Pioneer Woman Stuffed Pepper Casserole is a cozy, hearty dish that brings all the best flavors of stuffed peppers into an easy-to-make bake. It’s packed with ground beef, tender bell peppers, rice, and a rich tomato sauce, all topped off with melted cheese that makes everything extra comforting. This casserole blends familiar ingredients in a way that feels like a warm hug on a plate.
I love making this casserole when I want something satisfying but don’t want to fuss over stuffing each pepper individually. It’s one of those recipes that feels special but is actually pretty simple to put together. Plus, the layers of flavors—from the savory beef and seasoned rice to the sweet, soft bell peppers—make it a favorite for both family meals and casual dinners.
My favorite way to serve this dish is right out of the oven with a side of crusty bread or a fresh green salad. It’s filling and flavorful enough to be the main event, and the leftover casserole tastes just as good the next day—perfect for a quick lunch or dinner. Whenever I make this, everyone asks for seconds, and I’m happy to oblige!
Key Ingredients & Substitutions
Bell Peppers: Choose firm, large peppers as they hold up best in the casserole. Mixed colors add a nice look and flavor. If you can’t find fresh, frozen sliced peppers can work too.
Ground Beef: You can swap ground beef for ground turkey or chicken for a leaner option. For a vegetarian twist, try crumbled tofu or cooked lentils.
Rice: White or brown rice both work well here. If you’re in a hurry, pre-cooked or instant rice saves time. Quinoa or cauliflower rice are great low-carb substitutes.
Cheese: Cheddar and mozzarella give a nice balance of flavor and meltiness. Feel free to use pepper jack for a bit of spice or swap mozzarella with Monterey Jack or provolone.
How Do I Make Sure the Peppers Bake Tender But Don’t Get Mushy?
Here’s how to get perfectly baked peppers with good texture:
- Slice peppers carefully and remove seeds and membranes so they cook evenly.
- Arrange peppers cut side up in a greased casserole dish so they keep shape and hold filling.
- Cover with foil during the first part of baking to trap moisture and soften the peppers.
- Remove the foil near the end of baking to let cheese brown and excess moisture evaporate.
- If peppers seem too firm after baking, you can add a few tablespoons of water or broth to the dish before baking and cover again.
This way, you get peppers that are tender but not too soft or watery!
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and sautéing onions and garlic evenly.
- Sharp knife – makes cutting and prepping the bell peppers quick and easy.
- Cutting board – protects your surfaces when chopping vegetables and herbs.
- 9×13-inch casserole dish – roomy enough to hold all the stuffed peppers and bake them evenly.
- Aluminum foil – helps keep the casserole moist during baking and prevents cheese from burning.
- Wooden spoon – great for stirring the beef mixture without scratching your pan.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter casserole that’s still tasty.
- Add chopped mushrooms or zucchini to the beef mixture for extra veggies and a mild flavor boost.
- Try mixing in a cup of cooked quinoa instead of rice for a nutty texture and extra protein.
- Swap cheddar for pepper jack cheese if you want a little spicy kick in your bake.
Pioneer Woman Stuffed Pepper Casserole
Ingredients You’ll Need:
Fresh Ingredients:
- 4 large bell peppers (mixed colors like red, green, yellow, or orange)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 cup corn kernels (fresh or frozen)
- Fresh parsley, chopped (for garnish)
Canned Goods & Seasoning:
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (8 oz) can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Proteins & Dairy:
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Other:
- Cooking oil (for sautéing)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and roughly 45 minutes to bake. From start to finish, expect around 1 hour, including prepping the peppers, cooking the filling, assembling the casserole, and baking it until bubbly and tender.
Step-by-Step Instructions:
1. Prepare the Bell Peppers:
Wash the bell peppers and cut them in half lengthwise. Carefully remove the seeds and membranes. Set the pepper halves aside while you prepare the filling.
2. Cook the Filling:
Heat a little cooking oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if needed.
Mix in the drained diced tomatoes, cooked rice, corn, tomato sauce, Italian seasoning, salt, and black pepper. Stir well and cook for 2-3 minutes to let the flavors blend.
3. Assemble and Bake the Casserole:
Grease a 9×13-inch casserole dish. Arrange the pepper halves cut side up in the dish.
Spoon the beef and rice mixture evenly into each pepper half, pressing lightly to fill them well.
Sprinkle shredded cheddar and mozzarella cheeses evenly over the stuffed peppers.
Cover the dish with aluminum foil and bake in your preheated oven at 350°F (175°C) for 30 minutes.
Remove the foil and bake uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
4. Garnish and Serve:
Once baked, garnish with chopped fresh parsley to add a pop of color and fresh flavor. Serve warm and enjoy your delicious, comforting Pioneer Woman Stuffed Pepper Casserole!
Can I Use Frozen Bell Peppers Instead of Fresh?
Yes! If using frozen bell peppers, thaw them completely and pat dry to avoid extra moisture in the casserole. They might be softer than fresh, so reduce baking time slightly to prevent mushiness.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare and assemble the casserole, then refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight 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 oven or microwave until warmed through. Adding a splash of water can help keep it moist when reheating.
What Can I Serve with Stuffed Pepper Casserole?
This casserole pairs wonderfully with a crisp green salad, steamed veggies, or crusty bread to soak up the flavorful sauce. For a lighter meal, serve alongside roasted cauliflower or zucchini noodles.
