Melty and hearty, this one-pot cheesy stuffed pepper casserole delivers all the comforting flavors you love—perfect for meal prep or easy weeknight dinners.
Ingredients You’ll Need
The beauty of One-Pot Cheesy Stuffed Pepper Casserole is in its smart simplicity—every ingredient is a star player, working together to create rich flavors, vibrant color, and just the right level of cheesy indulgence. It’s pantry-friendly, customizable, and impossible not to crave!
- Olive Oil: Adds a hint of richness and keeps everything from sticking while you brown the beef.
- Lean Ground Beef: Brings satisfying heartiness and classic stuffed pepper flavor.
- Yellow Onion: Softens for mellow sweetness, foundation of great flavor.
- Garlic: Brightens and lifts the whole dish with its aromatic punch.
- Bell Peppers (red, green, yellow): Give sweetness, crunch, and unstoppable color—use all three for the full rainbow effect!
- White Rice (uncooked): Soaks up all the juices, tying the casserole together with tender, fluffy texture.
- Beef Broth: Adds depth and helps the rice cook perfectly throughout the casserole.
- Canned Diced Tomatoes: Brings juicy bursts of tang that balance the savoriness.
- Canned Tomato Sauce: Rounds everything out with a gentle, velvety tomato backdrop.
- Italian Seasoning: Delivers that beloved herby flavor.
- Smoked Paprika: Adds subtle smokiness that sets this version apart!
- Salt & Black Pepper: Essential for pulling all the flavors together.
- Shredded Cheddar Cheese: Melts into a bubbly, golden crown everyone will fight over.
- Chopped Fresh Parsley (optional): Sprinkled over the top, parsley brings freshness and a bright pop of green.
How to Make One-Pot Cheesy Stuffed Pepper Casserole
Step 1: Brown the Beef
Start by heating the olive oil in a large skillet or Dutch oven over medium heat. Add your ground beef, and cook it until it’s deeply browned and crumbled. This step brings a savory backbone to the casserole, so take your time—let those rich flavors come out and don’t rush! Break up the meat as you go, soaking in all the aroma as it sizzles away.
Step 2: Soften the Aromatics
Once your beef is evenly browned, toss in the chopped onion and minced garlic. Sauté for 2–3 minutes until the onion turns translucent and the garlic smells absolutely divine. This layer builds a sweet, mellow foundation, making every bite taste like you spent hours on it (even though you didn’t).
Step 3: Bell Pepper Rainbow
Now add your colorful chopped bell peppers. Give them a good stir and let them cook for another 2–3 minutes. The peppers will start to soften and will infuse the mixture with their sweetness—plus, the pop of color instantly makes the dish more inviting and fun!
Step 4: The Flavorful Base
Time for the rice, beef broth, diced tomatoes (juice included!), tomato sauce, Italian seasoning, smoked paprika, salt, and black pepper. Stir everything together so it’s well combined. The mixture will look a bit soupy at this stage, but that’s exactly what you want for the rice to cook up tender and plump with all the flavors locked inside.
Step 5: Simmer to Perfection
Bring your pot to a gentle boil, then immediately reduce the heat to low. Cover and let it simmer for 20–25 minutes, giving it a stir occasionally. During this time, the rice absorbs all the deliciousness, the peppers finish softening, and the kitchen starts to smell like a little piece of heaven. You’ll know it’s ready when the rice is cooked through and most of the liquid has been absorbed.
Step 6: Get Cheesy
Once the rice is just right, sprinkle that glorious cheddar cheese all over the top. Put the lid back on and let it sit for another 2–3 minutes until the cheese melts into a gooey, irresistible layer. This is what takes your One-Pot Cheesy Stuffed Pepper Casserole totally over the top!
Step 7: Garnish & Serve
Take the skillet off the heat. If you’re feeling fancy, throw some fresh parsley over the top for extra color and zip. Now all that’s left is to grab a spoon and dig in—the ultimate comfort is ready to serve!
How to Serve One-Pot Cheesy Stuffed Pepper Casserole
Garnishes
A shower of chopped fresh parsley adds brightness and a lovely hint of herb. If you love a little zip, a sprinkle of red pepper flakes gives it a pleasant heat. Another fun option is a spoonful of tangy sour cream, which melds beautifully with the cheesy richness of the One-Pot Cheesy Stuffed Pepper Casserole.
Side Dishes
While the casserole is absolutely satisfying on its own, it pairs perfectly with a crisp green salad tossed in a zippy vinaigrette, or garlic bread to mop up every last saucy bit. For a heartier spread, try it alongside roasted vegetables or a simple cucumber salad for a cool, refreshing bite between forkfuls of warm, cheesy goodness.
