Name: Stuffed Pepper Casserole with Beef and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound ground beef, lean; 1 yellow onion, small; diced; 3-4 garlic cloves, minced; Kosher salt, to taste; Ground black pepper, to taste; 1 tablespoon smoked paprika; 1 teaspoon thyme, dried; 14.5 ounces diced tomatoes, 1 can; 1 cup beef broth; 3-4 tablespoons red pepper paste or harissa; 1 ½ cup cheddar cheese, shredded and divided; 1 cup cooked brown rice; 3 small bell peppers, seeded and diced; Parsley, freshly chopped, optional

There’s something so cozy and satisfying about a good casserole, and this Stuffed Pepper Casserole with Beef and Rice Recipe really hits the spot. Imagine tender ground beef mingling with bright bell peppers and hearty rice, all smothered in melty cheddar cheese—it’s the kind of dinner that feels homemade and hearty without endless prep.

The image shows a close-up of a white casserole dish filled with a mixed dish made of cooked ground meat, white rice, and chopped colorful bell peppers in red, green, yellow, and orange. The dish is sprinkled with melted yellow cheese and bits of fresh green herbs on top. A white spoon scoops part of the mixture, showing the layers of minced meat, rice, and chunky bell pepper pieces. The background features a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Casserole with Beef and Rice Recipe
Top Tip
How to Serve Stuffed Pepper Casserole with Beef and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole with Beef and Rice Recipe

Why You'll Love This Recipe

This Stuffed Pepper Casserole with Beef and Rice Recipe has been a go-to in my kitchen because it balances savory flavors with just the right texture. Plus, it’s flexible enough to fit whatever you’ve got on hand.

Simple Yet Flavorful: Combining smoky paprika and a touch of thyme makes this dish stand out without complicating the process.
One-Dish Comfort: It’s a complete meal in one casserole, cutting down on cleanup and saving you time in the kitchen.
Family Friendly: The familiar flavors appeal to all ages, making it easy to please picky eaters and food lovers alike.
Customizable: You can swap out ingredients easily and still end up with a delicious dinner that feels special.

Ingredients & Why They Work

This recipe strikes a lovely balance between richness and brightness, thanks to the beef, spices, and fresh peppers. Each ingredient plays a part in layering flavor and texture, creating that ultimate comfort food vibe.

Flat lay of a mound of fresh lean ground beef, a small diced yellow onion, three peeled garlic cloves, a small heap of bright smoked paprika powder, a small pile of dried thyme leaves, a small white bowl filled with vibrant diced fresh tomatoes, a small white bowl with rich beef broth, a small white bowl containing deep red pepper paste, a neat pile of shredded cheddar cheese, a small mound of cooked brown rice, three whole small bell peppers in red, yellow, and green, and a small bunch of fresh parsley sprigs, all arranged symmetrically on simple white ceramic bowls and dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Lean beef browns beautifully and absorbs spices, forming the hearty base for this casserole.
Yellow onion: Adds sweetness and depth—don’t skip this, it rounds out the meaty flavors perfectly.
Garlic cloves: Fresh garlic wakes up the dish with a punch of aroma and complexity.
Kosher salt & ground black pepper: Essential seasonings that bring all the flavors together.
Smoked paprika: This gives a warm smokiness that feels cozy and just a little different.
Dried thyme: Adds an herbaceous hint that pairs well with both beef and peppers.
Diced tomatoes (canned): Provide juicy acidity that balances the savory meat.
Beef broth: Boosts umami and helps create a flavorful sauce.
Red pepper paste or harissa: Brings a subtle heat and depth—adjust to your spice preference.
Cheddar cheese: I use cheddar for its sharpness and meltability; it tops the casserole with gooey goodness.
Cooked brown rice: Adds wholesome texture and soaks up all the delicious sauce.
Bell peppers: The star of the dish! I love using a mix of colors for visual appeal and a fresh, sweet bite.
Fresh parsley (optional): A pretty, bright garnish that lightens the dish at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One reason I keep coming back to this stuffed pepper casserole is how easy it is to make it your own. Whether you prefer it spicier or milder, extra cheesy or packed with veggies, this recipe welcomes your twist.

Variation: My personal favorite is stirring in some chopped mushrooms or zucchini for extra veggies—adds moisture and nutrition without changing the core flavors.
Cheese swap: Feel free to swap cheddar for Monterey Jack, mozzarella, or even a mix for different melty results.
Grain alternative: I’ve tried quinoa instead of rice for a protein boost, and it works great!
Heat level: Adjust the red pepper paste or harissa amount to suit your family, or swap it for sweet paprika if you want no spice at all.

