Oh, you are going to LOVE this Cheesy Stuffed Pepper Beef Casserole! Seriously, it’s one of those dishes that just screams comfort and home. I’ve been tweaking this recipe for years, trying to get it just right, and I think I’ve finally nailed it. It’s my go-to when I want something hearty but don’t want to spend all day in the kitchen. Imagine tender bell peppers stuffed with a savory beef and rice mixture, all smothered in gooey, melted cheddar cheese. It’s a family favorite around here, and I’m so excited to share my perfected version with you!

Why You’ll Love This Cheesy Stuffed Pepper Beef Casserole

Trust me, this Cheesy Stuffed Pepper Beef Casserole is a total winner for so many reasons:

Super Easy to Make: Seriously, the prep is a breeze. You brown some beef, mix in a few pantry staples, stuff some peppers, and bake. It’s the perfect weeknight dinner solution when you’re short on time but still want something delicious.
Ultimate Comfort Food: It’s got all the cozy flavors you crave – savory beef, tender rice, sweet peppers, and that irresistible blanket of melted cheese. It’s the kind of meal that just makes everyone happy.
Family-Friendly Favorite: This is a crowd-pleaser, plain and simple. Even picky eaters usually gobble this up because it’s hearty, familiar, and, well, CHEESY! It’s a guaranteed hit for your next family meal.
Versatile Too!: Don’t like green peppers? No problem! Use red, yellow, or orange ones. Want to add some corn? Go for it! You can totally customize it to fit your family’s tastes.

Gather Your Ingredients for a Delicious Cheesy Stuffed Pepper Beef Casserole

Alright, let’s get our shopping list ready for this amazing Cheesy Stuffed Pepper Beef Casserole! You’ll want to grab these things to make sure it turns out perfectly:

1 pound lean ground beef: I usually go for 85/15 or 90/10. It gives you good flavor without being too greasy.
1 large yellow onion, finely chopped: A good onion really makes a difference in building flavor. Chop it up nice and small so it blends in.
2 medium bell peppers (any color), halved lengthwise and seeded: This is key! You can use green for that classic flavor, or go for red, yellow, or orange for a bit more sweetness. Just slice them in half and scoop out those seeds and the white membranes.
1 cup cooked white or brown rice: Make sure it’s cooked and cooled a bit! Leftover rice works perfectly here, or you can just whip up a quick batch.
1 (15 ounce) can unsalted tomato sauce: This forms the base of our delicious filling. Unsalted is good because we can control the saltiness ourselves.
1 teaspoon dried Italian seasoning: This little blend has all the right herbs – basil, oregano, thyme – to give our casserole that perfect savory punch.
1/2 teaspoon garlic powder: For that yummy garlicky flavor without having to mince fresh garlic. Easy peasy!
1/4 teaspoon salt, or to taste: Start with this, and you can always add more if you think it needs it after everything is mixed.
1/4 teaspoon black pepper, or to taste: Freshly ground pepper is always best if you have it!
1 cup shredded sharp cheddar cheese: This is our glorious topping! Sharp cheddar melts so beautifully and adds that tangy cheese flavor we all love.

That’s pretty much it! Simple ingredients that come together to make something truly special.

Ingredient Notes and Substitutions for Cheesy Stuffed Pepper Beef Casserole

Now, about those ingredients – don’t stress if you don’t have exactly what I listed! This recipe is super forgiving. For the bell peppers, any color works just fine. Green peppers have a slightly firmer texture and a more robust flavor, while red, yellow, and orange peppers are sweeter. If you’re not a fan of bell peppers, you could even try this with zucchini boats or large mushrooms, though the flavor will be different.

As for the rice, any kind will do! White, brown, even jasmine or basmati if you have it on hand. Just make sure it’s cooked and cooled so it doesn’t make your filling too mushy. And if you’re not a big beef eater, ground turkey or chicken are fantastic swaps. They cook up just the same and still absorb all those wonderful flavors. You might just need to drain a little less fat with poultry.

Step-by-Step Guide to Making Cheesy Stuffed Pepper Beef Casserole

Alright, let’s get this deliciousness happening! Making this Cheesy Stuffed Pepper Beef Casserole is easier than you think. Here’s how we do it:

Preheat Your Oven: First things first, get that oven going! Set it to 375°F (190°C). This gives it plenty of time to heat up while we get everything else ready.
Brown the Beef and Onions: Grab a big skillet and toss in your ground beef and chopped onion. Cook this over medium heat, breaking up the beef with your spoon as it cooks. You want it all nicely browned and the onions tender. This usually takes about 7-10 minutes.
Drain the Fat: Once it’s all cooked, carefully tilt the skillet and drain off any excess grease. Nobody wants a greasy casserole, right? A quick tip: you can lay a paper towel over the meat and then tilt, or use a slotted spoon to lift the meat out.
Mix Up the Filling: Now, dump the cooked rice, tomato sauce, Italian seasoning, garlic powder, salt, and pepper right into that skillet with the beef and onions. Give it all a really good stir until everything is well combined. Taste it and see if you want to add a little more salt or pepper – make it perfect for you!
Stuff Those Peppers: Time to get those pepper halves ready! Spoon that yummy beef mixture generously into each bell pepper half. Pack it in there, but don’t worry about it being perfectly neat. Pile it up a bit!
Bake Them Up (Covered): Find a baking dish that fits your stuffed peppers snugly. Arrange the filled pepper halves in the dish. Cover the whole thing tightly with aluminum foil. This keeps the peppers nice and tender while they bake. Pop it into your preheated oven and let it bake for about 30 minutes.
Uncover and Cheese It Up: After 30 minutes, carefully take the baking dish out of the oven. The peppers should be starting to soften. Now for the best part: sprinkle that shredded cheddar cheese evenly over the top of each stuffed pepper.
Final Bake for Gooeyness: Put the dish back into the oven, uncovered this time. Bake for another 10 to 15 minutes, or until the cheese is all melted, bubbly, and maybe even getting a little golden brown around the edges. That’s your signal that it’s ready!

