Pioneer Woman Stuffed Pepper Casserole is a hearty and comforting dish that combines all the flavors of stuffed peppers into a simple, baked casserole. It features ground beef, sweet bell peppers, tomatoes, and rice, all mixed together with melty cheese on top. This casserole has that cozy, home-cooked feeling that makes it perfect for a family dinner or a casual weeknight meal.
I love how easy this recipe is to throw together, especially when you want all the good tastes of stuffed peppers but without the hassle of stuffing each one. The peppers get soft and tender right in the casserole, soaking up all the savory goodness from the meat and tomato sauce. I usually add a little extra cheese because, let’s be honest, cheese makes everything better!
One of my favorite ways to serve this casserole is with a side of crusty bread and a fresh green salad. It’s a meal that feels both cozy and satisfying, perfect for chilly evenings. I always find myself going back for seconds, and it’s fun to have leftovers for lunch the next day. It’s a dish that’s simple but full of flavor, and it never fails to please everyone at the table.
Key Ingredients & Substitutions
Ground beef: This is the star protein here. Using 80/20 ground beef keeps the casserole juicy. If you want a leaner version, try ground turkey or chicken. They work well but might need a little extra seasoning.
Bell peppers: Fresh peppers add crunch and color. Red, green, or a mix all work great. If bell peppers aren’t your favorite, you could swap in diced zucchini or even mushrooms.
Rice: Long-grain white rice is classic here. It soaks up the flavors nicely. You can use brown rice for extra fiber, but increase the cooking time and liquid a bit.
Cheese: Sharp cheddar adds great flavor and melts beautifully. Mixing cheddar with mozzarella gives a nice gooey texture. Feel free to swap for a dairy-free cheese if needed.
How Do You Cook the Rice Right in This Casserole?
The rice cooks inside the casserole, soaking up flavors from the meat and tomato base, so don’t pre-cook it. Just be sure to add enough liquid (tomato sauce, diced tomatoes, and beef broth) so the rice cooks fully.
- Brown meat and veggies first to build flavor.
- Mix in uncooked rice and liquids well before baking.
- Cover the casserole with foil while baking to trap steam, helping the rice cook evenly.
- Let it rest a few minutes after baking; the rice will finish softening.
This method saves time and keeps the dish simple without extra pots to wash.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and sautéing onions easily in one pan.
- 9×9-inch baking dish – just the right size for cooking and baking the casserole evenly.
- Wooden spoon or spatula – helps you stir the mixture without scratching your pan or dish.
- Aluminum foil – useful for covering the casserole during baking to keep moisture in.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter dish with a mild flavor.
- Stir in chopped mushrooms or zucchini before baking for extra veggies and texture.
- Try adding taco seasoning instead of Italian seasoning for a Tex-Mex twist.
- Top with pepper jack cheese instead of cheddar for a little spicy kick.
How to Make Pioneer Woman Stuffed Pepper Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup beef broth
- 2 medium bell peppers (red, green, or mixed), diced
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 1/2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 45 minutes to bake, for a total time of about 1 hour. This includes time to brown the meat, simmer the filling, and bake the casserole until it’s bubbly and cheesy.
Step-by-Step Instructions:
1. Preheat Your Oven and Cook the Beef:
Set your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground beef with diced onion until the meat is browned and onions become translucent. Be sure to drain any excess fat. This helps to avoid a greasy casserole.
2. Add Garlic and Mix Other Ingredients:
Stir in minced garlic and cook another 1-2 minutes until fragrant. Next, add the uncooked rice, diced tomatoes (with juice), tomato sauce, and beef broth. Mix it all together well.
3. Incorporate Peppers and Seasonings:
Add the diced bell peppers, salt, black pepper, Italian seasoning, and paprika. Stir so everything is combined. Let the mixture come to a simmer, then cook uncovered about 5 minutes, stirring occasionally.
4. Bake the Casserole:
Grease a 9×9-inch baking dish and spread the beef and rice mixture evenly inside. Sprinkle the shredded cheese evenly over the top. Cover with foil and bake for 30 minutes.
5. Finish Baking and Serve:
Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly. Take it out of the oven and let it cool for a few minutes. Garnish with fresh parsley or cilantro before serving to add a fresh pop of color and flavor.
Can I Use Frozen Peppers in This Recipe?
Yes, you can use frozen diced peppers, but be sure to thaw and drain them well to avoid excess moisture in the casserole. Fresh peppers typically give a better texture.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute the Rice?
Yes, you can substitute brown rice for a nuttier flavor and more fiber. Just note it will take longer to cook, so you might need to add more liquid and bake a bit longer.
