The Family Favourite Unstuffed Pepper Casserole Bake

Welcome to My Kitchen! Let’s Make Stuffed Pepper Casserole

Right then, let's get this cracking! Stuffed Pepper Casserole —it’s the ultimate comfort food, isn't it? It takes all the lovely flavours of your traditional stuffed peppers—that comforting mix of rice, meat, and sweet peppers bathed in a rich tomato sauce—but puts it all into one glorious, spoonable bake. Less faff, more flavour. A real British Sunday dinner vibe, even if it has its roots elsewhere!

Why You’ll Love This Easy Stuffed Pepper Casserole

If you’ve ever tried to stuff peppers only to have them flop over halfway through baking, you know the struggle is real. This version is my shortcut to happiness. It is hearty, requires minimal washing up (hello, one-pot potential!), and smells absolutely brilliant while it cooks. Honestly, the aroma that fills the house when this is bubbling away makes me feel instantly cosy.

Sorting Out Those Common Cooking Headaches

I know what you’re thinking when you search for the Stuffed Pepper Casserole Recipe . First, "Will the rice cook properly?" Second, "Is it going to be watery?" And third, "Can I actually make this on a Tuesday night?" Absolutely, yes, to all three. We solve the rice issue by baking it covered first, which steams it perfectly. I promise this guide sorts you out far better than those messy, vague instructions elsewhere.

The Family Favourite Unstuffed Pepper Casserole Bake Recipe Card

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:6 servings

Ingredients:

• tablespoons Olive Oil
• large Yellow Onion, diced
• large Green Bell Peppers, chopped
• large Red Bell Pepper, chopped
• cloves Garlic, minced
• lbs Ground Beef (80/20 recommended)
• cup Uncooked White Rice, rinsed
• cups Beef or Vegetable Broth
• (14.5 oz) can Diced Tomatoes, undrained
• (8 oz) can Tomato Sauce
• tablespoon Worcestershire Sauce
• teaspoon Dried Oregano
• teaspoon Dried Basil
• Salt & Black Pepper, to taste
• cup Shredded Cheddar Cheese (optional)

Instructions:

• Preheat oven to 375°F (190°C). Lightly grease your baking dish or oven-safe skillet.
• Heat oil in the skillet over medium-high heat. Add the onions and all the chopped peppers. Cook until softened, about 5–7 minutes. Add the minced garlic for the last minute until fragrant.
• Push the vegetables to one side of the skillet. Add the ground beef and brown thoroughly, breaking it up with a spoon. Drain off any excess fat.
• Return the vegetables to the meat. Stir in the uncooked rice, canned diced tomatoes (with juice), tomato sauce, broth, Worcestershire sauce, oregano, and basil. Season generously with salt and pepper.
• Stir everything until just combined. Transfer the mixture to the prepared baking dish if you were using a skillet.
• Cover the dish tightly with aluminium foil and bake for 30 minutes.
• Carefully remove the foil. Sprinkle the cheese evenly over the top, if using. Return the casserole to the oven, uncovered, for an additional 10–15 minutes, or until the rice is tender and the cheese is melted and golden brown.
• Let the casserole rest for 5–10 minutes before serving to allow the liquid to settle.

Nutrition Facts

Calories:1244 kcal

Protein:19.9 g

Fat:28.0 g

Carbs:65.0 g

Fiber:24.8 g

Sugar:0.0 g

Sodium:765 mg

Recipe Info

Category:Main Course

Cuisine:American

The Family Favourite: Unstuffed Pepper Casserole Bake

This bake delivers all the beloved, nostalgic flavours of classic stuffed peppers in a delightfully easy, scoopable format. We’re combining tender Ground Beef Stuffed Pepper Casserole mix, fluffy rice, sweet bell peppers, and a rich, tangy tomato sauce, all baked together until bubbly and irresistible. It’s hearty, wholesome, and guaranteed to clear the decks after a long week.

Essential Bits and Bobs for the Filling

To start our Stuffed Pepper Casserole with Rice , grab yourself a large, oven-safe skillet—cast iron is brilliant for this. We’ll begin by softening the onions and chopping up those lovely sweet peppers. Don't be shy with the garlic; three cloves minced should do the trick.

Next up is the star: the meat. I generally use 80/20 ground beef because it keeps things moist, but turkey mince works if you fancy something lighter. Brown that meat well before you combine everything else. Remember, getting a good colour on the beef is key for deep flavour; don't just steam it!

