There’s something deeply comforting about a dish that brings together the nostalgia of childhood and the ease of a weeknight dinner. That’s exactly what this Pioneer Woman Stuffed Pepper Casserole does for me. I remember my grandmother standing over her cast iron skillet, the scent of bell peppers and tomatoes filling the kitchen, while I perched on a stool, eagerly waiting for the first bite. This casserole is her classic stuffed peppers—reimagined. No fussing with hollowing out peppers or worrying about them tipping over in the oven. Just layers of hearty, flavorful goodness baked into one cozy dish.

Ingredients You’ll Need

This recipe is all about simple, wholesome ingredients that come together beautifully. Here’s what you’ll need:

• 1 lb ground beef – I like 85/15 for the perfect balance of flavor and juiciness.
• 1 cup white rice, uncooked – Long-grain works best, but brown rice adds a nutty twist if you prefer.
• 3 bell peppers, diced – A mix of red, yellow, and green makes it colorful and sweet.
• 1 onion, diced – Yellow or white, whatever you have on hand.
• 2 cloves garlic, minced – Because everything’s better with garlic.
• 1 (15 oz) can tomato sauce – The base of our rich, savory sauce.
• 1 (14.5 oz) can diced tomatoes – Undrained for extra juiciness.
• 1 tsp Italian seasoning – A little herbaceous magic.
• 1 tsp paprika – For warmth and depth.
• Salt and pepper to taste – Don’t be shy here.
• 2 cups shredded cheddar cheese – Because melted cheese makes everything better.

Let’s Make It Step by Step

This casserole comes together in just a few easy steps, and I promise, the aroma alone will have everyone gathering in the kitchen.

1. Preheat and Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish—this ensures easy serving later.
2. Cook the Rice: In a medium saucepan, cook the rice according to package instructions. Fluff it with a fork and set aside.
3. Brown the Beef: In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Once no longer pink, drain any excess grease.
4. Sauté the Veggies: Add the diced onions and bell peppers to the skillet with the beef. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute—just until fragrant.
5. Bring It All Together: Stir in the tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Let it simmer for 5 minutes to meld the flavors.
6. Layer It Up: Spread the cooked rice evenly in the prepared baking dish. Pour the beef and veggie mixture over the rice, then sprinkle the shredded cheese on top.

Now, all that’s left is to bake it until bubbly and golden—about 20 minutes. But trust me, the hardest part will be waiting while that cheesy, savory scent fills your kitchen.

Pro Tips, Variations, and Substitutions

This Pioneer Woman Stuffed Pepper Casserole is wonderfully adaptable to whatever you have on hand or your family’s preferences. Here are some ideas to make it your own:

• Protein Swap: Ground turkey or chicken work just as well as beef. For a vegetarian twist, try plant-based crumbles or lentils.
• Rice Alternatives: Not a fan of white rice? Substitute with brown rice, quinoa, or even cauliflower rice for a low-carb option.
• Cheese Choices: While cheddar is classic, Monterey Jack, pepper Jack, or a Mexican blend would add delicious flavor.
• Spice It Up: Add diced jalapeños, a dash of cayenne, or a spoonful of hot sauce if your crew likes a little heat.
• Extra Veggies: Toss in some diced zucchini, mushrooms, or spinach to sneak in more nutrients.

What to Serve With Stuffed Pepper Casserole

This hearty dish is practically a meal on its own, but a few simple sides can round it out beautifully:

• A crisp green salad with ranch or vinaigrette
• Warm, buttered cornbread or crusty French bread
• Roasted green beans or steamed broccoli
• A dollop of sour cream or guacamole on top

Storage and Reheating Tips

Leftovers (if you’re lucky enough to have any!) keep wonderfully:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm individual portions in the microwave, or reheat the whole casserole covered with foil in a 350°F oven until heated through (about 20-30 minutes).

Frequently Asked Questions

Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. Add about 10-15 minutes to the baking time if cooking straight from the fridge.

What if I don’t have bell peppers?
While they’re the star of the show, you can substitute with poblano peppers or even use a bag of frozen pepper strips in a pinch.

Is there a way to make this less saucy?
If you prefer a drier casserole, reduce the tomato sauce to 1 cup or drain the diced tomatoes before adding.

Can I use instant rice instead of cooked rice?
Yes! Use 1 cup uncooked instant rice and increase the liquid in the recipe by 1 cup (either more tomato sauce or water).

A Cozy Meal That Feels Like Home

There’s something so comforting about digging into a warm dish of stuffed pepper casserole. It’s the kind of meal that fills your kitchen with wonderful aromas and your family with happy anticipation. Whether it’s a busy weeknight or a lazy Sunday supper, this recipe delivers all the flavors you love in stuffed peppers with none of the fuss. I hope it becomes a regular in your rotation – it certainly has in ours!