An Easy Stuffed Pepper Casserole Recipe that is so yummy! A healthy dinner that is made in one pan in under an hour! Gluten free & delicious.
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This Stuffed Pepper Casserole is so yummy!
If you’re in need of a quick healthy dinner that’s made in one pot – look no further than this Stuffed Pepper Casserole!
Unlike other casseroles that are made with canned soups and super high in fat, this casserole is loaded with protein, veggies and healthy carbs.
Plus- it’s made all in one pot so it makes for super easy clean up!
We love stuffed bell peppers and wanted to take those delicious flavors and put them in a casserole. You are going to love it!
Why we love this Stuffed Peppers Casserole
There is so much to like about this stuffed pepper casserole recipe! Here’s why it is one of our favorites:
- One Pan – Everyone loves a one pan meal which means fewer dishes at the end of the meal!
- Simple Ingredients – Most of these ingredients are pantry staples and there are only 10 ingredients and some spices needed for this delicious casserole!
- Done In Under An Hour – This stuffed pepper casserole recipe is so quick and easy. You can have dinner on the table in less than an hour!
Unstuffed Pepper Casserole ingredients
To make this stuffed pepper casserole you will need:
- olive oil
- onion, garlic
- diced bell peppers
- ground beef
- canned tomato sauce, petite diced tomatoes
- salt, pepper, dried basil, dried oregano, dried parsley
- white minute rice
- beef broth
- mozzarella cheese
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
This is our favorite dutch oven, pictured below!
Check out: Is Butcher Box Worth it
How to Make Stuffed Pepper Casserole
- Saute garlic, onion, peppers, and beef in olive oil for 10 minutes.
- Then pour in the tomato sauce, tomatoes, salt, pepper, oregano, basil, rice, and beef broth. Stir to combine.
- Cover with aluminum foil and bake at 375° for 20 minutes. After 20 minutes remove the cover and add cheese. Bake for another 10 minutes.
Do you have to pre-cook the meat for the stuffed pepper casserole recipe? Yes, you need to pre-cook the meat for the stuffed pepper casserole. Ground meat should always be browned before being added to a recipe for food safety. In addition to killing any bacteria, browning meat adds a ton of flavor to a dish.
Should I cook my bell peppers before stuffing or baking? No, you don’t need to cook bell peppers before stuffing or baking. They will cook when they’re stuffed/in the oven!
How Long Do You Bake Stuffed Pepper Casserole? Stuffed pepper casserole should be baked at 375 for 20-30 minutes.
How do you know when bell pepper casserole is done? You’ll know that stuffed pepper casserole is done when the rice is fully cooked and the broth has been absorbed.
Bell Pepper Casserole substitutions
What are the best peppers for this recipe? Bell peppers are the best peppers for this recipe. Any color will work. Red, orange and yellow are all sweeter, but green bell peppers have a more mild flavor.
Tomato Sauce/Petite Diced Tomatoes: We wouldn’t recommend omitting tomato sauce or petite diced tomatoes. Both are necessary for the recipe. Regular diced tomatoes will work, we just prefer the smaller ones.
Minute Rice: If you don’t have minute rice, you can use brown rice. Use 2 cups cooked brown rice and reduce the amount of beef broth to only a 1/2 cup. We have not tried regular cooked or raw white rice and wouldn’t recommend it. We do not recommend swapping the rice with cauliflower rice. If you need a grain free recipe try our Whole30 Stuffed Peppers.
Extra Vegetables: You can add more veggies to this dish. I think raw or frozen green beans would be a nice addition or diced carrots.
Dairy Free: To make this recipe dairy free, omit the cheese or use dairy free cheese.
What to eat with this Stuffed Pepper Casserole Recipe
This stuffed pepper casserole is a complete meal in itself! You can serve more veggies on the side. Here are some of our favorite veggie side dishes:
- Garlic Brussels Sprouts
- Grilled Vegetables
- Honey Thyme Garlic Carrots
- Green Beans Almondine
- Lemon Parmesan Roasted Asparagus
How to store Stuffed Bell Pepper Casserole
Refrigerator: This stuffed pepper casserole will last in the refrigerator in an airtight container for up to 4 days.
Freezing: We don’t recommend freezing this stuffed pepper casserole. We tried it and the rice and peppers got very soggy/mushy, so we wouldn’t recommend it.
Make Ahead: You can make this stuffed pepper casserole ahead of time. We would recommend completely cooking it, letting it cool, and then reheating it when ready to eat. We don’t recommend mixing together the ingredients ahead of time and letting them sit overnight before baking as the rice can absorb the broth and create an odd texture.
How to reheat Unstuffed Pepper Casserole
The best way to reheat stuffed pepper casserole is in the microwave for about 1-2 minutes. You can also sauté it in a pan on the stove until warmed through.
Other healthy casserole recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes or 30+ Ground Beef and Rice Recipes. Click here to grab our free healthy 30 minute dinners cookbook. Here are some of our other healthy casserole recipes that we think you would love:
Stuffed Peppers Casserole
- 1 tablespoon olive oil
- 1/2 cup onion diced (1 small onion)
- 1 tablespoon fresh garlic minced (4 cloves)
- 3 cups diced bell peppers 2-3 bell peppers-any color
- 1 lb lean ground beef 90-93%
- 8 oz canned tomato sauce
- 14.5 ounces petite diced tomatoes
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 cups white minute rice uncooked
- 2 cups beef broth low or no salt
- ½ cup part skim mozzarella cheese
- Preheat the oven to 375 degrees.
- Sauté for 10 minutes or until the beef is browned and the peppers and onions are softened.
- Cover the pan with aluminum foil. If you don’t have an ovenproof skillet this is the time to transfer to a casserole dish.
- Cover and bake at 375 for 20 minutes. After 20 minutes remove the cover and add cheese. Bake for another 10 minutes or until the cheese is melted and starting to brown.
- By this point all the liquid should also be soaked in by the rice.