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!”

Well, it seems like we’ve stumbled upon a real winner! When a dish is so delectable that your husband jokingly requests you not to make it again (but deep down, he absolutely wants you to), that’s the sign of a truly irresistible recipe. We’re thrilled to bring such joy to your dining table and become a part of those delightful moments.


  • 1 pound ground beef
  • 2 bell peppers, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tablespoon Worcestershire Sauce
  • 1 (15 oz) can low sodium beef broth
  • 1 (15 oz) can diced tomatoes
  • 1 cup uncooked long grain white rice
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup Mozzarella cheese, shredded
  • 3/4 cup cheddar cheese, shredded

How To Make Stuffed Pepper Casserole

  1. In a large skillet cook the ground beef, breaking apart. Once it is mostly cooked add in the onions and bell peppers and cook for 5-10 minutes until they start to soften.
  2. Add the garlic to the beef mixture and cook for a minute or two, just until you can start to smell it.
  3. Sit in the rest of the ingredients, except the cheese, and bring the mixture to a boil.
  4. Cover and reduce the heat to a simmer and cook for about 20 minutes, stirring half way through.
  5. Once the rice is tender, stir in about 1/2 of the cheese until it is melted and incorporated with the beef and rice.
  6. Sprinkle the rest of the cheese over the top, put the lid back on the pan and let the cheese melt. If you are in a hurry, you could put your pan under the broiler (if it is oven safe) to melt it faster.
  7. Remove from the heat and serve immediately.