This stuffed pepper casserole is one of those cozy, dependable meals that always hits the spot. It brings together simple ingredients, familiar flavors, and a no-fuss baking method that makes dinner feel effortless.
It may look humble coming out of the oven, but one bite of the savory beef, tender peppers, and melted cheese makes it clear why this dish earns a spot in regular meal rotations.
Perfect for busy nights, it delivers classic comfort without extra steps or extra cleanup—just an easy, satisfying dinner the whole family can enjoy.
For the Stuffed Pepper Casserole
- Ground Beef – This is the hearty base of the casserole, adding rich flavor and making the dish filling and satisfying.
- Bell Peppers – Diced peppers bring sweetness, color, and that classic stuffed-pepper flavor without the need to stuff them individually.
- Onion – Adds depth and savory balance as it cooks down with the beef and peppers.
- Garlic – Provides a bold, aromatic boost that enhances all the other ingredients.
- Uncooked White Rice – Cooks directly in the casserole, soaking up flavor and helping everything come together into one cohesive dish.
- Beef Stock – Adds moisture and extra richness while allowing the rice to cook properly in the oven.
- Diced Tomatoes – Bring acidity and brightness, preventing the casserole from tasting heavy.
- Worcestershire Sauce – Adds a savory, slightly tangy depth that enhances the beef.
- Cheddar Cheese – Melts into the casserole and creates a gooey, cheesy topping that ties everything together.
- Montreal Grill Seasoning – A simple way to add layered seasoning without measuring multiple spices.
- Salt and Pepper – Essential for balancing and sharpening the overall flavor.
- Smoked Paprika – Adds subtle smokiness and warmth (regular paprika works if needed).
Oven-Baked Stuffed Pepper Casserole
This oven-baked stuffed pepper casserole delivers all the flavors of classic stuffed peppers in an easy, scoopable dish. Ground beef, bell peppers, rice, tomatoes, and bold seasonings come together in a single pan before being baked until tender and cheesy.
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Servings: 6
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Ingredients
- 1 pound lean ground beef
- 2 large bell peppers, seeded and diced
- 1 onion, peeled and diced
- 1 ½ cups beef stock
- 15 ounces diced tomatoes
- 1 cup long-grain uncooked white rice
- 2 cups shredded cheddar cheese
- 3 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 ½ teaspoons Montreal Grill Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika (regular paprika may be substituted)
Instructions
1. Oven and Dish Prep Heat the oven to 375°F (190°C). Lightly coat a 9×13-inch casserole dish with non-stick cooking spray and set aside. 2. Brown the Beef and Vegetables In a large, deep skillet over medium heat, cook the ground beef until browned. While the beef cooks, add the diced bell peppers and onion. Stir in the minced garlic and cook until the vegetables begin to soften. 3. Season and Combine Add Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning to the skillet. Stir thoroughly so the seasoning coats everything evenly. Add the beef stock, diced tomatoes, uncooked rice, and all but ½ cup of the shredded cheese, mixing well. 4. Bake Pour the mixture into the prepared casserole dish. Sprinkle the remaining cheese evenly over the top. Cover tightly with aluminum foil and place in the oven. Bake until the rice is tender, the liquid is absorbed, and the casserole is bubbling—about 45 minutes. 5. Optional Broil and Rest For a golden cheese topping, remove the foil and broil for 3–5 minutes, watching closely. Once finished, allow the casserole to rest for 15 minutes before serving.  Nutrition Calories: 270 kcal | Carbohydrates: 18g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 520mg | Potassium: 450mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1200 IU | Vitamin C: 60 mg | Calcium: 150 mg | Iron: 2.5 mg
- Can I use brown rice instead of white rice?
Yes! You can swap in brown rice, but it takes longer to cook. For best results, precook the rice a bit before adding it to the casserole so it finishes perfectly in the oven. - Do I need to cook the rice before baking?
Nope! The uncooked white rice cooks right in the casserole with the beef stock and tomatoes. Just make sure there’s enough liquid so the rice can absorb all the flavors. - What if I don’t have Montreal Grill Seasoning?
No problem. You can simply use a mix of salt, pepper, garlic powder, and onion powder. The seasoning adds a little extra flavor punch, but the dish still tastes amazing without it. - Can I make this casserole ahead of time?
Absolutely! You can prep the beef, peppers, onions, and seasonings in advance and store the mixture in the fridge. When you’re ready, just pour it into your casserole dish, top with cheese, and bake. - How do I know when it’s done?
You’ll know it’s ready when the rice is tender, the liquid is absorbed, and the casserole is bubbling around the edges. For a golden cheese top, remove the foil during the last few minutes of baking or broil briefly.
