This One-Pot Stuffed Pepper Casserole takes all the rich, savory flavors of classic stuffed peppers and turns them into a quick, cheesy, and mess-free weeknight meal. With tender ground beef, bell peppers, rice, and melted cheese all cooked in one pan, it’s a hearty dish that delivers comfort in every bite — without the hassle of stuffing individual peppers.
Who Is This Recipe For?
This recipe is perfect for:
- 🍴 Busy families looking for a wholesome, one-pan dinner.
- 👩🍳 Home cooks who want classic flavors with minimal cleanup.
- 💪 Meal preppers who need easy, make-ahead comfort food.
- 🧀 Cheese lovers who can’t resist a gooey, melty topping.
Why It’s Great
✅ One-Pot Wonder: Everything cooks in a single skillet — no extra dishes to wash!
✅ Full of Flavor: The mix of beef, peppers, rice, and spices gives every bite a burst of taste.
✅ Customizable: Easily switch proteins or veggies to fit your taste.
✅ Family Favorite: It’s filling, cheesy, and loved by both kids and adults.
Kitchen Equipment Needed
You’ll need just a few basic tools:
- Large skillet or Dutch oven with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 1 lb ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 can (15 oz) low-sodium beef broth
- 1 can (15 oz) diced tomatoes
- 1 cup uncooked long-grain white rice
- 1 tbsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
Instructions
- Brown the Beef & Sauté Veggies
Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon until browned. Add the chopped onion and bell peppers, and continue cooking for 5–10 minutes until softened. - Add Garlic
Stir in the minced garlic and cook for 1–2 minutes until fragrant. - Simmer with Rice & Seasonings
Add the Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and pepper. Stir well and bring to a boil. - Cook the Rice
Reduce the heat to low, cover, and simmer for about 20 minutes, stirring halfway through, until the rice is tender and most of the liquid is absorbed. - Melt the Cheese
Remove the pan from heat. Stir in half of the mozzarella and cheddar cheeses until melted and creamy. - Top and Finish
Sprinkle the remaining cheese on top. Cover with the lid for a few minutes until the cheese is fully melted and bubbly. - Serve and Enjoy!
Garnish with fresh herbs if desired and serve warm straight from the skillet.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove or in the microwave, adding a splash of broth or water to loosen the rice.
FAQ
Q: Can I use brown rice instead of white?
A: Yes, but brown rice takes longer to cook. Add about ½ cup extra broth and increase cooking time by 15–20 minutes.
Q: Can I make this casserole vegetarian?
A: Definitely! Substitute ground beef with lentils or a plant-based meat alternative and use vegetable broth.
Q: What kind of peppers work best?
A: Any color bell pepper works — green for a sharper taste or red/yellow for a sweeter flavor.
Q: Can I bake it instead?
A: Yes! After simmering, transfer to a casserole dish, top with cheese, and bake at 375°F (190°C) for 10 minutes until bubbly.
Conclusion
This One-Pot Stuffed Pepper Casserole transforms a traditional comfort food into a fast, family-friendly dinner that’s as easy as it is delicious. Perfectly seasoned beef, tender rice, colorful peppers, and a layer of gooey cheese — it’s everything you love about stuffed peppers, made simpler. Serve it once, and it’s sure to earn a spot in your regular dinner rotation!
