Stuffed Pepper Casserole By Kelly Miller • April13,2022 • 38 Comments 40.1K 305 Jump to Recipe Jump to VideoStuffed Pepper Casserole is the easiest way to enjoy everyone’s favorite stuffed peppers for dinner! Made with chopped green bell peppers, ground beef, cooked rice, tomato sauce, and cheddar cheese. Stuffed peppers can be a busy, time-consuming dinner to prepare for your family. But it tastes so good! This Stuffed Pepper Casserole combines all of those amazing flavors into one BIG baking dish! If your family loves the flavor of stuffed peppers, but you don’t feel like doing all the prep work of washing out the whole peppers, making the filling, and stuffing them – this casserole is one that you HAVE to try! It honestly tastes just like stuffed peppers just all mixed up. This would be a wonderful recipe to have on hand if you have home grown bell peppers in your garden as well! What’s in this recipe? Honestly, it’s all the same ingredients you would use to make traditional stuffed peppers. You can use white or brown rice, just cook it to the way your family prefers. ground beef green peppers olive oil onion diced tomatoes tomato sauce corn cooked rice shredded cheddar cheese Can frozen diced peppers be used in this recipe? Absolutely! One of my favorite time-savers is buying frozen diced peppers and onions, just throw them in frozen – they’ll thaw as you cook them in the pan. Do I have to boil the peppers first? No! You’ll cook them in a pan on the stove along with the onion and some olive oil to soften them. What size baking dish is used? You’ll need a 9 x 13 baking dish – this will JUST FIT in the dish! This is a great dinner to halve and freeze the other half for another meal. If you have a large family, this will be a winner for you as it makes a ton! How to make this recipe: First, brown the ground beef in a deep skillet, drain and set aside. In a large stockpot, cook the diced peppers and onions in olive oil until soft. This can take five to ten minutes. To the peppers and onions, add in the diced tomatoes, tomato sauce, drained canned corn, garlic powder, salt, and pepper. Bring this mixture to a boil, then reduce the heat and simmer for 5 minutes. Stir in the cooked rice and ground beef. Transfer this mixture to a large 9 x 13 baking dish. Top the stuffed pepper casserole with the shredded cheddar cheese, and bake. Remove the casserole from the oven. Allow it to rest for 5 to 10 minutes before serving. How to store leftovers: Allow the casserole to cool completely to room temperature. Transfer individual servings into plastic containers and refrigerate for up to 3 days. To reheat, unlatch the plastic lid, lay it on top of the plastic container, and microwave for 2 minutes. Stir, then microwave an additional 45 seconds or as needed to heat through consistently. Can this casserole be frozen? Absolutely! This recipe freezes very well, just allow to thaw overnight in the fridge before baking as the recipe instructs. Can this be made ahead of time? Sure! Make up the casserole, then cover and refrigerate. When you’re ready, proceed with the baking instructions. You might need to add another 20 minutes or so to fully heat the casserole through. Tips to make this more homemade: Use fresh diced tomatoes instead of canned Homemade tomato sauce would be awesome in this dish! I love this recipe for homemade sauce. Shred the cheese off the block – it tastes incredible this way! More recipes you’ll love: Meatloaf Stuffed Peppers Chicken Stuffed Peppers Paella Stuffed Peppers Baked Chicken Cacciatore Zucchini Soup If you liked this recipe, leave a comment and a rating below this post! Stuffed Pepper Casserole Stuffed Pepper Casserole with diced peppers and onions, ground beef, corn, rice, and topped with cheese. 