One Pan Stuffed Pepper Casserole Recipe

Some of our kids don’t like stuffed peppers, but they loved this One Pan Stuffed Pepper Casserole. It’s everything you would get in a stuffed pepper, without the strong green pepper taste overpowering.

Stuffed Peppers were always a favorite growing up. But they were a labor of love cleaning out each green pepper, making the filling, and then stuffing them full to bake. Now you have all of that same delicious flavor in an easy casserole.

But if you love Stuffed Green Peppers,  this recipe is so much easier than filling each green pepper. And you can easily add in more diced green pepper to this recipe. It’s easy to adjust to your liking and taste.

One Pan Stuffed Pepper Casserole is also the best way to sneak in some veggies for your kids. You can cover up a lot of the veggies with cheese. They’ll never know that there are tomatoes and green peppers waiting for them under the cheese.

What are some easy change ups for this recipe?

One Pan Stuffed Pepper Casserole is the perfect dish to adapt to your own personal taste. Here are a few ways you can adjust it to accommodate your family.

1. Using a Mexican blend cheese for added flavor.
2. Use chicken chunks instead of ground beef.
3. Add in Quinoa with the rice.
4. Use chicken broth in place of beef broth when using chicken.
5. Add enchilada sauce on top and use as filling for tortillas.
6. Add in extra tomato sauce if desired.

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How to make one pan stuffed pepper casserole:

We love this recipe because of the simplicity in one pan and because it’s just prepared with ingredients we have on hand.

• In a large saucepan brown the ground beef with the diced onion and minced garlic until beef is no longer pink and cooked through.
• Drain grease well.
• Add in diced pepper, salt, pepper, oregano, and Italian seasoning. Cook 5 minutes longer until the peppers become soft.

• Reduce heat to medium and add in diced tomatoes, beef broth, tomato sauce, and soy sauce. Stir and heat to boiling.

• Add in the uncooked rice and bring to a boil. Reduce heat to low. Cover with lid and let simmer for 25 minutes stirring every 5-10 minutes.
• When rice is tender, sprinkle with shredded cheese.
• Serve immediately from the pan.

Helpful items for this one pan stuffed pepper casserole:

1. Non Stick Pan – This 5 quart pan is non stick and comes with a lid. 
2. Chef’s Knife – This sharp knife is great for dicing and slicing.
3. Chop Stir – This is one of our MOST favorite kitchen gadgets. Great for browning hamburger. 

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If you love this One Pan Stuffed Pepper Casserole, here are more of our favorite one pan dishes:

• One Pan Sausage and Tortellini
• One Pan Taco Skillet
• One Pot Cheesy Chicken Alfredo
• One Pot Creamy Spaghetti and Sausage
• One Pot Bacon and Broccoli Alfredo

One Pan Stuffed Pepper Casserole Recipe

5 from 1 vote

This One Pan Stuffed Pepper Casserole is the all around perfect meal for a busy night. It comes together so easy and quick.

ServingServing: 8

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

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Ingredients

• ▢ 1 pound lean ground beef
• ▢ 1 onion, diced
• ▢ 3 teaspoons minced garlic
• ▢ 1 green bell pepper, diced
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ ½ teaspoon oregano
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 (14.5 ounce) can diced tomatoes, (undrained)
• ▢ 2 cups beef broth
• ▢ 8 ounces tomato sauce
• ▢ 1 Tablespoon low sodium soy sauce
• ▢ 1 cup long grain white rice, uncooked
• ▢ 1½ cups shredded cheddar cheese

Equipment

• Saucepan (Large)
• Spoon (Wooden)

Instructions

1. In a large saucepan over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink and cooked through; drain excess grease.
2. Add diced pepper, salt, pepper, oregano, and Italian seasoning. Cook 5 minutes longer until the peppers become soft.
3. Reduce heat to medium and stir in diced tomatoes, beef broth, tomato sauce, and soy sauce. Stir and heat to boiling.
4. Add in the uncooked rice and bring to a boil. Reduce heat to low. Cover with lid and let simmer for 25 minutes stirring every 5-10 minutes.
5. When rice is tender, sprinkle with shredded cheese.
6. Serve immediately from the pan.

Notes

Try these Easy Change Ups for this recipe:

1. Using a Mexican blend cheese for added flavor.
2. Use chicken chunks instead of ground beef.
3. Add in Quinoa with the rice.
4. Use chicken broth in place of beef broth when using chicken.
5. Add enchilada sauce on top and use as filling for tortillas.
6. Add in extra tomato sauce if desired.

Nutrition

Calories: 279 kcal · Carbohydrates: 25 g · Protein: 21 g · Fat: 10 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 57 mg · Sodium: 760 mg · Potassium: 523 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 455 IU · Vitamin C: 20 mg · Calcium: 200 mg · Iron: 3 mg

Cuisine: American

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe adapted from Betty Crocker

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