Stuffed Pepper Casserole Recipe

Stuffed Pepper Casserole

Author: Stephanie Kay

This stuffed pepper casserole is a one-pan version of stuffed bell peppers. Although this recipe is made with ground beef it could easily be made with ground turkey or ground chicken as well.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Mains
  • Method: Baked
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  1. Preheat the oven to 400°F.
  2. In a cast-iron skillet or large pan, warm olive oil on medium-high heat. Add ground beef and cook for 5-6 minutes, until mostly browned with a few pink bits remaining, then add onion and garlic and cook until the beef is completely browned and cooked through.
  3. Once cooked, transfer the meat mixture to a large baking dish (I used 9 x 13 inch) along with diced bell peppers, rice, oregano, basil, chili flakes and salt and, using a wooden spoon or spatula, stir to combine. Add diced tomatoes, crushed tomatoes and beef broth and stir again until everything is well incorporated.
  4. Cover the baking dish with aluminium foil and then transfer to the oven to bake for 50-60 minutes or until all of the liquid is absorbed.
  5. Once complete, remove baking dish from the oven, remove the aluminium foil, and sprinkle with grated mozzarella cheese.
  6. Return the baking dish to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.
  7. The casserole can be served immediately or cooled completely and then stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months.