Stuffed Pepper Casserole Recipe Super Easy

Ingredient List

Here is everything you’ll need to put together this flavorful stuffed pepper casserole! I’ve also added some tips on what you can swap in if you’re missing something from the lineup. This casserole is easy to customize with things you have on hand. (Check out the recipe card below for exact measurements for each ingredient.)

Olive Oil: For cooking ground beef and veggies. Lean Ground Beef: The main protein of the casserole. You can swap it with ground turkey for something lighter. Onion: Diced onions add a nice kick. You can use red or white onions or even shallots if you want. Bell Peppers (Red, Green, and Orange): These colorful peppers add a sweet flavor and nice crunch. Garlic: Fresh garlic is best, but you can also use garlic powder in a pinch. Worcestershire Sauce: Adds depth to the flavor. If you don’t have it, some soy sauce or balsamic vinegar will work. Salt and Black Pepper: Add these basic seasonings to taste! Paprika: So the stuffed pepper casserole has some smoky, warm flavor. Italian Seasoning: A tasty blend of herbs like oregano, basil, and thyme. Diced Tomatoes and Tomato Sauce: For rich, tomato-y goodness. Long Grain White Rice: The main carb in the dish. You can also use brown rice or cauliflower rice for a low-carb option. It’s a great way to make this stuffed pepper casserole keto-friendly. Beef Broth: To add moisture and a meaty flavor to the dish. Chicken broth or vegetable broth will both work as substitutes. Shredded Colby Jack Cheese: The perfect finishing touch for some melty goodness. You can also substitute for any other melty, savory type, like cheddar cheese. Mozzarella cheese is another great option. Parsley: Because fresh herbs on top are always a must!

Stuffed Pepper Casserole Recipe

Let’s get into how to make this delicious stuffed pepper casserole! Trust me, once you try it, you’ll want it for dinner all the time. It’s so satisfying and filling and everything a hearty dinner should be!

Check the Rice: Keep an eye on the rice while it’s cooking. You want it tender, not crunchy. Add a touch more beef broth if needed. More Vegetables: Casseroles are perfect for packing with all of your favorite vegetables. Try some mushrooms or zucchini! You could even add sliced jalapenos for some kick. Great for Leftovers: Stuffed pepper casserole reheats wonderfully, so don’t worry about making too much. It’s a perfect meal prep option and warms up easily for a quick and easy lunch. (See storage tips below.)

In the Refrigerator: In the fridge, your casserole should last about 3-4 days. Store in an airtight container or bag for best results. In the Freezer: If you want to stretch it even further, pop it in the freezer, where it can stay good for 2-3 months. Thaw overnight in the fridge before reheating. Reheating: When it’s time to enjoy your leftover casserole, you’ve got options. To reheat in the microwave, cover it with a damp paper towel, and heat it in 1-2 minute intervals, stirring in between until it’s warmed through. For a crispy cheese topping, try the oven. Preheat to 350 degrees Fahrenheit and cover with foil to keep it from drying out, then bake for about 15-20 minutes. Enjoy!