Creative Ways to Present
Spread the love by serving the casserole straight from the skillet for a rustic, family-style vibe. Want to get a little fancy? Spoon portions into roasted bell pepper halves for a playful, “deconstructed stuffed pepper” look. For meal prep or parties, scoop it into mini ramekins, top with extra cheese, and broil for a bubbly, golden finish—everyone gets their own delicious dish!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Cheesy Stuffed Pepper Casserole makes some of the happiest lunches or dinners! After cooling down, pack any extras into an airtight container. They’ll keep fresh in the refrigerator for up to four days—just enough time to savor every spoonful again and again.
Freezing
This casserole freezes like a dream. Once completely cooled, divide into freezer-safe containers or heavy-duty zip bags (individual portions make thawing a breeze). Freeze for up to three months for the ultimate homemade convenience food, ready whenever stuffed pepper cravings strike.
Reheating
To reheat, pop leftovers in a microwave-safe bowl and cover loosely; heat in one-minute bursts, stirring in between, until warmed throughout. For stovetop reheating, add a splash of broth or water to prevent sticking and reheat gently over low heat. If you love your cheese extra melty, sprinkle on a fresh layer and broil for just a minute or two before serving.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are both great options if you want a lighter twist. You may want to add a splash more olive oil since they tend to be leaner, but the flavors will still be fantastic.
Will brown rice work instead of white?
Brown rice does work, but it needs a longer cook time (often about 40–45 minutes) and a bit more broth. Check that the rice is tender before adding the cheese in the final step.
Can I make One-Pot Cheesy Stuffed Pepper Casserole vegetarian?
Yes! Simply swap the ground beef for plant-based crumbles or cooked lentils, use vegetable broth, and you’ll have a hearty, satisfying vegetarian casserole everyone will love.
What’s the best way to double the recipe?
To double the recipe, make sure you use a very large Dutch oven or split between two skillets so things cook evenly. Keep the ratios the same and allow a little extra simmering time for larger quantities of rice and veggies.
Why is my casserole too watery or too dry?
If your One-Pot Cheesy Stuffed Pepper Casserole seems watery, remove the lid and let it simmer a few more minutes to reduce liquid. Too dry? Add another splash of broth and gently stir—it’ll perk right up!
Final Thoughts
There’s a reason this One-Pot Cheesy Stuffed Pepper Casserole ends up on my table again and again—it’s warmth, nostalgia, and crave-worthy flavor in every bite, all without the extra mess. Give it a try, make it your own, and watch it become a new weeknight hero in your kitchen!
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One-Pot Cheesy Stuffed Pepper Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Melty and hearty, this one-pot cheesy stuffed pepper casserole delivers all the comforting flavors you love—perfect for meal prep or easy weeknight dinners.
Ingredients
Protein & Oil
- 1 tablespoon olive oil
- 1 pound lean ground beef
Vegetables & Aromatics
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 bell peppers (1 red, 1 green, 1 yellow), chopped
- 1/4 cup chopped fresh parsley (optional, for garnish)
Rice & Grains
- 1 cup uncooked white rice
Liquids
- 2 cups beef broth
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
Seasonings
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, for about 5–7 minutes.
- Sauté the Aromatics: Add the chopped onion and minced garlic to the beef and sauté for 2–3 minutes, until the onion becomes soft and fragrant.
- Add the Bell Peppers: Stir in the chopped bell peppers, and cook everything together for another 2–3 minutes to slightly soften the peppers and release their sweetness.
- Combine Base Ingredients: Add the uncooked rice, beef broth, diced tomatoes with their juices, tomato sauce, Italian seasoning, smoked paprika, salt, and black pepper. Stir everything well to mix evenly.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes. Stir occasionally, cooking until the rice is tender and most of the liquid has been absorbed.
- Add Cheese: When the rice is cooked, sprinkle shredded cheddar cheese evenly over the top. Cover the pot again and cook for 2–3 more minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the heat, uncover, and garnish with chopped fresh parsley, if using. Serve the casserole warm and enjoy!
Notes
- Swap ground beef for ground turkey or chicken for a lighter version.
- Brown rice can be used, but increase simmer time and add more broth as needed.
- For extra heat, add red pepper flakes or use spicy cheddar cheese.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the microwave or on the stove.
- This dish is a great make-ahead meal for busy weeks.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 375
- Sugar: 7g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg