Stuffed Pepper Casserole

Gathering Ingredients

Core ingredients and quantities

• 1 1/2 pounds (700 g) ground beef or half beef/half pork
• 1 cup long-grain white rice, uncooked (or 3/4 cup brown rice, adjust cooking)
• 4–6 large bell peppers (mixed colors), cored and seeded
• 1 can (14 oz) diced tomatoes, drained
• 1 can (8 oz) tomato sauce
• 1 medium onion, finely chopped; 2 cloves garlic, minced
• 1 1/2 cups shredded cheddar or mozzarella
• 2 teaspoons Worcestershire sauce, 1 teaspoon smoked paprika
• Salt and pepper to taste; 2 tablespoons olive oil

Selection tips
Choose firm bell peppers with flat bottoms so they stand upright if stuffing whole; for a casserole-style layer, any firm peppers sliced into 1/2-inch strips are fine. For best texture in the filling, use long-grain rice or parboiled rice so grains remain separate after baking. When selecting cheese, pick a melting cheese: cheddar gives sharpness, mozzarella gives stretch, Monterey Jack gives mild creaminess. Use lean ground beef (85/15) to balance flavor and fat; drain excess fat during cooking to avoid a greasy casserole. If you prefer poultry, substitute ground turkey and compensate with 1–2 tablespoons olive oil for moisture.
Optional add-ins and substitutes

• Cooked quinoa or cauliflower rice for lower-carb option.
• Chopped mushrooms or zucchini for bulk and moisture.
• Crushed red pepper or cayenne for heat; oregano and basil for herb notes.
• Use tomato paste + stock in place of canned tomatoes for a thicker sauce.

Shopping checklist
Make a checklist and measure rice and liquids ahead; pre-weigh meat to ensure the filling ratio is balanced and the casserole sets correctly during baking.

Prep: Vegetables and Meat

Vegetable prep steps
Start by rinsing and drying bell peppers. For a layered casserole, cut peppers into uniform 1/2-inch strips; for individual-style baked peppers, slice the tops and remove membranes and seeds, keeping the peppers whole. Slice onions into small dice to release more flavor quickly when sautéed. Mince garlic finely to avoid large raw bits; if using roasted garlic, reduce quantity by half due to sweeter profile.
Browning the meat
Heat a heavy skillet over medium-high heat and add 1 tablespoon olive oil if using lean meat. Add chopped onion and cook until translucent, 3–5 minutes, stirring so it softens but does not brown aggressively. Add ground beef and use a wooden spoon to break it into small pieces; cook to a light golden brown and no longer pink, about 6–8 minutes. Season while cooking with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; add 1 teaspoon smoked paprika for depth. Drain excess fat from the pan, reserving a tablespoon of drippings for flavor if desired.
Combining aromatics and deglazing
After draining, return the skillet to medium heat, add garlic and cook 30 seconds to bloom. Deglaze with 2 tablespoons red wine, beef broth, or water to lift fond; scrape the pan to incorporate browned bits into the filling. This step concentrates savory flavor and prevents the filling from tasting flat once baked. Let the deglazing liquid reduce slightly before transferring meat to the filling bowl.

Cook Rice and Prepare Filling Base

Cooking rice for the filling
For best texture, cook rice until just tender with a slight bite (al dente), because it will finish cooking in the oven. Use a 1:2 rice-to-water ratio for white long-grain rice: bring water to a boil, add salted rice, reduce to simmer, cover and cook 15 minutes; let rest 5 minutes off heat and fluff. For brown rice, increase liquid and simmer time (about 40–45 minutes) and allow cooling before mixing so it doesn’t become mushy in the casserole.
Building the filling
In a large bowl combine: cooked rice, browned and deglazed meat, drained diced tomatoes, 3/4 cup tomato sauce, 1/2 cup finely chopped onion if you reserved some raw for texture, 1 teaspoon Worcestershire sauce, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/2–1 cup shredded cheese. Stir until evenly combined. Taste the filling and correct seasoning: add up to 1/2 teaspoon salt or a pinch of sugar if tomatoes taste acidic. If the mixture seems dry, add up to 1/4 cup chicken or beef broth; if too wet, add 2–3 tablespoons breadcrumbs or extra rice to bind.
Consistency checks
Aim for a cohesive but not soupy filling that holds shape when scooped. The filling should stick together and leave the mixing bowl in clumps; a wetter filling will make the casserole release more juices during baking and may require longer bake time uncovered. Cooling the filling slightly before assembling helps maintain pepper structure and prevents excess steam during baking.

