Can this casserole be frozen before baking?

Yes! Freezing stuffed pepper casserole before baking is a great way to prep ahead for a busy week or special occasion. Just follow these steps: Assemble the full dish in a freezer-safe casserole pan. Wrap tightly with plastic wrap, then foil. Freeze for up to 3 months. When ready to cook: Thaw overnight in the refrigerator Bake at 350°F for 35–45 minutes until bubbly and cooked through

What’s the best way to avoid soggy casserole?

A soggy stuffed pepper casserole usually means there’s too much liquid or not enough uncovered baking time. Here’s how to keep it perfectly balanced: Use long grain white rice —shorter grains can turn mushy Bake uncovered for the last 10 minutes to evaporate excess moisture Add cheese only at the end so it doesn't trap steam For extra texture, sprinkle crushed crackers or breadcrumbs on top before broiling.

Is it possible to make this casserole vegetarian or vegan?

Yes, you can easily turn stuffed pepper casserole into a plant-based dish with a few smart swaps. Protein : Replace ground beef with lentils, plant-based crumbles, or chopped mushrooms for texture. Broth : Use vegetable broth instead of beef. Cheese : Use your favorite vegan cheese, or skip it and top with breadcrumbs for a crunch. This vegan version still offers the warmth and comfort of the classic without sacrificing flavor.

Can I use brown rice or quinoa instead of white rice?

Can I use brown rice or quinoa instead of white rice? Absolutely. Brown rice and quinoa both work beautifully in stuffed pepper casserole , though you’ll need to adjust cooking time and liquid amounts. Brown rice takes longer to cook, so it’s best to parboil it first or add 10–15 extra minutes in the oven. Quinoa cooks faster than brown rice and adds a nutty, protein-rich twist to the dish. Just rinse it thoroughly before using and reduce the broth slightly to prevent sogginess. Both are great choices for boosting nutrition and fiber while maintaining the cozy casserole texture you love.

Stuffed Pepper Casserole – The Best Classic Dinner Recipe You’ll Ever Try

Name: Stuffed Pepper Casserole: The Ultimate Comfort Classic for Every Home Cook
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 ½ pounds ground beef (lean); 1 yellow onion, diced; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; 3 small cloves garlic, minced; 1 teaspoon Italian seasoning or Cajun seasoning; 2 teaspoons Worcestershire sauce; ½ teaspoon salt; ¼ teaspoon ground black pepper; 14 ounces canned diced tomatoes; 1 cup long grain white rice; 1 ½ cups beef broth; 1 ½ cups shredded cheese (cheddar, mozzarella, or both); Parsley for garnish

Stuffed Pepper Casserole: The Ultimate Comfort Classic for Every Home Cook

Author: Anna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Description

Stuffed Pepper Casserole is a hearty, one-pan meal that delivers all the classic flavors of traditional stuffed peppers—savory ground beef, sweet bell peppers, rice, and cheese—without the extra prep.

Ingredients

Scale

2 tablespoons olive oil
1 ½ pounds ground beef (lean)
1 yellow onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 small cloves garlic, minced
1 teaspoon Italian seasoning or Cajun seasoning
2 teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
14 ounces canned diced tomatoes
1 cup long grain white rice
1 ½ cups beef broth
1 ½ cups shredded cheese (cheddar, mozzarella, or both)
Parsley for garnish

Instructions

Preheat the oven to 350°F (180°C). Heat olive oil in a heat-resistant skillet or pan over medium-high heat.
Add the ground beef and sauté, breaking it apart with a spatula, until no longer pink. Drain excess fat.
Add diced onion and bell peppers to the skillet. Cook for 2–3 minutes, stirring occasionally.
Stir in minced garlic, seasoning, Worcestershire sauce, salt, and black pepper. Cook for 30 seconds until fragrant.
Add diced tomatoes, rice, and beef broth. Stir to combine and bring to a gentle boil.
Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for 20–25 minutes or until the rice is tender.
Remove from the oven and sprinkle the shredded cheese on top.
Return to the oven and broil for 3–5 minutes until the cheese is melted and bubbly.
Garnish with fresh parsley and serve hot.

Notes

Use long grain white rice for best texture; short grain may become mushy.
For added spice, use hot sausage or add red pepper flakes.
Make it dairy-free by omitting cheese or using a vegan alternative.
To freeze, assemble the casserole before baking and freeze for up to 3 months.
Leftovers store well in the refrigerator for 4–5 days.

Nutrition

Serving Size: 1 portion (approx. 1/6 of casserole)
Calories: 460
Sugar: 5g
Sodium: 620mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 30g
Cholesterol: 75mg

Keywords: stuffed pepper casserole, bell pepper casserole, ground beef casserole, cheesy rice bake, easy casserole recipe, weeknight dinner, one-pan meal, comfort food

Find it online: https://homeasyrecipes.com/stuffed-pepper-casserole/