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Stuffed Pepper Casserole

This Stuffed Pepper Casserole features all of the flavors we love in classic stuffed peppers in the form of a family friendly casserole. It’s a deconstructed mixture of stuffed pepper deliciousness. Serve it with a salad and garlic bread for a family style dinner worth coming home to.

baked Stuffed Pepper Casserole

Easy Stuffed Pepper Casserole Recipe

Stuffed peppers are super popular in the warm summer months when fresh produce is in abundance. While I certainly make them for my family in the summer months it’s become a regular rotation on our dinner menu when I started making this variation. This recipe begins on the stovetop and finishes in the oven.

how to make Stuffed Pepper Casserole

How to Make the Best Stuffed Pepper Casserole Recipe

  • Ingredients you’ll need to make this easy Stuffed Pepper Casserole recipe: Lean ground beef, red, green and yellow bell peppers, onion, olive oil, garlic, steak seasoning, Italian seasoning, salt, red pepper flakes, tomato sauce, Rotel tomatoes, Worcestershire sauce, rice, shredded colby jack or cheddar cheese and parsley for garnishing.
  • Kitchen tools you’ll need: Large skillet, sharp knife and cutting board, measuring cups and spoons and cheese grater.
  • You can make this casserole in one skillet if it’s oven safe. If not, make the filling on the stovetop and transfer to a 13 x 9 inch dish for baking.
  • I make this most often using ground beef, but you could also use ground turkey or chicken, if preferred.
  • What peppers do you use to make stuffed peppers? I love using a variety of brightly colored peppers for this casserole. That said, you can mix it up using your favorite. You can even use those little sweet peppers that come in various colors in a bag in the produce section.
  • When it comes to green peppers you can use a green bell pepper, a poblano pepper or throw in some jalapeno pepper for heat, it’s completely up to you.
  • You can use any oven safe skillet to make this recipe. Should you plan on going from the stovetop to the oven, you can make it entirely in one pan, too.
  • The rice for this casserole should be already cooked before assembling. You can use 2 cups and as much as 3 cups, depending on how much rice you like. Start with 2 cups then add more as desired.
  • You can substitute cooked cauliflower rice in place of long grain rice in the same amount to cut carbs. See how to make Cilantro Lime Cauliflower Rice here.
  • Store leftover stuffed pepper casserole in the refrigerator for up to 3 days. Reheat in the microwave in single serving potions. You could also freeze leftovers for up to 1 month, Thaw in the refrigerator overnight and reheat.

More Southern Style Recipes Using Peppers to Make

Bell peppers, hot and spicy peppers, jalapeno peppers all add so much flavor to any given dish. They’re packed with nutrients and good for you, too. Other recipes using peppers that you may like to try:

baked Stuffed Pepper Casserole

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Helpful Kitchen Items:

Stuffed Pepper Casserole

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Beef, Main Course
Cuisine: American
Keyword: stuffed-pepper-casserole, stuffed-peppers-recipe
Servings: 8 servings
Calories: 391kcal


  • 1 1/2-2 lbs lean ground beef (OR ground chicken or turkey)
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper or poblano pepper diced
  • 1 medium yellow bell pepper diced
  • 1 medium onion diced
  • olive oil
  • 4 cloves garlic minced
  • 3 tsp steak seasoning i.e. Montreal or Chicago, your favorite
  • 1 1/2 tsp dry Italian seasoning
  • 1/2-1 tsp salt adjust depending on steak seasoning used
  • 1 tsp red pepper flakes adjust to taste
  • 1 23 oz jar garlic and herb seasoned marinara sauce
  • 1 14.5 oz can diced tomatoes with green chilis
  • 2 Tbsp worcestershire sauce
  • 2 cups cooked long grain rice (Adjust amount adding more, if desired)
  • 3 cups shredded colby jack or cheddar cheese divided
  • chopped fresh parsley for garnishing


  • Preheat oven to 350°F. Brush a large 12 inch cast iron skillet with oil OR spray a 13 x 9 inch baking dish with cooking spray. Set aside. (You can use any similar size oven safe skillet)
  • In large heavy bottomed pot or skillet, cook together ground beef, bell peppers, and onion in a couple of drizzles of olive oil over medium-high heat. Cook for 8 to 10 minutes, stirring occasionally, until beef is browned and vegetables have softened.
  • Drain excess fat from pot and add garlic, steak seasoning, Italian seasoning salt and red pepper flakes. Cook for 1 minute longer or until garlic is fragrant.
  • To the pot add marinara sauce, tomatoes, rice and 1 1/2 cups cheese. Mix well. Spoon mixture into skillet or baking dish. Sprinkle with remaining cheese.
  • Bake for 30-35 minutes until hot and bubbly.
  • Let stand for 5 minutes, then serve garnished with parsley.


  • You can substitute one 15 oz can plus one 8 ounce can of seasoned tomato sauce in place of marinara sauce, if desired.
  • You can make this using one skillet, if it’s oven safe. If not, prepare on the stovetop and pour into a casserole dish for baking.


Serving: 1serving | Calories: 391kcal | Carbohydrates: 22g | Protein: 26g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 426mg | Potassium: 448mg | Fiber: 1g | Sugar: 2g | Vitamin A: 896IU | Vitamin C: 33mg | Calcium: 239mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    This was so yummy. I have lots of peppers and I didn’t want to stuff them. I ended up five times in the recipe. I do freezer meals so this gave me quite a bit extra to do five more meals for us and neighbors… Very simple ingredients came together fast!!! Thank You so much for posting.

  2. 5 stars
    This is absolutely delicious. I used a 50/50 mix of sharp cheddar and colby cheeses, Montreal steak seasoning, Bertolli tomato & garlic sauce (my home-canned marinara has onions, mushrooms, peppers, etc., in it — but will definitely use it next time I make this as I try to make a new recipe as-is before I tweak it [smile]), retrieved diced peppers from the freezer (from last summer’s garden), and used ground bison. It’s definitely a keeper!

  3. As a child growing up in Missouri I remember my Aunt making bread pudding with a custard sauce,unfortunately my momma didnt save that recipe,do you have a recipe for the custard sauce from years past

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