Stuffed peppers have always been a staple go-to for weeknight family dinners. With a bit of tweaking, I’ve recently discovered the magic of transforming this classic dish the stuffed pepper casserole—into a one-pot wonder. This dish captures all the flavors of traditional stuffed peppers but simplifies the process, making it a perfect weeknight meal. It’s like the comfort food I grew up loving, with a convenient twist. Instead of the regular separate rice and ground beef, everything is tossed into a single pot, saving time without skimping on taste.
Why You’ll Love This One-Pot Stuffed Pepper Casserole Dish
The beauty of this casserole is in its base components: bell peppers, ground beef, and rice. The peppers add a sweet, almost caramelized flavor when cooked down, harmonizing well with the savory ground beef. Rice acts as an ideal filler, absorbing all the seasonings and juices, giving the dish its hearty and satisfying essence. Plus, using just one pot means I get to enjoy the deliciousness without facing a mountain of dishes afterward.
I love experimenting with different cooking methods and delicious recipes. The crock pot version makes the stuffed pepper casserole even more effortless. I set my slow cooker in the morning and come home to an aromatic kitchen and a hot meal ready to be served. The one-pot Dutch oven, instant pot, or casserole dish method also works if you don’t have a crock pot. Whether I’m aiming for that ‘stuffed’ effect or going for a more ‘unstuffed’ casserole approach, the result is always a delectable and cozy comfort meal that brings a smile to my face—and anyone else I’m sharing it with.
Now I’ve got a dish that hits all the right notes for a weeknight dinner—flavorful, easy to make, and minimal cleanup. Trust me, this one-pot stuffed pepper casserole has it all.

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Ingredients & Substitutions
One of the main reasons you’ll adore this easy casserole dish is its classic flavors and its versatility when it comes to ingredients.
- Proteins: Lean ground beef is a staple, but you can easily swap it out for any ground meat of your choice. Some popular options are ground turkey or ground chicken, for a lighter option.
- Uncooked Rice: Whether it’s white rice, brown rice, or even cauliflower rice for a low-carb twist, each brings its own texture and nutritional value.
- Cheeses: A mix of shredded cheddar cheese and mozzarella melts perfectly, but feel free to play with Monterey Jack or a cheese blend for different bursts of flavor.
- Veggies: green bell pepper and red bell pepper, of course, but don’t hesitate to toss in some spinach for added greens or switch up the pepper colors for variety. Also, add tomato sauce, fresh tomatoes, tomato paste, and black beans.
- Aromatics: chopped onions, garlic powder, fresh garlic cloves, and onion powder.
- Seasoning spices: soy sauce, Worcestershire sauce, cayenne pepper, and black pepper.
- Broth: beef broth deepens the savory flavor, and chicken broth or vegetable broth keeps it light.
- Olive oil: You can use a nonstick cooking spray as well.
Each substitution lets you tailor the dish to personal taste or dietary needs without losing the essence of a hearty, satisfying casserole.
Preparation and Cooking
The beauty of a one-pot meal lies in its straightforward prep and cooking process, done either on the stovetop or in a large skillet.
- I start by browning my meat of choice till it’s crumbled and juicy. Add the onions and garlic, and sauté till they are translucent.
- I’ll add the veggies— diced tomatoes and bell peppers—for that classic stuffed pepper touch.
- Spices like cayenne pepper, turmeric, black pepper, and Italian seasoning get stirred in for those layers of flavor.
- I pour in the broth and rice, simmering them together until everything’s nice and tender.
This method saves me from many dishes and makes the cooking experience stress-free and enjoyable.
Serving Suggestions
When it comes time to serve, you’re looking for a dish that’s filling and adaptable.
- Top each portion with a sprinkle of shredded cheese and let it melt into gooey goodness right at the table.
- Garnish with a little cilantro or parsley if you like a pop of fresh flavor.
- A dollop of sour cream or some sliced avocado can round out the plate with a creamy texture contrast.
With this casserole recipe, the result is a satisfying main course that is as nutritious as it is delicious, and it’s bound to become a family favorite.
Storage and Leftovers
When I whip up a one-pot stuffed pepper casserole, it’s always a relief to know that storing the leftovers is a breeze. This makes it a reliable option for a weeknight meal that keeps on giving.
Storing Tips
For any leftovers, I make sure to let my casserole cool to room temperature before tackling storage. I then transfer the casserole into an airtight container—really, they’re key to keeping everything fresh. In my experience, it’s best to store the casserole in the refrigerator if I plan to eat it within a few days, or if I freeze it for longer storage.
- Refrigerator: It stays good for 3–4 days.
- Freezer: Can last up to 2 months.
To keep things organized and easy to find, I use clear labels with the date on them. If I’m freezing, I also double-wrap the container in plastic wrap for extra protection against freezer burn.
Reheating Instructions
Coming back to my crock-pot pepper-stuffed casserole the next day or so is always a treat, and I’ve found a couple of successful ways to reheat it.
- Microwave: For a quick fix, I pop my portion into the microwave and heat it in one-minute intervals, stirring in between to ensure even warming.
- Oven: When I’ve got a bit more time, I prefer reheating my casserole in the oven at 350°F (175°C). It usually takes about 20 minutes, covered with foil.
- Stove Top: If I’m dealing with frozen casserole, I typically thaw it overnight in the fridge first. Then I reheat it on the stove over medium heat, adding a splash of water or broth to avoid drying out and stirring occasionally.
I always aim to heat leftovers thoroughly until they reach an internal temperature of 165°F (74°C)—that’s how I know they’re safe to enjoy again.
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One-Pot Stuffed Pepper Casserole
Equipment
- Large skillet or pot with lid
- Baking dish (optional)
Ingredients
- 500 grams lean ground beef - or ground turkey/chicken (1 pound or 16 oz)
- 2 bell peppers - diced (any color)
- 1 onion - diced
- 3 cloves garlic - minced
- 2 cups uncooked rice - white or brown
- 1 large tomatoes - diced
- 1 cup tomato cooking sauce - 8 ounces
- 2 cup beef or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon cayenne pepper
- 1 tablespoon turmeric - optional
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 1 cup shredded cheddar cheese - or cheese of your choice
- Fresh parsley or cilantro for garnish - optional
Instructions
- In a large skillet or pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed if you are not using lean, grounded beef.
- Add the diced onions and minced garlic to the skillet. Cook until the onions are translucent.
- Stir in the diced bell peppers, uncooked rice, diced tomatoes, tomato sauce, beef or chicken broth, Italian seasoning, turmeric, cayenne pepper, Worcestershire sauce, salt, and pepper. Mix well to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for about 35–40 minutes or until the rice is cooked and tender.
- Once the rice is cooked, remove the skillet from heat and sprinkle shredded cheese evenly over the top.
- Cover the skillet with a lid or aluminum foil and let it sit for 10 minutes to allow the cheese to melt.
- Garnish with fresh parsley or cilantro if desired, then serve the stuffed pepper casserole hot.
Notes
- Refrigerator: It stays good for 3–4 days.
- Freezer: Can last up to 2–3 months.
- Microwave
- Stovetop
- Oven
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.