Super cheesy stuffed pepper casserole loaded with ground beef, Italian sausage, rice, bell peppers, and fire roasted tomatoes makes this dish extra comforting. Hearty, simple, and full of flavor!
Why this recipe works
This easy stuffed pepper casserole takes all the same comforting flavors of classic stuffed peppers and transforms it into a family-friendly meal without the extra hassle of hollowing out the peppers, stuffing, and worrying about keeping them upright in the oven. A mixture of ground beef, Italian sausage, fire roasted tomatoes, rice, bell peppers, and plenty of melty cheese make it both hearty and satisfying. Let’s jump into it.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MEAT – We like to use a mixture of ground beef and Italian sausage, but you can use one or the other if preferred. Hot Italian sausage will add a nice kick of heat but you can use mild or even sweet depending on your preference. Feel free to substitute the beef with ground turkey.
CHEESE – Cheddar cheese and Monterey Jack play together well in this casserole. Alternatively use Monterey Jack jalapeno cheese for another way to add a dash of heat.
VEGETABLES – Red bell pepper or green bell pepper will both work in this casserole, you can even use a mixture of the two. Onion, garlic, and fire-roasted tomatoes will add loads of flavor.
How to Make Stuffed Pepper Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Over medium heat, add oil to a 3-4 quart dutch oven (or a large deep-sided skillet). Cook beef and sausage until no longer pink.
TIP – Dutch ovens tend to hold heat more than others, if the pan is too hot, lower the heat to medium-low for the next step.
- Add the onion, garlic, and Italian seasoning to the pot and cook for a few minutes.
- Pour in the tomatoes, beef broth, and bell pepper. Bring to a boil then add in rice. Stir to incorporate then lower the heat to a simmer. Cover with the lid and allow it to cook for 40 minutes, stirring halfway through. Cook until the rice is tender.
- Once the rice is fully cooked, remove from heat and stir well. Evenly layer the two cheeses on top. Cover to fully melt the cheese. If desired, you can place your pan uncovered in the oven on broil to brown up the cheese.
- Serve warm with fresh chopped parsley.
Frequently Asked Questions & Expert Tips
Store the cooled casserole in an air-tight container kept in the refrigerator for 4-5 days. Reheat in the microwave on half power for 2-3 minutes, adding extra cheese on top during the last 20-30 seconds. Or, reheat on the stovetop over medium-low heat. Add a little broth to the pot while stirring constantly to avoid sticking. Once warmed through, remove from heat, sprinkle on extra cheese, and cover with a lid to melt.
Yes, this casserole is freezer-friendly! Prepare as directed and allow it to fully cool before transferring to an air-tight container. Freeze for up to 3 months. Thaw the casserole in the refrigerator overnight. You can also portion out individual servings in freezer-safe bags or air-tight containers.
Serving Suggestions
Stuffed pepper casserole is pretty filling on its own, but you can pair it with crusty bread or dinner rolls for a little something extra. A crisp dinner salad on the side is always a welcome addition! This mixture would even be delicious stuffed inside a burrito wrap or tortilla.
Enjoy warm with a garnish of chopped parsley.
More Casserole Recipes
- Cabbage Roll Casserole
- Ground Beef Casserole
- Philly Cheesesteak Casserole
- Sloppy Joe Cornbread Casserole
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Stuffed Pepper Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 Tablespoon extra virgin olive oil
- ½ pound lean ground beef
- ½ pound mild Italian sausage
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 Tablespoon Italian seasoning
- 24 ounces fire roasted tomatoes two 12 ounce cans
- 2 cups low sodium beef broth
- 1 red bell pepper chopped
- 1 cup long grain white rice
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- fresh chopped parsley optional as garnish
Things You’ll Need
- 3-4 quart Dutch oven or large deep sided skillet
Before You Begin
- We like to use a mixture of ground beef and Italian sausage, but you can use one or the other if preferred. Hot Italian sausage will add a nice kick of heat but you can use mild or even sweet depending on your preference. Feel free to substitute the beef with ground turkey.
- Alternatively use Monterey Jack jalapeno cheese for another way to add a dash of heat.
Instructions
- Over medium heat, add oil to a dutch oven (or a large deep-sided skillet). Cook beef and sausage until no longer pink.TIP – Dutch ovens tend to hold heat more than others, if the pan is too hot, lower the heat to medium-low for the next step.
- Add the onion, garlic, and Italian seasoning to the pot and cook for a few minutes.
- Pour in the tomatoes, beef broth, and bell pepper. Bring to a boil then add in rice. Stir to incorporate then lower the heat to a simmer. Cover with the lid and allow it to cook for 40 minutes, stirring halfway through. Cook until the rice is tender.
- Once the rice is fully cooked, remove from heat and stir well. Evenly layer the two cheeses on top. Cover to fully melt the cheese. If desired, you can place your pan uncovered in the oven on broil to brown up the cheese.
- Serve warm with fresh chopped parsley.
Expert Tips & FAQs
- Store the cooled casserole in an air-tight container kept in the refrigerator for 4-5 days. Reheat in the microwave on half power for 2-3 minutes, adding extra cheese on top during the last 20-30 seconds. Or, reheat on the stovetop over medium-low heat. Add a little broth to the pot while stirring constantly to avoid sticking. Once warmed through, remove from heat, sprinkle on extra cheese, and cover with a lid to melt.
- Freezing – Prepare as directed and allow it to fully cool before transferring to an air-tight container. Freeze for up to 3 months. Thaw the casserole in the refrigerator overnight. You can also portion out individual servings in freezer-safe bags or air-tight containers.
Nutrition
Kristen Rittmer
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Glenda Easter says
This is my favorite recipe. It’s quick and easy.
Glenda Easter says
One of my faclvorite recipes.
Claire says
My family loved this. I actually made this recipe with chicken because I didn’t have any meat thawed. It was delicious. I will definitely make this again and try it with the sausage and ground beef. Thank you, Amanda!
Helen Rush says
love stuffed peppers and will certainly make
this looks wonderful and let you know how we like