Baking Time: The Secret to Success

Once everything is mixed—the rice, broth, canned tomatoes, and seasonings—we layer it up. The absolute most important bit for any Weeknight Meals Stuffed Pepper Casserole is the cover. Wrap that dish tight with foil. This traps the steam which is what cooks the rice perfectly alongside everything else. Bake it covered for 30 minutes at 375°F (190°C) . After that time, we lose the foil, perhaps add some cheese for a Cheesy Stuffed Pepper Casserole finish, and bake uncovered until golden. Rest it for five minutes before serving—trust me on this bit!

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Right then, let's get this cracking! Stuffed Pepper Casserole – it’s the ultimate comfort food, isn't it? It takes all the lovely flavours of your traditional stuffed peppers—that comforting mix of rice, meat, and sweet peppers bathed in a rich tomato sauce—but puts it all into one glorious, spoonable bake. Less faff, more flavour. A real British Sunday dinner vibe, even if it has its roots elsewhere! This Stuffed Pepper Casserole Recipe is the one that always brings everyone back to the table for seconds.

Ingredient Notes and Shopping Tips

Getting your bits and bobs sorted is half the battle. For this Ground Beef Stuffed Pepper Casserole , quality matters, but budgets are budgets, eh?

We need 1.5 lbs (680g) of ground beef. I always grab the 80/20 blend. That bit of fat keeps the final bake moist and flavoursome. If you're trying to save a few pennies, 90/10 works, but you might want to add an extra splash of olive oil in the first step.

For the veggies, aim for vibrant peppers. You need 2 large green and 1 large red . Green ones are cheaper, but red ones are sweeter—that natural sugar makes a difference when they bake down. Chop them all roughly the same size, about an inch. Don’t fret about perfect dice; this is a rustic dish!

Don’t skimp on the garlic—we need 3 cloves , minced fine. That’s your flavour bomb right there. Also, grab 1 cup (190g) of long-grain white rice. Give it a good rinse first; honestly, I learned this the hard way—unrinsed rice turns this beautiful Stuffed Pepper Casserole with Rice into wallpaper paste!

Flavor Architecture

This bit is where we build the architecture, the foundation of that gorgeous, savoury depth. It’s all about layering. We rely on simple dried herbs— 1 teaspoon each of oregano and basil . They are the classic pairing, giving that Mediterranean hint we associate with stuffed dishes.

The umami comes from two places. First, the browned beef, obviously. Second, don't ditch the 1 tablespoon of Worcestershire sauce . It’s liquid gold. If you’re cooking for someone avoiding meat, a good vegetarian Worcestershire sauce works wonders.

If you happen to be out of broth (and we need 2 cups or 475 ml ), don't panic. My Nan would just use water and a stock cube—a cube of good beef stock dissolved in the water works a treat for this Easy Stuffed Pepper Casserole . For a truly unique swap, try using ½ cup of leftover red wine mixed with the water/broth for an even deeper, earthier sauce.

Equipment & Mise en Place

You don't need fancy gear for this Family Dinner Stuffed Pepper Casserole . If you have a sturdy, oven-safe skillet (cast iron is brilliant), use that. It saves washing up! If not, any standard 9x13 inch baking dish will do the job.

My top mise en place tip for making this a true Weeknight Meals Stuffed Pepper Casserole ? Prep your peppers and onions while the kettle boils. Get that chopping done first. Then, once the beef is browned, everything else just dumps in. That way, the active cooking part flies by, and it’s ready for the oven in under 20 minutes. Quick prep means less chance of getting distracted and forgetting the oregano!

The Family Favourite: Unstuffed Pepper Casserole Bake

Right then, let's get this cracking! Stuffed Pepper Casserole – it’s the ultimate comfort food, isn't it? It takes all the lovely flavours of your traditional stuffed peppers—that comforting mix of rice, meat, and sweet peppers bathed in a rich tomato sauce—but puts it all into one glorious, spoonable bake. Less faff, more flavour. A real British Sunday dinner vibe, even if it has its roots elsewhere! Forget wrestling with hollowed-out peppers; this casserole delivers all the beloved, nostalgic flavours in a delightfully easy, scoopable format. This Stuffed Pepper Casserole Recipe is an absolute gem for Weeknight Meals Stuffed Pepper Casserole .

Before You Cook

First things first, get your head in the game. We want to make sure everything runs smoothly. You need to have your oven warming up to 375° F ( 190° C) before you even start sautéing. This isn't a slow cooker job today, though you could adapt it—more on that later! My main warning for this Easy Stuffed Pepper Casserole is the rice. If you forget to cover the dish tightly for the first 30 minutes, the rice will turn into little crunchy rocks. Don't skimp on that foil cover; it's crucial. Also, don't be shy with the seasoning at the beginning; once it's baked, it's harder to fix blandness.

How To Make Stuffed Pepper Casserole

This is where the magic happens. Grab your biggest, oven-safe skillet if you have one—less washing up, bonus points!