4.07 from 125 votes Print Pin Rate Course: DinnerCuisine: AmericanKeyword: stuffed pepper casserole recipe Prep Time: 25 minutes minutesCook Time: 15 minutes minutesTotal Time: 40 minutes minutes Servings: 12 servings Calories: 313kcal Author: Kelly Miller Ingredients▢ 1 lb ground beef▢ 1 tbsp olive oil▢ 2 green peppers seeded and diced▢ 1/2 cup onion diced▢ 29 oz can diced tomatoes drained▢ 3 14 oz cans tomato sauce▢ 2 14 oz cans corn drained▢ 1/2 tsp garlic powder▢ 1/2 tsp salt▢ 1/2 tsp pepper▢ 2 cups white rice cooked▢ 2 cup shredded cheddar cheese InstructionsBrown ground beef in a large stock pot, drain, remove from pan and set aside.Heat oil in stock pot on medium high heat and add green peppers and onion.Saute 5-10 minutes or until softened, stirring occasionally.To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper.Bring to a boil, then reduce heat and simmer 5 minutes.Stir in rice and ground beef.Pour into a 9×13 baking dish. Top with shredded cheese.Bake at 350 for 12-15 minutes or until cheese is melted. Video NutritionCalories: 313kcal | Carbohydrates: 29g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 249mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 22.9mg | Calcium: 176mg | Iron: 1.8mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 40.1K 305
jennikolaus says August 13, 2013 at 3:50 pm This looks amazing!! My kids don't like stuffed green peppers but would LOVE it in casserole form! (I heart casseroles!) Can't wait to try it! Pinning! 🙂 Reply
Just Some Salt and Pepper says August 13, 2013 at 5:53 pm This looks fabulous. All that cheesy goodness! Fall is also my favorite season and I could live off apples if need be. Reply
julieseatsandtreats says August 13, 2013 at 7:08 pm Is it weird I get excited about new seasons for the food alone! Here's to comfort food 🙂 These looks amazing! Reply
Elizabeth F says August 14, 2013 at 1:36 am Oh my, this sounds divine! I can't say I'm a fan of stuffed peppers because I have a thing against a large amount of crunchy-ish pepper in my mouth. But this, this I could do and love! I think this is going on next weeks menu plan!Elizabeth @ Real Inspired Reply
Jamie @ Love Bakes Good Cakes says August 16, 2013 at 9:23 pm Comfort food 🙂 I am so ready for cooler weather and yummy casseroles! Pinned this, Kelly! I'm also sharing this on Facebook – thanks so much for linking up to All My Bloggy Friends! Have a great weekend! {hugs} Reply
Julie Murkerson says August 19, 2013 at 2:45 pm Fall is my favorite season as well! Now this is my kind of casserole! Pinning and sharing on FB and Twitter! Thanks for sharing on Marvelous Mondays! Reply
Crystal VanTassel says August 19, 2013 at 4:18 pm This looks delish and is perfect to add to any meal plan! Thank you so much for linking up and sharing over on The Mommy Club. I have featured it over on my How to Meal Plan Facebook page. Have a yummy week! Reply
Jamie @ Love Bakes Good Cakes says August 20, 2013 at 6:35 am Hi Kelly 🙂 Just stopping by to let you know that your recipe had the most views last week's All My Bloggy Friend! I can't wait to see what you share this week! 🙂 Reply
Din2chat247 says August 25, 2013 at 9:03 pm This recipe looks delicious and I love stuffed peppers …but did want to let you know you left out where to put the rice in at …in the recipe directions … thanks for sharing …keep up the great work Reply
marcie @ flavor the moments says August 25, 2013 at 10:07 pm This looks delicious! I would love some for dinner tonight. 🙂 Reply
Bailie says August 26, 2013 at 2:19 am Made this tonight. Wasn't as good as I was hoping. If you decide to make it make sure you season the meat and something to spice it up. No flavor but makes a TON! Reply
Kelly Miller says August 26, 2013 at 3:13 am I'm sorry you didn't like it as much as we did, Bailie! Maybe amp up the garlic powder next time? Reply
Amanda Roos says October 1, 2013 at 11:31 pm This was very good! I added some oregano and cavenders to the meat and cut the recipe in half so i used a 14.5 oz can of fire roasted diced tomatoes instead. Thanks for a quick & easy version of stuffed peppers! Reply
Kelly Miller says October 2, 2013 at 12:47 am That sounds really good with the fire roasted tomatoes, I'll have to try that next time. So glad you liked it, Amanda! Reply
Julie says November 6, 2013 at 3:28 pm I love the sound of all 3 of these casseroles and will be trying them out soon. Thanks so much. I am now following you thru GFC, Google, and Bloglovin. Hope you can visit my site soon. Julie I Create PurtyThangs Reply
