Description

This Easy Stuffed Pepper Casserole is a one-pan dinner packed with everything you love about stuffed peppers—ground beef, sweet bell peppers, rice, and melty cheese—all baked together in a hearty tomato sauce. It’s cozy, budget-friendly, and perfect for busy weeknights. No stuffing required, just simple comfort food at its best.

Ingredients

Units Scale

1 lb ground beef (or ground turkey)

1 tbsp olive oil (if using lean meat)

1 small onion, diced

2 cloves garlic, minced

2 cups bell peppers, diced (use a mix of red, green, yellow)

1 (14.5 oz) can diced tomatoes, undrained

1 (8 oz) can tomato sauce

1 1/2 cups cooked white or brown rice

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

1 1/2 cups shredded mozzarella or cheddar cheese

Optional: fresh parsley or chopped green onions for garnish

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Instructions

Preheat oven to 375°F (190°C).

In a large oven-safe skillet or sauté pan, cook ground beef over medium heat until browned and cooked through. Drain any excess fat if needed.

Add onion, garlic, and bell peppers. Cook for 5–7 minutes, until softened.

Stir in diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Mix until well combined and heated through.

Sprinkle cheese evenly over the top.

Bake uncovered for 15–20 minutes, or until cheese is melted and bubbly.

Let cool for a few minutes before serving. Garnish with fresh herbs if desired.

Notes

Use cauliflower rice for a low-carb version.
Want it spicy? Add red pepper flakes or chopped jalapeños.
Can be made ahead—assemble and refrigerate, then bake when ready.
Leftovers reheat great for lunch the next day.