1. Get Sizzling: Get your oil hot over a medium-high flame. Throw in those onions and all those colourful peppers. You’re cooking these until they start to soften up—about 5 to 7 minutes. You want them looking floppy, not charred. When the garlic goes in for the final minute, keep sniffing; that gorgeous aroma means you’re winning.
2. Brown the Beef: Push the veg to the side. Time for the Ground Beef Stuffed Pepper Casserole base. Get the meat in there and break it up well. You need to hear it sizzling nicely. Once it's all browned, drain off that excess grease. Seriously, do it.
3. The Mix: Now, bring everything together in the pan. Tip in your Stuffed Pepper Casserole with Rice , the canned tomatoes (don’t drain them!), the tomato sauce, the broth, Worcestershire sauce, and all your herbs. Give it a good stir. It will look quite soupy—that’s correct! We need that liquid to cook the rice.
4. Bake Time: Cover that dish tight as a drum with foil. Pop it in the hot oven for 30 minutes . This traps the steam needed for the rice. After half an hour, pull it out carefully—it’ll be hot! Take the foil off and scatter over your Cheddar if you’re making the Cheesy Stuffed Pepper Casserole version. Back in, uncovered, for another 10 to 15 minutes until that cheese is melted and golden.

Save-It Section

This Family Dinner Stuffed Pepper Casserole is brilliant for leftovers. Make it ahead! Assemble the whole thing (without the final baking), cover it, and stick it in the fridge for up to 24 hours. When you’re ready, just add about 10 minutes to the covered baking time. It tastes even better the next day, trust me. If you find your sauce separated (a bit oily on top), just give it a really vigorous stir off the heat; the starch from the rice usually pulls it back together. If it’s too dry after baking, stir in a few splashes of hot broth until it’s spoon-worthy again. Job done!

If you're craving more ideas, explore Savory Zucchini Casserole Recipe Garden Fresh Cheesy , Chicken Pot Pie Casserole Recipe Easiest Comfort Food and Sausage Pepper Pasta Bake Italian Hot Dish Done Right .

Mastery Notes & Perfect Pairings

Right then, let's get this cracking! Stuffed Pepper Casserole – it’s the ultimate comfort food, isn't it? It takes all the lovely flavours of your traditional stuffed peppers—that comforting mix of rice, meat, and sweet peppers bathed in a rich tomato sauce—but puts it all into one glorious, spoonable bake. Less faff, more flavour. A real British Sunday dinner vibe, even if it has its roots elsewhere! This Stuffed Pepper Casserole Recipe is designed to be your new go-to for Weeknight Meals Stuffed Pepper Casserole dominance.

Taste & Texture Upgrades

When I first made this, it was good, but lacked that oomph . Now, I always give the raw mixture a tiny, tiny taste before it goes in the oven—just a spoonful of the saucy rice and meat base—to check the seasoning. It’s crucial! You can’t adjust salt once it’s baked. For an upgrade, try stirring in a splash of balsamic vinegar right at the end when you take the foil off. It brightens up the tomato tang no end. Forget those dry, slightly sad versions you might have had elsewhere; this Ground Beef Stuffed Pepper Casserole is moist because we use enough liquid to cook the Stuffed Pepper Casserole with Rice perfectly. As a finishing touch, once it’s out and resting, sprinkle over some fresh, chopped parsley. It adds a lovely visual pop, like a little bit of green amidst the red and brown.

Nutrition & Dietary Paths

Now, I’m no dietitian, but keeping things vaguely sensible is a good idea, especially for a Family Dinner Stuffed Pepper Casserole . Per serving, you’re looking at around 430 calories, packed with about 28g of satisfying protein. The bulk of the carbs come from that fluffy rice, which makes it wonderfully filling. If you need to lighten it up, swap the ground beef for extra lean turkey mince (saves on fat) and use low-fat cheese. For a gluten-free version, simply swap the white rice for an equal volume of quick-cooking quinoa—it holds up brilliantly! The trade-off? Quinoa has a slightly earthier flavour, but honestly, it’s minor when swimming in that tomato sauce.

Serving & Pairing Ideas

You need something sharp to cut through the richness of this bake. A simple, vinegary side salad works wonders. Or, if you’re feeling very British, why not some lovely, buttery mashed potato on the side? It’s brilliant for soaking up any extra sauce. This Easy Stuffed Pepper Casserole reheats like a dream too; store leftovers in an airtight container for up to three days. Reheat gently in the microwave or covered in the oven at 300° F ( 150° C) until piping hot—that keeps the rice nice and soft. Honestly, once you’ve tried this spoonable version, you won't go back to the fiddly individual peppers. Give this Stuffed Pepper Casserole a go this week; you won't regret it!