flowerdelsol says December 1, 2013 at 8:30 pm Instead of tomatoes and sauce, I use Snappy Tom or even spicy V-8 😉 Awesome recipe. Similar to the skillet version I make. Reply
Natasha Mairs says December 30, 2013 at 12:08 pm I have so got to try this! pinned Natasha @ Serenity You Reply
Shirley says February 26, 2014 at 6:26 am I pinned this awhile back and finally got around to trying it out today. It was soooo good! Being Texans we like our food to have a little heat, so I substituted a can of tomatoes and green chilies for some of the tomato sauce and added some cayenne pepper. I also added 1 1/4 lbs. of ground turkey in addition to the ground beef to make it extra meaty. Other than that, I followed your recipe pretty closely. I could tell it was going to make a huge amount so opted to use a 14 X 10 X 2 baking pan and it filled it almost to the brim! There are only 2 of us, so we had enough left over for another meal later this week, plus 3 two-person servings to freeze. Thank you for sharing this awesome recipe! I've been searching for a good ground beef and rice casserole and this one really fit the bill. Reply
Julie Anderson says November 19, 2014 at 1:28 am I made this tonight and I made a few changes because I could tell we would want more spice than in this recipe. I cooked my rice with chicken bouillon to add flavor there, but I also added some red pepper flakes, about half a teaspoon or so of chili powder, and upped the black pepper to closer to a teaspoon and that all gave me a nice kick. Next time I would only use a 14 oz can of diced tomatoes instead of a 29 oz ca. This time I only used one 14 oz can of tomato sauce and it was definitely plenty. Next time I will add at least one more bell pepper so that it seems more a bell pepper casserole. Thanks for the recipe idea! Reply
Jedi Knight says May 25, 2015 at 6:30 pm Anything is freezable if you try hard enough. I'd suggest waiting until it was cool and somewhat congealed together. Place it in a freezer bag and zip it up most of the way, then use a straw to suck out the air. Or if you have one use a foodsaver to take out all of the air and seal it well. Reply
Karla Robertson says June 1, 2015 at 2:11 am Very good. I didn't have the third can of tomatoe sauce so I added a cup of water, 1 tsp of sugar, and seasoning with a can of tomatoe paste. It made about 12 oz so I added a little more water and I used it with only one other can of tomatoe sauce. Except for using fresh onions (not frozen) I followed the recipe the rest of the way. My husband said it was good and that I could add this dish to the rotation. Reply
Amy Boswell says November 4, 2018 at 9:23 pm Made this tonight, and it was delicious. I changed it just a little bit. I used 1 pound of ground turkey and 1 pound of turkey sausage. Great recipe!! Was a hit with my family! Reply
Ashley says January 2, 2019 at 5:49 pm Can you make this in a crockpot? My husband is on a pool league team and I am the one that is going to be making this for 2 teams. Reply
DENISE DEEKS says January 29, 2019 at 2:33 am Do you mean 2 cups raw rice cooked or 2 cups already cooked rice for this recipe. Reply
Angie says November 14, 2022 at 10:16 pm I didn’t read this comment until after I had made the rice so I have 4 cups of rice made. Maybe somehow specify that in the ingredients list. I will figure something out to do with the other 2 cups lol Reply
Kelly Miller says August 3, 2021 at 7:40 pm You could try it, but I think the macaroni might be a bit too big for the peppers. Reply
Dea Augustson says May 2, 2022 at 9:36 pm Used venison and pasta sauce , only change. It turned out delicious. Wallace again. It was a winner. Reply
Sheri L Hoffman says January 4, 2023 at 1:15 pm This is one of several recipes I make from Kelly.These are life savers and delicious! Thank you so very much, Kelly. Reply
SheriH says February 16, 2023 at 12:51 am Absolutely delicious! Been making it for years, my family loves it. Tha k you! Reply