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Inside-Out Stuffed Pepper Casserole Recipe is delicious!

All the hearty, cheesy flavors of classic stuffed peppers—without the fuss! This easy casserole blends seasoned beef, tender peppers, zesty tomatoes, and melty cheddar into one comforting dish perfect for busy weeknights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 3 bell peppers any color, chopped into bite-sized pieces
  • 1/2 yellow onion diced (about 1/2 cup)
  • 1 pound ground beef
  • 1/4 teaspoon Italian seasoning
  • 1 can Ro*tel tomatoes 10 oz
  • 1/2 cup cooked rice leftover rice works well
  • 3 ounces tomato paste about 1/3 cup
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup water
  • 2 cups sharp cheddar cheese shredded

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large oven-safe skillet, melt butter over medium heat. Add chopped bell peppers and diced onion, and sauté for about 5 minutes until slightly softened.
  3. Add ground beef to the skillet. Cook until browned, and vegetables are tender. Drain excess fat if necessary.
  4. Stir in Italian seasoning, Ro*tel tomatoes, cooked rice, tomato paste, Worcestershire sauce, and water. Mix until fully combined and heated through.
  5. Stir in 1 cup of shredded cheddar cheese until melted and incorporated.
  6. If using an oven-safe skillet, sprinkle the remaining cheese on top. Otherwise, transfer mixture to a greased 9x13 baking dish and top with the rest of the cheese.
  7. Bake uncovered for 15 minutes or until the cheese is fully melted and bubbly.
  8. Serve warm and enjoy!

Notes

  • This is a great way to use leftover rice.
  • You can substitute ground turkey or chicken for a leaner version.
  • Add red pepper flakes for a spicy kick.
  • Freezes well—just portion and store in airtight containers.
  • For extra veggies, stir in corn or chopped spinach before baking.