Assembling the Casserole

Choose the baking dish and layering approach
Use a 9x13-inch (23x33 cm) casserole dish for 6–8 servings. Lightly grease the dish with olive oil or nonstick spray to prevent sticking. There are two assembly methods:

• Layered: Spread a thin layer (1/2 cup) of tomato sauce on the bottom, add half the filling, arrange pepper strips or pepper slices evenly, add remaining filling, finish with more sauce and cheese on top.
• Stuffed-pepper style in casserole: Stand whole hollowed peppers upright and spoon the filling into each pepper; pour remaining sauce around peppers and top with cheese.

Even distribution and drainage
Distribute filling evenly so each portion has a consistent meat-to-rice-to-pepper ratio. If assembling layered, create small ridges with a spatula to capture sauce and prevent pooling on one side. For stuffed-pepper format, tuck a small parchment strip under the peppers if they tip; this keeps them upright. To control moisture, do not overfill peppers; leave about 1/4 inch headspace to allow expansion and cheese browning.
Cheese and toppings
Reserve 1/2 cup of cheese for sprinkling at the end of baking; mix the rest into filling to add creaminess. For a crunchy finish, combine 1/3 cup panko with 1 tablespoon melted butter and sprinkle before the final 10 minutes of bake. Fresh chopped parsley or basil added after baking brightens the flavor; avoid adding tender herbs before baking as they lose vibrancy and can brown.

Baking and Finishing

Oven temperature and timing
Preheat the oven to 375°F (190°C). For a 9x13 casserole, covered baking ensures even cooking and prevents the top from drying out: cover with foil and bake for 25–30 minutes to heat through and let flavors meld. Remove foil for the final 10–15 minutes to brown the cheese. For individual whole peppers in a casserole dish, bake covered 35 minutes, then uncover 10–15 minutes until peppers reach fork-tender texture and cheese is golden. Internal temperature of the meat should reach 160°F (71°C) for ground beef; use an instant-read thermometer inserted into the center of the deepest portion.
Signs of doneness
The casserole is done when:

• Edges bubble and sauce appears thickened, not thin and watery
• Cheese is melted and lightly browned after uncovering
• Peppers are tender to the fork but still hold shape

Finishing touches for texture and flavor
If you prefer a crispy top, broil on high for 1–2 minutes while watching closely to avoid burning. Let the casserole rest 8–10 minutes before serving to allow juices to settle; this sharpens the cutting lines and prevents a runny texture. Add a squeeze of lemon or a few drops of vinegar on portions to brighten the tomato and meat flavors immediately before serving.

Serving Suggestions and Sides

Portioning and plating
Allow the casserole to rest 8–10 minutes to firm up before cutting; this yields clean portions. For a layered casserole, cut into 8 equal squares and use a wide spatula to transfer portions. For whole peppers, serve one pepper per person with a spoonful of sauce. Garnish each portion with freshly chopped parsley or basil and a light grind of black pepper. If using a tangy finishing touch, offer lemon wedges or a drizzle of balsamic reduction on the side.
Recommended side dishes
Pair the casserole with simple sides that balance richness:

• Green salad with lemon vinaigrette to cut fat and refresh the palate
• Steamed green beans or roasted broccoli for crunch and color
• Crusty bread or garlic toast to sop up sauce

Sauces and condiments
Offer sour cream, plain Greek yogurt, or a dollop of pesto to add creamy or herbaceous contrast. Spicy eaters may appreciate hot sauce or pickled jalapeños; a light tomato-based relish or salsa can add freshness. For a Mediterranean twist, add a spoonful of tzatziki and sprinkle with crumbled feta instead of cheddar.
Wine and beverage pairings
Choose medium-bodied red wines like Merlot or a light Zinfandel to complement tomato and beef flavors. For non-alcoholic options, serve iced tea with lemon or sparkling water with a squeeze of citrus to cleanse the palate between bites.

