Stuffed Pepper Casserole

Why You’ll Love This Recipe

I appreciate this recipe because it’s not only delicious but also incredibly simple to put together. The layers of flavor—from the Worcestershire sauce to the Italian seasoning—give it a rich, homey taste without any fuss. Plus, it’s a fantastic way to use fresh veggies and cheese in a wholesome way. The rice cooks right in the sauce, making it a complete meal with minimal cleanup. Whether I’m feeding a crowd or just making leftovers for the week, this casserole delivers comfort and convenience every time.

Ingredients

1 pound ground beef

1 Tablespoon Worcestershire Sauce

2 bell peppers, chopped

1 onion, finely chopped

1 (15 oz) can low sodium beef broth

3 cloves garlic, minced

1 (15 oz) can diced tomatoes

1 cup uncooked long grain white rice

1/2 teaspoon black pepper

1 Tablespoon Italian seasoning

1 teaspoon salt

3/4 cup Mozzarella cheese, shredded

3/4 cup cheddar cheese, shredded

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Ground Beef: I start by browning the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Once it’s mostly done, I add the chopped onions and bell peppers, cooking for 5-10 minutes until they soften.

Add Garlic: Then I stir in the minced garlic and cook for another minute or two until it becomes fragrant.

Combine Ingredients: Next, I add Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper. I bring the mixture to a boil.

Simmer: After it boils, I cover the skillet and reduce the heat to simmer. I cook it for about 20 minutes, stirring halfway through, until the rice is tender.

Add Cheese: I stir in half of the shredded Mozzarella and cheddar cheese until melted and mixed well.

Melt Remaining Cheese: Then I sprinkle the rest of the cheese on top, cover again, and let it melt. If I’m short on time, I pop the skillet under the broiler briefly to get that cheesy top nice and bubbly.

Serve: Finally, I remove it from heat and serve it right away, enjoying that cheesy, savory goodness with family or friends.

Servings and Timing

This recipe makes about 4 to 6 servings. Prep time is roughly 15 minutes, and cooking takes around 30 minutes, making it a great weeknight dinner option that doesn’t require hours in the kitchen.

Variations

I like to switch things up by adding different vegetables like mushrooms or zucchini for extra texture and nutrients. Sometimes I swap ground turkey or chicken for a leaner protein. For a spicier twist, I add some crushed red pepper flakes or a dash of hot sauce. You can also experiment with different cheeses—try pepper jack for a little kick or Monterey Jack for a creamier finish. Lastly, using brown rice instead of white rice works well, but it will need a longer cooking time.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I cover the casserole and warm it gently on the stovetop or in the microwave until heated through. If the cheese on top isn’t as melty the second time around, I like to add a little extra shredded cheese and melt it under the broiler for a few minutes.

Related Recipes:

• Beef Tips and Rice
• Hamburger Steaks with Onion Gravy
• Ground Beef Casserole

FAQs

Can I make this casserole ahead of time?

Absolutely. You can prepare everything up to the simmering step, then refrigerate it and finish cooking and adding cheese when you’re ready to serve.

Is this recipe freezer-friendly?

Yes, this casserole freezes well. After cooking, cool it completely, then freeze in portions. Thaw overnight in the fridge before reheating.

Can I use different types of rice?

You can, but cooking times will vary. Brown rice will take longer to cook, so adjust simmering time accordingly or pre-cook the rice before adding.

How can I make this recipe vegetarian?

Replace the ground beef with plant-based ground meat or extra beans, and use vegetable broth instead of beef broth.

What if I don’t have Worcestershire sauce?

You can substitute with soy sauce or a splash of balsamic vinegar for a similar depth of flavor.

Conclusion

This Stuffed Pepper Casserole has become one of my go-to recipes for busy nights when I want something comforting and filling without too much effort. It brings together classic flavors in a satisfying, cheesy, and colorful dish that’s perfect for the whole family. I hope it becomes a favorite in your kitchen too!