Irresistible Easy Stuffed Pepper Casserole Recipe

Sometimes you just need the cozy, savory taste of a classic home-cooked meal without the hassle of intricate preparation.

My Stuffed Pepper Casserole captures everything wonderful about the traditional dish but cooks in a single skillet for easy cleanup.

Why This Stuffed Pepper Casserole is a Keeper

The beauty of this recipe lies in how the rice simmers directly in the tomato broth, soaking up every bit of flavor from the meat and vegetables.

I appreciate how versatile this Stuffed Pepper Casserole is, allowing me to swap ground turkey for beef depending on what I have on hand.

It solves the problem of busy weeknights by delivering a hearty, complete meal in under an hour.

If you enjoyed this hearty skillet meal, my Tomato Soup Recipe offers another layer of rich tomato flavor, and the Tuscan White Bean Soup Recipe is perfect for nights when you want something equally comforting.

Ingredients for Stuffed Pepper Casserole

• Olive oil – Used to sauté the vegetables and brown the meat.
• Yellow onion – Adds a sweet, savory base flavor to the skillet; a white onion works well too.
• Bell peppers – I use one red and one green for a mix of sweetness and zest, but any color combination is great.
• Ground turkey or beef – I often use turkey for a lighter option, but beef provides that classic rich taste.
• Garlic – Fresh cloves give the best punch of flavor, though jarred minced garlic is a fine time-saver.
• Petite diced tomatoes – These add texture and acidity without overpowering the dish with large chunks.
• Tomato sauce – Creates the savory liquid base that the rice absorbs while cooking.
• Seasonings – A blend of Italian seasoning, garlic powder, salt, and black pepper seasons the entire dish perfectly.
• Long grain white rice – This variety cooks perfectly in the 15-minute simmer time; do not use brown rice as it requires much longer.
• Cheese – Cheddar or mozzarella (or a mix) melts beautifully over the top for that essential cheesy finish.
• Water – Essential for cooking the rice directly in the pan.

How to Make the Best Stuffed Pepper Casserole

1. Heat the olive oil in a large skillet over medium-high heat, then add the chopped onion, bell peppers, and ground meat.
2. Cook for 6 to 8 minutes, breaking up the meat with a spoon until it is fully browned and the vegetables are softening.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, pepper, water, and rinsed rice to the pan.
5. Bring the mixture to a simmer, then reduce the heat to low, cover with a tight-fitting lid, and cook for 15 minutes until the rice is tender.
6. Stir in half of the shredded cheese, then sprinkle the remaining cheese on top.
7. Cover again and let the skillet rest off the heat for 5 minutes to melt the cheese before serving.

Tips for Perfect Stuffed Pepper Casserole

Rinsing the rice before adding it to the skillet removes excess starch and helps prevent the grains from becoming gummy.

I always make sure to use a skillet with a tight-fitting lid so the steam stays trapped to cook the rice evenly.

If you notice the liquid has absorbed before the rice is fully tender, stir in a splash of extra water or broth and cover for a few more minutes.

Serving Your Stuffed Pepper Casserole

A crisp green salad with a vinaigrette dressing cuts through the richness of the cheese and meat perfectly.

I also like serving this Stuffed Pepper Casserole with crusty bread or garlic toast to scoop up any remaining sauce.