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stuffed pepper casserole with melted cheese and diced bell peppers in a baking dish, overhead shot

Stuffed Pepper Casserole

Ground beef, rice, bell peppers, and melted cheese baked together for all the flavor of stuffed peppers with none of the fuss. Ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6
Course: Casserole, Dinner, Main Course
Cuisine: American, Italian-American, Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs ground beef
  • 1 medium yellow onion diced
  • 3 bell peppers diced
  • 3 cloves garlic minced
  • 1 can, 28 oz fire-roasted diced tomatoes
  • 2 cups cooked rice
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 ½ cups shredded cheddar or Monterey Jack
  • 2 tbsp chopped parsley

Method
 

  1. Brown ground beef in a skillet over medium-high heat until no pink remains, 6-8 minutes. Drain excess fat.
  2. Add onion and peppers, cook until softened, about 5 minutes. Stir in garlic during the last minute.
  3. Add tomatoes, cooked rice, Worcestershire sauce, and seasonings. Simmer 3-4 minutes.
  4. Transfer to a greased 9x13 dish if needed. Top with shredded cheese.
  5. Bake uncovered at 375°F for 20-25 minutes, until cheese is melted and golden.
  6. Rest 5 minutes, then garnish with parsley before serving.

Notes

Storage note: Refrigerate up to 4 days; freezes well for up to 3 months.
Allergen note: Contains dairy; check Worcestershire sauce for gluten if needed.
Notes: Use day-old rice for best texture; drain fat thoroughly after browning beef.