Stuffed Pepper Casserole Recipe (Easy and Delicious)

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Easy as can be! This stuffed pepper casserole recipe takes the classic flavors and ingredients of stuffed green peppers, then turns them into a cheesy comfort food dish that is irresistible. 

scoop of green pepper stuffed casserole

While I’m calling this a stuffed pepper casserole, it’s more of a deconstructed stuffed pepper dish. Yep, there’s no stuffing needed! Instead of stuffing the filling into the peppers, the bell peppers here are sliced, sautéed, then mixed with the other ingredients.  So technically, I guess this should be called an unstuffed pepper casserole with the flavors of its kissin’ cousin classic stuffed peppers.

Here are all the reasons why I loved this stuffed pepper casserole:

  • It takes just one pot and one casserole dish to make this casserole. You can even cook the rice in the same skillet to save time.
  • It’s so quick and easy to make. All you have to do is cook the ingredients in a skillet, let it simmer, and then cook for 20 minutes. This dish makes the perfect weeknight meal, as it’s prepped, cooked, and ready to eat in about 45 minutes.
  • This casserole is gluten-free and can easily be vegetarian with a couple of switches. Just substitute the ground meat for tofu, a can of white beans, or your favorite meat substitute, and don’t sprinkle with cheese.

Are you now convinced to try this stuffed pepper casserole instead of traditional stuffed peppers? Let’s get cooking!

Ingredients for stuffed pepper casserole.

Recipe Ingredients

  • Ground beef or ground turkey
  • Small onion – diced
  • Minced garlic
  • Salt
  • Pepper
  • 1 can tomato soup
  • 2 cups cooked rice. (make it low carb with our riced cauliflower)
  • Medium diced tomato
  • 3 large green peppers – diced
  • Shredded cheddar cheese

brown meat with onion

In a large skillet, brown the hamburger meat (whether that’s ground beef, ground turkey, or ground chicken), onion, and minced garlic until the meat is brown. Drain if needed.

add in salt, pepper rice, salt, peppers and tomatoes

Add in the salt, pepper, tomato soup, rice, diced tomatoes, and bell pepper.

Mix well and allow the mixture to cook for 10 -15 minutes.

spoon the stuffed pepper casserole into a casserole dish

Spoon the mixture into a casserole dish.

top with shredded cheddar cheese

Top with the shredded cheese.

Top casserole with more diced green peppers.

Optional: top with a few leftover green pepper pieces.

Stuffed pepper casseroleBake at 350 for 10 minutes to melt the cheese.

Storage

  • Store any casserole leftovers in an airtight container in the fridge for up to 5 days. This casserole is the perfect dish to make ahead of time.
  • You can also store leftovers in an airtight container in the fridge for up to 3 months. Thaw in the fridge overnight and reheat in the microwave. You might want to spruce it up with a little hot sauce or just salt and pepper to taste.

Recipe Notes

  • Serve your stuffed bell pepper casserole with chopped fresh cilantro or parsley and creamy Greek yogurt.
  • Use your favorite cheese in this casserole recipe, whether that’s a combination of cheddar cheese and pepper jack cheese, or something milder like mozzarella cheese or Monterey Jack.
  • You can use a combination of red, yellow, and green bell pepper in this dish. You could also add additional vegetables like frozen spinach or chopped zucchini.
  • To make this into a low-carb casserole, substitute the rice for cauliflower rice.
  • Speaking of, you can use whichever rice you prefer, like brown rice, long-grain rice, or even quinoa.
  • If you want to add more spices to this dish, go for a teaspoon of chili powder and cumin for a Mexican-inspired addition or a teaspoon of Italian seasoning.
  • Turn your leftovers into stuffed pepper wraps for lunch the next day. Delicious!

Recipe FAQs

What do you serve with stuffed pepper casserole?

This casserole is a hearty main dish already. But if you like, you can serve it with a refreshing green salad or a side of cornbread.

