Easy Stuffed Pepper Casserole

Easy Stuffed Pepper Casserole: All the Flavor, None of the Fuss!

Hey friends, Jackson here from Food Meld! Raise your hand if you LOVE the cozy, savory-sweet goodness of classic stuffed peppers… but kinda dread the whole hullabaloo of actually *making* them? 🙋‍♂️ Yeah, me too. Hollowing out those peppers, trying to get them to stand upright without doing a faceplant in the baking dish, praying the filling doesn’t spill out like a culinary avalanche – it can feel like edible architecture! What if I told you we could capture EVERY ounce of that incredible flavor – the tender peppers, the savory beef, the fluffy rice, that melty cheese blanket – but skip straight to the comfort? No stuffing, no wrestling, just one glorious, bubbling pan of pure, uncomplicated joy? Enter the hero of your weeknight: my Easy Stuffed Pepper Casserole! This ain’t just a shortcut; it’s a flavor highway. We’re talking seasoned ground beef, sweet bell peppers, and rice simmered right in fire-roasted tomatoes and beef stock, all hugged by a molten layer of cheese. It’s got that smoky Worcestershire kick, a hint of spice from the Montreal Grill magic, and the kind of soul-warming satisfaction that makes everyone hover around the oven asking, “Is it ready YET?” Best part? One pan, about 30 minutes of mostly hands-off cooking, and minimal cleanup. Let’s turn that kitchen stress into flavor success together!

Stuffed Pepper Shenanigans & A Casserole Epiphany

Okay, story time. Picture this: It’s my cousin Betty’s potluck wedding shower, circa 2010. I, the “culinary guy” of the family (translation: I owned more than one spatula), volunteered to bring stuffed peppers. Big mistake. HUGE. I spent HOURS meticulously prepping those peppers. I browned the beef, cooked the rice, whipped up this amazing filling I was so proud of. Then came the stuffing. Peppers too small? Filling overflowing. Peppers too big? Tipping over like sleepy toddlers. I finally got them semi-stable in the baking dish, poured in some tomato sauce, covered ’em, and prayed. Fast forward to the car ride… a sharp turn… and SLOSH. Tomato sauce tsunami. My beautiful peppers were now floating in a red sea, capsizing left and right. I arrived with what looked like a pan of deconstructed pepper soup! The flavor? Amazing. The presentation? A hot mess express. That disaster was my lightbulb moment. Why fight nature? Why not just *layer* all that incredible stuff? Chop the peppers, mix it all up right in the pan, let the flavors meld freely, and top it with cheese? Boom. The Stuffed Pepper Casserole was born. It’s been my go-to ever since – forgiving, fuss-free, and guaranteed to stay put on the way to any potluck! It tastes like home, without the hassle.

Your Flavor Arsenal: What You’ll Need

Gather your troops! This is where the magic starts. Simple, accessible ingredients doing big things together:

