Lately, my evenings have been a whirlwind of school runs, soccer practice, and chasing after two energetic kids. I needed a meal that could pull itself together without demanding too much brainpower or hands-on time.
This One-Pan Stuffed Pepper Casserole came into my life as a total game-changer. It’s that kind of dish that feels like a warm hug after a long day — familiar, hearty, and just downright comforting.
The first time I made it, my kids cleared their plates without a single complaint, which, let’s be honest, is a small miracle in my house. It’s got all the flavors of classic stuffed peppers but without the hassle of stuffing each one individually. Plus, it’s an easy cleanup win, which I never take for granted.
It’s quick to throw together, packed with good-for-you ingredients, and perfect for feeding a hungry family without breaking the bank. Every time I make it, I feel like I’m serving up a little piece of home, even when life gets hectic. If you’re juggling a busy schedule but still want a wholesome, satisfying dinner, this casserole is about to become your new best friend.
Short Description
This One-Pan Stuffed Pepper Casserole blends lean ground beef, sweet bell peppers, and savory onions with tomato sauce and cheese. It’s an easy, hearty, and family-friendly meal baked to perfection in just one dish.
Key Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds lean ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 (15 oz) can diced tomatoes, drained
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
Tools Needed
- Large oven-safe skillet or casserole dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Cooking Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Gather all your ingredients and dice the onions and peppers. This sets you up for smooth cooking.
Step 2: Cook the Beef and Veggies
Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and bell peppers. Sauté until softened, about 5 minutes.
Add minced garlic and cook for another minute until fragrant. Push the veggies to the side, add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. Season with salt, pepper, oregano, and basil as it cooks.
Step 3: Add Tomatoes, Rice, and Sauce
Stir in the drained diced tomatoes, cooked rice, and tomato sauce. Mix everything thoroughly, allowing the flavors to meld for 2-3 minutes. Taste and adjust seasoning as needed.
Step 4: Top with Cheese and Bake
Sprinkle shredded mozzarella evenly over the top. Transfer the skillet or casserole dish to the oven. Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly with golden spots. The edges should be slightly crisp.
Step 5: Rest and Serve
Remove from the oven and let it rest for 5 minutes. This helps the casserole set and makes serving easier. Scoop onto plates and enjoy warm.
Troubleshooting: If your skillet isn’t oven-safe, transfer the mixture to a casserole dish before adding cheese and baking. For a less saucy casserole, drain excess liquid after mixing in the tomatoes.
Why You’ll Love This Recipe
Simple one-pan cooking means less mess and easier cleanup
Familiar stuffed pepper flavors without the time-consuming stuffing process
Family-friendly and kid-approved—comfort food everyone will enjoy
Easily adaptable to include extra veggies or swap rice for quinoa or cauliflower rice
Great for meal prepping and reheats well without losing flavor or texture
Mistakes to Avoid & Solutions
Overcooking the beef: Cook just until browned to keep it juicy, drain excess fat to avoid greasiness.
Skipping draining tomatoes: Excess liquid can make the casserole soggy; always drain canned tomatoes well.
Using too much cheese before baking: Adds richness but too much can make it greasy—stick to the amounts listed.
Not letting casserole rest: Resting helps the dish set and makes it easier to serve without falling apart.
Baking in a non-oven-safe pan: Use a proper oven-safe skillet or transfer to a casserole dish to prevent accidents.
Serving and Pairing Suggestions
Serve with a crisp green salad dressed lightly with lemon vinaigrette for freshness
Pair with garlic bread or warm dinner rolls to soak up the delicious juices
Add a side of steamed broccoli or green beans for extra veggies
Goes well with a chilled glass of light red wine or sparkling water with lemon slices
Perfect for family-style meals, letting everyone scoop their favorite portions from the pan
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, portion the casserole into freezer-safe containers. Freeze up to 2 months.
Reheat in the oven at 350°F (175°C) for 15-20 minutes, covered with foil to keep moisture.
Alternatively, microwave single servings on medium power for 2-3 minutes, stirring halfway.
Add a splash of water or broth before reheating to keep it moist.
FAQs
1. Can I use ground turkey instead of beef?
Yes! Ground turkey works well for a leaner option. Adjust cooking time slightly to ensure it’s fully cooked.
2. Is it necessary to cook the rice beforehand?
Yes, fully cooked rice ensures the right texture and prevents a gritty casserole.
3. Can I make this vegetarian?
Absolutely! Substitute the beef with sautéed mushrooms, lentils, or a plant-based meat alternative.
4. What cheese can I use besides mozzarella?
Cheddar, Monterey Jack, or a blend of Italian cheeses work great. Choose one that melts well.
5. Can I prepare this ahead of time?
You can assemble the casserole a day ahead, keep it covered in the fridge, then bake it fresh before serving.
Tips & Tricks
For extra flavor, sauté the onions and peppers with a pinch of smoked paprika or chili flakes.
Use fresh herbs if you have them, like basil or oregano, added at the end for a bright finish.
If you want a little crunch, sprinkle some breadcrumbs on top before baking.
Leftover casserole tastes great wrapped in tortillas for a quick lunch wrap the next day.
Recipe Variations
Mexican-Inspired: Swap out Italian herbs for cumin, chili powder, and cilantro. Add a can of black beans and use pepper jack cheese. Top with sliced avocado and a dollop of sour cream after baking.
Cheesy Cauliflower Rice Version: Replace regular rice with cooked cauliflower rice to lighten carbs. Add extra veggies like zucchini or corn for texture. Use a sharp cheddar cheese for a bold flavor.
Spicy Kick: Stir in diced jalapeños or hot sauce before baking. Top with sliced green onions and a squeeze of lime for brightness.
Final Thoughts
I find this One-Pan Stuffed Pepper Casserole comforting and easy to adapt for any family’s taste. It hits all the marks—easy prep, hearty filling, and a cheesy finish that everyone loves. It’s been a lifesaver on busy nights and a crowd-pleaser when friends drop by unexpectedly. Plus, the one-pan method means less mess and more time enjoying the meal with my loved ones.
If you’re after a recipe that’s practical but still feels a little special, give this casserole a try—you might just add a new favorite to your dinner list.
Savory One-Pan Stuffed Pepper Casserole
Ingredients
- 2 tablespoons olive oil
- 1½ pounds lean ground beef
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 cup cooked rice white or brown
- 1 15 oz can diced tomatoes, drained
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Dice onions and bell peppers.
- Heat olive oil in an oven-safe skillet over medium heat. Cook onion and peppers 5 minutes until soft. Add garlic, cook 1 minute.
- Push veggies aside, brown ground beef 8 minutes. Season with salt, pepper, oregano, and basil.
- Stir in drained tomatoes, cooked rice, and tomato sauce. Cook 2-3 minutes, then adjust seasoning.
- Top with mozzarella. Bake uncovered 15-20 minutes until cheese is bubbly and edges crisp.
- Let rest 5 minutes before serving warm.