Step-by-Step: How I Make Stuffed Pepper Casserole with Beef and Rice Recipe

A white bowl filled with a mix of cooked ground meat, rice, and colorful chunks of bell peppers in yellow, green, and orange, all mixed together with small bits of herbs and tomato pieces, creating a textured and hearty look; a silver fork is placed inside the bowl leaning against its edge. The setting is on a white marbled surface with a red and white striped cloth napkin nearby, and a partially visible white baking dish with more of the dish in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef and Build Flavor

I start by heating a skillet over medium heat and adding the lean ground beef. As it cooks, I break it apart with a wooden spoon, making sure no big clumps remain. Once it’s starting to brown, I toss in the diced onion, minced garlic, kosher salt, black pepper, smoked paprika, and thyme. This combo is like the flavor foundation, so I keep stirring until the beef is fully browned and the onions are soft—about 7 to 8 minutes. Be patient here; browning well means better taste.

Step 2: Simmer with Tomatoes and Broth

After that, I pour in the canned diced tomatoes, beef broth, and the spicy red pepper paste. I bring everything to a boil, then lower the heat to a simmer. Letting it bubble gently for about 8 minutes reduces the liquid by half, thickening the sauce. You’ll start smelling those beautiful spices intensify—it’s one of my favorite moments because the kitchen smells incredible!

Step 3: Assemble the Casserole Layers

Now it’s time to build the casserole. I transfer half of the meat mixture to a baking dish, then sprinkle over half of the cooked brown rice, diced bell peppers, diced onion (if I saved some extra), and half of the shredded cheddar cheese. Then I repeat those layers—meat, rice, peppers, onions, and cheese again—creating a cheesy, colorful stack ready to bake.

Step 4: Bake Until Bubbling and Golden

I pop the casserole into a 375°F oven for 30 to 40 minutes. You’ll know it’s done when it’s bubbly around the edges and the cheese on top is nicely browned. Let it cool a little before serving—that way, it sets up nicely and is easier to scoop out servings.

Top Tip

I’ve made this casserole many times, and a few small things make all the difference between “meh” and memorable. Trust me, these tips will save you from common pitfalls and boost the flavor.

Cook Your Rice First: I can’t stress this enough—using pre-cooked rice prevents a soggy casserole and keeps the texture just right.
Don’t Rush Browning: Taking your time to brown the beef and onions adds a deeper flavor layer you won’t want to skip.
Layer Evenly: Make sure you distribute the ingredients evenly between layers so every bite has a balanced mix.
Let It Rest: After baking, let the casserole rest 10 minutes for easier serving and better texture.

How to Serve Stuffed Pepper Casserole with Beef and Rice Recipe

Stuffed Pepper Casserole - Serving Suggestion

Garnishes

I love sprinkling freshly chopped parsley right before serving—it adds a pop of color and bright, herbal freshness that lightens the rich casserole. Sometimes a few dashes of hot sauce or a dollop of sour cream make great accompaniments if you're feeling bold.

Side Dishes

Because this casserole is hearty, I usually keep sides simple—a crisp green salad with vinaigrette or some roasted veggies like broccoli or asparagus pair perfectly without competing with the main dish.

Creative Ways to Present

For a dinner party, I’ve served this casserole in individual ramekins and topped each with a sprig of fresh thyme. It makes for a charming presentation that feels extra thoughtful without extra work.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The casserole holds up well and the flavors deepen, making it just as delicious the next day.

Freezing

This casserole freezes beautifully. I recommend portioning it before freezing so you can thaw just what you need. Wrap tightly with foil and plastic wrap, then freeze for up to 3 months.

Reheating

To reheat, I cover the casserole to prevent drying and warm it in a 350°F oven for about 20 minutes until heated through. Microwaving works too, but the oven keeps the cheese melty and texture just right.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

Absolutely! White rice works just as well in the Stuffed Pepper Casserole with Beef and Rice Recipe, though you might want to adjust the cooking time slightly since white rice tends to be softer and cooks faster. Make sure whatever rice you use is fully cooked before assembling.

How can I make this recipe vegetarian?

To make a vegetarian version, swap out the ground beef for sautéed mushrooms, lentils, or plant-based ground meat alternatives. Use vegetable broth instead of beef broth and consider adding extra spices or smoked paprika to keep that rich, savory flavor.

What red pepper paste alternatives can I use?

If you don’t have red pepper paste or harissa on hand, you can substitute with sriracha for a spicy kick or even a mild chili paste. Paprika mixed with a little cayenne can also add flavor without being overpowering.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and refrigerate it. Just cover tightly and bake it the next day, adding a few extra minutes to the cooking time if it’s chilled. This makes weeknight dinners significantly easier!

Final Thoughts

What I love most about this Stuffed Pepper Casserole with Beef and Rice Recipe is how it feels like a warm, satisfying hug on a plate. It’s perfect for busy nights yet special enough to pull out for company. Once you try it, you’ll see why it’s a recipe I reach for time and again, and I hope you’ll enjoy making it your own too!