If you love classic stuffed peppers but want a faster, easier way to enjoy all those comforting flavors, this Stuffed Pepper Casserole is your new go-to meal. It takes everything you love—tender bell peppers, seasoned ground beef, pasta, and melty cheese—and transforms it into a hearty, one-pan dish that’s ready in a fraction of the time. This twist on classic stuffed peppers combines casserole-style convenience with the visual appeal of whole stuffed peppers. Perfect for busy weeknights or laid-back family dinners, this casserole brings home-style comfort straight to your table.
Why You’ll Love This Recipe
Balanced and Filling: Protein-packed, veggie-loaded, and satisfying enough to stand alone as a complete meal.
Family-Friendly Favorite: Mild seasoning and familiar ingredients make it a hit with kids and adults alike.
Customizable: Swap the beef for turkey, add more veggies, or make it spicy—tailor it to your tastes.
Meal Prep Approved: Great for leftovers and make-ahead meals—flavors get even better the next day.
Ingredients for Stuffed Pepper Casserole
Let’s open up the flavor vault—here’s what you’ll need:
Ground beef or turkey: This is the protein base. Choose lean options for a healthier dish.
Onion: Diced onions add sweetness and depth to the flavor.
Garlic: Minced garlic brings a fragrant kick that elevates the entire dish.
Diced tomatoes: Canned tomatoes provide moisture and a rich tomato flavor.
Tomato sauce: This adds a smooth texture and enhances the overall tomato taste.
Elbow macaroni: The pasta absorbs flavors and makes the casserole hearty.
Water: Helps cook the pasta and meld the flavors together.
Italian seasoning: A blend of herbs that adds a classic Italian flair.
Salt and black pepper: Essential for seasoning and enhancing all the flavors.
Bell peppers: These are the stars of the dish, providing a sweet crunch and vibrant color.
Shredded mozzarella cheese: Melts beautifully, adding creaminess and richness.
Grated Parmesan cheese: Offers a salty, nutty flavor that complements the mozzarella.
For those looking to mix things up, consider substituting the ground meat with a blend of black beans and chopped mushrooms for a vegetarian option. If you like a bit of heat, toss in some crushed red pepper flakes to the meat mixture. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Stuffed Pepper Casserole
Creating a Stuffed Pepper Casserole is a straightforward process that yields delicious results. Follow these simple steps, and you’ll have a hearty meal ready in no time!
Step 1: Preheat the Oven
Start by preheating your oven to 350°F. This step is crucial for even cooking. A hot oven ensures that your casserole bakes uniformly, giving you that perfect golden finish.
Step 2: Brown the Meat
In a large skillet over medium heat, add your ground beef or turkey. Toss in the diced onion and minced garlic. Cook until the meat is browned and the onions are translucent. This usually takes about 5-7 minutes. Don’t forget to drain any excess fat! This keeps your casserole from becoming greasy and allows the flavors to shine.
Step 3: Combine Ingredients
Now, stir in the diced tomatoes, tomato sauce, uncooked elbow macaroni, and water. Sprinkle in the Italian seasoning, salt, and black pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for 10–12 minutes, or until pasta is nearly tender; it will finish cooking in the oven. This simmering step is key; it allows the pasta to absorb all those wonderful flavors while becoming tender.
Step 4: Prepare the Bell Peppers
While the pasta mixture simmers, it’s time to prepare the bell peppers. Cut them in half lengthwise and remove the seeds. Arrange the halved peppers cut-side up in a 9×13 inch baking dish. This not only looks great but also makes filling them a breeze!
Step 5: Fill the Peppers
Once your pasta mixture is ready, it’s time to fill those peppers! Spoon the mixture evenly into each halved bell pepper. This ensures every bite is bursting with flavor.
Step 6: Bake Covered
Sprinkle half of the Parmesan cheese over the filled peppers before covering with foil. Cover the baking dish with aluminum foil and pop it in the oven. Baking it covered for the first 30 minutes helps steam the peppers, making them tender while keeping the filling moist. It’s a little trick that makes a big difference!
Step 7: Add Cheese and Bake Uncovered
After 30 minutes, remove the foil and sprinkle remaining half of the Parmesan cheese and the shredded mozzarella on top of the stuffed peppers. Return the dish to the oven and bake uncovered for an additional 10-15 minutes. This final step is where the magic happens—the cheese melts and bubbles, creating a deliciously gooey topping that ties everything together.
Tips for Success
Use fresh ingredients for the best flavor—especially the bell peppers and herbs.
Use red, orange, or yellow bell peppers for a sweeter flavor; green is more savory and slightly bitter.
