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Introduction

I first made this Cheesy Stuffed Pepper Casserole on a rainy evening when I wanted the cozy flavors of stuffed peppers without the fuss of hollowing out a dozen bell peppers. The kitchen smelled like warm tomatoes and browned beef, and the first spoonful oozing melted cheddar and tender rice felt like a hug after a long day. That memory keeps me coming back to this dish whenever I need something familiar and satisfying.

This casserole is a shortcut that keeps the bright, sweet notes of bell peppers and the hearty comfort of a classic stuffed pepper. If you want a version that feeds a crowd, reheats beautifully, and pleases picky eaters, you will love this one. For a similar twist on stuffed-pepper flavors, I sometimes compare notes with other recipes like this Cheesy Stuffed Pepper Casserole which inspired a few seasoning choices here.

What Makes This Recipe Special

This casserole is family-approved and weeknight-friendly. It trims the prep time of traditional stuffed peppers while keeping the same cozy flavor profile. It’s both kid-friendly and adaptable: swap the beef for turkey or a plant-based crumble for a lighter version. The cheese topping creates a bubbly golden crust that makes every bite indulgent without being complicated.

Ingredients You’ll Need

For the Filling

1 lb (450 g) ground beef or ground turkey, drained if needed use 90/10 beef for less grease
1 small yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 cup long-grain white rice, rinsed (or 3/4 cup brown rice; see notes)
1 medium red bell pepper, diced
1 medium green bell pepper, diced

For the Tomato Sauce

1 (14.5 oz / 410 g) can diced tomatoes, undrained
1 (8 oz / 225 g) can tomato sauce
1 tsp Italian seasoning
1/2 tsp smoked paprika (or regular paprika)
1/2 tsp salt, plus more to taste
1/4 tsp black pepper

For the Casserole and Topping

1 1/2 cups beef or chicken broth (or water)
1 cup shredded cheddar cheese, plus 1/2 cup for topping (sharp cheddar gives best flavor)
2 tbsp olive oil
2 tbsp chopped fresh parsley or 1 tbsp dried parsley for garnish

Notes: Use fresh peppers for best texture. If you prefer a lower-carb version, substitute cauliflower rice for the white rice and reduce broth accordingly.

How to make Cheesy Stuffed Pepper Casserole

Step 1: Preheat and prep

Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with 1 tbsp olive oil or nonstick spray.

Step 2: Sauté aromatics and meat (about 8–10 minutes)

In a large skillet over medium heat, warm 1 tbsp olive oil. Add chopped onion and cook until translucent, about 3–4 minutes.
Add minced garlic and cook 30 seconds until fragrant.
Add ground beef or turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 4–6 minutes. Drain excess fat if needed. The mixture should be nicely browned with small golden bits.

Step 3: Combine rice, peppers, and sauce (2–3 minutes)

Stir in the rinsed rice, diced red and green peppers, diced tomatoes (with juices), tomato sauce, Italian seasoning, paprika, salt, and pepper.
Pour in 1 1/2 cups broth and stir to combine. The mixture should look saucy but not watery.

Step 4: Assemble and bake (35–40 minutes)

Transfer everything to the prepared baking dish, spreading into an even layer.
Sprinkle 1 cup shredded cheddar over the top, covering the surface.
Cover loosely with foil and bake in preheated oven for 25 minutes. Remove foil and continue baking 10–15 minutes until rice is tender and cheese is bubbly and golden. Visual cues: rice grains should be plump and no longer opaque; cheese should be bubbling and just starting to brown.

Step 5: Rest and finish (5 minutes)

Remove from oven and let rest 5 minutes to set. Sprinkle with remaining 1/2 cup cheese and chopped parsley. Serve warm.

Tips & Recipe Variations

Use low-sodium broth and adjust salt at the end to control sodium.
For a vegetarian version: swap meat for cooked lentils or crumbled tempeh and use vegetable broth.
To save time: use pre-cooked rice or leftover rice. If using cooked rice, reduce broth to 3/4 cup and shorten initial covered bake to 15 minutes.
Make it gluten-free: ensure tomato sauce and seasonings are gluten-free (most are).
Avoid sogginess: don’t overload with tomato liquids; drain very wet canned tomatoes or use crushed tomatoes with less juice.
Storage: cool, cover, and refrigerate up to 4 days. Reheat in oven at 350°F (175°C) until warmed through, or microwave individual portions.
Freezing: freeze in an airtight container for up to 3 months. Thaw overnight in fridge before reheating.

How to Serve

Pair with a crisp green salad tossed in lemon vinaigrette or a side of roasted broccoli for color and contrast.
For a lighter meal, serve with steamed green beans and a slice of crusty bread to mop up sauce.
Presentation tip: spoon into shallow bowls and finish with a sprinkle of fresh parsley and an extra grating of cheddar. Serves 6 as a main; approximate calories per serving ~450–550 depending on meat and cheese choices.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to baking time if starting cold.

Q: Can I freeze the leftovers?

A: Yes. Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight before reheating.

Q: What can I use instead of rice?

A: Try cauliflower rice for low-carb, quinoa for extra protein, or cooked brown rice for a nuttier texture.

Q: How do I prevent the dish from becoming watery?

A: Use rinsed but not soaking tomatoes, reduce added broth if using cooked rice, and drain excess fat from meat.

Q: Can I make this vegetarian or dairy-free?

A: Substitute cooked lentils or plant-based crumbles for meat and use dairy-free cheese or a cashew cream for a dairy-free topping.

Review

“This casserole turned into an instant family favorite. All the flavors of stuffed peppers without the hassle. Creamy, bright, and cheesy perfect for busy weeknights.” – Jamie R.

Conclusion

This Cheesy Stuffed Pepper Casserole brings the best parts of stuffed peppers into an easy, bake-and-forget format that becomes a weeknight champion. I hope it becomes a cozy staple for your family too. For additional takes and inspiration on stuffed-pepper casseroles, check out this Ultimate Cheesy Stuffed Pepper Casserole – Baking Beauty and the one-pan approach in One-Pot Cheesy Stuffed Pepper Casserole – Mother Thyme. Please try it, tweak it, and share how it turned out I love hearing kitchen stories.