Delicious Beef and Pepper Bake

As seen in: Evening Meals That Deliver Results

This cozy casserole highlights juicy ground beef, fresh bell peppers, onions, and garlic with aromatic seasonings. Perfectly cooked rice soaks up hearty beef broth and tomatoes, while mozzarella and cheddar bring all the gooey goodness on top. Whether it's for a busy weeknight or relaxing weekend, it's an easy dish that hits the spot. Try it for the bold, comforting flavors everyone will enjoy!

Sarah Crisp
Contributed By Sarah Crisp
Last modified on Mon, 07 Jul 2025 01:36:52 GMT
Beef and Pepper Bake Save This
Beef and Pepper Bake | cookrisp.com

Turn classic stuffed peppers into a cozy, no-fuss meal with this loaded casserole. I pulled this together when I really wanted stuffed peppers but just couldn't go through all the steps. You still get all those tasty bites, just way easier and way less work!

I gave this a shot on a hectic night when my crew wanted something filling fast but I had barely any time. Now they won't stop asking for it, especially in the colder months when we want something warm and hearty.

Mouthwatering Ingredients

  • Mozzarella and cheddar cheese Using both kinds gives stretchy texture and a bold flavor punch
  • Long grain white rice Cooks down in the pan and soaks up every flavor
  • Beef broth Grab low-sodium so you can check the salt level yourself
  • Canned diced tomatoes Make sure to include the juice—it helps cook the rice evenly
  • Italian seasoning Handy mix instead of measuring all those separate herbs
  • Worcestershire sauce Adds that deep, savory flavor that makes beef pop
  • Garlic cloves Freshly minced packs way more punch than the jarred stuff
  • Onion It softens while cooking and sweetens up all the flavors
  • Bell peppers Use a mix of colors—they look good and taste a little different
  • Ground beef Go for 80/20 so it’s tasty but not greasy

Simple How-To Steps

Finish with More Cheese
Scatter the rest of your cheeses over the top. Cover for a couple minutes till melty, or pop under the broiler for a browned finish—just make sure your pan can handle the heat.
Incorporate Cheese
Take the pan off heat. Mix in half the cheese until it's all gooey and blended in. That way, every bite is cheesy and creamy.
Simmer to Perfection
Crank up the heat till it boils, then immediately lower for a gentle simmer. Cover tight and set a timer for 20 minutes. Give it a quick mix halfway to keep things from sticking. You’ll know it’s done when the rice is fluffy and most of the liquid is gone.
Create the Base
Dump in all the seasonings, Worcestershire sauce, diced tomatoes (juice and all), beef broth, and the uncooked rice. Be sure to scrape up any browned bits off the bottom—those give major flavor!
Incorporate Aromatics
Add minced garlic to your pan full of veggies and beef. Let it cook just till you smell the garlic, usually 1 or 2 minutes. Watch closely so it doesn’t burn—it gets bitter quick.
Add Vegetables
Toss in chopped peppers and onions with the meat. Stir while cooking for at least 5 minutes until onions look see-through and peppers are slightly soft. Don’t overdo it—you still want some crunch.
Brown the Beef
Crumble ground beef in a hot pan and cook it all over medium. Break it up as it cooks for about 5 minutes. Don’t pour off the fat—it gives you great flavor.
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Stuffed Pepper Casserole Beef | cookrisp.com

The best thing for me? The rice simmers right alongside everything else, picking up all those beefy and veggie flavors. My partner actually likes this version even more than original stuffed peppers because you get a bit of everything in every single bite.

Make Ahead & Storage Tips

Stash leftovers in an airtight box in your fridge and they'll be great for up to four days. They get even tastier as the flavors mix together. To reheat, zap a serving in the microwave for 2 or 3 minutes, or stick a bigger batch in the oven, covered, at 350°F for around 20 minutes.

Swaps & Options

Use ground turkey or chicken if you want things a little lighter. If you go with poultry, swap in chicken broth. Try brown rice for extra fiber (just add 15 more minutes to the cook time and splash in another 120ml broth). Skip meat altogether and pick your favorite plant-based ground for a veggie version—don’t forget to switch to veggie broth, too.

Ideas for Serving

You can dig in as is—it really fills you up. Still, I like adding a green salad with a squeeze of lemon dressing for a hint of brightness. Want it a bit heartier? Pass around some crusty bread to mop up any sauce. Top your serving with a blob of sour cream for a cool tangy touch.

Stuffed Pepper Casserole Beef Save This
Stuffed Pepper Casserole Beef | cookrisp.com

Common Queries

→ Can I swap beef for turkey?

Definitely! Turkey is a leaner protein choice and pairs just as well with the veggies and seasonings.

→ What if I want to make it ahead of time?

Go for it! Prepare all the steps except adding the cheese. Chill in the fridge, then heat it up and add the cheese when you're ready to eat.

→ Is brown rice a good option?

Sure, but remember that brown rice takes longer. Extend the cooking time and make sure there's enough liquid.

→ Can I make it spicy?

Spice it up with red chili flakes, jalapeños, or swap the beef for spicy sausage.

→ What cheese should I use?

Mozzarella and cheddar are great picks, but try Monterey Jack or Pepper Jack for a twist.

Beef and Pepper Bake

A tasty one-pan meal combining beef, peppers, rice, and melted cheese.

Preparation Time
15 Minutes Required
Cooking Duration
30 Minutes Required
Overall Time
45 Minutes Required
Contributed By: Sarah Crisp

Recipe Type: Dinner Victories

Skill Level: Beginner-Friendly

Cuisine Type: American

Serving Size: 4 Number of Servings

Dietary Preferences: Free of Gluten

What You’ll Need

→ Main Components

01 450 g minced beef
02 1 onion, chopped finely
03 2 chopped bell peppers
04 3 minced garlic cloves

→ Seasonings and Sauce

05 1 teaspoon ground pepper
06 1 tablespoon Worcestershire sauce
07 0.5 teaspoon salt
08 1 tablespoon Italian-style herbs

→ Liquids

09 425 g can of diced tomatoes
10 425 g canned beef broth (low sodium)

→ Rice and Cheese

11 75 g shredded cheddar
12 180 g uncooked long-grain rice
13 75 g shredded mozzarella cheese

Steps to Follow

Step 01

Warm up a big skillet over medium heat. Toss in the ground beef and cook while breaking it apart until it’s almost fully browned.

Step 02

Mix in the bell peppers and onions. Let them cook for 5 to 10 minutes or until they’re starting to turn soft.

Step 03

Add the garlic and stir for about 1 or 2 minutes until it smells fragrant.

Step 04

Add Worcestershire sauce, Italian seasoning, salt, black pepper, the broth, diced tomatoes, and rice. Stir until everything’s combined.

Step 05

Turn the heat up to make it boil. Once boiling, cover it, lower the heat, and let it simmer for 20 minutes. Stir once halfway through, and wait until the rice is soft.

Step 06

Pull off the lid and mix in half the mozzarella and cheddar. Stir until it melts nicely into the mix.

Step 07

Spread the rest of the cheese on top. Cover it to melt the cheese, or stick the pan under a grill if it’s oven-friendly for quicker melting. Serve up right away.

Additional Notes

  1. Shredding your own cheese makes it melt better and keeps it creamy.

Allergen Information

Double-check ingredients for allergens, and seek medical guidance if necessary.
  • Contains dairy

Nutrition Info (Per Serving)

These figures are estimates and shouldn’t replace professional health advice.
  • Calories Per Serving: 350
  • Fat Content: 18 grams
  • Carbohydrates: 25 grams
  • Protein Amount: 22 grams