This One Pan Stuffed Pepper Casserole is the all around perfect meal for a busy night. It comes together so easy and quick. It makes enough to feed a hungry army. And BEST part of all - ONE PAN. Making cleanup a breeze!
Some of our kids don’t like stuffed peppers, but they loved this One Pan Stuffed Pepper Casserole. It’s everything you would get in a stuffed pepper, without the strong green pepper taste overpowering.
Stuffed Peppers were always a favorite growing up. But they were a labor of love cleaning out each green pepper, making the filling, and then stuffing them full to bake. Now you have all of that same delicious flavor in an easy casserole.
But if you love Stuffed Green Peppers, this recipe is so much easier than filling each green pepper. And you can easily add in more diced green pepper to this recipe. It’s easy to adjust to your liking and taste.
One Pan Stuffed Pepper Casserole is also the best way to sneak in some veggies for your kids. You can cover up a lot of the veggies with cheese. They’ll never know that there are tomatoes and green peppers waiting for them under the cheese.
What are some easy change ups for this recipe?
One Pan Stuffed Pepper Casserole is the perfect dish to adapt to your own personal taste. Here are a few ways you can adjust it to accommodate your family.
- Using a Mexican blend cheese for added flavor.
- Use chicken chunks instead of ground beef.
- Add in Quinoa with the rice.
- Use chicken broth in place of beef broth when using chicken.
- Add enchilada sauce on top and use as filling for tortillas.
- Add in extra tomato sauce if desired.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
How to make one pan stuffed pepper casserole:
We love this recipe because of the simplicity in one pan and because it’s just prepared with ingredients we have on hand.
- In a large saucepan brown the ground beef with the diced onion and minced garlic until beef is no longer pink and cooked through.
- Drain grease well.
- Add in diced pepper, salt, pepper, oregano, and Italian seasoning. Cook 5 minutes longer until the peppers become soft.
- Reduce heat to medium and add in diced tomatoes, beef broth, tomato sauce, and soy sauce. Stir and heat to boiling.
- Add in the uncooked rice and bring to a boil. Reduce heat to low. Cover with lid and let simmer for 25 minutes stirring every 5-10 minutes.
- When rice is tender, sprinkle with shredded cheese.
- Serve immediately from the pan.
Helpful items for this one pan stuffed pepper casserole:
- Non Stick Pan– This 5 quart pan is non stick and comes with a lid.
- Chef’s Knife– This sharp knife is great for dicing and slicing.
- Chop Stir– This is one of our MOST favorite kitchen gadgets. Great for browning hamburger.
Have you heard about our newest cookbook,Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
Thiscookbookincludes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
SIX SISTERS’ STUFF COPYCAT COOKING<—–CLICK HERE TO ORDER!
If you love this One Pan Stuffed Pepper Casserole, here are more of our favorite one pan dishes:
- One Pan Sausage and Tortellini
- One Pan Taco Skillet
- One Pot Cheesy Chicken Alfredo
- One Pot Creamy Spaghetti and Sausage
- One Pot Bacon and Broccoli Alfredo
Serves: 8
One Pan Stuffed Pepper Casserole Recipe
5 from 1 vote
This One Pan Stuffed Pepper Casserole is the all around perfect meal for a busy night. It comes together so easy and quick.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
PrintPin
Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 3 teaspoons minced garlic
- 1 green bell pepper diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 (14.5 ounce) can diced tomatoes (undrained)
- 2 cups beef broth
- 8 ounces tomato sauce
- 1 Tablespoon low sodium soy sauce
- 1 cup long grain white rice uncooked
- 1½ cups shredded cheddar cheese
Instructions
In a large saucepan over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink and cooked through; drain excess grease.
Add diced pepper, salt, pepper, oregano, and Italian seasoning. Cook 5 minutes longer until the peppers become soft.
Reduce heat to medium and stir in diced tomatoes, beef broth, tomato sauce, and soy sauce. Stir and heat to boiling.
Add in the uncooked rice and bring to a boil. Reduce heat to low. Cover with lid and let simmer for 25 minutes stirring every 5-10 minutes.
When rice is tender, sprinkle with shredded cheese.
Serve immediately from the pan.
Notes
Try these Easy Change Ups for this recipe:
- Using a Mexican blend cheese for added flavor.
- Use chicken chunks instead of ground beef.
- Add in Quinoa with the rice.
- Use chicken broth in place of beef broth when using chicken.
- Add enchilada sauce on top and use as filling for tortillas.
- Add in extra tomato sauce if desired.
Nutrition
Calories: 279 kcal · Carbohydrates: 25 g · Protein: 21 g · Fat: 10 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 57 mg · Sodium: 760 mg · Potassium: 523 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 455 IU · Vitamin C: 20 mg · Calcium: 200 mg · Iron: 3 mg
Equipment
Large Saucepan
Wooden Spoon
Recipe Details
Course: Main Course
Cuisine: American
Recipe adapted from Betty Crocker
Follow Six Sisters’ Stuff onInstagram|Facebook|Pinterest|YouTube
Join The Discussion
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Jessica says:
I made this last night and it was delicious and sooo easy! Only sub was vegetable broth instead of beef bc that was all I had in the pantry. We will definitely make this one again!
-
Andrea Rowley says:
Could you use and electric fry pan? If so where would you cook it at number wise
-
Sarah says:
what book is this reciepe in ?
-
Momma Cyd says:
I don't think it's in a cookbook yet.
-
Charlene says:
Great recipe. Very tasty. Two substitutions as it was what I had on hand - used parm cheese instead of cheddar (which I think makes the recipe even better) and I used Italian seasoned tomatoes instead of regular diced tomatoes. When I make it again, I think I’ll make it with these same substitutions. :)
-
Cyn says:
Can you make this work brown rice?
-
Cyn says:
Can you make this *with brown rice.
-
Momma Cyd says:
Sure, you can easily substitute brown rice for regular rice. You just need to make sure the brown rice is cooked through because cooking times are different with brown rice.
About The Author:
Momma Cyd
Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen, as well as responds to all the questions and comments on every post.
Read More
Other Recipes You Might Enjoy
Poor Man’s Hamburger Steaks and Mashed Potatoes Recipe
55 minutes mins
Grandma A’s Meatloaf Recipe
1 hour hr 45 minutes mins
Pork Chops and Hashbrown Casserole Recipe
1 hour hr
Texas Ranch Chicken Casserole Recipe
1 hour hr
Readers’ Favorite Recipes
Easy Baked Crack Chicken Recipe
30 minutes mins
Lunch Lady Peanut Butter Bars Recipe
40 minutes mins
Honey Lime Chicken Enchiladas Recipe
1 hour hr 15 minutes mins
Peaches and Cream Oatmeal Cookies Recipe
20 minutes mins
Peach Cobbler Dump Cake {4 Ingredients} Recipe
50 minutes mins
Chicken Zucchini Casserole Recipe
55 minutes mins