Easy Stuffed Pepper Casserole

My husband said to never ever make this again… because he couldn’t stop eating it! Haha. Sorry, babe, this recipe is a keeper!


1 lb ground beef

2 cups cooked rice

1 onion, chopped

2 bell peppers, chopped (any color)

1 can (14.5 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

Fresh parsley, chopped (for garnish)


Preheat oven to 350°F (175°C).

In a large skillet, cook ground beef and onion over medium heat until meat is no longer pink; drain excess fat.

Stir in the chopped bell peppers, cooked rice, diced tomatoes, tomato sauce, garlic powder, salt, and pepper.

Cook and stir the mixture until peppers are tender and everything is heated through.

Transfer the mixture to a greased 9×13 inch baking dish.

Sprinkle the shredded cheese on top.

Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.

Garnish with fresh parsley before serving.


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