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Stuffed Pepper Casserole

Stuffed Pepper Casserole

This Stuffed Pepper Casserole has all the delicious flavors of regular stuffed peppers but turned inside out and made in one pan, keeping the mess to a minimum!

Course: Main Course
Cuisine: American 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people


  • 1 lb ground beef1 lb ground beef
  • 1 green pepper diced1 green pepper diced
  • 1 red pepper diced1 red pepper diced
  • 1 medium onion diced1 medium onion diced
  • 1 tsp oregano1 tsp oregano
  • Salt & pepperSalt & pepper
  • 3 cloves garlic minced3 cloves garlic minced
  • 2 cups beef broth2 cups beef broth
  • 1 15 oz can diced tomatoes (petite for regular)1 15 oz can diced tomatoes (petite for regular)
  • 1 8 oz can tomato sauce1 8 oz can tomato sauce
  • 1 Tbs balsamic vinegar1 Tbs balsamic vinegar
  • 1 cup long grain white rice1 cup long grain white rice
  • 1-2 cups Colby Monterey Jack cheese1-2 cups Colby Monterey Jack cheese


  1. In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.
  2. Add in garlic and cook until aromatic, about 1 minutes.
  3. Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
  4. Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.
  5. Remove from heat and stir in 1 cup cheese.
  6. Top with remaining cheese and place cover back on to melt.
  7. Serve with chopped parsley if desired.

This article and recipe adapted from this site