Name: Stuffed Pepper Casserole with Beef and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound ground beef, lean; 1 yellow onion, small; diced; 3-4 garlic cloves, minced; 3 small bell peppers, seeded and diced; Kosher salt, to taste; Ground black pepper, to taste; 1 tablespoon smoked paprika; 1 teaspoon dried thyme; 14.5 ounces diced tomatoes, 1 can; 1 cup beef broth; 3-4 tablespoons red pepper paste or harissa; 1 ½ cup cheddar cheese, shredded and divided; 1 cup cooked brown rice; Parsley, freshly chopped; optional

There’s something so comforting about a cozy, cheesy casserole that feels like a warm hug on a plate. This Stuffed Pepper Casserole with Beef and Rice Recipe brings all those flavors of classic stuffed peppers without the fuss of stuffing each one individually. It’s a one-pan wonder that’s hearty, satisfying, and packs all the goodness into every bite.

The image shows a close-up of a white casserole dish filled with a mixed dish made of cooked ground meat, white rice, and chopped colorful bell peppers in red, green, yellow, and orange. The dish is sprinkled with melted yellow cheese and bits of fresh green herbs on top. A white spoon scoops part of the mixture, showing the layers of minced meat, rice, and chunky bell pepper pieces. The background features a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Casserole with Beef and Rice Recipe
Top Tip
How to Serve Stuffed Pepper Casserole with Beef and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole with Beef and Rice Recipe

Why You'll Love This Recipe

This Stuffed Pepper Casserole with Beef and Rice Recipe quickly became one of my go-to dinners because it delivers flavor, ease, and versatility all in one dish. Plus, it’s great whether you’re cooking for a family or meal prepping for the week ahead.

Simple to Make: No tedious stuffing required—everything layers neatly in one dish for easy prep and cleanup.
Flavor-Packed: Smoked paprika, thyme, and a bit of red pepper paste give it a subtle smoky, spicy kick that wakes up your taste buds.
Nutrition & Comfort: With lean ground beef, brown rice, and fresh peppers, it’s hearty but still balanced.
Family-Friendly: Kids and adults alike enjoy this cheesy, saucy casserole—perfect for weeknight dinners.

Ingredients & Why They Work

Every ingredient in this Stuffed Pepper Casserole with Beef and Rice Recipe plays a special role to build layers of flavor and texture, ensuring it’s a hit every time you make it. Here’s why each one makes the dish so satisfying (and some tips on picking them out).

Flat lay of a mound of fresh lean ground beef, a small diced yellow onion, three peeled garlic cloves, a small heap of bright smoked paprika powder, a small pile of dried thyme leaves, a small white bowl filled with vibrant diced fresh tomatoes, a small white bowl with rich beef broth, a small white bowl containing deep red pepper paste, a neat pile of shredded cheddar cheese, a small mound of cooked brown rice, three whole small bell peppers in red, yellow, and green, and a small bunch of fresh parsley sprigs, all arranged symmetrically on simple white ceramic bowls and dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: I use lean to keep the casserole hearty without extra grease—plus, the beef browns perfectly and soaks up the spices.
Yellow onion: Adds just the right amount of sweetness and texture; dice it finely so it cooks evenly.
Garlic cloves: Minced fresh garlic delivers that aromatic punch that canned garlic can’t match.
Kosher salt & ground black pepper: Essential for seasoning, balance these to your taste as you go along.
Smoked paprika: This spice gives the casserole a lovely smoky undertone that pairs beautifully with the beef.
Dried thyme: Adds an herbaceous note without overpowering the other ingredients.
Diced tomatoes: I use canned for convenience; they add juiciness and a slight tang to the sauce.
Beef broth: Deepens the savory flavors and keeps the casserole luscious.
Red pepper paste or harissa: This is the secret weapon—adds warmth and a touch of spice that’s absolutely addictive.
Cheddar cheese: Sharp and melty, it binds the layers together with gooey, golden goodness.
Cooked brown rice: Use day-old or freshly cooked rice that’s fully tender to avoid any crunchy bites.
Bell peppers: I love mixing red, yellow, and green—they bring freshness and a slight sweetness that balances the beef.
Fresh parsley: Optional, but adding it at the end brightens the dish with a pop of color and freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Stuffed Pepper Casserole with Beef and Rice Recipe is how easy it is to make it your own. Whether you like it spicier or prefer a different cheese, it’s a versatile base that welcomes your tweaks.

Variation: I often swap the cheddar for mozzarella for a creamier melt, or add some cayenne if I want to turn up the heat for my spice-loving friends.
Vegetarian twist: Replace beef with cooked lentils or crumbled tofu and add extra mushrooms for an earthy flavor and texture.
Seasonal change: In the summer, try adding fresh diced tomatoes or roasted peppers for a brighter, fresher taste.
Extra veggies: Feel free to fold in diced zucchini or corn to sneak in more color and nutrients.