• 1 lb lean ground beef (85/15 or 90/10): Our hearty base! Leaner beef means less draining, but 80/20 works too (just drain well). Feeling adventurous? Ground turkey, chicken, or even plant-based crumbles are fantastic swaps!
• 2 large bell peppers, seeded and diced: Color explosion! Use any combo – red, yellow, orange, green. Red/yellow are sweeter, green has that classic bite. Chopping tip: Aim for 1/2-inch dice so they soften perfectly.
• 1 onion, peeled and diced: Sweet, savory foundation. Yellow or white onions are perfect here. No onions? A hefty pinch of onion powder can pinch-hit.
• 3 cloves garlic, minced: Flavor bomb alert! Fresh is best, but 1 tsp garlic powder works in a pinch. Don’t be shy!
• 1½ cups beef stock: Liquid gold for cooking the rice and building rich depth. Low-sodium is my go-to for control. Chicken or veggie stock work great too.
• 15 oz fire-roasted diced tomatoes (with juices!): The secret weapon! That smoky char adds incredible depth you don’t get from regular diced tomatoes. MUST use the juices – that’s flavor liquid! Chef’s Insight: If you only have regular, add 1/4 tsp smoked paprika to mimic the fire-roasted vibe.
• 1 cup long grain white rice (uncooked): The fluffy absorber. Standard long grain works perfectly here. Avoid instant or pre-cooked! (See FAQs for brown rice options!).
• 2 cups shredded cheese: The glorious melt! Sharp cheddar is classic, but a Mexican blend or Monterey Jack adds fun twists. Pre-shredded is convenient, but block cheese you shred yourself melts smoother (less anti-caking agents).
• 3 tbsp Worcestershire sauce: The umami booster! Adds that deep, savory, slightly tangy magic. Lea & Perrins is my ride-or-die. Gluten-free? Check the label or use coconut aminos/tamari.
• 1½ tsp Montreal Grill Seasoning: My flavor MVP! That blend of garlic, onion, pepper, paprika, and herbs is *chef’s kiss*. No Montreal? Use 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp paprika.
• ½ tsp salt, ½ tsp black pepper, ½ tsp smoked paprika: The seasoning trinity! Adjust salt to taste, especially if your stock/seasoning blend is salty. Smoked paprika reinforces the fire-roasted tomatoes – don’t skip!

Let’s Build Flavor Town: Step-by-Step

Grab your favorite large, deep skillet or braiser (mine’s a trusty 12-inch cast iron) or a 3-quart casserole dish if you’re baking later. Preheat that burner to medium heat!

1. Beefy Beginnings: Crumble the ground beef into your pan. Cook, breaking it up with a sturdy spoon or spatula, until it’s beautifully browned and no pink remains (about 5-7 mins). Chef Hack: Resist the urge to stir constantly! Let it get a little caramelization on the bottom for extra flavor. Drain off any excess fat – lean beef won’t have much, but it helps keep things from getting greasy.
2. Veggie Vibrance: Toss in the diced onions, bell peppers, and minced garlic. Stir it all up with the beef. Cook, stirring occasionally, for 4-5 minutes. You want those onions turning translucent and the peppers starting to soften and lose their raw edge. Smell that? That’s the flavor base building! Tip: If things seem dry, a tiny splash of beef stock or water helps.
3. Liquid Love & Grain Power: Now, pour in the beef stock, the entire can of fire-roasted tomatoes (juices are KEY!), the uncooked rice, Worcestershire sauce, Montreal Grill Seasoning, salt, pepper, and smoked paprika. Give it one big, enthusiastic stir! Make sure the rice is mostly submerged in the liquid. Chef Insight: Stirring now incorporates all those seasonings evenly and gets the rice ready to absorb all that goodness.
4. Simmer to Perfection: Bring the mixture up to a gentle boil – you should see steady bubbles breaking the surface. Once it hits that boil, immediately reduce the heat to low. Cover the pan tightly with a lid. Set your timer for 18 minutes. CRITICAL TIP: Resist peeking! Keeping the lid on traps the steam, which is essential for cooking the rice properly. Give it one gentle stir around the 10-minute mark to prevent sticking and ensure even cooking, then quickly cover again.
5. Cheese Blanket Application: After 18 minutes, carefully lift the lid (steam burns are no joke!). Check the rice – it should be tender and the liquid mostly absorbed. If it’s still a bit firm, cover and cook for 2-3 more minutes. Once perfect, remove the pan from the heat. Now, the fun part: Sprinkle that glorious shredded cheese evenly over the entire surface! Cover the pan again (off the heat) and let it sit undisturbed for 5 minutes. The residual heat will melt the cheese into that ooey-gooey blanket we dream about. Hack: Want a browned top? Pop the uncovered pan under your broiler for 1-2 minutes after the cheese melts (watch CLOSELY!).

Plate It Like a Pro (But Keep It Real!)

