer for flavor.
- Meatball Magic: Next, form your lean ground beef into small, uniform meatballs. These will cook directly in the casserole, absorbing all the wonderful flavors around them.
- First Layer Assembly: Spread half of the prepared beef-stock-infused rice evenly across the bottom of your casserole dish. Arrange half of the raw meatballs over the rice, followed by half of your sliced bell peppers. Pour the entire can of tomato sauce over this layer, ensuring good coverage. Finish this layer with a generous sprinkle of salt and freshly ground black pepper. This initial layering allows the flavors to penetrate from the bottom up.
- Second Layer Creation: Now, add the remaining cooked rice over the first layer. Top this with the rest of the sliced bell peppers. Instead of tomato sauce, pour the undrained can of diced tomatoes over this second layer. The diced tomatoes provide a different texture and a burst of fresh tomato flavor on top. Again, season well with salt and pepper.
- Baking to Perfection: Cover the casserole dish with a lid or aluminum foil. This helps to steam the rice further, tenderize the peppers, and cook the meatballs thoroughly while preventing the top from drying out. Bake for approximately 90 minutes. The long, slow bake is essential for all the ingredients to meld and for the meatballs to cook through perfectly.
- Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 10-15 minutes, still covered. This resting period allows the flavors to settle and the casserole to firm up slightly, making it easier to serve.
Serving, Customizing, and Enjoying Your Stuffed Pepper Casserole
This Stuffed Pepper Casserole is a complete meal on its own, hearty enough to satisfy even the biggest appetites. However, it pairs wonderfully with a simple green salad for a touch of freshness, or a side of crusty bread to soak up all the delicious tomatoey juices. For an extra layer of creaminess and tang, a dollop of sour cream or a sprinkle of fresh chopped parsley or chives before serving can elevate the dish even further.
Customization and Variations: Make It Your Own
One of the best aspects of a casserole is its adaptability. Feel free to experiment with this recipe to suit your family’s preferences:
- Cheese Please! A generous layer of shredded cheddar, mozzarella, or a cheddar-jack blend can be added during the last 15-20 minutes of baking, or after the initial 90 minutes, for a gooey, cheesy topping.
- Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the tomato sauce. A teaspoon of smoked paprika or a blend of Italian herbs can also enhance the flavor profile.
- Veggie Boost: Incorporate other vegetables like diced onions (sautéed slightly before adding), mushrooms, or zucchini slices for added nutrition and texture.
- Meat Alternatives: Ground chicken or turkey can be used in place of beef for a lighter version. For a bolder flavor, consider Italian sausage (mild or hot).
- Rice Varieties: While minute rice is for convenience, you can use regular long-grain white or brown rice. Just be sure to adjust the liquid ratio and cooking time accordingly, as regular rice requires more liquid and a longer cooking duration. You might need to pre-cook regular rice partially.
- Vegetarian Option: For a meat-free version, replace the ground beef with cooked lentils, chickpeas, or a plant-based ground meat alternative. Ensure your beef stock is swapped for vegetable stock.
Make Ahead and Storage Tips
This casserole is fantastic for meal prep! You can assemble the entire dish ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking. Just add about 15-20 minutes to the baking time if baking from cold.
Leftovers store beautifully in an airtight container in the refrigerator for 3-4 days. It reheats well in the microwave or oven, making it perfect for quick lunches or dinners throughout the week. For longer storage, individual portions can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Why This Stuffed Pepper Casserole Will Become Your Family Favorite
This One-Pot Stuffed Pepper Casserole offers the irresistible flavors of traditional stuffed peppers in an incredibly convenient package. It’s the ultimate comfort food – hearty, flavorful, and wonderfully satisfying. The minimal prep time, combined with the ease of a single baking dish, makes it an ideal meal for busy weeknights or relaxed weekend family dinners. It’s also a clever way to utilize garden-fresh peppers, regardless of their shape or size.
The harmonious blend of savory ground beef, tender rice, sweet bell peppers, and rich tomato sauce creates a dish that appeals to all ages. It’s a complete meal that requires little more than a fork and a hungry stomach. Once you try this simplified approach to a classic, you might find yourself saying goodbye to the individual stuffing method forever. It truly is a testament to how simple ingredients, thoughtfully combined, can create an extraordinary dining experience.
Next time you’re craving the deliciousness of stuffed peppers but are short on time or patience, give this easy, one-pot casserole a try. It’s a guaranteed crowd-pleaser and a perfect addition to your family’s rotation. Don’t just take my word for it – gather your ingredients, follow the simple steps, and prepare to be amazed by this unbelievably flavorful and convenient Stuffed Pepper Casserole!
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Print Recipe
Stuffed Pepper Casserole
Ingredients
- 2 pounds lean ground beef
- 4 medium bell peppers sliced
- 4 cups minute rice I used brown
- 32 ounces beef stock
- 1 can tomato sauce
- 1 can diced tomatoes don’t drain
- Salt and Pepper
Instructions
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Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with non-stick spray.
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Prepare minute rice as directed on the box, using beef stock instead of water for enhanced flavor.
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Form the ground beef into small, uniform meatballs.
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Spread half of the prepared rice into the bottom of the casserole dish. Arrange half of the meatballs evenly on top of the rice, then sprinkle with half of the sliced bell peppers. Pour the entire can of tomato sauce over this layer, and season generously with salt and pepper.
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Top with the remaining rice, sprinkle with the remaining peppers, and pour the undrained can of diced tomatoes over the top. Finish this layer with another sprinkle of salt and pepper.
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Place a lid on the dish (or cover tightly with aluminum foil), and bake for 90 minutes. Allow to rest for 10-15 minutes before serving for flavors to meld and set.