Stuffed Pepper Casserole is a deconstructed version of the classic stuffed bell peppers, offering all the same hearty flavors with much less prep work. This comforting dish combines savory ground beef, tender rice, and vibrant bell peppers in a rich tomato sauce, making it a perfect meal for those who love traditional home-cooked flavors but are short on time.

This recipe is an ideal choice for busy weeknights because it simplifies the cooking process into a straightforward, one-pan bake. As the casserole cooks, the flavors of the aromatic vegetables and seasoned meat meld together perfectly under a bubbly layer of melted cheese. It is a crowd-pleasing dinner that is as filling as it is delicious.

One of the best aspects of this casserole is how easily it can be customized to suit your family’s preferences. You can easily swap the beef for ground turkey or chicken, use brown rice or quinoa for added fiber, or even throw in extra vegetables from your crisper drawer. It is a versatile, dependable meal that often tastes even better when reheated the next day.

Key Ingredients

• 1 pound lean ground beef
• 2 large bell peppers, seeded and diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, uncooked
• 1 can (15 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 1/2 cups beef stock
• 2 tablespoons Worcestershire sauce
• 1 1/2 cups shredded cheddar cheese
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Step-by-Step Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is translucent.
3. Add the diced bell peppers and garlic to the skillet, cooking for another 3-4 minutes until the peppers begin to soften.
4. Stir in the tomato paste, smoked paprika, salt, and pepper, cooking for 1 minute until fragrant.
5. Add the beef stock, diced tomatoes (with juices), Worcestershire sauce, and uncooked rice, stirring well to combine.
6. Pour the mixture into the prepared baking dish and stir in 1 cup of the shredded cheese.
7. Cover the dish tightly with aluminum foil and bake for 45 minutes, or until the liquid is absorbed and the rice is tender.
8. Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and bake for an additional 5 minutes until the cheese is melted and bubbly.
9. Let the casserole rest for 10 minutes before serving to allow the flavors to set.

This Stuffed Pepper Casserole is the ultimate solution for enjoying the classic flavors of stuffed peppers without the meticulous work of filling individual shells. By combining lean ground beef, vibrant bell peppers, and tender rice in a single pan, you create a hearty and cohesive meal that is both time-efficient and immensely satisfying. The addition of melted Colby Jack cheese provides a creamy finish that ties all the savory components together, making it a guaranteed hit for any family dinner.

One of the best features of this recipe is its incredible versatility and ease of preparation. Whether you choose to cook it entirely on the stovetop for a quick one-pot meal or finish it in the oven for a perfectly browned cheese crust, the result is a comforting dish that reheats beautifully for next-day lunches. Feel free to customize it with extra vegetables like zucchini or swap the beef for ground turkey to suit your preferences. Serve it alongside a fresh green salad or crusty garlic bread for a complete, nourishing meal that will quickly become a staple in your weeknight rotation.