Stuffed Pepper Casserole

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All of the flavor of classic stuffed peppers in the form of an easy casserole.

Stuffed Pepper Casserole from Cosmopolitan Cornbread | All of the flavor of the classic dish in the form of an easy casserole.

Isn’t it funny how your tastes change?

When I was a kid I loathed stuffed peppers. Now as an adult, I love them. This casserole is a spin on that classic dish. It is easy to put together and also great for a potluck.

To Make This Recipe You Will Need:

  • onion
  • ground beef
  • garlic
  • green bell pepper
  • canned diced tomatoes
  • tomato sauce
  • long grain rice, uncooked
  • beef broth
  • frozen whole kernel corn
  • Worcestershire sauce
  • salt
  • black pepper
  • Mozzarella cheese
  • large skillet
  • baking dish

To begin, preheat your oven to 350°(F).

Cook a diced onion, 3 cloves of minced garlic, and a pound of ground beef together until the onion and garlic are tender and the beef is browned. Remove this from the heat. Drain any excess grease if necessary and set it aside for now.

Meanwhile, dice 2 green bell peppers, discarding the seeds & core.

Stuffed Pepper Casserole from Cosmopolitan Cornbread | All of the flavor of the classic dish in the form of an easy casserole.

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Combine the diced peppers with the beef mixture, along with 14 ounces of diced tomatoes, a cup of tomato sauce, half a cup of uncooked long grain rice, a tablespoon of Worcestershire sauce, 1/2 cup of beef broth, 1 cup of frozen whole kernel corn, and a half teaspoon each of black pepper and salt. Stir it all together.

Stuffed Pepper Casserole ingredients in a large skillet

Spread the mixture into a lightly greased, 2-inch deep casserole pan. Cover tightly with foil and bake for 1 hour.

Stuffed Pepper Casserole in a baking dish

After it has baked for an hour, remove the foil and sprinkle 8 ounces of shredded mozzarella cheese over the top. Bake this uncovered for 8-10 more minutes, or until the cheese is melted and bubbly.

Stuffed Pepper Casserole in a baking dish

Let it rest 5 minutes before serving.

Stuffed Pepper Casserole in a baking dish

Enjoy!

Stuffed Pepper Casserole from Cosmopolitan Cornbread | All of the flavor of the classic dish in the form of an easy casserole.

Make this Stuffed Pepper Casserole for your family tonight!

Stuffed Pepper Casserole from Cosmopolitan Cornbread | All of the flavor of the classic dish in the form of an easy casserole.

Stuffed Pepper Casserole

Constance Smith – Cosmopolitan Cornbread
All of the flavor of the classic dish in the form of an easy casserole.
4.70 from 23 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Entrées – Main Dishes
Cuisine American
Servings 6
Calories 369 kcal

Ingredients
  

  • 1 medium onion, diced
  • 1 lb ground beef
  • 3 cloves garlic, minced
  • 2 green bell peppers, diced, seeds removed
  • 14 oz diced tomatoes, canned
  • 1 cup tomato sauce
  • 1/2 c long grain rice, uncooked
  • 1/2 c beef broth
  • 1 c whole kernel corn, frozen, or canned (drained)
  • 1 Tb Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground is preferred
  • 8 oz Mozzarella cheese, shredded

Instructions
 

  • To begin, preheat your oven to 350°(F).
  • Cook a diced onion, 3 cloves of minced garlic, and a pound of lean ground beef together in a skillet until the onion and garlic are tender and the beef is browned. Remove this from the heat.
  • Meanwhile, dice the green bell peppers, discarding the seeds & core.
  • Combine the diced peppers with the beef mixture, along the diced tomatoes, tomato sauce, rice, Worcestershire sauce, beef broth, corn, black pepper, and salt. Stir it all together.
  • Spread the mixture into a lightly greased, 2-inch deep casserole pan. Cover tightly with foil and bake for 1 hour.
  • After it has baked for an hour, remove the foil and sprinkle the shredded mozzarella cheese over the top.
  • Bake this uncovered for 8-10 more minutes, or until the cheese is melted and bubbly.
  • Let it rest 5 minutes before serving.
  • Enjoy!

Equipment Used

  • baking dish about 2 quarts, 2 inches deep
  • skillet large
  • foil

Nutrition

Serving: 1cCalories: 369kcalCarbohydrates: 21gProtein: 33gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 852mgFiber: 3gSugar: 7g

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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This recipe was originally published in 2017, and updated in 2024.

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14 thoughts on “Stuffed Pepper Casserole”

  1. This recipe is fantastic. We tried it a couple months ago and loved it. It is now in rotation with all our other favorites. Thanks for sharing.

    Reply
  2. I have to try this with minced Chicken or Turkey since I don’t eat red meat. Hope it won’t change the taste drastically !

    Reply
  3. Stuffed peppers never go out of style. This is the perfect “take along” casserole when you need to bring something for dinner.

    Reply
  4. I also used to hate stuffed peppers but I think it’s because my aunt was a super healthy person and barely cooked with any spices or condiments, so they tasted very dull to me! This casserole looks delicious, it is the kind of comforting food we love at home!

    Reply
  5. This looks like an simple meal that my family would love! I will definitely be giving this a try soon! Thanks for sharing :)

    Reply
4.70 from 23 votes (11 ratings without comment)

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