You're going to love having this wholesome stuffed pepper casserole recipe in your back pocket! Get all the flavor you love from these deconstructed stuffed peppers while enjoying less cleanup and quicker cooking time.
What is Stuffed Pepper Casserole?
Stuffed Pepper Casserole is like an easier, deconstructed take on a classic stuffed pepper! I wanted to get the same robust, hearty flavors but in a quicker, less intensive process that wouldn't fill my sink with dishes. After plenty of testing, I can promise you'll have perfectly cooked rice and cozy, comfort food flavor you'll feel all the way to your bones! It's the perfect reliable weeknight meal to add to your rotation.
Can't get enough? You'll love our Slow Cooker Stuffed Peppers, these stuffed peppers with ground turkey in the Instant Pot, or Stuffed Pepper Soup!
Why You'll Love This Stuffed Pepper Skillet Recipe
- Easy to Make - This involves very easy cooking techniques, perfect for beginners.
- Classic Flavors - We're using the same ingredients and flavor in classic stuffed pepper recipes. It's flavorful but not spicy, so it works for kids and picky eaters.
- Just One Pan to Clean - For most stuffed pepper recipes, you need a skillet to cook the meat, a pot to cook the rice, and a dish to bake it all together. Here, you need one large skillet with a lid... That's it.
Stuffed Pepper Casserole Recipe Ingredients
- Ground meat - I used ground beef, but you could use turkey, pork, or chicken as well.
- White rice - Uncooked. Any long grain white rice will work; rinse well first.
- Vegetables: Onion, Green bell pepper, Yellow bell pepper, Garlic - Seed and chop the peppers, then dice your onion and mince your garlic.
- Canned goods: Rotel tomatoes with green chiles, Tomato paste, and Broth - I used beef broth, but you could use chicken or vegetable broth if you prefer. Bone broth would add a little more protein.
- Seasonings: Worcestershire sauce, Paprika, Italian seasoning, Salt, and Pepper
- Cheese - I used sharp shredded cheese, but you could use your favorite type or blend.
How to Make Stuffed Pepper Casserole
This dinner recipe is super simple, you just need a large, dish skillet with a fitting lid.
- Brown & drain meat. Start by heating up a large skillet over medium heat, then add in the ground meat. Break it up as it cooks, then drain off any excess grease.
- Sauté vegetables. Add the chopped veggies into the skillet to sauté, stirring occasionally so they don't stick. Cook for 4-5 minutes, then pour in the undrained tomatoes, tomato pasta, and broth. Stir to combine.
- Simmer & cook rice. Increase the heat to medium high and let the mixture come to a simmer. Once it has reached a full simmer, stir in your rinsed rice and spices. Reduce the heat to low and simmer (covered) for 15-20 minutes.
- Top with cheese. When the rice has absorbed the liquid, add cheese to the top and cover with a lid. Allow the cheese to melt, then serve.
Stuffed Pepper Casserole Recipe Variations & Substitutions
- Spice Lovers: Add a couple seeded jalapenos to the pepper mix, use the spicy can of rotel, sprinkle cayenne with the seasonings, or use Pepper Jack cheese instead of cheddar.
- Bulk it Up: Pantry staples like beans and corn would help this inexpensively feed a larger crowd if needed.
- Play with Proteins: Any ground meat will work, including chorizo, Italian sausage, or even the meatless commercial substitutes for a vegetarian dish!
What to Serve with Stuffed Pepper Casserole
We prefer this topped with chopped fresh herbs and a side of jalapeno corn muffins.
How to Store Stuffed Pepper Skillet
- Fridge: Store in an airtight container in the fridge up to 3-4 days.
- Freezer: Make as directed, skip the cheese, allow to cool, then freeze up to 3 months. When ready to enjoy, let it thaw overnight in the fridge, then top with cheese before reheating.
- Reheating: Individual servings should be microwaved at 50% power in 1-minute increments, stirring between each blasts. For the full dish, reheat in a casserole dish (covered) at 350 degrees F for 10-20 minutes or until warmed through.
Stuffed Pepper Skillet Recipe FAQs
No, the rice will cook in the casserole, soaking up all the tasty ingredients. If you use cooked rice, there will be too much liquid and will become a soupy mess.
Any white long grain rice should work in this recipe, so you can use jasmine, basmati, or otherwise labeled white long grain rice.
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Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Stuffed Pepper Skillet Recipe
Ingredients
- 1 pound ground beef turkey or pork
- 1 large onion chopped
- 1 large green bell pepper seeded and chopped
- 1 large yellow bell pepper seeded and chopped
- 1 tablespoon minced garlic
- 1 10-ounce can tomatoes with green chiles undrained
- 1 ½ tablespoons tomato paste
- 2 cups beef broth
- 1 cup long grain white rice rinsed well
- 1 ½ tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 2 teaspoons Italian seasoning
- ½ teaspoon salt and pepper
- 1 ½ cup sharp cheddar cheese shredded
Instructions
- In a large, deep skillet brown the ground meat over medium heat, breaking up as it cooks. Once cooked through drain off the grease.
- Add the onion, bell pepper and garlic to the skillet. Sauté 4-5 minutes, stirring occasionally.
- Add the undrained can of tomatoes, tomato paste and beef broth, stir well to break up the tomato paste.
- Increase the heat and bring the mixture to a simmer. Once simmering add the rinsed rice and spices. Stir and reduce the heat to low. Cover and simmer 15-20 minutes.
- Once the rice is tender top with cheese and place the lid on the pan and allow a few minutes for the cheese to melt.
Nutrition Information
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