Storage, Make-Ahead, and Freezing

Cooling and short-term storage
Cool the casserole uncovered for 30–60 minutes at room temperature before refrigeration to avoid trapping steam that causes sogginess. Transfer leftovers to an airtight container or cover the dish tightly with plastic wrap or foil. Store in the refrigerator for up to 3–4 days; label with the date and reheat only the portion needed to maintain texture and flavor.
Freezing guidelines
For make-ahead freezing, assemble the casserole but do not bake. Wrap the dish tightly in plastic wrap and a layer of foil or transfer portions to freezer-safe containers. Freeze for up to 3 months. To bake from frozen, remove plastic wrap, keep foil on, and bake at 375°F (190°C) for 45–60 minutes, then uncover and bake 10–15 minutes to brown cheese. If using pre-baked then frozen leftovers, thaw overnight in refrigerator and reheat at 350°F (175°C) for 20–30 minutes until warmed through or reheat single portions in a microwave for 2–4 minutes depending on portion size.
Reheating tips to retain texture
Reheat uncovered in the oven or use a skillet to crisp edges. Add 1–2 tablespoons of water or broth and cover for the first 5 minutes to generate steam, then uncover to evaporate excess moisture and restore a slightly crisp top. Avoid overheating in the microwave without moisture as it will dry out the rice and make peppers rubbery. Refresh with a sprinkle of fresh herbs and a small drizzle of olive oil after reheating to revive flavors.

Dietary Variations and Tips

Lower-carb and vegetarian swaps
To reduce carbohydrates, replace rice with cauliflower rice; cook cauliflower rice briefly to remove excess moisture before combining with the filling. For a vegetarian version, substitute cooked lentils, chopped mushrooms, or a mix of quinoa and black beans for the ground meat. Increase seasoning—particularly umami—using soy sauce, miso, or sun-dried tomatoes for depth. Add 1–2 tablespoons tomato paste for richness if skipping meat.
Gluten-free and dairy-free adjustments
Use certified gluten-free rice and swap breadcrumbs or panko for gluten-free alternatives or crushed cornflakes. Omit cheese or use dairy-free shredded cheese; to maintain creaminess, blend silken tofu or cashew cream into the filling. Confirm canned tomatoes and sauces contain no hidden gluten-containing stabilizers if you have celiac concerns.
Flavor and texture tips
To boost savory notes, add 1 teaspoon soy sauce or tamari to the filling; to round acidity, include a pinch of sugar or 1/2 teaspoon honey if tomatoes are too tart. For smokiness, use smoked paprika or a small amount of chipotle in adobo. If peppers become overly soft during baking, reduce oven time by 5–10 minutes or switch to the layered method with sliced peppers to maintain a more pronounced pepper bite. For a creamier filling, fold in 1/2 cup ricotta or 1/3 cup sour cream before baking.
Scaling the recipe
To scale up 1.5x for a larger crowd, increase rice and liquids proportionally and use a full hotel pan or two 9x13 dishes. When scaling down, remember bake time may change slightly—smaller volumes heat faster, so check for bubbling and internal temperature earlier.

FAQs

Q: Can I prepare this casserole ahead and bake later?
A: Yes. Assemble the casserole and refrigerate up to 24 hours before baking; cover tightly. If assembling and freezing, do not preheat—bake covered from frozen and allow extra time to reach doneness.
Q: How do I prevent a soggy casserole?
A: Drain canned tomatoes well, avoid excess liquid in the filling, and cook rice al dente. Bake covered initially to heat through, then uncover to evaporate moisture and brown the cheese. Resting 8–10 minutes after baking helps juices set.
Q: Can I use precooked or leftover rice?
A: Yes, precooked rice works well; reduce added liquid and check consistency before assembling. Leftover rice may absorb more sauce, so add a small splash of broth if filling seems dry.
Q: What internal temperature indicates the casserole is safe?
A: For ground beef, target 160°F (71°C). Use an instant-read thermometer in the thickest part of the filling. If using poultry, aim for 165°F (74°C).
Q: How can I make this spicier or milder?
A: Add crushed red pepper or chopped jalapeño to increase heat; reduce spicy elements and use sweet bell peppers to keep it mild. Balance heat with a cooling topping like yogurt or sour cream.
Q: Is there a way to get a crispier top without overcooking peppers?
A: Remove foil in the final 10–15 minutes and broil for 1–2 minutes while watching closely. Alternatively, add a panko-butter crumb topping during the last 10 minutes to create crunch without extended high heat.
Q: How long does the casserole keep in the freezer?
A: Up to 3 months when properly wrapped. Thaw overnight in the refrigerator before reheating for best texture, or bake from frozen adding extra time as noted above.