Real Recipes From Real Home Cooks ®

stuffed pepper casserole

Recipe by
Beth Pierce
Ofallon, MO

This hearty Stuffed Pepper Casserole combines browned ground beef, onions, bell peppers, garlic, white rice, and tomatoes all topped with cheddar and Monterey Jack Cheese.

yield 8 serving(s)
prep time 25 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For stuffed pepper casserole

  • 1 lb
    ground beef
  • 1 md
    onion chopped
  • 1
    red bell pepper cored, seeded, and diced
  • 1
    orange bell pepper cored, seeded, and diced
  • 3 clove
    garlic minced
  • 1 tsp
    chili powder
  • ½ tsp
    ground cumin
  • ½ tsp
    kosher salt
  • ½ tsp
    fresh ground black peppers
  • ¼ tsp
    red pepper flakes
  • 2 Tbsp
    tomato paste
  • 3 c
    beef broth
  • 1 (14.5) oz
    can fire roasted tomatoes or diced tomatoes
  • 1 ½ c
    uncooked long grain white rice
  • 1 c
    shredded monterey jack cheese
  • 1 c
    shredded cheddar cheese

How To Make stuffed pepper casserole

  • 1
    Preheat the oven to 350 degrees. Grease 9×13 inch (or equivalent sized) dish
  • 2
    In a large skillet or Dutch oven over medium heat brown the ground beef. When the ground beef is about halfway browned add the onion, red bell pepper, and orange bell pepper. Cook until the onions are soft and the peppers are starting to soften. Drain any excess grease. Reduce the heat to low and add the garlic, chili powder, ground cumin, kosher salt, black pepper, and red pepper flakes cooking for 1 minute while stirring.
  • 3
    Remove from the heat. Whisk together the tomato paste and 1 cup beef broth. Add the tomato paste mixture, remaining beef broth, fire roasted tomatoes, and rice to the skillet and stir to combine. If not using a Dutch oven or ovenproof skillet then spoon it into the prepared baking dish. Top with Monterey Jack and cheddar cheese.
  • 4
    Cover the casserole, pot, or skillet with aluminum foil and bake for 1 hour. Remove the foil and bake for another 10-15 minutes or until the rice is tender.