This is a Stuffed Pepper Casserole that uses the same delicious flavors as a classic stuffed pepper, but with less prep and only one pot (maybe we should call it Unstuffed Pepper Casserole – LOL!). It’s loaded with veggies, rice, ground beef, and of course, cheese and makes the perfect weeknight dinner that’s ready in under an hour!
Undone Stuffed Peppers in a Casserole
If you love our famous stuffed peppers recipe, but hate the assembly and sometimes difficult process of actually eating them, this is the recipe for you! Stuffed pepper casserole is like eating deconstructed stuffed peppers, so it saves you the hassle of figuring out how to enjoy them but offers the same delicious flavor.
This easy unstuffed pepper casserole has become a weeknight favorite at our house, because it is ready in under an hour, from start to finish. It’s hearty and delicious and makes for great leftovers! If you like traditional stuffed peppers, but want an easy way to make them on a busy weeknight, this is it!
Why We Love This Stuffed Pepper Casserole
- Quick and easy to make
- One-pot recipe
- My kids even love it – picky eater approved!
- A quick weeknight dinner
- Delicious as leftovers
- Easier than a traditional stuffed pepper
- Healthy dinner option
- Ready in less than an hour
- Ground beef
- Bell peppers
- Yellow onion
- Chili & garlic powder
- Salt & pepper
- Beef stock
- Diced tomatoes
- Green chilies
- Lime juice
- Basmati rice
- Mozzarella cheese
- Chopped parsley
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How to Make Stuffed Pepper Casserole Recipe
This recipe will come together in 6 easy steps. This casserole is much quicker to make than traditional stuffed peppers, because you don’t have to worry about the assembly!
Cook ground beef, bell peppers, and onion in a Dutch oven.
Add chili and garlic powder, salt and pepper, and cumin.
Add salsa, beef stock, diced tomatoes, chilies, and lime juice. Mix well and heat until boiling.
Add uncooked rice and stir to combine. Return to boil. Cover and simmer for 30-35 minutes or until rice is tender.
Take off heat and add cheese on top.
Cover and let stand until the cheese melts.
Variations / Options / Add-ins
- GROUND BEEF: The ground beef can be replaced with mixed with Italian sausage for a different type of flavor. You could also use ground turkey or keep it a vegetarian dish by using plant-basedcrumbles.
- BELL PEPPERS: I like to use red and green bell peppers in this recipe, but you can use any color you like! Feel free to also use yellow or orange bell pepper instead.
- SALSA: To add more spice to your mixture, use hot salsa instead of mild or medium.
- BEEF STOCK: You can also use chicken stock or vegetable stock.
- DICED TOMATOES: You can replace the diced tomatoes and green chilies with a can of Rotel, for a subtler green chili flavor.
- LIME JUICE: The lime juice can be substituted with lemon juice. You can use fresh or from concentrate.
- BASMATI RICE: Any long grain rice will work for this recipe. I recommend rinsing it before adding it to the casserole. Rice isn’t pre-washed when you buy it from the store.
- MOZZARELLA CHEESE: Monterey jack or cheddar cheese are great substitutes, but feel free to use your favorite type of cheese as a topping. For an even spicier kick, use pepper jack cheese instead.
Frequently Asked Questions
To store your casserole: cool, cover and refrigerate it for 4 or 5 days. Or freeze in an airtight container for 3 or 4 months. Thaw overnight before reheating.
Add a diced jalapeño when you’re frying up the peppers. Substitute a jar of hotter salsa than called for. You can also add red pepper flakes or hot sauce to taste.
Other Easy Dinner Recipes
Stuffed Pepper Casserole
- 1 pound ground beef
- 1 green bell pepper diced
- 1 red pepper diced
- ½ yellow onion diced
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp cumin
- 1 16-ounce jar mild or medium salsa
- 2½ cups beef stock
- 1 15.5- ounce can diced tomatoes undrained
- 1 4-ounce can green chilies undrained
- 2 tbsp lime juice
- 1¼ cups basmati or long-grain rice uncooked and rinsed
- 1 cup Mozzarella cheese shredded
- Chopped parsley optional garnish
- In a large dutch oven or pot over medium-high heat, cook ground beef, green and red bellpeppers, and onion, stirring frequently for 5-7 minutes or until the ground beef is no longer pink. Drain any fat.
- Add the chili powder, garlic powder, salt, black pepper, and cumin, and cook for another minute.
- Turn heat down to medium. Add salsa, beef stock, diced tomatoes, green chilies, and lime juice. Mix well and heat to boiling.
- Add uncooked rice and stir to combine. Return to boiling.
- Once boiling, turn heat to low, cover and simmer for 30-35 minutes or until rice is tender. Take pan off heat.
- Sprinkle cheese on top of mixture. Cover with lid and let stand until cheese melts, about 3-4 minutes.
- Garnish with chopped parsley, optional. Best when served warm.
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