Do you love stuffed green peppers too??!! Well if they’re a favorite in your house too (or if you’ve never tried them) you’ve got to try this cheesy stuffed pepper casserole recipe! Packed with of course bell peppers, tomatoes, rice, seasoned ground beef and more it is full of flavor and a perfect dinner that even my kids love! It’s kinda’ a throw it together one pot meal that you can make as spicy as you like, or add no spice at all (still amazing). Topped with cheese, with cheese inside too (there’s never enough) it’s one of our favorite quick and easy casseroles.
When I married my husband he taught me how to make “his Grandma’s stuffed peppers” because he loved them so much. We all really liked them and it even got my daughters to really like bell peppers because of it. I still make them quite often but because I was on a casserole kick this month I thought I should be able to create a sort of deconstructed bell pepper recipe in the form of a casserole….and here it is!! It worked really well and I basically used the same ingredients in my original recipe to make it (with a few minor adjustments). Like I said, everyone prefers a different level of seasoning and spice levels so adjust as you see fit before pouring it into your casserole dish to see if you want more, but this was perfect for our taste buds!
Stuffed Pepper Casserole
This stuffed pepper casserole is the same comfort food as stuffed green peppers but deconstructed into a flavorful and easy to make casserole!
- 1 1/2 green peppers, diced
- 1 lb ground beef
- 1/2 onion, diced
- 3 tbsp olive oil
- 1 tbsp garlic, minced
- 1 can diced tomatoes
- 2 c spaghetti sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp seasoned salt, Lawry's
- 1 tsp pepper
- 1 tsp chili powder optional
- 2 c cooked rice
- 2 c mozzarella cheese, shredded
- 1 c mushrooms, cut into fourths optional
- 1 tsp garlic salt
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Put olive oil in a pot on medium heat. Add ground beef and brown, add diced green peppers and onions and simmer until they soften a bit. Add all other ingredients except the rice and cheese. Simmer everything for about 5 minutes once it reaches a slow boil. Turn heat off and stir in 1 cup of your cheese and your rice. Spray a 9x12" dish with non stick spray and spoon mixture in. Put in oven at 350 degrees for 30 minutes. Then top with last cup of cheese and put back in for 5 minutes. Serve!
You basically precook everything but it all comes together when you pour it into your casserole dish (affiliate link) and pop it in the oven. Everything melds together and the flavors really come out then. Serve as is or with a side of salad or bread and you’re done!
If you love this easy stuffed pepper casserole you should try our enchilada lasagna casserole too.
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What size can of diced tomatoes do you use?
Regular size, 14 oz. or so.
That looks wonderfully flavorful.
This is so much easier than the traditional dish!!
Stuffed peppers made easier? Yes please!
Lol…yes!!