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!
Tweet: https://twitter.com/PrettyHotPink6/status/519566451766616064
I like pretty much any kind of chicken served over rice.
Spinach paneer with rice — so good!
Ok. I normally just eat plain white rice but this makes me want to re-think rice!
I like arroz con pollo.