The Best Stuffed Pepper Casserole is a deliciously easy and tasty dinner recipe! Ground beef‚ rice‚ tomatoes‚ garlic‚ cheese and seasonings! No need to even boil the rice first! AN EASIER VERSION OF STUFFED PEPPERS I think my love for stuffed peppers is pretty clear at this point. I have shared recipes for Crock Pot Stuffed Peppers‚ Instant Pot Stuffed Peppers‚ Stuffed Pepper Soup and Instant Pot Stuffed Pepper Soup! This is another great one to add to the collection. This Stuffed Pepper Casserole is a filling and satisfying dinner recipe that is simple to make! TIPS FOR MAKING STUFFED PEPPER CASSEROLE: Try using one pound ground beef and one pound ground Italian sausage for a kick of flavor. Do not use brown rice for this recipe. Brown rice takes longer to cook and needs more liquid. I have not tested this with brown rice so make at your own risk. If you don’t like it quite as “beefy” – just use one pound of meat instead of two. A can of petite diced tomatoes can be substituted for the regular diced tomatoes. You can also find diced tomatoes that have basil‚ oregano and garlic seasoning which will also add more flavor. Don’t like green bell peppers? Try yellow or orange peppers for a milder flavor. This casserole would be delicious served with a side salad or maybe some Garlic Bread. INGREDIENTS NEEDED FOR STUFFED PEPPER CASSEROLE (FULL RECIPE IN THE RECIPE CARD BOTTOM OF THE POST) HOW TO MAKE STUFFED PEPPER CASSEROLE Preheat oven to 350F degrees and spray a 9×13-inch casserole dish with nonstick cooking spray. In a large skillet (with high sides) over medium-high heat‚ add ground beef‚ diced green peppers and onion. Cook and crumble the ground beef until no longer pink and the peppers and onions are soft. Turn off heat. Drain excess grease from meat and put back into the skillet. Add in minced garlic‚ salt‚ pepper‚ Italian seasoning‚ tomato paste and diced tomatoes‚ beef broth. Stir. Then add in uncooked rice and stir again. Stir this mixture really well and place into prepared baking dish. Cover the baking dish with aluminum foil and put into preheated oven. Bake for about an hour. Stir the mixture halfway through to ensure all the rice gets evenly cooked. Casserole is done once the rice is completely cooked and soft. Uncover the casserole and top with shredded cheese. Place back into the oven for about 5-7 minutes for the cheese to get completely melted. Then serve! HOW TO STORE: Cover stuffed pepper casserole and put it into the refrigerator. It will keep for up to three days. To reheat‚ sprinkle a little water on the rice mixture and cover with a paper towel and reheat in the microwave. To freeze‚ store in an airtight container. Freeze for up to 3 months. To reheat‚ allow it to thaw in the refrigerator‚ then reheat using microwave directions above. CRAVING MORE RECIPES? Ground Beef &; Rice CasserolePhilly Cheesesteak CasseroleRitz Chicken CasseroleMom’s Chicken &; Rice CasseroleChicken Bacon Ranch CasseroleThe Best Shepherd’s Pie Originally published: March 2021Updated and republished: March 2024 Print Best Ever Stuffed Pepper Casserole The Best Stuffed Pepper Casserole is a deliciously easy and tasty dinner recipe! Ground beef‚ rice‚ tomatoes‚ garlic‚ cheese and seasonings! No need to even boil the rice first! Course Main CourseCuisine American Prep Time 25 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 25 minutes minutes Servings 9 Calories 493kcal Author Brandie @ The Country Cook Equipment3 quart casserole dish Ingredients2 pounds ground beef2 green bell peppers‚ diced1 medium onion‚ diced4 cloves garlic‚ minced2 teaspoons salt½ teaspoon freshly ground black pepper1 ½ teaspoons Italian seasoning3 Tablespoons tomato paste14.5 ounce can diced tomatoes3 cups beef broth1 ½ cups uncooked long grain rice2 cups shredded sharp cheddar cheese InstructionsPreheat oven to 350F degrees and spray a 9×13-inch casserole dish with nonstick cooking spray.In a large skillet (with high sides) over medium-high heat‚ add 2 pounds ground beef‚ 2 green bell peppers‚ diced and 1 medium onion‚ diced. Cook and crumble the ground beef until no longer pink and the peppers and onions are soft. Turn off heat.Drain excess grease from meat and put back into the skillet. Add in 4 cloves garlic‚ minced‚ 2 teaspoons salt‚ 1/2 teaspoon freshly ground black pepper‚ 1 1/2 teaspoons Italian seasoning‚ 3 Tablespoons tomato paste‚ 14.5 ounce can diced tomatoes‚ 3 cups beef broth and 1 1/2 cups uncooked long grain rice.Stir this mixture really well and place into prepared baking dish.Cover the baking dish with aluminum foil and put into preheated oven. Bake for about an hour. Stir the mixture halfway through to ensure all the rice gets evenly cooked. Casserole is done once the rice is completely cooked so overtimes do vary. Remove the casserole and top with 2 cups shredded sharp cheddar cheese. Place back into the oven for about 5-7 minutes for the cheese to get completely melted.Then serve! Video Notes Try using one pound ground beef and one pound ground Italian sausage for a kick of flavor. If you don’t like it quite as “beefy” – just use one pound of meat instead of two. A can of petite diced tomatoes can be substituted for the regular diced tomatoes. You can also find diced tomatoes that have basil‚ oregano and garlic seasoning which will also add more flavor. Don’t like green bell peppers? Try yellow or orange peppers for a milder flavor. This casserole would be delicious served with a side salad or maybe some Garlic Bread. Do not use brown rice or any other wild rice‚ etc. for this recipe. It won’t turn out properly.  NutritionCalories: 493kcal | Carbohydrates: 29g | Protein: 27g | Fat: 29g | Sodium: 1083mg | Fiber: 1g | Sugar: 2g