One Pot Stuffed Pepper Casserole with Rice

I love a classic stuffed pepper, but stuffing individual peppers and juggling separate components can be time consuming. This Stuffed Pepper Casserole combines those flavors into one pan so dinner comes together quickly: browned ground beef, long grain brown rice, sautéed peppers and onions, fire‑roasted tomatoes, tomato paste and a blend of warm spices. Finish with shredded cheese for a comforting, melty top.

The recipe is flexible — swap the ground beef for turkey, chicken or a plant‑based option; use your preferred rice; or make it dairy‑free by omitting the cheese. It’s a great weeknight main that reheats well and can be prepped a day ahead to save time.

Why you’ll love this recipe

• All the flavors of stuffed peppers in an easy, one‑pot casserole.
• High in protein, family‑friendly, and easily adapted to dietary needs.
• Customizable: use different ground meats, rice varieties, or omit cheese for a dairy‑free version.

Recipe ingredients

This casserole is built from pantry staples and simple produce, and it’s easy to adapt based on what you have on hand.

• Ground beef: 1.5 lbs lean ground beef for a protein‑rich casserole. You can use 1 lb or substitute another ground meat if preferred.
• Brown rice: Long grain brown rice adds a nutty flavor and holds its texture well. If using white rice, adjust the liquid and cooking time.
• Bell peppers: Two large bell peppers, cored and chopped — any colors you like.
• Beef stock: Use low‑sodium beef stock (or chicken/vegetable stock) to control salt.
• Aromatics: Onion and garlic for a flavorful base.
• Diced tomatoes: Fire‑roasted diced tomatoes add depth and brightness.
• Tomato paste: Helps thicken the dish and boosts tomato richness.
• Herbs & spices: Italian seasoning, smoked paprika and a pinch of cayenne for warmth and a slight kick.
• Balsamic vinegar: Optional, but adds a touch of acidity and umami.
• Cheese: Grated Colby‑Jack is used here; substitute your favorite cheese or omit for a dairy‑free casserole.

See the recipe card below for exact amounts and timings.

How to make stuffed bell pepper casserole

This one‑pot casserole brings together all components in a single skillet or Dutch oven. Prep some ingredients a day ahead—chop the peppers and onion or measure spices—to speed things up on a busy night.

Pro tip: If swapping brown rice for white rice (jasmine or basmati), reduce the cooking time and liquid since white rice cooks faster. Keep an eye on the pot and test the rice toward the end of cooking to avoid mushiness.

The simplified method below covers the main steps; full details appear in the recipe card further down.

No. You can use white rice or another grain, but cooking time and the amount of liquid will change. If you increase the rice amount, increase the liquid accordingly and check for doneness as the dish simmers.

Yes. Replace the rice with cauliflower rice (about 1 cup) and omit the beef stock. Sauté the cauliflower rice with the peppers, then continue with the tomatoes and seasonings and simmer just until cooked through.

Yes. Simply leave off the grated cheese and serve straight from the pot.

Serving suggestions

This casserole pairs well with bright, crisp salads and simple sides that balance its richness. Some favorite options:

• Serve with a fresh mixed green salad or a peppery arugula and fennel salad.
• Offer crusty bread or focaccia to soak up any juices.
• Roasted or steamed vegetables are a great accompaniment — broccoli, green beans or a medley of roasted root vegetables work well.
• Set out toppings like extra grated cheese, diced tomatoes, avocado, sour cream or Greek yogurt for a casual topping bar.

Recipe notes

• Rice swap: If using white rice varieties, reduce liquid and cooking time — check early to prevent overcooking.
• Long grain brown rice keeps its shape and adds a pleasant nuttiness; adjust texture by rinsing and monitoring cooking time.
• Leftovers keep well in the refrigerator for up to 3 days and make a convenient meal for busy weekdays.
• Omit cheese or use a dairy‑free alternative to make this recipe dairy‑free.

One Pot Stuffed Pepper Casserole

Servings: 6 • Prep: 15 mins • Cook: 40 mins • Total: 55 mins

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1.5 lbs lean ground beef (or substitute)
• 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)
• 15 ounces fire‑roasted diced tomatoes, low sodium
• 1/2 cup long grain brown rice, rinsed and drained
• 1 tablespoon balsamic vinegar (optional)
• Salt and pepper, to taste
• 2 cups grated Colby‑Jack cheese (optional)

Instructions

1. Heat olive oil over medium heat. Add the chopped 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 and cook 30 seconds more.
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. Reduce heat to medium‑low, cover and simmer 20–40 minutes, until the rice is tender and liquid is absorbed (time will vary by rice type).
5. Taste and season with salt and pepper. Remove from heat, sprinkle with grated cheese, cover briefly until the cheese melts, then garnish with chopped parsley if desired. Serve warm.

Notes

1. If substituting white rice, reduce liquid and cooking time and check for doneness early.
2. Long grain brown rice keeps structure and adds flavor; adjust to suit your preference.
3. For a low‑carb option, replace rice with cauliflower rice and omit the broth; cook until tender.
4. Store leftovers in the refrigerator for up to 3 days.

Nutrition (approx. per serving)

Calories: 442 kcal • Carbohydrates: 26 g • Protein: 38 g • Fat: 21 g • Sodium: 613 mg • Fiber: 5 g