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Stuffed Pepper Casserole in a white baking dish, topped with melted cheese and fresh parsley

Stuffed Pepper Casserole

This Stuffed Pepper Casserole is a time-saving family favorite that combines the delicious flavors of traditional stuffed peppers in one easy baked dish. Ideal for busy weeknights and customizable to your taste, this easy stuffed pepper casserole is sure to impress!
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Nonstick cooking spray
  • 1 pound ground beef
  • 1/2 onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 4 cloves garlic minced
  • Salt and freshly ground black pepper to taste
  • 1 (10-ounce) can diced tomatoes with green chiles (such as RO-TEL®)
  • 1 (15-ounce) can tomato sauce
  • 3 tablespoons taco seasoning
  • 1 1/2 cups uncooked long-grain rice
  • 1 cup beef broth
  • 4 ounces Colby cheese shredded
  • 4 ounces pepper Jack cheese shredded

Method
 

  1. Preheat your oven to 375°F (190°C) and spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large nonstick skillet over medium-high heat, cook the ground beef, onion, green bell pepper, red bell pepper, and garlic until the meat is browned and crumbly (about 7–10 minutes). Drain any excess fat and season with salt and pepper.
  3. Stir in the can of RO-TEL, tomato sauce, and taco seasoning until everything is evenly combined.
  4. Spread the uncooked rice evenly on the bottom of your prepared baking dish, then pour in the beef broth.
  5. Add the beef and pepper mixture to the dish, folding it into the rice. Spread out evenly with a spatula.
  6. Sprinkle the shredded Colby and pepper Jack cheeses over the top.
  7. Cover the dish tightly with foil and bake for 50 minutes in the preheated oven.
  8. Remove the foil and bake for an additional 5 minutes, until the cheese is golden and bubbling.

Notes

Optional recipe notes or tips.