And there you have it! A gorgeous, steaming plate of Cheesy Stuffed Pepper Beef Casserole, ready to be devoured.

Tips for Perfect Cheesy Stuffed Pepper Beef Casserole

Want your casserole to be absolutely perfect? Try this: if you like your peppers really tender, you can par-boil them for about 5 minutes before stuffing and baking. This helps them soften up more. Also, make sure not to overstuff the peppers, or the filling might spill out too much during baking. And for that ultimate cheesy topping, a good quality sharp cheddar really melts better and has more flavor!

Frequently Asked Questions about Cheesy Stuffed Pepper Beef Casserole

Got questions about this amazing Cheesy Stuffed Pepper Beef Casserole? I’ve got answers!

Q1: Can I make this Cheesy Stuffed Pepper Beef Casserole ahead of time?

A: You totally can! You can prepare the filling and stuff the peppers up to a day in advance. Store them covered in the refrigerator. When you’re ready to bake, just follow the recipe steps, but you might need to add a few extra minutes to the covered baking time since they’ll be starting cold.

Q2: What can I serve with this Cheesy Stuffed Pepper Beef Casserole?

A: It’s pretty much a complete meal on its own, but if you want some sides, a simple green salad with a vinaigrette is fantastic to cut through the richness. Some garlic bread or crusty bread for dipping into any extra sauce is also a winner!

Q3: How do I store leftovers of Cheesy Stuffed Pepper Beef Casserole?

A: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them back in the oven at around 350°F (175°C) until warmed through, or even microwave them if you’re in a hurry.

Q4: Can I use different kinds of cheese on this casserole?

A: Absolutely! While cheddar is classic and melts beautifully, feel free to mix it up. Monterey Jack, a Colby-Jack blend, or even a sprinkle of Parmesan on top would be delicious. Just make sure it’s a good melting cheese!

Essential Equipment for Cheesy Stuffed Pepper Beef Casserole

To whip up this fantastic Cheesy Stuffed Pepper Beef Casserole, you’ll need a few trusty kitchen companions. First off, grab a nice large skillet – big enough to handle the beef, onions, rice, and sauce without making a mess. You’ll also need a good baking dish; something that can hold your stuffed peppers snugly is ideal, maybe an 8×8 or 9×13 inch dish depending on how many peppers you’re making.

Don’t forget your essential measuring tools: measuring cups and measuring spoons are a must for getting those ingredients just right. And for covering the dish during baking, a sheet of aluminum foil is super important to keep everything moist and tender. Oh, and a sturdy spoon or spatula for mixing and stuffing will be your best friend!

Nutritional Information for Cheesy Stuffed Pepper Beef Casserole

Just a heads-up, the nutritional info for this Cheesy Stuffed Pepper Beef Casserole is an estimate, you know? It can change depending on the brands you use and exactly how much of everything you pack into those peppers. But generally, you’re looking at around 450 calories per serving, with about 25g of protein, 30g of carbs, and 25g of fat. It’s hearty and satisfying!

Sharing Your Cheesy Stuffed Pepper Beef Casserole Experience

I really hope you give this Cheesy Stuffed Pepper Beef Casserole a try! It’s a dish that brings so much joy to my table, and I’d absolutely love to hear about yours. Did you try any fun variations? How did your family like it? Please drop a comment below and let me know what you think – your feedback helps me and other home cooks so much!

Amazing Cheesy Stuffed Pepper Beef Casserole

Author: ferecipe.com
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and flavorful casserole featuring bell peppers stuffed with seasoned ground beef and topped with melted cheese.

Ingredients

Scale

1 lb ground beef
1 onion, chopped
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 cup cooked rice
1 (15 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper to taste
1 cup shredded cheddar cheese

Instructions

Preheat oven to 375°F (190°C).
Brown ground beef and chopped onion in a skillet over medium heat. Drain fat.
Stir in cooked rice, tomato sauce, Italian seasoning, garlic powder, salt, and pepper.
Fill bell pepper halves with the beef mixture.
Place filled peppers in a baking dish.
Cover dish with foil.
Bake for 30 minutes.
Remove foil and sprinkle with cheddar cheese.
Bake for another 10-15 minutes, or until cheese is melted and bubbly.

Notes

You can use any color of bell peppers.
Add other vegetables like corn or peas for extra flavor.
For a spicier casserole, add red pepper flakes to the beef mixture.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper half
Calories: 450
Sugar: 10g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg

Keywords: cheesy, stuffed pepper, beef, casserole, dinner, easy, family meal