Okay, cheese is melted, your kitchen smells like heaven, and everyone’s gathered. Time to serve! I love scooping generous portions straight from the skillet into deep bowls. The beauty is in the layers – that cheesy top, the vibrant peppers peeking through, the savory beef and rice underneath. Keep it simple! A sprinkle of fresh chopped parsley or cilantro adds a bright pop of color and freshness. If you like a little heat, a pinch of red pepper flakes or a dash of hot sauce on the side is perfection. Honestly? This casserole is a full meal superstar all by itself. But if you’re feeling fancy, a simple green salad with a tangy vinaigrette cuts through the richness beautifully, or a slice of crusty garlic bread for mopping up every last delicious bit. Comfort food doesn’t need fussy plating – just big spoons and happy faces!

Make It Your Own: Flavor Twists & Swaps

This casserole is your canvas! Play with these easy variations:

1. Meat Swap: Ground turkey, chicken, Italian sausage (remove casings), or even lentils (use 2 cups cooked) for a hearty vegetarian version. Adjust seasoning as needed!
2. Rice Riff: Brown rice adds nuttiness and fiber! Use 1 cup brown rice and increase beef stock to 2 cups. Simmer covered for 40-45 mins (check tenderness). Quinoa (rinse first!) is another great whole-grain option (cook time similar to white rice).
3. Cheese Please: Swap cheddar for pepper jack (hello, spice!), mozzarella (ultimate melt), gouda (smoky depth), or a fun blend like “Mexican” or “Italian.”
4. Veggie Boost: Stir in a cup of frozen corn or black beans (drained) with the tomatoes. Add sliced mushrooms when cooking the onions and peppers. Spinach stirred in right before adding the cheese is fantastic!
5. Spice It Up: Add a diced jalapeño (seeds for heat!) with the onions/peppers, or stir in 1 tsp chili powder or chipotle powder with the seasonings.

Jackson’s Kitchen Confessions & Pro-Tips

This recipe? It’s a living, breathing thing in my kitchen. It started simple, but over countless batches (and a few happy accidents!), we’ve perfected it. Remember that time I accidentally used *canned* fire-roasted tomatoes with *green chiles*? Game changer! The subtle heat was incredible. Now I sometimes add a small can of mild green chiles on purpose. Another confession: I used to be impatient and lift the lid constantly to check the rice. Big mistake. Mushy rice city! Trust the process, keep that lid on. The biggest evolution? Embracing the one-pan skillet life instead of dirtying a separate pot for the rice. Less cleanup = more happy chef. This casserole is my weeknight MVP, my “forgot I had people coming over” lifesaver, and my ultimate leftover champion (it reheats like a dream!). Don’t stress about perfection – if your pepper dice isn’t uniform, or you use a different cheese, it’ll still be delicious. That’s the Food Meld spirit!

Your Questions, Answered!

Let’s tackle those common kitchen curveballs:

• Q: My rice is still crunchy/hard after 18 minutes! Help!
  A: Don’t panic! This usually means either 1) Your heat was too high and liquid evaporated too fast before the rice cooked, or 2) You didn’t have enough liquid to start. Add about 1/4 cup hot water or stock, stir gently, cover tightly again, and cook on low for another 5-7 minutes. Next time, ensure you bring it to a *gentle* boil before reducing heat, and double-check your liquid measurements.
• Q: Can I make this ahead of time or freeze it?
  A: Absolutely! For make-ahead: Assemble the casserole up to the point *before* adding the cheese. Cover and refrigerate for up to 24 hours. When ready, reheat gently on the stovetop (add a splash of stock if dry), then add cheese and melt. To freeze: Cool the cooked casserole (without cheese) completely. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, reheat thoroughly (stovetop or 350°F oven covered until hot), then add cheese and melt.
• Q: Can I use brown rice?
  A: Yes! Use 1 cup brown rice and increase the beef stock to 2 cups. Simmer covered on low for 40-45 minutes, or until rice is tender (check around 35 mins and add a splash more liquid if needed). Stirring once halfway helps.
• Q: It’s a bit bland. How can I boost the flavor?
  A: Easy fixes! Taste before adding cheese and adjust: A pinch more salt, an extra dash of Worcestershire, a sprinkle of garlic powder, or even 1/2 tsp of your favorite dried herbs (oregano, thyme). Using full-sodium stock and seasoning blends

