Name: Stuffed Pepper Casserole with Rice and Cheese Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium yellow onion, small diced; 2 green bell peppers, small diced; 2 red bell peppers, small diced; 4 garlic cloves, minced; 1 pound lean ground beef; ¾ cup shredded cheese of choice; 2 teaspoons extra virgin olive oil, divided; 1 teaspoon kosher salt, divided; 2 tablespoons tomato paste; 1 teaspoon smoked paprika powder; 1 ½ cups beef stock; 2 teaspoons Worcestershire sauce; ¾ cup long-grain white rice

There’s something so comforting about a dish that combines familiar flavors in a fresh way, and that’s exactly why this Stuffed Pepper Casserole with Rice and Cheese Recipe is a keeper. It’s warm, cheesy, and packed with those classic stuffed pepper tastes—without the fuss of peeling and stuffitting every pepper by hand. Just good, hearty, cozy food that everyone at the table will enjoy.

A blue pot with two handles holds a mixed rice dish that has three visible layers: a base layer of cooked reddish-brown rice mixed with small pieces of red bell pepper and browned ground meat, a middle layer of melted white and yellow cheese spread evenly over the rice, and a top layer of finely chopped green herbs sprinkled across the surface. The pot is placed on a white marbled background, and some food residue is visible on the inner sides of the pot. 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 Rice and Cheese Recipe
Top Tip
How to Serve Stuffed Pepper Casserole with Rice and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Casserole with Rice and Cheese Recipe

Why You'll Love This Recipe

I’ve made stuffed peppers countless times, but turning them into a casserole saved me so much time and mess. The flavors burst in every bite, and it’s super satisfying and straightforward—ideal for weeknights or casual get-togethers.

One-pot simplicity: Everything cooks in a Dutch oven or large pot, so cleanup is a breeze.
Balanced flavors: Smoky paprika and Worcestershire sauce add depth you might not expect.
Creamy, cheesy finish: Melty cheese on top brings that perfect gooey texture.
Flexible and forgiving: Easy to tweak with your favorite cheeses or veggies.

Ingredients & Why They Work

Each ingredient in this Stuffed Pepper Casserole with Rice and Cheese Recipe plays a specific role to build layers of flavor and texture. The fresh peppers add crunch, ground beef keeps it hearty, and the rice soaks up all that rich, savory goodness.

Flat lay of a medium yellow onion, two fresh green bell peppers, two fresh red bell peppers, four whole uncracked garlic cloves with clean white shells, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of tomato paste, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl of kosher salt, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl of beef stock, a small white ceramic bowl of long-grain white rice, a mound of lean ground beef (fresh and raw), and a small pile of shredded cheese of choice, all arranged with perfect symmetry and balanced proportions, 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

Extra virgin olive oil: Adds a subtle fruity note and keeps the veggies from sticking.
Yellow onion: Its mild sweetness softens the overall flavor while adding depth.
Green and red bell peppers: Both bring color, natural sweetness, and a bit of crunch.
Kosher salt: Enhances all the flavors and balances the dish.
Lean ground beef: Provides protein and a meaty base that’s not too greasy.
Garlic cloves: Infuses subtle warmth and aroma.
Tomato paste: Brings concentrated tomato flavor and richness.
Smoked paprika powder: Adds a lovely smoky kick without overpowering.
Beef stock: Gives a savory moisture that cooks the rice and blends everything perfectly.
Worcestershire sauce: Deep umami flavor that upgrades the entire dish; I don’t skip it.
Long-grain white rice: Cooks tender but fluffy, soaking up those savory juices.
Shredded cheese: Melts on top for that irresistible gooey finish.

📝

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

What’s great about this Stuffed Pepper Casserole with Rice and Cheese Recipe is how easy it is to adjust. I often swap in turkey instead of beef or add a handful of chopped mushrooms for extra earthiness. Feel free to play with this one!

Variation: Swap ground beef for ground turkey or chicken for a leaner version that still packs flavor.
Seasonal twist: Add chopped zucchini or mushrooms if you have them on hand—they blend seamlessly.
Cheese choices: Try mozzarella for stretchy melty goodness or sharp cheddar for bold flavor.
Diet tweaks: Use gluten-free Worcestershire sauce to keep it safe for gluten-sensitive eaters.

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

The dish shows a mix of cooked rice with melted cheese on top, layered with small pieces of red bell pepper and green chili peppers, all covered in creamy melted yellow and white cheese. There are small green herb pieces sprinkled on the surface. A wooden spoon is lifting a portion of the dish, showing the soft texture of the rice and the cheese stretching slightly. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently soften the veggies

Start by heating a teaspoon of olive oil in a large Dutch oven over medium-high heat. Toss in your diced onion and both types of bell peppers, sprinkle just a little salt, and cook for about 3-4 minutes. You want them soft but still holding their shape—this step wakes up those flavors without making the veggies mushy.

