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One-Pot Stuffed Pepper Casserole Recipe

If you love stuffed peppers but want less fuss, this Stuffed Pepper Casserole is the shortcut you’ve been waiting for. It’s hearty and cheesy, made with ground beef and brown rice, and delivers the classic stuffed-pepper flavors without the extra work.

Easy stuffed pepper casserole in a skillet.

My Italian stuffed peppers are a longtime favorite, but they require separate components and leftover rice. This one-pot Stuffed Pepper Casserole captures those same flavors—ground meat, rice, bell peppers, herbs, tomatoes, and plenty of cheese—while skipping the extra prep. It’s a family-friendly, high-protein meal that’s easy to adapt to what you have on hand.

Bell pepper casserole with ground beef in a skillet.

Why you’ll love this recipe

  • All the flavor of stuffed peppers in a simple, one-pot casserole.
  • High in protein, family-friendly, and easy to make gluten-free.
  • Flexible: swap different ground meats, rice types, or spices to suit your pantry.

Recipe ingredients

This casserole uses pantry staples and common herbs and spices. The ingredient list below includes substitutions and notes so you can customize it easily.

Stuffed pepper casserole recipe ingredients.
  • Ground beef. The recipe uses 1.5 lbs lean ground beef for protein; you can use 1 lb if preferred or substitute ground turkey, pork, chicken, or a plant-based alternative.
  • Brown rice. Long-grain brown rice adds a nutty flavor and holds up well in this casserole. If you use white rice, jasmine, or basmati, reduce the liquid and simmer time accordingly.
  • Bell peppers. Two bell peppers (any color), cored and chopped.
  • Beef stock. Low-sodium stock helps control salt; chicken or vegetable stock also work.
  • Aromatics. Onion and garlic form the flavor base.
  • Diced tomatoes. Fire-roasted diced tomatoes add depth; low-sodium is best for sodium control.
  • Tomato paste. Thickens the sauce and adds concentrated tomato flavor.
  • Herbs and spices. Italian seasoning, smoked paprika, and a touch of cayenne or red pepper flakes for warmth. Adjust to taste.
  • Balsamic vinegar. Optional but adds bright acidity and umami.
  • Cheese. Grated Colby Jack is used here; any melting cheese or Parmesan will work. Omit for a dairy-free version.

Full ingredient quantities appear in the recipe card below.

How to make stuffed bell pepper casserole

This casserole comes together in one pot on the stovetop. You can chop vegetables and measure spices a day or two ahead to speed up dinnertime.

Pro tip: If you swap brown rice for a faster-cooking white rice, lower the liquid and shorten the simmer time so the rice doesn’t become mushy. Check for doneness as you cook.

Cooked beef and bell peppers for stuffed pepper casserole.
Cook onion and ground beef until the meat is no longer pink. Add garlic and spices, then peppers and tomato paste.
Stuffed pepper casserole before simmering.
Add diced tomatoes, broth, rice and optional balsamic, bring to a boil, then simmer.
Stuffed pepper casserole before topping with cheese.
Reduce heat, cover, and simmer until the rice is tender and liquid absorbed.
Stuffed pepper casserole topped with melted cheese and parsley.
Remove from heat, top with cheese, cover briefly to melt, and garnish with parsley.

Recipe FAQs

Do I have to use brown rice?

No—feel free to use any rice you prefer. If you choose white rice or a different variety, reduce the liquid and cooking time and check frequently so the rice cooks properly.

Can I make this casserole low carb?

Yes. Omit the rice and stock, and use about 1 cup of cauliflower rice. Cook the cauliflower rice with the peppers before adding the tomatoes and seasonings, then simmer about 10 minutes until tender.

Can I make this recipe dairy-free?

Yes. Simply omit the cheese or use a dairy-free cheese alternative.

Stuffed pepper casserole with rice.

Serving suggestions

This casserole pairs well with a variety of simple sides. Some favorite options:

  • A crisp mixed salad or an Italian-style tricolor salad for brightness.
  • Warm focaccia or a crusty loaf to soak up the sauce.
  • Roasted or steamed vegetables such as broccoli or a medley from the air fryer.
  • A toppings bar with extra cheese, diced tomatoes, avocado, sour cream, or Greek yogurt so everyone can customize their serving.

Recipe notes

  • Rice swap: When using white rice varieties, reduce liquid and simmer time to avoid overcooking.
  • Long-grain brown rice keeps its texture and offers additional nutrients compared with white rice.
  • Ground beef can be substituted with any ground protein you prefer.
  • Leftovers store well in the refrigerator for up to three days.
Serving of ground beef and rice casserole on a plate.

More recipes you’ll love

  • Cabbage and ground beef casserole (without rice)
  • Crock pot chicken and wild rice
  • Ground beef enchilada casserole
  • Sheet pan sausage with peppers and sweet potatoes
  • Southwest stuffed poblano peppers

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the author can see your photo and feedback.

One Pot Stuffed Pepper Casserole

This Stuffed Pepper Casserole is packed with ground beef, brown rice, bell peppers, and rich tomato flavor. It’s an easy one-pot meal that tastes like classic stuffed peppers with much less work.

Servings

6 servings

Prep time

15 mins

Cook time

40 mins (varies by rice)

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1.5 lbs lean ground beef (or your preferred ground meat)
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper (or 1 tsp red pepper flakes)
  • 1 large red bell pepper, cored and chopped
  • 1 large green bell pepper, cored and chopped
  • 4 tablespoons tomato paste
  • 1.5 cups reduced-sodium beef stock (or chicken/vegetable stock)
  • 15 ounces fire-roasted diced tomatoes (low sodium)
  • 1/2 cup long-grain brown rice, rinsed
  • 1 tablespoon balsamic vinegar (optional)
  • Salt and pepper, to taste
  • 2 cups grated Colby Jack cheese (or substitute)

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the ground beef and break it into small pieces. Cook until no longer pink, about 5 minutes. Stir in the garlic, Italian seasoning, smoked paprika, and cayenne; cook for 30 seconds.
  3. Add the chopped bell peppers and cook 1–2 minutes. Stir in the tomato paste and cook another 30 seconds.
  4. Pour in the beef stock, diced tomatoes, rinsed brown rice, and balsamic vinegar. Stir to combine and bring to a boil.
  5. Reduce heat to medium-low, cover, and simmer for 20–40 minutes, or until the rice is tender and the liquid is absorbed. Cooking time depends on the type of rice used; check for doneness and adjust as needed.
  6. Remove from heat. Sprinkle the grated cheese over the top and replace the lid for a few minutes to melt the cheese. Garnish with chopped parsley if desired and serve.

Notes

  1. If substituting white rice (jasmine or basmati), reduce the liquid and the cooking time to prevent overcooking.
  2. Long-grain brown rice provides texture and nutrition, but you can use other rice types—adjust liquid and timing.
  3. To make dairy-free, omit the cheese or use a dairy-free alternative.
  4. Store leftovers in the refrigerator for up to 3 days.

Nutrition (estimated per serving)

Calories: 442 kcal • Carbohydrates: 26 g • Protein: 38 g • Fat: 21 g • Sodium and other values are estimates and can vary based on ingredients used.

All recipes and images © Flavor the Moments.