Easy Stuffed Pepper Casserole

This easy stuffed pepper casserole takes everything you love about classic stuffed peppers and transforms it into a simple, one-pan meal. Juicy ground beef, tender rice, and colorful vegetables simmer together in a flavorful sauce, then get topped with a gooey, golden cheese blend. It’s hearty, satisfying, and perfect for busy weeknights when you want maximum flavor with minimal effort.

Easy Stuffed Pepper Casserole
Ingredients:

Ingredient Quantity
Ground beef 1 pound
Bell peppers, chopped 2
Onion, finely chopped 1
Garlic, minced 3 cloves
Worcestershire sauce 1 tablespoon
Low sodium beef broth 1 (15 oz) can
Diced tomatoes 1 (15 oz) can
Uncooked long grain white rice 1 cup
Italian seasoning 1 tablespoon
Salt 1 teaspoon
Black pepper ½ teaspoon
Mozzarella cheese, shredded ¾ cup
Cheddar cheese, shredded ¾ cup

Instructions:
Brown the Meat & Sauté Veggies:
In a large skillet, cook the ground beef over medium-high heat, breaking it apart as it browns. Once nearly cooked through, add the chopped bell peppers and onion. Cook for 5–10 minutes, until they begin to soften.

Add Aromatics:
Stir in the minced garlic and cook for about 1–2 minutes, just until fragrant.

Simmer the Mixture:
Add Worcestershire sauce, beef broth, diced tomatoes, rice, Italian seasoning, salt, and pepper. Stir well and bring to a boil. Cover the skillet, reduce heat, and let it simmer for about 20 minutes, stirring halfway through, until the rice is tender and most of the liquid is absorbed.

Add the Cheese:
Once the rice is cooked, stir in half of the shredded mozzarella and cheddar until melted. Sprinkle the rest of the cheese on top. Cover again until the cheese melts, or if your pan is oven-safe, place it under the broiler for a few minutes to get that bubbly golden topping.

Serve:
Remove from heat and serve hot for the ultimate cozy dinner.

This cheesy stuffed pepper casserole is the kind of dish that warms you up from the inside out—a guaranteed family favorite that’ll have everyone asking for seconds!