Our easy Stuffed Pepper Casserole is the perfect homemade, quick dinner to serve your family any night of the week. Ready in under an hour, it captures all the savory comfort of classic stuffed peppers without the fuss of stuffing individual peppers—making it ideal for busy evenings and meal prep.
Stuffed Pepper Casserole
Growing up in the Midwest meant plenty of casseroles—what many call “hot dish”—and I love how a one-pan meal can be both comforting and practical. This recipe takes the beloved flavors of stuffed peppers—beef, rice, tomatoes, bell peppers, and cheese—and combines them into a single skillet casserole that’s fast, flavorful, and family friendly.
It’s a straightforward, forgiving recipe: quick to assemble, easy to scale, and great for leftovers. Whether you’re feeding a crowd or cooking for one, this casserole delivers the same homey taste of stuffed peppers with a fraction of the effort.
Why You’ll Love This Recipe
- Simple – Uses common pantry and fridge staples and requires minimal prep. Cooks of any skill level can make it successfully.
- All-in-One Meal – Protein, carbs, and vegetables are combined in one pan for a balanced, satisfying dinner.
- Great for Meal Prep – Reheats well and makes excellent leftovers for lunches or quick dinners during the week.
Try our Traeger Stuffed Peppers!
Recipe Shopping List
No special trip required—most of these items are pantry staples. For exact amounts, refer to the recipe card below.
- Olive oil (or avocado oil)
- Ground beef (80/20 preferred)
- Ground pork (optional—can be replaced with more beef)
- Onion (yellow recommended)
- Kosher salt
- Black pepper (freshly ground if possible)
- Garlic (freshly minced is best)
- Italian seasoning
- Red pepper flakes (optional, for a mild kick)
- Bell peppers (any color; a mix of red, yellow, and orange is bright and sweet)
- White rice (Jasmine or Basmati work well)
- Beef stock (or water with beef base)
- Tomato sauce
- Cheddar cheese (freshly shredded melts best)
Try my Cabbage Rolls, too!
How To Make This Recipe
Below is a clear overview so you know what to expect. Follow the full recipe card near the bottom for exact quantities and timing.
- Prep – Dice the peppers and onion, mince the garlic, and measure your rice and liquids.
- Brown – Cook the ground beef and pork with onion, garlic, salt, pepper and seasonings until nicely browned. Drain excess fat.
- Combine – Stir in diced bell peppers, rice, beef stock, and tomato sauce. Bring to a gentle simmer.
- Cook – Cover and simmer on low until the rice is tender and the liquid is absorbed, about 30 minutes.
- Melt – Sprinkle shredded cheddar over the top, cover until melted, then serve hot.
Try my Sarma Cabbage Roll Soup!
Recipe FAQ
Yes. This casserole reheats very well and is ideal for meal prep. Store in an airtight container in the refrigerator for up to 3–4 days. Reheat portions in the microwave or rewarm the whole dish in the oven covered until heated through.
Can this recipe be frozen?
Yes. Freeze in portions or as a whole after cooling. Note that rice can soften a bit after freezing and thawing—still tasty, but texture will change slightly. Thaw overnight in the fridge before reheating for best results.
Can this be cooked on a grill or smoker?
Yes. Brown the meat stovetop, then transfer to a grill-safe baking dish and cook on a covered grill or smoker over indirect heat. Keep it covered to retain moisture and check periodically. Adding a bit more stock can help if you prefer a smokier, more concentrated flavor.
Pair with a Caesar Vinaigrette Salad!
More Delicious Casserole Recipes
- Traeger Biscuit and Gravy Casserole
- Skillet Pierogi Casserole
- Traeger Tater Tot Casserole
- Traeger Philly Cheesesteak Casserole
- Traeger Cheesy Chicken Casserole
- Ham and Cheese Scalloped Potato Casserole
- Traeger Steak and Potato French Onion Casserole
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Stuffed Pepper Casserole
This simple stuffed pepper casserole captures the classic flavors of stuffed peppers—ground meat, rice, peppers, and tomato—without the extra work of hollowing and stuffing individual peppers.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound ground pork (or substitute more ground beef)
- 1 medium onion, diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 3 bell peppers, cored, seeded, and diced
- 1 cup white rice
- 2½ cups beef stock
- 15-ounce can tomato sauce
- 2 cups shredded cheddar cheese
Instructions
- In a large skillet over medium-high heat, warm the olive oil until shimmering.
- Add the ground beef and ground pork to the skillet along with the diced onion, salt, pepper, minced garlic, Italian seasoning, and red pepper flakes.
- Brown the meat mixture, breaking it apart with a spoon or masher as it cooks.
- If there is excess fat, carefully drain it from the pan to keep the casserole from becoming greasy.
- Add the chopped bell peppers, white rice, beef stock, and tomato sauce to the skillet and stir to combine evenly.
- Reduce heat to low or medium-low and cover. Maintain a gentle simmer so the rice cooks through without scorching.
- Cook, stirring occasionally, for about 30 minutes or until the rice is tender and most of the liquid is absorbed.
- Remove the lid, sprinkle the shredded cheddar cheese over the top, cover again, and let sit a few minutes until the cheese melts.
- Serve hot, garnished with fresh herbs if desired.
Nutrition Information (estimate)
Yield: 8 servings • Serving Size: 1
Amount Per Serving:
Calories: 672 • Total Fat: 45g • Saturated Fat: 20g • Unsaturated Fat: 25g • Cholesterol: 167mg • Sodium: 939mg • Carbohydrates: 17g • Fiber: 1g • Sugar: 3g • Protein: 47g
Nutrition data is an estimate. For medical or strict dietary tracking, consult a verified nutrition calculator or professional.