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Dump-and-bake stuffed pepper casserole with visible peppers, ground beef, and rice.

Dump-and-Bake Stuffed Pepper Casserole

This easy dump-and-bake casserole combines all the delicious flavors of stuffed peppers without all the work. Ground meat, rice, bell peppers, and a rich tomato sauce bake together to create a comforting and satisfying meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Separate bowl

Ingredients
  

Main Ingredients

  • 1 pound lean ground beef or turkey
  • 1 medium onion, chopped
  • 3-4 medium bell peppers, any color, cored and chopped
  • 1 cup uncooked long-grain white rice
  • 1 can (14.5 ounce) diced tomatoes, undrained
  • 1 can (15 ounce) tomato sauce
  • 1.5 cups beef or chicken broth

Seasoning

  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Black pepper to taste

Optional Topping

  • 1 cup shredded cheese cheddar, mozzarella, or blend

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • In a large skillet, cook the ground meat and chopped onion over medium-high heat until browned and softened, then drain any excess fat.
  • Stir in garlic powder, Italian seasoning, salt, and pepper into the cooked meat mixture and cook for one minute until fragrant.
  • Transfer the seasoned meat mixture to the prepared baking dish and spread it evenly.
  • Evenly sprinkle the uncooked rice over the meat, then scatter the chopped bell peppers over the rice.
  • In a separate bowl, combine the diced tomatoes, tomato sauce, and broth; pour this mixture over the rice and pepper layers.
  • Gently stir everything in the baking dish to ensure the rice is submerged in the liquid.

Baking

  • Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  • Remove the foil, sprinkle with shredded cheese if desired, and return to the oven uncovered for 10-15 minutes until the cheese is melted and rice is tender.
  • Let the casserole rest for 5-10 minutes before serving.

Notes

For a spicier kick, add a pinch of red pepper flakes to the seasoning for the meat. You can also use brown rice, but it may require a longer baking time and additional liquid. To make ahead, assemble the casserole and refrigerate for up to 24 hours before baking; you might need to add a few extra minutes to the baking time if baking from cold.