Here are more comforting casserole dishes to make this week:

Canyon Casserole

Cabbage Casserole Recipe Oven or Slow Cooker

Green Bean Casserole Rich, Creamy With The Perfect Crunch

Cornbread Casserole Recipe Simple and Savory

Ham Egg and Cheese Casserole (Insta Pot or Oven!)

Crunchy Beef Casserole recipe

scoop of green pepper stuffed casserole

Stuffed Pepper Casserole

Easy as can be! This stuffed pepper casserole recipe takes the classic flavors and ingredients of stuffed peppers, then turns them into a cheesy comfort food dish that is irresistible.
Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: American
Keyword: bellpepper, casserole
Servings: 6
Calories: 551kcal

Ingredients

  • 1 lb ground beef or ground turkey
  • 1 onion small, diced
  • 1 tsp garlic minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 can tomato soup
  • 2 cups rice cooked
  • 1 cup diced tomatoes
  • 3 green peppers large, diced
  • 1 cup shredded cheddar cheese

Instructions

  • In a large skillet, brown the hamburger meat, onion, and minced garlic until the meat is cooked through. Drain if needed.
    1 lb ground beef, 1 onion, 1 tsp garlic
  • Add in the salt, pepper, tomato soup, rice, diced tomatoes, and bell pepper. Mix well and allow the mixture to cook for 10 -15 minutes.
    1 tsp salt, 1/2 tsp pepper, 1 can tomato soup, 2 cups rice, 1 cup diced tomatoes, 3 green peppers
  • Spoon the mixture into a casserole dish, top with the shredded cheese (optional: top with a few leftover green peppers), and bake at 350 for 10 minutes to melt the cheese.
    1 cup shredded cheddar cheese

Nutrition

Calories: 551kcal | Carbohydrates: 63g | Protein: 24g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 754mg | Potassium: 773mg | Fiber: 3g | Sugar: 7g | Vitamin A: 816IU | Vitamin C: 59mg | Calcium: 188mg | Iron: 3mg
Tried this recipe?Mention @southernplate or tag #southernplate!

 

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124 Comments

  1. Okay, I am making this next week. Thanks so much for sharing. Looks much easier than stuffed peppers!

  2. 5 stars
    I also made this with hamburger, added 1 Tbsp. Worcestershire sauce and 1/2 tsp. basil, and 1/4 tsp thyme.. I also added a little barley because I didn’t have enough rice, and used brown rice cooked in beef broth. I cook with low or no salt products so a little more flavoring is required. So I used pepper jack cheese on top. It turned out really good in spite of my decreased sense of taste since I had covid..

    1. Hi Sue, sorry for the confusion. Cooked rice is added, see the recipe card. Thanks for commenting so I could clear it up for you!
      Really appreciate you being a part of our Southern Plate Family and I hope you love this dish 🙂

  3. 5 stars
    This recipe was delicious! Just made it again a couple days ago. Its a great comfort food for fall days up north! I used brown rice instead of white rice and added a can of diced tomatoes (with juice) instead of a fresh tomato diced (its what I had in the pantry).

    1. So happy you loved it Sharon! Warms my heart to see those comments. And thank you so much for the rating as well. I love it when I hear those who viewed this recipe were just able to use what was in the pantry! Thank you for taking the time to comment and for being a part of our Southern Plate family!

  4. 5 stars
    I’m planning on making this recipe this week with some crumbled up impossible burger meat Thank you!

  5. Something similar to what I make. I sub the onions and garlic (allergic) with Italian seasoning. Use tomato sauce instead (size of can depends if I want a soup or stew like consistency) and I will cook the rice in a beef broth instead of water. For added color I will sub 2 green peppers for 1 yellow and 1 orange sweet pepper (or chop up a bunch of the little sweet peppers). It is still one pan as I cook and drain the hamburger and then cook the rice next in the same pan adding the rest of the ingredients as needed.

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