Let me tell you about the night my kitchen smelled like pure, bubbling comfort. I was craving the cozy, savory-sweet hug of stuffed peppers, but didn’t have the patience for all the careful stuffing and individual baking. So, I took a gamble and deconstructed everything into a simple casserole dish. What emerged from my oven was nothing short of a revelation—all the iconic flavors of my grandma’s stuffed peppers, but in a fuss-free, scoopable, family-friendly form that has become my ultimate weeknight hero. This Stuffed Pepper Casserole is the love child of nostalgia and practicality, and I can’t wait for you to make it your own.
Ingredients
- 1 pound ground beef (I use 85/15 for the best flavor)
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 ½ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- Salt to taste
- Fresh parsley or green onions for garnish (optional, but pretty!)
Now, a few notes from my pantry to yours. That Worcestershire sauce is my secret weapon—it adds a deep, savory umami that plain salt can’t achieve, so please don’t skip it. I’ve tried this with ground turkey, and while it works, the flavor is milder, so you might want to bump up the herbs. If you’re in a rush, pre-cooked rice (about 3 cups) works too; just reduce the beef broth to ½ cup and bake for less time, just until bubbly.
Equipment Needed
- Large, oven-safe skillet or Dutch oven (my preferred one-pan method!)
- If no oven-safe skillet: Large skillet + 9×13 inch casserole dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Grater for cheese (pre-shredded works, but blocks melt so much creamier)
I am a devout believer in the Dutch oven for this recipe. Browning the meat and veggies, then stirring in everything else and transferring it straight to the oven without dirtying another dish is a game-changer for cleanup. If you don’t have one, no worries! Just use your regular skillet for the stovetop steps, then pour the mixture into a greased casserole dish. The result is identical, I promise—I’ve tested it both ways dozens of times.
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