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Stuffed Pepper Casserole Recipe

Laura Ambrouse
Stuffed pepper casserole with melted mozzarella and a serving removed
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A beef, red pepper, and tomato casserole made with cooked long-grain rice and a light mozzarella topping.
Estimated Recipe CostAbout US$17.00 per batch (ingredient portions only; US grocery estimate, October 2026; prices vary; excludes tax, delivery, water, energy and optional extras)
Prep Time 15 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 6 servings (one-sixth of the finished casserole)
Course: Main Course
Cuisine: American
Calories: 356
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Casserole
  • 1 tablespoon olive oil 13.5 g
  • 1 pound 93% lean ground beef 454 g, raw
  • 3 medium red bell peppers 450 g after trimming, cut into ½-inch pieces
  • 1 medium yellow onion 150 g, diced
  • 3 cloves garlic 9 g, minced
  • 2 tablespoons tomato paste 32 g
  • 1 teaspoon dried oregano 1 g
  • 1/2 teaspoon fine salt 3 g
  • 1/4 teaspoon black pepper 0.6 g
  • 1 28-ounce can no-salt-added diced tomatoes 794 g, undrained
  • 3 cups cooked long-grain white rice 474 g, cooked without salt
  • 1 cup shredded low-moisture part-skim mozzarella 112 g

Equipment

  • 1 9-by-13-inch baking dish
  • 1 Large skillet
  • 1 Spatula
  • 1 Instant-read thermometer

Instructions
 

  1. Heat the oven to 375°F (190°C). Set out a 9-by-13-inch baking dish. Break up any clumps in the cooked rice.
  2. Warm the oil in a wide skillet over medium-high heat. Add the beef and cook, breaking into crumbles, for about 5–7 minutes, until it reaches 160°F (71°C). Transfer to a bowl with a slotted spoon. Leave the cooking fat in the skillet; nutrition calculation assumes it is retained.
  3. Add the peppers and onion to the skillet. Cook over medium heat for 8–10 minutes, stirring, until the peppers are almost tender. Stir in garlic, tomato paste, oregano, salt, and pepper; cook 1 minute.
  4. Add the undrained tomatoes and return the beef. Simmer uncovered for 5–7 minutes, stirring, until the sauce is thick and a spatula briefly leaves a trail. If too dry, add water 1 tablespoon at a time.
  5. Gently fold in the cooked rice and heat until steaming. Transfer to the baking dish and distribute evenly. Sprinkle with mozzarella.
  6. Bake uncovered for about 15–20 minutes, until bubbling and the center reaches 165°F (74°C). Loosely tent with foil if the cheese browns before the middle is hot. Rest 5 minutes and divide into six equal portions.

Nutrition

Serving: 1serving (1/6 casserole)Calories: 356kcalCarbohydrates: 36.9gProtein: 24.7gFat: 12.1gSaturated Fat: 4.8gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 4.9gCholesterol: 60mgSodium: 393mgPotassium: 817mgFiber: 5.2gSugar: 8.7gCalcium: 212mgIron: 4.2mg

Video

Video: Mike Hultquist of Chili Pepper Madness demonstrates stuffed pepper casserole with ground beef, cooked rice and a baked cheese topping. His version uses fire-roasted tomatoes, Worcestershire sauce and different seasonings and cheese. Follow the ingredients, quantities and oven instructions above for this version.

Notes

Times are approximate and start with cooked rice. Allow extra time if making rice first. Contains milk. Refrigerate promptly in shallow covered containers; use within 3–4 days, counting from the earliest-cooked ingredient. Reheat to 165°F (74°C). Nutrition is an estimate for one-sixth of the casserole, calculated from USDA SR28 ingredient values with all cooking fat retained; optional sides are excluded.

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