One Pot Stuffed Pepper Casserole
It’s no secret. I love stuffed peppers. I’ve made them in the oven, in the slow cooker and even into a soup! I thought it was about time to make stuffed peppers into a casserole. Have you jumped on the “one pot” bandwagon? I’m simply in love with how easy it is to throw together a meal, all in ONE POT. So I knew the Stuffed Pepper Casserole would make a perfect one-pot creation. Rice is one of the main stars in this dish, so you want to choose one that fits the bill. For this recipe I used Rice Select Texmati® White Rice.
This One Pot Stuffed Pepper Casserole takes all those cozy, familiar flavors and cooks them together in a single skillet — beef, onion, garlic, big chunks of sweet bell pepper, tomatoes, and rice that simmers right in the pan and soaks up every bit of flavor. Then a generous blanket of shredded cheddar goes over the top and melts into the whole thing. It’s the kind of dinner that makes the house smell incredible around 5:30, and the kind that has my kids going back for seconds without me asking.Best part? One pan to wash. That’s it.
One Pot Stuffed Pepper Casserole
- Over a medium-high heat brown ground beef with onions and garlic, cook for about 5–7 minutes, breaking into small pieces as the beef browns.
- Add peppers and salt and pepper and cook for about 5-7 more minutes, until peppers have started to soften. (NOTE: if you didn’t use extra lean beef, you will need to drain off some of the fat at this point)
- Reduce heat to medium and add in tomatoes with juice, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Bring mixture to a boil.
- Now add in your uncooked rice. Return to a boil, and reduce heat to low.Cover and simmer for 25 minutes, until rice is tender.
- Remove from heat and sprinkle with shredded cheese.
- Serve right away and enjoy! Got leftovers? Make a Stuffed Pepper Wrap for lunch the next day! YUM!
One Pot Stuffed Pepper Casserole
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Ingredients
- 1 lb extra-lean ground beef
- 1/2 cup diced yellow onion
- 3 cloves garlic minced
- 2 cups dice large bell bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 14.5 oz can diced tomatoes with juices
- 2 cups beef broth
- 8 oz can tomato sauce
- 1 Tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 1 cup RiceSelect Texmati® White Rice uncooked
- 1½ cups shredded cheddar cheese or cheddar blend
Instructions
- Over a medium-high heat brown ground beef with onions and garlic, cook for about 5–7 minutes, breaking into small pieces as the beef browns.
- Add peppers and salt and pepper and cook for about 5-7 more minutes, until peppers have started to soften. (NOTE: if you didn’t use extra lean beef, you will need to drain off some of the fat at this point)
- Reduce heat to medium and add in tomatoes with juice, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Bring mixture to a boil.
- Now add in your uncooked rice. Return to a boil, and reduce heat to low. Cover and simmer for 25 minutes, until rice is tender.
- Remove from heat and sprinkle with shredded cheese.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Originally Posted: October 2014
Updated: August 2026
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Here are more casseroles we love!
Wow! I made this today and I have to say I wouldn’t change a thing! I love stuffed peppers but I HATE making them, this was such a simplified alternative. Thank you for sharing this wonderful meal!
Love this recipe. Super easy and delicious.
This has become my go-to meal to take to new parents. I love that it is both healthy and comforting. I do add 3 entire peppers to increase the veggies, and I just dump it in a casserole dish before adding the cheese.
I was looking for an easy and delicious way to use up peppers from my garden. As a kid, I hated stuffed peppers, but this casserole was so easy, made with ingredients I almost always have on hand, and tasted delicious!!!!
Nice and easy. A little bland though. Next time I will replace the can tomato sauce with 8-10 oz of Rao’s Or Paul Newman’s marinara. Excellent ratio of rice, meat , sauce and veggies.
Try with one can diced tomatoes, one can fire roasted tomatoes, one can beef broth, and more Italian seasoning. Works for me!oh yes, and perhaps an extra pepper!