“One-Pan, Zero Drama: The STUFFED PEPPER CASSEROLE You’ll Cook on Repeat”

Skip the juggling act of stuffing peppers like you’re auditioning for a cooking show. This is the same big flavors, none of the fussy steps. We’re talking saucy beef, tender rice, sweet bell peppers, and gooey cheese baked into a ridiculously satisfying casserole.

It’s fast, it’s filling, it reheats like a champ, and it’ll make your kitchen smell like you meant to plan dinner all week. If weeknights had a hero, this would be the cape.

What Makes This Recipe So Good

• All the flavor, none of the fuss: You get the classic stuffed pepper taste, but we skip the precision surgery of filling pepper halves.
• One-pan efficiency: Brown, simmer, bake—same skillet. Less cleanup, more couch time.
• Super customizable: Swap beef for turkey, use quinoa instead of rice, go spicy or mild.

  It’s flexible like that.

• Family-approved comfort food: Cheesy top, hearty base, and vegetables snuck right in. Everyone wins.
• Great for meal prep: Holds together beautifully and tastes even better the next day. FYI: it freezes like a pro.

What You’ll Need (Ingredients)

• 1 pound ground beef (85–90% lean; or ground turkey/chicken)
• 1 cup long-grain white rice (uncooked; or 1 1/2 cups cooked rice)
• 3 bell peppers, diced (mixed colors for sweetness)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) diced tomatoes with juices
• 1 can (8 ounces) tomato sauce
• 2 cups beef broth (or chicken/vegetable)
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce (optional but recommended)
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2–3/4 teaspoon kosher salt, to taste
• 1/2 teaspoon black pepper
• 1–1 1/2 cups shredded cheese (mozzarella, Monterey Jack, or cheddar blend)
• 2 tablespoons olive oil
• Fresh parsley or basil, chopped, for garnish (optional)

How to Make It – Instructions

1. Preheat the oven: Set to 375°F (190°C).

   If your skillet isn’t oven-safe, lightly grease a 9×13-inch casserole dish.

2. Brown the meat: Heat olive oil in a large oven-safe skillet over medium-high. Add ground beef, breaking it up, and cook until browned with crispy bits, 5–7 minutes. Drain excess fat if needed.
3. Sweat the veg: Add onion and peppers to the skillet.

   Cook until softened and slightly sweet, about 5 minutes. Stir in garlic for 30 seconds until fragrant.

4. Season smart: Add Italian seasoning, smoked paprika, salt, and pepper. Stir to coat everything in flavor.
5. Build the sauce: Stir in tomato paste, then add diced tomatoes, tomato sauce, broth, and Worcestershire.

   Bring to a simmer.

6. Add the rice: Stir in the uncooked rice. Make sure it’s evenly distributed and submerged. Taste the liquid and adjust salt if needed—this is your flavor foundation.
7. Simmer then bake: Let it simmer gently for 2–3 minutes, then cover tightly with a lid or foil and transfer to the oven.

   Bake 25–30 minutes, until rice is tender and most liquid is absorbed.

8. Cheese time: Remove cover, fluff the casserole gently, and sprinkle cheese evenly on top. Bake uncovered 5–7 minutes until melted and bubbly. For golden spots, broil 1–2 minutes (watch closely!).
9. Rest and garnish: Let it rest 5–10 minutes so it sets up.

   Top with chopped parsley or basil. Serve warm.

Keeping It Fresh

• Fridge: Store in an airtight container up to 4 days. Reheat covered in the microwave with a splash of broth or water to keep it saucy.
• Freezer: Cool completely, portion into freezer-safe containers, and freeze up to 3 months.

  Thaw overnight and reheat in the oven at 325°F with a bit of added broth.

• Make-ahead: Assemble through step 6, cool, cover, and refrigerate up to 24 hours. Bake an extra 5–10 minutes since it’s starting cold.

