If you are looking for a comforting, flavor-packed dish that brings together hearty ingredients and vibrant colors, this Mouthwatering Stuffed Bell Pepper Casserole Recipe is just what you need. It takes the classic stuffed peppers you love and transforms them into an easy-to-make casserole that’s perfect for weeknight dinners or casual gatherings. With tender ground beef, sweet bell peppers, savory spices, and a gooey cheese topping, every bite bursts with deliciousness that feels both homey and impressive. This recipe is a true crowd-pleaser that will quickly become one of your favorite go-to meals.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is key, and this recipe keeps it simple but every component plays an essential role. From the fresh, crunchy bell peppers lending color and sweetness to the richly seasoned ground beef and perfectly melty cheese on top, each ingredient works in harmony to create the perfect texture and balance of flavors.
- 1 lb ground beef: Lean 93/7 beef is ideal to reduce grease while keeping rich flavor in every bite.
- 3 bell peppers: Diced into 1/2-inch pieces, they add vibrant color and a sweet crunch that brightens the casserole.
- 1 onion: Adds a subtle sharpness and depth to the savory base.
- 1.75 cups beef stock: Swanson Beef Broth or your favorite brand enhances the meaty flavor and keeps the casserole moist.
- 15 oz diced tomatoes: Provide a juicy, slightly tangy dimension that ties everything together.
- 1.25 cups rice: Absorbs all the delicious juices, making this casserole satisfying and filling.
- 1.5 cups cheese (shredded): Freshly shredded cheese melts smoothly, creating a creamy texture throughout.
- 3 tbsp Worcestershire sauce: Adds a savory umami punch that elevates the beef flavor.
- 3 garlic cloves: Minced garlic infuses every bite with warmth and aroma.
- 1.5 tsp grill seasoning: Delivers a smoky, slightly spicy kick that complements the paprika.
- 0.75 tsp salt: Balances and enhances all the flavors.
- 0.5 tsp pepper: Gives just enough heat to keep it interesting.
- 0.75 tsp smoked paprika: Brings a subtle smokiness that pairs beautifully with the beef and peppers.
- 0.5 tsp dried oregano: Adds herbal notes that round out the spice profile.
- 0.75 cup cheese: Cabot Sharp Cheddar cheese forms the golden crust on top, adding a satisfying bite.
How to Make Mouthwatering Stuffed Bell Pepper Casserole Recipe
Step 1: Prepare Your Veggies and Rice
Start by dicing the bell peppers into even 1/2-inch pieces so they cook evenly in the casserole. Chop your onion finely and mince the garlic cloves. Rinse your rice under cold water until the water runs clear—this helps keep the rice from getting mushy during baking.
Step 2: Cook the Ground Beef and Aromatics
In a large skillet over medium heat, brown the lean ground beef until fully cooked. Drain any excess grease if necessary, then add the chopped onions and minced garlic. Sauté until softened and fragrant, which should take about 3 to 4 minutes. This step builds the savory base that the whole casserole relies on.
Step 3: Combine Seasonings and Liquids
To your cooked beef and aromatics, stir in the Worcestershire sauce, grill seasoning, salt, pepper, smoked paprika, and dried oregano. Pour in the beef stock and diced tomatoes, then add the rinsed rice along with the diced bell peppers. Stir everything until well combined—the rice will soak up all those juicy flavors while baking.
Step 4: Transfer to Casserole Dish and Add Cheese
Pour the mixture into a greased 9×13-inch casserole dish, spreading it out evenly. Sprinkle the shredded cheese evenly over the top, then finish with the sharp cheddar for that irresistible crust. The cheese seals in moisture and adds a golden, cheesy layer that makes this recipe truly mouthwatering.
Step 5: Bake to Perfection
Cover the casserole loosely with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the top is bubbly and golden brown. Let it rest for 5 minutes before serving to allow the flavors to settle.
How to Serve Mouthwatering Stuffed Bell Pepper Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or cilantro brightens the dish visually and adds a fresh, herbal bite. For an extra creamy element, a dollop of sour cream or Greek yogurt on top pairs wonderfully with the smoky spices and cheese.
Side Dishes
This casserole is a hearty meal on its own, but serving it alongside a crisp green salad or steamed vegetables adds a refreshing balance. Garlic bread or warm dinner rolls are also fantastic for soaking up every last bit of those delicious juices.
Creative Ways to Present
If you want to turn this into an eye-catching dish for guests, bake it in individual ramekins for personalized servings. Alternatively, you can layer the casserole in a clear glass baking dish to showcase all the colorful layers of peppers, beef, rice, and cheese.
