Pioneer Woman Stuffed Pepper Casserole is like all the best parts of a classic stuffed pepper, but in a super easy, cozy casserole form. It’s got ground beef, tender bell peppers, flavorful rice, and melty cheese all baked together into one comforting dish that just feels like a warm hug. The peppers give it a nice freshness and color, while the beef and rice make sure it’s filling and satisfying.
I love this recipe because it’s so simple to put together, especially on a busy weeknight when I want something homemade without a lot of fuss. The casserole style means fewer steps, and it saves time but doesn’t skip on any of that great stuffed pepper flavor I’m craving. I usually like to have some crusty bread on the side to soak up any extra sauce, and I think that just makes the meal feel even more special.
This dish reminds me of those classic family dinners where everyone gathered around the table, sharing stories and full plates. There’s just something about the combination of peppers and melted cheese baked all together that brings people back for seconds—and maybe even thirds. I’m pretty sure once you make it, your family will start asking you to make it again and again!
Key Ingredients & Substitutions
Ground beef: This is the star for flavor and protein. For a leaner option, try ground turkey or chicken. I find ground beef gives it a richer taste, but turkey works well if you want something lighter.
Rice: White rice is classic here because it cooks evenly and soaks up flavors. If you prefer, brown rice can be used but will take longer to cook. Make sure to adjust the simmer time if swapping.
Bell peppers: Fresh peppers add color and a mild sweetness. You can mix colors for a pretty presentation. If you don’t have fresh ones, frozen peppers can work, but they’ll be softer and less crunchy.
Cheese: Cheddar melts nicely and adds a sharp flavor. Mixing mozzarella with cheddar gives a nice stretchy, gooey texture. Feel free to use your favorite cheese blend or even a Mexican cheese mix for a twist.
How Can I Get the Rice Perfectly Cooked Without It Getting Mushy?
Cooking rice directly in the beef and tomato mixture needs some care to avoid mushiness. Here’s what works for me:
- Keep the heat medium-low when simmering so the rice cooks gently and evenly.
- Don’t cover the pan tightly — this allows excess steam to escape and prevents too much moisture buildup.
- Stir occasionally to keep the rice from sticking to the pan bottom.
- Check the rice at 18 minutes so you can catch it right as it becomes tender but still firm.
Following these tips helps you get tender, flavorful rice that blends beautifully into the casserole without turning mushy.
Equipment You’ll Need
- Large skillet – perfect for browning the beef and cooking the rice mixture evenly.
- 9-inch casserole dish – holds all the ingredients well and fits nicely in most ovens.
- Mixing spoon or spatula – to stir and combine the beef, rice, and sauce without scratching your pan.
- Aluminum foil – helps cover the casserole while baking to keep moisture in and cheese from burning.
- Cheese grater (optional) – if you prefer to shred your own cheese for fresher flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner option that still tastes great.
- Add diced onions or mushrooms to the beef mix for extra texture and deeper flavor.
- Try mixing in a teaspoon of smoked paprika or chili powder to give the dish a warm, slightly spicy kick.
- Stir in some cooked corn or black beans for more color and a bit of sweetness or earthiness.
Pioneer Woman Stuffed Pepper Casserole Recipe
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 cup white rice, uncooked
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 cup water or beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 3 large bell peppers (red, green, or yellow), cut into large rings or chunks
- 2 cups shredded cheddar cheese (or a cheddar and mozzarella blend)
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (optional, for garnish)
Time Needed:
This recipe takes about 15 minutes to prepare and 35 minutes to cook, for a total of around 50 minutes. The simmering of the rice and beef mixture, plus baking time, makes this a great midweek dish that’s both quick and delicious.
Step-by-Step Instructions:
1. Prepare the Beef and Rice Mixture:
Preheat your oven to 350°F (175°C). In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
Add the uncooked rice to the beef and stir well. Pour in the diced tomatoes with their juices, tomato sauce, water or broth, and Worcestershire sauce. Stir in the garlic powder, onion powder, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed.
2. Assemble the Casserole:
While the mixture simmers, lightly grease a 9-inch round or square casserole dish.
Once the rice mixture is ready, spoon it evenly into the casserole dish. Arrange the bell pepper rings or chunks evenly on top, pressing them slightly into the mixture.
3. Bake the Casserole:
Sprinkle the shredded cheese evenly over the entire dish.
Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted, bubbly, and slightly golden.
Once done, take the casserole out of the oven and let it rest for about 5 minutes before serving.
Garnish with the chopped green onions and fresh parsley if you like, and enjoy your hearty, comforting stuffed pepper casserole!
Can I Use Frozen Bell Peppers Instead of Fresh?
Yes, you can use frozen peppers if fresh aren’t available. Just thaw and drain them well to avoid extra moisture, which can make the casserole watery. The texture will be softer but still tasty!
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed—just add a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best texture, avoid reheating multiple times.
Can I Substitute Brown Rice or Another Grain?
Yes, you can swap white rice for brown rice or even quinoa, but cook times and liquid amounts might need adjusting. Brown rice takes longer, so consider pre-cooking it before combining with the beef mixture to avoid undercooked grains.
