One-Pot Stuffed Pepper Casserole

This One-Pot Stuffed Pepper Casserole brings all the classic flavors of traditional stuffed peppers into an easy, comforting weeknight meal. I love how everything cooks together in one pot—juicy ground beef, tender bell peppers, hearty rice, and a cheesy topping that ties it all together. It’s simple, satisfying, and always a hit with the family.

Why You’ll Love This Recipe

I love this dish because it delivers big flavor with minimal effort. There’s no stuffing or baking required—just a quick sauté, a simmer, and a sprinkle of cheese. It’s got the warmth and comfort of stuffed peppers but in an easier, cozier form. Plus, it’s budget-friendly, filling, and perfect for leftovers. It’s one of those meals I turn to when I want something hearty and homemade without a lot of cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef

• 2 bell peppers, chopped

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon Worcestershire sauce

• 1 (15 oz) can low sodium beef broth

• 1 (15 oz) can diced tomatoes

• 1 cup uncooked long grain white rice

• 1 tablespoon Italian seasoning

• 1 teaspoon salt

• ½ teaspoon black pepper

• ¾ cup shredded mozzarella cheese

• ¾ cup shredded cheddar cheese

directions

1. In a large skillet or Dutch oven, I cook the ground beef over medium heat until it’s browned and no longer pink. I drain off any excess fat.

2. I add the chopped bell peppers, onion, and garlic to the beef, sautéing for 3–4 minutes until the vegetables begin to soften.

3. I stir in the Worcestershire sauce, beef broth, diced tomatoes (with their juices), rice, Italian seasoning, salt, and pepper.

4. I bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20–25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.

5. Once the rice is cooked, I remove the lid and sprinkle both cheeses evenly over the top.

6. I cover again for 2–3 minutes until the cheese is melted, or place under the broiler for a golden finish.

7. I let it sit for a few minutes before serving hot.

Servings and timing

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: ~40 minutes

• Yields: 4–6 servings

Variations

Sometimes I swap the ground beef for ground turkey or Italian sausage for a different flavor. If I want to make it spicy, I add a pinch of red pepper flakes or use hot diced tomatoes. I’ve also stirred in spinach or zucchini to get some extra veggies in. For a low-carb version, I use cauliflower rice instead of white rice and adjust the liquid slightly.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave or in a skillet over medium heat until warmed through. This casserole also freezes well—I cool it completely, portion it out, and freeze for up to 2 months. I just thaw overnight in the fridge and reheat as needed.

FAQs

Can I use brown rice instead of white?

Yes, but I increase the simmering time by about 15–20 minutes and may need a bit more liquid. I keep an eye on it while it cooks.

Do I need to pre-cook the rice?

No, I add the uncooked rice directly to the pot—it cooks perfectly in the broth and absorbs all the flavor.

Can I make this dairy-free?

Yes, I simply skip the cheese or use a dairy-free shredded cheese alternative. The casserole is still flavorful without it.

Is this recipe gluten-free?

As long as I use gluten-free Worcestershire sauce and double-check all canned ingredients, it can easily be made gluten-free.

What’s the best way to serve this?

I like to serve it with a side salad or steamed green beans, but it’s hearty enough to stand alone as a complete meal.

Conclusion

This One-Pot Stuffed Pepper Casserole is the kind of cozy, no-fuss dinner I love making when I want something hearty and delicious without a lot of dishes. It’s full of flavor, easy to customize, and a guaranteed crowd-pleaser. Whether I’m cooking for the family or meal prepping for the week, this one always earns a spot in the rotation.