Step 2: Brown the ground beef

Add the second teaspoon of olive oil along with your ground beef and a pinch more salt. Break up the meat with a spoon as it cooks, letting it brown evenly—around 5 minutes should do it. Browning adds that rich, caramelized flavor that’s a total game-changer.

Step 3: Build the flavor base

Mix in the minced garlic, tomato paste, and smoked paprika, cooking and stirring constantly for about a minute until it all smells fantastic. This little step adds a smoky, garlicky depth that lifts the entire casserole.

Step 4: Add liquids and rice, then simmer

Pour in the beef stock and Worcestershire sauce, then crank up the heat until it reaches a boil. Stir in the rice and remaining salt, then cover the pot and lower the heat to a gentle simmer. This is where the magic happens—give it about 15-18 minutes until the rice is tender but not mushy.

Step 5: Cheese it up and let it rest

Once the rice is ready, fluff it up gently with a fork and sprinkle on the shredded cheese. Keep the pot covered and let it sit off the heat for 5-7 minutes so the cheese melts beautifully into the casserole. If you like, finish with chopped parsley for a pop of fresh color.

Top Tip

From the first time I made this dish, I learned that the rice’s texture is key to success. These tips have saved me from soggy or undercooked rice every time.

Use the right pot: A heavy-bottomed pot with a tight lid traps steam, cooking the rice evenly without drying out.
Don’t peek too soon: Lifting the lid too often lets steam escape, which messes with cooking time and texture.
Fluff gently: When it’s done, fluff the rice carefully so you don’t mash the grains.
Cheese patience: Letting the cheese melt off the heat keeps it gooey and prevents the casserole from becoming oily.

How to Serve Stuffed Pepper Casserole with Rice and Cheese Recipe

stuffed pepper casserole - Serving Suggestion

Garnishes

I love topping this casserole with a dollop of cool sour cream because its tang cuts through the richness perfectly. A sprinkle of fresh parsley or chopped green onions adds a nice brightness too. For a little extra zing, a shake of crushed red pepper flakes can’t hurt.

Side Dishes

Since this casserole is already hearty, I usually keep sides light and fresh—like a crisp green salad with a lemon vinaigrette or roasted asparagus. It’s also fabulous alongside crusty bread to scoop up every cheesy bite.

Creative Ways to Present

For special dinners, I’ve made individual servings in small ramekins and broiled the cheese until golden and bubbly for a classy touch. Alternatively, layering with thinly sliced roasted peppers on top before baking adds a beautiful pop of color.

Make Ahead and Storage

Storing Leftovers

After dinner, I store leftovers in an airtight container in the fridge. The casserole holds up nicely for 3-4 days and reheats well without losing its creamy texture.

Freezing

I’ve frozen this dish successfully a couple of times—just cool it completely, then transfer to a freezer-safe container. When you’re ready, thaw overnight in the fridge and reheat gently to keep the rice from getting mushy.

Reheating

My favorite method is reheating in a covered skillet or saucepan on low heat with a splash of broth or water to loosen things up. Microwave works in a pinch, but watch the texture closely.

Frequently Asked Questions:

Can I use brown rice instead of white rice in the Stuffed Pepper Casserole with Rice and Cheese Recipe?

You can absolutely swap in brown rice, but it will take longer to cook—generally about 40-45 minutes. I recommend soaking the brown rice ahead of time and adjusting the liquid amount slightly to keep the casserole moist. Keep an eye on the texture and add a bit more stock if needed during cooking.

Is this Stuffed Pepper Casserole recipe gluten-free?

Yes! To make this recipe gluten-free, just be sure to use gluten-free Worcestershire sauce, as some brands contain gluten. All other ingredients are naturally gluten-free, making this dish a great option for those avoiding gluten.

Can I prepare this casserole in advance and bake or cook later?

This casserole is best cooked fresh because the rice needs to absorb the liquid properly during cooking. However, you can prep the vegetables and brown the beef ahead of time, then assemble and cook when ready. If you refrigerate prior to cooking, add a little extra beef stock when you cook to compensate for moisture lost.

What kind of cheese works best for this Stuffed Pepper Casserole with Rice and Cheese Recipe?

I like using shredded cheddar for its sharp flavor and good melting qualities, but mozzarella or Monterey Jack are also excellent for a milder, creamier finish. Whenever possible, use a block cheese you shred yourself for better melt and flavor compared to pre-shredded options. Feel free to mix cheeses for even more depth!

Final Thoughts

This Stuffed Pepper Casserole with Rice and Cheese Recipe quickly became a staple in my kitchen because it delivers on comfort, flavor, and simplicity. It’s one of those dishes you’ll find yourself making again and again—whether for a cozy family dinner or to impress guests without stress. Give it a try and watch it become your new favorite weeknight winner!