Stuffed Pepper Casserole Recipe

This casserole is a hearty and flavorful twist on classic stuffed peppers, perfect for a comforting weeknight meal.


  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey, chicken sausage)
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed
  • 2 cups water
  • 1 (15 oz) can fire-roasted diced tomatoes (undrained)
  • 1 (8 oz) can no-salt-added tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup uncooked brown rice, rinsed and drained
  • 1 1/2 cups shredded cheddar cheese (divided)


  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  3. Add onion, bell peppers, and garlic to the pot with the cooked meat. Cook for 5-7 minutes, or until vegetables are softened.
  4. Stir in Italian seasoning, cumin, salt, and pepper. Cook for an additional minute.
  5. Add thawed spinach, water, diced tomatoes (with their juices), tomato sauce, Worcestershire sauce, and rinsed brown rice. Stir well to combine.
  6. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
  7. Uncover the pot and stir the rice mixture. If the rice seems dry, add an additional 1/4 cup of water. Recover and simmer for an additional 10-15 minutes, or until rice is tender and most of the liquid has been absorbed.
  8. Remove the pot from heat and stir in 1 cup of shredded cheddar cheese.
  9. Pour the mixture into the prepared baking dish. Top with remaining 1/2 cup of cheddar cheese.
  10. Bake for 15-20 minutes, or until cheese is melted and bubbly.
  11. Let cool slightly before serving. Enjoy!

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