Our easy Stuffed Pepper Casserole is the perfect homemade, quick dinner option to serve your family this week! It is done in under an hour, and the whole crew will love it!
Stuffed Pepper Casserole
I love a good casserole, which is pretty expected since I grew up in the Midwest. Over there, we call it “hot dish”, but usually that includes some kind of pasta, so I didn't think it fit the bill here.
This recipe takes all of the great flavors from stuffed peppers and makes them into an easy casserole form. Quick, easy, and the best comfort food, ever.
Why You'll Love This Recipe
- Simple – This dish features ingredients that I usually stock in my fridge and pantry, and is so easy to make! Cooks of any skill level can make this successfully.
- Delicious – A good all-in-one meal is my favorite. This one has protein, carbs, and vegetables all in the same pot.
- Great For Meal Prep – This recipe reheats so well! You can make it on the weekend and portion it out for lunches all week.
Try our Traeger Stuffed Peppers!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Olive Oil – I prefer olive oil, but avocado oil also works here!
- Ground Beef – Use 80/20 for the best results. I like ground chuck, but whatever you have works!
- Ground Pork – This can be substituted for additional ground beef if that's what you prefer.
- Onion – Yellow onions are best for this recipe.
- Kosher Salt – Don't sub in table salt. Pink Himalayan salt can be a decent alternative though.
- Pepper – Freshly ground is best! But your run-of-the-mill pepper shaker also works.
- Garlic – Use freshly minced garlic for the best results. Avoid jarlic at almost all costs. I do cheat sometimes by using the Gourmet Garden garlic paste, though. It has the most comparable flavor to fresh that I've found.
- Italian Seasoning – I most often use the “lightly dried” Italian blend, also from Gourmet Garden, found in the produce section, but have used fully dried blends, too.
- Red Pepper Flakes – Use your best judgement here. The amount called for will only add very mild heat. If you like it a little spicier, add more. Or even add a few glugs of your favorite hot sauce for more kick.
- Bell Peppers – I avoid green peppers like the plague (personal preference), so pictured here you'll see yellow, orange, and red.
- White Rice – Jasmine or Basmati are my favorites for this recipe.
- Beef Stock – You can use a pre-made stock, homemade, or water and beef base. I use Better Than Bouillon.
- Tomato Sauce – Hunts and Contadina are my go-to tomato sauce brands.
- Cheddar Cheese – Freshly shredded melts best. If you do use a pre-shredded version, I prefer Kraft.
Try my Cabbage Rolls, too!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Prep – Dice your vegetables and gather all of your ingredients.
- Brown – Add the ground meats, onion, garlic, and seasonings. Brown over medium-high heat, breaking apart the meat as it cooks.
- Make Casserole – Add the rest of the ingredients (except the cheese) to the pan. Cover, reduce the heat to low (or medium-low), and let cook.
- Add Cheese – Once the rice is cooked, add the cheese and re-cover the pan.
- Enjoy – Dig in and enjoy!
Try my Sarma Cabbage Roll Soup!
Recipe FAQ
Yes! This recipe is great for meal prep or to make a day in advance for an easy dinner. Reheat it back in the oven if you're reheating it in bulk, or remove individual portions and reheat in the microwave.
Yes, but the rice will be a bit softer than it is if you don't freeze it, so keep that in mind.
Absolutely! Just brown the meat and assemble everything in a grill-safe baking dish. Cover tightly with foil, and cook on the Traeger for 30-45 minutes. Unwrap it and give it a stir mid-way through the cook. If you want more wood-fired flavor, leave the cover off and add an additional cup of water to the dish.
Try with a Caesar Vinaigrette Salad!
Stuffed Pepper Casserole
This simple stuffed pepper casserole has all of the flavors of your favorite classic dish, but is way less work in casserole form!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound ground pork
- 1 medium onion, diced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 3 bell peppers, cored, seeded, and diced
- 1 cup white rice
- 2 1/2 cups beef stock
- 15-ounce can tomato sauce
- 2 cups shredded cheddar cheese
Instructions
- In a large skillet over medium-high heat, add the oil and let it pre-heat with the pan.
- Add the ground beef and ground pork along with the diced onion and the salt, pepper, garlic, Italian seasoning, and red pepper flakes.
- Brown the meat mixture, breaking it apart as it cooks.
- Drain any excess fat from the pan.
- Add the chopped bell peppers, white rice, stock, and tomato sauce to the pan. Stir to combine.
- Cover the pan and reduce the heat to low/medium-low. You want it to be at a very gentle simmer.
- Cook, stirring occasionally, for about 30 minutes, or until the rice is tender.
- Add the cheese to the top of the casserole and cover until it is melted.
- Serve hot!
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 672Total Fat: 45gSaturated Fat: 20gUnsaturated Fat: 25gCholesterol: 167mgSodium: 939mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 47g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!