Easy Stuffed Pepper Casserole

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• Author: Jackson Walker
• Total Time: 40 minutes
• Yield: 6 1x

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Description

All the cozy comfort of stuffed peppers — without the fuss! This one-pan casserole layers seasoned beef, tender rice, sweet bell peppers, and melty cheese into a hearty, homestyle meal. Bold with smoky spices and savory Worcestershire, it’s perfect for weeknights, leftovers, or a crowd-pleasing family dinner.

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Ingredients

Scale 1x2x3x

1 lb lean ground beef

2 large bell peppers, seeded and diced

1 onion, peeled and diced

3 cloves garlic, minced

1½ cups beef stock

15 oz fire-roasted diced tomatoes

1 cup long grain white rice (uncooked)

2 cups shredded cheese (cheddar or a blend works great)

3 tbsp Worcestershire sauce

1½ tsp Montreal Grill Seasoning

½ tsp salt

½ tsp black pepper

½ tsp smoked paprika

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Instructions

In a large skillet or casserole dish, brown ground beef over medium heat until no longer pink. Drain excess fat.

Add diced onion, garlic, and bell peppers. Cook for 4–5 minutes until softened.

Stir in beef stock, tomatoes, rice, Worcestershire sauce, and all seasonings. Bring to a gentle boil.

Reduce heat, cover, and simmer for 18–20 minutes until rice is tender, stirring occasionally.

Remove from heat, sprinkle cheese on top, cover again for 5 minutes until melted.

Serve hot, garnished with extra herbs or chili flakes if desired.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 410/serving
• Sugar: 5g/serving
• Fat: 22g/serving
• Carbohydrates: 26g/serving
• Fiber: 3g/serving
• Protein: 27g/serving
• Cholesterol: 80mg/serving

Nutrition Facts (Per Serving – 1/6 of recipe)

• Calories: 410 kcal

• Protein: 27g

• Carbohydrates: 26g

• Dietary Fiber: 3g

• Sugars: 5g (mostly from tomatoes and peppers)

• Fat: 22g

• Saturated Fat: 9g

• Cholesterol: 80mg

• Sodium: 740mg (may vary by stock and cheese brand)

• Vitamin C: ~75% DV

• Calcium: ~25% DV

• Iron: ~18% DV

🔎 Notes:

• Want to lighten it up? Use ground turkey or extra-lean beef, reduce cheese to 1 cup, or swap white rice for cauliflower rice (cuts carbs significantly).

• Need lower sodium? Opt for low-sodium beef stock and cheese, and skip added salt

Final Thoughts: Comfort, Made Simple

Easy Stuffed Pepper Casserole is the kind of recipe that brings all the cozy feels without any of the stress. It’s what happens when flavor meets function—classic stuffed pepper taste, made weeknight-friendly. No balancing peppers, no wrestling fillings. Just a big skillet of bubbling, cheesy joy ready to hit the table in under 40 minutes.

Whether you’re feeding hungry kids, meal-prepping for the week, or making something hearty for a potluck, this dish shows up big every time. It’s endlessly adaptable, forgiving if you’re low on ingredients, and flat-out delicious even on day three. Plus, cleanup’s a breeze—and we know that’s half the battle.

So next time you’re craving that familiar blend of beef, rice, tomato, and peppers, skip the stuffing and go straight for the win. This casserole has heart, soul, and just enough nostalgia to taste like a hug. And if it travels better than my cousin’s wedding shower peppers? Even better.