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4.93 from 52 votes

One Pot Stuffed Pepper Casserole

Have you jumped on the "one pot" bandwagon? I'm simply love them. So I knew this One Pot Stuffed Pepper Casserole would make a perfect addition to my menu!
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  • 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
  • cups shredded cheddar cheese or cheddar blend


  • 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.


Nutrition Information:

Calories: 376kcal (19%)Carbohydrates: 33g (11%)Protein: 28g (56%)Fat: 13g (20%)Saturated Fat: 7g (35%)Cholesterol: 76mg (25%)Sodium: 1184mg (49%)Potassium: 739mg (21%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 2080IU (42%)Vitamin C: 72.9mg (88%)Calcium: 262mg (26%)Iron: 3.8mg (21%)