Make Ahead and Storage
Storing Leftovers
Allow the casserole to cool completely before transferring leftovers into an airtight container. Store in the refrigerator for up to 3 days. This makes for a quick reheat lunch or dinner option that tastes just as good the next day.
Freezing
You can freeze individual portions or the entire casserole by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes or until hot throughout. You can also microwave individual portions, but an oven reheat helps maintain the crispy cheese topping and the perfect texture of the dish.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken will work well and make the casserole a bit lighter. Just be sure to adjust cooking times slightly since poultry cooks faster and can dry out if overcooked.
Is it possible to make this recipe vegetarian?
Yes! Substitute the ground beef with a plant-based meat alternative or hearty vegetables like mushrooms and zucchini. You might want to use vegetable broth instead of beef stock for a fully vegetarian version.
Can I prepare the casserole in advance?
Definitely! You can prepare the mixture the day before, keep it covered in the fridge, then bake it fresh when ready. Sometimes letting the flavors marry overnight makes the casserole even tastier.
What kind of rice works best?
Long-grain white rice is preferred here because it cooks evenly and doesn’t get overly sticky. Avoid quick-cooking or instant rice as it may result in a mushy texture after baking.
How spicy is this casserole?
The recipe offers a mild to moderate spice level thanks to the grill seasoning and smoked paprika. You can easily adjust the spice by adding more paprika or a pinch of cayenne pepper if you like more heat.
Final Thoughts
This Mouthwatering Stuffed Bell Pepper Casserole Recipe combines comfort and convenience in one delicious dish, perfect for sharing with family and friends. From the first bite, you’ll fall in love with its hearty, cheesy goodness and vibrant colors. Don’t hesitate to give this recipe a try—it’s sure to become a staple in your meal rotation, bringing warmth and flavor to your table with every serving.
Print
Mouthwatering Stuffed Bell Pepper Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Mouthwatering Stuffed Bell Pepper Casserole is a delicious one-pot meal that combines all the flavors of classic stuffed peppers into an easy, hearty casserole. Ground beef, diced bell peppers, onions, fragrant seasonings, rice, and savory beef stock come together, topped with melty cheese and baked to golden perfection. It’s perfect for a comforting family dinner with minimal prep and cleanup.
Ingredients
Meat and Vegetables
- 1 lb ground beef (Lean 93/7)
- 3 bell peppers, diced into 1/2-inch pieces
- 1 onion, diced
- 3 garlic cloves, minced
Liquids and Base
- 1.75 cups beef stock (Swanson Beef Broth recommended)
- 15 oz diced tomatoes
- 1.25 cups rice
- 3 tbsp Worcestershire sauce
Seasonings
- 1.5 tsp grill seasoning
- 0.75 tsp salt
- 0.5 tsp pepper
- 0.75 tsp smoked paprika
- 0.5 tsp dried oregano
Cheese
- 1.5 cups freshly shredded cheese (for melting)
- 0.75 cup Cabot Sharp Cheddar cheese (for the crust)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté the aromatics and beef: In a large skillet over medium heat, brown the ground beef until it’s no longer pink, breaking it into crumbles. Add the diced onions, garlic, and bell peppers; cook until the vegetables are softened and fragrant, approximately 5-7 minutes.
- Add seasonings and liquids: Stir in the Worcestershire sauce, grill seasoning, salt, pepper, smoked paprika, and dried oregano to the beef and vegetables. Then add the diced tomatoes, beef stock, and rice. Mix well to combine all ingredients evenly.
- Assemble the casserole: Transfer the mixture into a greased baking dish and spread out evenly. Sprinkle the 1.5 cups of shredded cheese on top.
- Bake: Place the casserole in the preheated oven and bake uncovered for about 45 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Add the crust cheese: Remove the casserole from the oven and sprinkle the top with 0.75 cup of Cabot Sharp Cheddar cheese. Return the dish to the oven and bake for an additional 5-10 minutes until the cheese melts and forms a golden crust.
- Rest and serve: Let the casserole cool for 5 minutes before serving. This allows the flavors to meld and the casserole to set for easier slicing.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For a vegetarian variation, replace meat broth with vegetable broth and use plant-based protein or beans.
- Make sure to dice the bell peppers uniformly for even cooking.
- Freshly shredded cheese melts smoother and tastes better than pre-shredded.
- The casserole can be prepared in advance and refrigerated, adding extra baking time if cooking from cold.
