Pioneer Woman Stuffed Pepper Casserole is a wonderful twist on the classic stuffed peppers we all know and love. Instead of stuffing individual peppers, this recipe layers ground beef, rice, peppers, and cheese into a cozy casserole that’s full of familiar flavors and comforting textures. The mix of tender bell peppers, savory beef, and melted cheese makes it a dish that feels homemade and satisfying.
I love making this casserole because it’s easy to put together, and it gives me that stuffed pepper taste without the extra work of hollowing out each pepper. Plus, the melted cheese on top always makes everyone happy at the dinner table. When I make this, I usually add a little extra seasoning because I like my meals to be packed with flavor, but it’s so good even with just the basics.
This casserole is fantastic served with a simple side salad or some warm crusty bread to soak up any extra juices. I find it’s a great dish to make ahead of time, too, which means you can enjoy delicious leftovers that taste even better the next day. It’s definitely the kind of meal I’d recommend for a cozy weeknight dinner that the whole family can enjoy together.
Key Ingredients & Substitutions
Ground Beef: Using ground beef gives the casserole its meaty, hearty feel. You can swap it for ground turkey or chicken for a lighter option, or even plant-based ground for a vegetarian twist.
Bell Peppers: Both green and red peppers add crunch and color. If you don’t have red, orange or yellow peppers work well too. You can also use frozen peppers if fresh aren’t available.
Diced Tomatoes with Green Chilies: These add a nice tang and hint of spice. If you want less heat, use plain diced tomatoes. For more flavor, consider fire-roasted tomatoes.
Cooked Rice: The rice brings the dish together and adds texture. White rice is classic, but brown rice is a good whole grain swap. Cauliflower rice also works for a low-carb option.
Cheddar Cheese: Cheddar melts beautifully and adds rich flavor on top. Try a sharp or mild cheddar based on your taste. Mozzarella or Monterey Jack can be tasty alternatives.
How Do I Make Sure the Peppers Stay Tender but Not Mushy?
Bell peppers can get mushy if overcooked, so here’s my trick for keeping them just right:
- Cook the peppers briefly in the skillet just until they start to soften, about 3-4 minutes. This keeps some crunch.
- Don’t add them raw to the casserole or they might stay too firm or take longer to cook in the oven.
- When baking, don’t cover the casserole—letting the steam escape helps keep peppers from becoming soggy.
- Let the casserole rest after baking. This helps the juices settle, making the texture perfect when you serve.
Equipment You’ll Need
- Large skillet – great for browning the beef and sautéing the peppers and onions all in one pan.
- 9×13-inch casserole dish – perfect size to layer the casserole and bake it evenly.
- Wooden spoon or spatula – helps stir the ingredients without scratching your skillet.
- Measuring cups and spoons – to keep your seasoning and rice amounts just right.
Flavor Variations & Add-Ins
- Try ground turkey or chicken for a lighter protein that still holds flavor well.
- Add black beans or corn for extra texture and a bit of sweetness; great for a Tex-Mex twist.
- Mix in chopped jalapeños or a dash of cayenne for more heat if you like it spicy.
- Swap cheddar for pepper jack cheese to add a creamy texture with a little kick.
Pioneer Woman Stuffed Pepper Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 1 cup cooked rice (white or brown)
- 1 (10 oz) can diced tomatoes with green chilies (drained)
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 tsp dried Italian seasoning
- 1 ½ cups shredded cheddar cheese
- Optional: 1 tsp garlic powder or 2 cloves garlic minced
- Olive oil or cooking spray
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to bake. Including resting time, plan for about 45 minutes from start to finish. It’s a simple and quick dish that’s ready in under an hour!
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with olive oil or cooking spray so your casserole won’t stick.
2. Cook the Beef and Veggies
In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is soft, about 6-8 minutes. Drain any extra fat. Then add the chopped red and green bell peppers. Cook for another 3-4 minutes until the peppers are just a little tender.
3. Mix in the Rest
Stir in your cooked rice, drained diced tomatoes with green chilies, Worcestershire sauce, Italian seasoning, salt, pepper, and garlic if you’re using it. Mix everything together well and let it heat through for a minute or two.
4. Assemble and Bake
Pour this mixture evenly into your prepared casserole dish, smoothing the top with a spatula. Sprinkle the shredded cheddar cheese evenly over the top.
Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and the casserole is hot all the way through.
5. Cool and Serve
Let your casserole rest for about 5 minutes after baking to let the flavors settle and the dish firm up a bit. Serve warm with a fresh green salad or crusty bread for a satisfying meal.
Can I Use Frozen Peppers Instead of Fresh?
Yes, frozen peppers work well! Just thaw and drain any excess moisture before adding them to the skillet so your casserole doesn’t get watery.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole and keep it covered in the fridge for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, stirring occasionally for even heating.
Can I Substitute Cauliflower Rice for Regular Rice?
Yes, cauliflower rice is a great low-carb substitute. Just sauté it briefly before mixing into the casserole to avoid extra moisture in the dish.