Don’t overcook the pasta in the skillet; it will continue to cook in the oven.
Experiment with different cheeses like cheddar or pepper jack for a unique twist.
Let the casserole cool for a few minutes before serving; it helps the flavors settle.
If the filling seems too watery after simmering, allow it to cook a few more minutes uncovered to reduce excess liquid before filling the peppers.
For leftovers, store in an airtight container for up to three days.
Equipment Needed
Large skillet: A non-stick skillet works best, but any large pan will do.
Baking dish: A 9×13 inch dish is ideal; you can use any oven-safe dish.
Aluminum foil: Essential for covering the dish while baking.
Measuring cups: Handy for precise ingredient portions.
Wooden spoon: Perfect for mixing and stirring the ingredients.
Variations
Vegetarian Delight: Swap the ground meat for a mix of black beans and chopped mushrooms for a hearty vegetarian option.
Spicy Kick: Add a teaspoon of crushed red pepper flakes to the meat mixture for an extra layer of heat.
Cheesy Goodness: Experiment with different cheeses like sharp cheddar or pepper jack for a unique flavor twist.
Quinoa Boost: Substitute elbow macaroni with cooked quinoa for a gluten-free and protein-packed alternative.
Herb Infusion: Fresh herbs like basil or parsley can be added for a burst of freshness and flavor.
Serving Suggestions
Side Salad: Pair your casserole with a fresh garden salad for a refreshing crunch.
Garlic Bread: Serve with warm garlic bread to soak up the delicious sauce.
Wine Pairing: A light red wine, like Pinot Noir, complements the flavors beautifully.
Presentation: Garnish with fresh parsley or basil for a pop of color.
FAQs about Stuffed Pepper Casserole
Can I make Stuffed Pepper Casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance. Just assemble it, cover it tightly, and store it in the fridge. When you’re ready to bake, add a few extra minutes to the cooking time since it will be cold from the fridge.
What can I substitute for ground meat in this recipe?
If you’re looking for a meatless option, try using a mix of black beans and chopped mushrooms. This combination adds texture and flavor while keeping the dish hearty. You can also use lentils for a protein-packed alternative.
How do I store leftovers of Stuffed Pepper Casserole?
Leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat in the microwave or oven until warmed through. It’s a great way to enjoy this delicious meal again!
Can I freeze Stuffed Pepper Casserole?
Yes, you can freeze it! Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. When you’re ready to eat, thaw it in the fridge overnight and bake as directed.
What sides pair well with Stuffed Pepper Casserole?
This casserole is versatile! A simple side salad or some garlic bread complements it perfectly. You could also serve it with roasted vegetables for a colorful and nutritious meal.
Final Thoughts
Cooking a Stuffed Pepper Casserole is more than just preparing a meal; it’s about creating memories. The vibrant colors of the bell peppers, the rich aroma wafting through your kitchen, and the joy of sharing it with loved ones make this dish truly special. Each bite is a comforting reminder of home, warmth, and togetherness. Whether it’s a busy weeknight or a gathering with friends, this casserole brings everyone to the table. So roll up your sleeves, embrace the flavors, and enjoy the satisfaction of serving a dish that’s as delightful to make as it is to eat!
A delicious and hearty stuffed pepper casserole that combines ground meat, pasta, and cheese, all baked in bell peppers for a flavorful one-pan meal.
Ingredients
Scale
1 pound ground beef or turkey
1 medium onion, diced
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup uncooked elbow macaroni
1 cup water
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
4 medium bell peppers (any color), halved and seeds removed
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
Instructions
Preheat the oven to 350°F.
In a large skillet over medium heat, brown the ground beef or turkey with the diced onion and minced garlic until the meat is fully cooked. Drain any excess fat.
Stir in the diced tomatoes, tomato sauce, uncooked macaroni, water, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally, until the pasta is tender.
While the pasta mixture is simmering, prepare the bell peppers by placing them cut-side up in a 9×13 inch baking dish.
Spoon the pasta mixture evenly into each halved bell pepper.
Sprinkle half of the Parmesan cheese over the filled peppers before covering with foil. Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle the mozzarella and the remaining parmesan cheese on top of the stuffed peppers, and return to the oven. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let cool for a few minutes before serving.
Notes
For a vegetarian option, substitute the ground meat with a mix of black beans and chopped mushrooms.
Add a teaspoon of crushed red pepper flakes to the meat mixture for a spicy kick.
To make ahead: Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
Parmesan cheese is optional but adds a rich, nutty flavor—feel free to adjust the amount to suit your taste.
To freeze: Cool completely, then wrap and freeze for up to 3 months.
