Pioneer Woman Stuffed Pepper Casserole is a comforting, hearty dish that brings together all the classic flavors of stuffed peppers without the hassle of hollowing them out. This casserole combines ground beef, sweet bell peppers, tomato sauce, rice, and melty cheese in one easy-to-bake dish, making it a perfect weeknight meal that everyone will enjoy. The peppers soften just right inside the casserole, mixing their natural sweetness with the savory meat and tangy tomato base.
I love making this casserole when I’m craving those familiar stuffed pepper flavors but want a quicker, hands-off recipe. It’s one of those dishes that feels like a warm hug on a plate. I usually brown the beef and mix it up with cooked rice and seasonings, then layer in plenty of chopped peppers and finish it all off with cheese on top. The best part is that it’s so easy to make ahead and bake when you’re ready—less time fussing, more time relaxing.
My favorite way to serve this casserole is with a simple side salad or some crusty bread to soak up any extra tomato sauce. It’s the kind of meal that always brings people together around the table and makes for great leftovers, too. Whenever I bring this dish to a potluck or family dinner, it’s a guaranteed hit, and I’m pretty sure it’ll become one of your go-to recipes, too!
Key Ingredients & Substitutions
Bell peppers: Fresh, colorful bell peppers give this dish that classic stuffed pepper taste. Red and yellow peppers add sweetness, but green peppers work too if you prefer a slightly more bitter flavor.
Ground beef: I like using lean ground beef to reduce excess grease. You could swap it for ground turkey or chicken for a lighter version.
Rice: Cooked white rice is standard here. If you want a healthier twist, try brown rice or even quinoa—they hold up well and add texture.
Cheese: Cheddar or a Mexican blend melts nicely and adds creamy richness. For a different flavor, mozzarella or Monterey Jack also work great.
Tomato products: The combination of diced tomatoes and tomato sauce gives moisture and flavor. If you prefer less liquid, use just one or reduce the sauce amount a bit.
How Can I Make Sure the Peppers Stay Tender but Not Mushy?
Getting the peppers soft without turning them mushy is about timing and temperature. Here’s what I do:
- Cut off the tops and remove seeds before filling to help them cook evenly inside the casserole.
- Use foil to cover them during most of the baking time. This traps moisture and helps peppers cook through without drying out.
- Bake at 375°F. After about 25 minutes covered, remove the foil to brown the cheese and let excess liquid cook off but don’t overbake.
- Check for doneness by poking the pepper with a fork; it should be tender but still hold its shape.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and sautéing onions and garlic all in one pan.
- Cutting board and sharp knife – make prepping the bell peppers and veggies quick and safe.
- Measuring cups and spoons – help you keep the seasoning and rice amounts just right.
- Baking dish (about 9×13 inch) – roomy enough for the stuffed peppers to sit upright and bake evenly.
- Aluminum foil – covers the casserole while baking to keep peppers tender and cheese melty.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner option that still packs flavor.
- Add chopped mushrooms or zucchini to the beef mixture for extra veggies and moisture.
- Use pepper jack cheese instead of cheddar for a little spicy kick in every bite.
- Mix in some cooked quinoa with the rice to boost protein and give the filling a nuttier texture.
Pioneer Woman Stuffed Pepper Casserole Recipe
Ingredients You’ll Need:
- 1 lb ground beef
- 6 large bell peppers (red, yellow, or a mix), tops cut off and seeds removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 cup cooked rice
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then about 35 minutes baking time. Plan for about 50 minutes total from start to finish, including the time to brown the beef, prep veggies, and bake the casserole until bubbly and tender.
Step-by-Step Instructions:
1. Preheat and Prepare the Peppers:
Set your oven to 375°F (190°C). While it heats, cut off the tops of the bell peppers and scoop out their seeds and membranes. Set the hollow peppers aside to fill later.
2. Cook the Meat Mixture:
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft. Stir in minced garlic and cook for 1 minute. Add ground beef, breaking it apart with a spoon, and cook until fully browned. Drain any extra fat to keep it lean.
3. Make the Filling:
Stir in diced tomatoes, cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Let this mixture simmer gently for about 5 minutes so all the flavors blend nicely.
4. Assemble the Casserole:
Fill each prepared bell pepper evenly with the beef and rice mixture. Place the stuffed peppers upright in a baking dish. Sprinkle shredded cheese over the tops.
5. Bake and Serve:
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake another 10 minutes, until the cheese is melted, bubbly, and peppers are tender. Garnish with fresh parsley right before serving for a fresh pop of color and flavor.
Enjoy this warm, filling meal that’s perfect for any night of the week!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to fully thaw it before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave to avoid uneven cooking.
Can I Make the Casserole Ahead of Time?
Absolutely! Prepare the filling and stuff the peppers, then cover and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute Rice with Something Else?
Yes! Quinoa or cauliflower rice are great alternatives for a different texture or lower carb option. Just ensure they’re cooked before mixing into the filling.