Benefits of This Recipe

• Balanced macros: Protein from beef, carbs from rice, fiber from peppers and tomatoes. It’s not “diet food,” but it’s not chaos either.
• Budget-friendly: Pantry staples plus a pound of meat and a few peppers.

  Feeds 6 without the “takeout tax.”

• Kid-friendly flavors: Mild seasoning with a cozy tomato base and cheese. You’ll get zero complaints—rare, I know.
• Scalable: Double for a crowd. Halve for a smaller family.

  The method doesn’t blink.

• Gluten-free by default: Just check broth and Worcestershire labels, and you’re set.

Don’t Make These Errors

• Dumping in too much liquid: Rice needs enough to cook, not swim. Stick to the measurements; add 1/4 cup more broth only if your pan runs dry.
• Forgetting to taste the sauce: Under-seasoned liquid equals bland casserole. Taste before baking; adjust salt and pepper.
• Using high heat in the oven: Cranking to 425°F will scorch the edges before rice cooks.

  Patience pays.

• Skipping the rest: Five minutes after baking lets the rice finish steaming and absorb extra juices. Cutting early = soupy mess.
• Overcrowding unmixed rice: If rice clumps, it won’t cook evenly. Stir thoroughly before baking.

Different Ways to Make This

• Turkey + brown rice: Lean ground turkey with par-cooked brown rice (use 2 cups cooked).

  Reduce oven time by 5–10 minutes.

• Veggie version: Swap beef for a mix of mushrooms and lentils. Use vegetable broth. Add a pinch of fennel for “sausage vibes.”
• Tex-Mex twist: Add chili powder, cumin, a can of fire-roasted tomatoes, and black beans.

  Top with pepper jack and cilantro. Sour cream on the side? Obviously.

• Quinoa upgrade: Replace rice with 1 cup rinsed quinoa.

  Bake 20–25 minutes; it cooks faster and adds extra protein.

• Low-carb hack: Use riced cauliflower (2 1/2 cups). Reduce broth to 1 cup and bake 15–20 minutes. Still hearty, IMO.
• Italian sausage remix: Half beef, half hot Italian sausage.

  Add crushed red pepper and finish with Parmesan under the mozzarella.

FAQ

Can I use cooked rice instead of uncooked?

Yes. Use 1 1/2 to 2 cups cooked rice. Reduce broth to about 1/2 cup since the rice is already hydrated, and bake 15–20 minutes covered before adding cheese.

What if I don’t have an oven-safe skillet?

No problem.

Do all the stovetop steps in a regular pan, then transfer the mixture to a greased 9×13-inch casserole dish. Cover with foil and bake as directed.

How do I make it spicier without scaring the kids?

Add a little heat in layers: a pinch of red pepper flakes in the sauce and a few dashes of hot sauce on your own serving. Adults get fire; kids get flavor.

Which cheese melts best on top?

Mozzarella gives that stretchy pull, Monterey Jack melts beautifully and mild, and cheddar adds sharper flavor.

A 50/50 mozzarella-cheddar blend is clutch.

Why is my rice still firm after baking?

Your oven might run cool or the foil wasn’t sealed tightly. Add 1/4 cup warm broth, cover, and bake 5–10 more minutes. Let it rest after baking—carryover heat finishes the job.

Can I make this dairy-free?

Totally.

Skip the cheese or use a dairy-free shreds alternative. You can also finish with a drizzle of olive oil and a sprinkle of nutritional yeast for savory richness.

Will ground chicken dry out?

It can, so add an extra tablespoon of olive oil and don’t overcook during browning. The sauce helps keep it moist, but a little fat equals more flavor here.

Final Thoughts

This STUFFED PEPPER CASSEROLE gives you that old-school, cozy flavor but with weeknight practicality.

It’s hearty, forgiving, and almost impossible to mess up unless you try really hard. Keep this one in your rotation for busy nights, potlucks, or the moments you want “wow” without wizardry. Serve it with a simple salad or garlic bread and call it a win.

Your future self—reheating leftovers tomorrow—will thank you.