This wholesome stuffed pepper casserole is the ULTIMATE comfort food, while being made with fresh, whole ingredients. It’s got hearty ground beef, melty cheese, 4 (!) bell peppers (red and green), and just enough long grain rice; brought together easily with a bit of tomato paste (no tomato soup here) on the stovetop as a one-pot meal. Ready in less than 40 minutes, it will have you going back for seconds!
Deconstructed Stuffed Pepper Casserole with a Fresh Twist
It’s true that the flavors of stuffed peppers really can’t be beat (this top-rated slow cooker stuffed pepper soup for example is top-notch), and I will say this new take on stuffed pepper (or should I say ‘unstuffed’?) casserole is truly a winner!
It takes the classic stuffed pepper idea and turns it into an easy 1-pot casserole that feels just as hearty and loaded, but also filled with fresh, whole ingredients.
In testing this recipe, I found that a lot of other stuffed pepper casserole recipes were really rice-heavy, which doesn’t let the main ingredients (ahem, the red and green peppers and meat) shine.
In my fresher version, I use less rice and a whole lot more veggies (4 bell peppers, to be exact!) and the results remind me so much more of stuffed peppers, plus you get extra veggies, which is always a plus.
And, since everything cooks together in one pot on the stove, there’s no need to pre-bake the peppers, or cook the rice separately, and you know I love simplifying classic recipes.
That’s right! After sautéing the sliced peppers and ground beef in a large pot, add the remaining ingredients (except the cheese) and cover the pot to let the rice cook.
In the last couple minutes of cooking, sprinkle the beefy, vegetable-packed casserole with a bit of shredded cheese for good measure – there’s just enough to give that melty, gooey feel without going overboard.
Top it off with some chopped parsley for color and freshness and then dig in!
Welcome to My Kitchen! Let’s Make Stuffed Pepper Casserole
Ingredient Swaps & Notes
The beauty of this recipe is that you can adapt and tweak ingredients to your liking.
For example, I used 2 red bell peppers and 2 green bell peppers, but you can use all green, all red, or a mix of whatever colors you like.
I personally love the flavor of red peppers, but wanted to give an ode to traditional stuffed peppers, so added a few green peppers.
Lean ground beef keeps the dish light, but any ground beef works, or you could use ground turkey or chicken.
For the rice, any kind of long grain white rice works, just do not use parboiled or instant rice as they will make the final casserole mushy.
Everything cooks in beef stock, which adds soooo much flavor, and if you wanted to up the protein even more, you could use beef bone broth instead.
The seasonings are pretty simple – smoked paprika is a essential for the delicious smokey, earthy flavor; fresh garlic adds so much zing (garlic powder works in a pinch); and Worcestershire sauce gives the dish umami notes (use gluten free Worcestershire to make this casserole gluten free).
I’m skipping canned tomato soup here in favor of a bit of tomato paste that adds a concentrated boost of tomato flavor, but what do you do with the extras? It actually freezes really well for future recipes, or you can buy tomato paste in tubes which lasts a bit longer.
Last, but not least, the cheese! I used cheddar, but really any shredded cheese works (even dairy-free)! Or, you can skip the cheese for dairy-free.
Easy Stuffed Pepper Casserole (1-Pot w/ Ground Beef)
Equipment
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion small diced
- 2 green bell peppers small diced
- 2 red bell peppers small diced
- 1 teaspoon kosher salt divided
- 1 pound lean ground beef
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika powder
- 1 ½ cups beef stock
- 2 teaspoons Worcestershire sauce (see note)
- ¾ cup long-grain white rice
- ¾ cup shredded cheese of choice
Instructions
- In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon olive oil over medium-high heat. Add the onion and bell pepper, sprinkle with ¼ teaspoon salt, and cook until just beginning to soften, about 3-4 minutes, stirring occasionally.
- Add the beef, sprinkle with ¼ teaspoon salt, and stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes, stirring occasionally.
- Add the garlic, tomato paste, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly.
- Add the stock and Worcestershire sauce, and bring to a rapid boil. Add the rice and remaining ½ teaspoon of salt, stirring to combine.
- Cover, reduce to a low simmer, and cook for 15-18 minutes, or until the rice is just tender.
- Remove the pot from the heat, fluff the rice, and sprinkle the top with cheese. Allow to sit, covered, for an additional 5-7 minutes or until the rice is tender. Sprinkle with chopped parsley, if using, and serve.
Notes
Nutrition
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