Italian stuffed pepper casserole

Robin Lieneke


If you are a fan of stuffed bell peppers you will adore this easy and quick casserole that mimics the traditional dish but with much less work.


★★★★★ 1 vote

20 Min
40 Min


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2 Tbsp
olive oil, extra virgin
1 1/2 lb
ground beef
green peppers, chopped
1 small
onion, chopped
baby portebello mushrooms, sliced
1 can(s)
cream of celery soup
2 c
canned whole tomatoes chopped, with juice
1/3 c
sliced pepperocinis with juice
1 Tbsp
italian seasoning
11/2 c
long grain rice, uncooked
1 Tbsp
garlic powder
2 tsp
worcestershire sauce
1/4 c
parmesan cheese
1 c
shredded italian cheese
1/2 c
shredded cheddar cheese

How to Make Italian stuffed pepper casserole


  • 1In an oven safe skillet, Sauté peppers and onions in olive oil until crisp tender, about 3-4 mins. Season with one tsp. Italian seasoning and salt/pepper. Add ground beef and cook through. Add mushrooms, tomatoes and soup.
  • 2Add pepperocinis, season with garlic powder remaining Italian seasoning and Worcestershire sauce.
  • 3Stir in rice, parmesean cheese and 1/2 cup shredded Italian cheese.
  • 4Place in a 350 degree oven and bake 30 min. Top with remaining cheeses and bake an additional 10 minutes until bubbly and melty.

Printable Recipe Card

About Italian stuffed pepper casserole

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Quick & Easy

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