Step-by-Step: How I Make Stuffed Pepper Casserole with Beef and Rice Recipe

A white bowl filled with a mix of cooked ground meat, rice, and colorful chunks of bell peppers in yellow, green, and orange, all mixed together with small bits of herbs and tomato pieces, creating a textured and hearty look; a silver fork is placed inside the bowl leaning against its edge. The setting is on a white marbled surface with a red and white striped cloth napkin nearby, and a partially visible white baking dish with more of the dish in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the beef with spices and aromatics

Start by heating your skillet over medium heat and tossing in the lean ground beef. I like to use a wooden spoon to break it apart evenly as it cooks. Once it’s about halfway browned, add the diced yellow onion, minced garlic, kosher salt, black pepper, smoked paprika, and dried thyme. Stir everything around and let the mixture cook until the beef is browned and the onions soften—this usually takes around 8 minutes. The aroma at this point is already a sign you’re on the right track.

Step 2: Build the saucy base

Next, pour in the diced tomatoes, beef broth, and red pepper paste. Bring the skillet up to a boil, then lower the heat so the sauce can simmer gently. Give it about 8 minutes or until the liquid is reduced by half. This step thickens the sauce and intensifies the flavors. Be patient here—it really pays off in taste!

Step 3: Assemble the layers

Grab your favorite baking dish and spread half of the beef mixture across the bottom. Then sprinkle half the cooked brown rice evenly over the meat, followed by the diced bell peppers, more onion if you like, and half of the shredded cheddar cheese. Repeat with the remaining beef, rice, peppers, and cheese, building a layered masterpiece ready for the oven.

Step 4: Bake until bubbly and golden

Pop the assembled casserole into a preheated 375°F oven and bake for 30 to 40 minutes. You’re looking for bubbling edges and a nicely browned cheese topping. This is the moment the whole kitchen fills with irresistible smells—trust me, it’s tempting to dive in straight from the oven, but let it rest a few minutes before serving.

Top Tip

I’ve made this recipe dozens of times, and what really nails it is the rice—make sure it’s fully cooked and cooled before layering so it doesn’t dry out during baking. Also, don’t rush the simmering step after adding liquids; reducing that sauce properly is key to a rich, balanced flavor.

Perfect Rice Texture: Use brown rice that’s cooked just right—not mushy, not underdone—to get that tender bite without grit.
Simmer to Concentrate: Allow the sauce to reduce by half to avoid sogginess and boost depth of flavor.
Cheese Choice Matters: Opt for a cheese that melts well—sharp cheddar gives both flavor and a nice crust.
Rest Before Serving: Let the casserole sit for 5-10 minutes after baking; this helps everything set and makes serving way easier.

How to Serve Stuffed Pepper Casserole with Beef and Rice Recipe

stuffed pepper casserole - Serving Suggestion

Garnishes

I love finishing this casserole with a sprinkle of fresh parsley—it gives a lovely fresh pop that cuts through the richness. Sometimes, I also add a dollop of sour cream or plain Greek yogurt on the side for a creamy contrast that guests really enjoy.

Side Dishes

Because this casserole is pretty filling, I usually pair it with a crisp green salad tossed in a light vinaigrette or simple roasted vegetables like asparagus or Brussels sprouts. It balances the meal without overwhelming your appetite.

Creative Ways to Present

For special occasions, I sometimes bake this casserole in individual ramekins or small mason jars—makes for cute, personalized servings and is great for buffets or potlucks. You can also sprinkle on some extra fresh herbs or add a dash of smoked paprika right before serving for an eye-catching finish.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge—they last well for about 3 to 4 days. When cooled completely before refrigerating, the textures hold up nicely, and the flavors even seem to deepen after a day.

Freezing

This casserole freezes beautifully, which is a lifesaver for busy weeks. I recommend portioning it into freezer-safe containers, then thawing overnight in the fridge before reheating. This way, you don’t sacrifice the texture or flavor.

Reheating

For reheating, cover the casserole tightly with foil and warm it in a 350°F oven until heated through (about 20 minutes). This keeps the cheese from drying out and revives that fresh-baked appeal better than microwaving.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

Absolutely! White rice works just fine; just be sure to cook it fully before layering, as the casserole won’t cook it further enough to soften completely.

Can I make this recipe ahead of time?

Yes, you can assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Then bake it fresh when you're ready—adding a few extra minutes to the baking time if it’s chilled.

What if I don’t have red pepper paste or harissa?

You can substitute with a mix of tomato paste and a pinch of cayenne or smoked paprika to mimic the flavorful heat. It won’t be exactly the same, but it’ll still add nice depth.

Is this recipe suitable for picky eaters?

Definitely! The familiar flavors of ground beef, rice, and cheese make it approachable, and you can easily reduce the spices or omit certain veggies to tailor it to tastes.

Final Thoughts

I can’t recommend this Stuffed Pepper Casserole with Beef and Rice Recipe enough. It’s one of those dishes that manages to feel cozy and special without taking all day in the kitchen. Whether you’re feeding a crowd or just want a satisfying dinner that’s easy to prep and packed with flavor, this casserole hits the spot. Give it a try—I bet it’ll become one of your favorites, too!