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Cheesy Stuffed Pepper Casserole

A cozy casserole that captures the flavors of stuffed peppers without the fuss, making it perfect for weeknight dinners.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb 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)
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
For the Tomato Sauce
  • 1 can diced tomatoes, undrained (14.5 oz / 410 g)
  • 1 can tomato sauce (8 oz / 225 g)
  • 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)

Method
 

Preparation
  1. 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.
Sauté
  1. In a large skillet over medium heat, warm 1 tbsp olive oil.
  2. Add chopped onion and cook until translucent, about 3–4 minutes.
  3. Add minced garlic and cook 30 seconds until fragrant.
  4. 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.
Combine
  1. Stir in the rinsed rice, diced red and green peppers, diced tomatoes (with juices), tomato sauce, Italian seasoning, paprika, salt, and pepper.
  2. Pour in 1 1/2 cups broth and stir to combine. The mixture should look saucy but not watery.
Assemble and Bake
  1. Transfer everything to the prepared baking dish, spreading into an even layer.
  2. Sprinkle 1 cup shredded cheddar over the top, covering the surface.
  3. Cover loosely with foil and bake in preheated oven for 25 minutes.
  4. Remove foil and continue baking for an additional 10–15 minutes until the rice is tender and cheese is bubbly and golden.
Finish
  1. Remove from oven and let rest for 5 minutes to set.
  2. Sprinkle with remaining 1/2 cup cheese and chopped parsley. Serve warm.

Notes

Use fresh peppers for best texture. If a lower-carb version is preferred, substitute cauliflower rice for the white rice and reduce broth accordingly. Use low-sodium broth and adjust salt at the end to control sodium. For vegetarian version, swap meat for cooked lentils or crumbled tempeh.