Pioneer Woman Stuffed Pepper Casserole is a cozy, comforting dish that takes all the best parts of classic stuffed peppers and turns them into a hearty baked casserole. It’s packed with ground beef, bell peppers, rice, and a cheesy tomato sauce that ties everything together with warm, familiar flavors. The texture is just right – tender peppers, meaty filling, and melty cheese on top that makes you want to dig in right away.
I love making this casserole because it’s like a shortcut to all the great flavors of stuffed peppers without the fuss of stuffing each pepper by hand. It’s one of those meals that feels special but comes together so easily, which means less time in the kitchen and more time around the table. Sometimes I add a little extra cheese on top because, well, cheese makes everything better in my book!
When I serve this casserole, I like to pair it with a simple green salad or some crusty bread to soak up any extra sauce. It’s a perfect weeknight dinner that feels like a warm hug after a busy day. Plus, leftovers are just as good if not better, so I’m always happy when there’s a second helping to enjoy the next day.
Key Ingredients & Substitutions
Ground beef: This is the heart of the flavor here. If you prefer, lean ground turkey or chicken are great substitutes for a lighter version.
Bell peppers: The sliced ring shape is fun and helps cook evenly. Use any color you like—red, yellow, orange—for a sweeter taste, or stick with green for a classic flavor.
Cooked rice: White rice works well, but brown rice or quinoa can be swapped in for more fiber and a nuttier bite.
Cheese: Cheddar and Monterey Jack melt nicely and give a nice balance of sharp and mild. Mozzarella or pepper jack can be used if you want a creamier or slightly spicy twist.
How Do I Keep Bell Peppers Tender But Not Mushy?
Getting the peppers just right is key. Here’s what works best for me:
- Slice peppers into even rings so they cook uniformly.
- Don’t pre-cook the peppers; baking them in the casserole allows them to soften gently.
- Cover with foil during most of baking to trap steam, which softens peppers without drying them out.
- Remove foil near the end so the cheese browns and the peppers finish cooking without becoming mushy.
Equipment You’ll Need
- Large skillet – perfect for browning the beef and sautéing onions and garlic evenly.
- 9×13 inch baking dish – roomy enough for the pepper rings and filling to bake perfectly.
- Mixing spoon or spatula – helps you combine the rice, meat, and veggies without mess.
- Aluminum foil – keeps the casserole moist while baking by trapping steam.
- Cheese grater – handy if you’re shredding your own cheese for a fresh melt.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter taste and less fat.
- Add chopped mushrooms or zucchini to the filling for extra veggies and moisture.
- Use pepper jack cheese to add a mild spicy kick to the melty topping.
- Mix in cooked black beans or kidney beans for extra protein and a touch of earthiness.
Pioneer Woman Stuffed Pepper Casserole Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup frozen corn kernels
- 1 (8 oz) can tomato sauce
- 1 tsp dried Italian seasoning or oregano
- ½ tsp salt
- ½ tsp black pepper
For the Peppers and Topping:
- 4 large bell peppers (green or mix of colors), cored and sliced horizontally into rings
- 2 cups shredded cheese (cheddar and Monterey Jack blend recommended)
- Fresh parsley or cilantro, chopped, for garnish
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and approximately 40-45 minutes to bake, so plan on just over an hour from start to finish. It’s a simple meal with minimal hands-on time, perfect for busy weeknights or cozy weekend dinners.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Veggies:
Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic. Stir and break apart the beef until it’s browned and the onions are soft. Drain any extra grease to keep the dish from being too oily.
2. Mix in the Filling Ingredients:
To the skillet, add the cooked white rice, drained diced tomatoes, frozen corn, tomato sauce, Italian seasoning, salt, and pepper. Stir everything well and let it cook together for about 3-5 minutes to blend the flavors nicely.
3. Prepare and Layer the Casserole:
Lightly grease a 9×13 inch baking dish. Lay the sliced bell pepper rings out in a single even layer across the bottom. Spoon the meat and rice mixture evenly into each pepper ring, gently pressing it down so it fits snugly.
4. Add Cheese and Bake:
Sprinkle the shredded cheese evenly over the whole dish. Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese melts and bubbles, creating a golden, tasty topping.
5. Garnish and Serve:
Before serving, sprinkle freshly chopped parsley or cilantro over the top for a fresh pop of color and flavor. Serve warm and enjoy your comforting, cheesy stuffed pepper casserole!
Can I Use Frozen Bell Peppers for This Casserole?
Yes, you can use frozen bell peppers, but be sure to thaw and drain them well to avoid extra moisture in the casserole. Fresh peppers work best for a firmer texture.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When ready, bake covered for 30 minutes, then uncover and bake until cheese is bubbly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute the Ground Beef?
Yes, ground turkey, chicken, or even plant-based meat substitutes work well and can be swapped in to suit your preference or dietary needs.
