Pioneer Woman Stuffed Pepper Casserole is a cozy, one-pan dish that brings all the flavors of classic stuffed peppers into an easy, comforting casserole. It’s packed with juicy ground beef, tender bell peppers, savory tomato sauce, and gooey melted cheese, all layered over a bed of rice. It’s like a classic comfort food makeover that’s perfect for busy weeknights.
I love how simple this casserole is to throw together, but it delivers big on taste. Instead of stuffing individual peppers, everything bakes together, making it a total crowd-pleaser without the fuss. I always find that the melted cheese on top makes it feel extra special, and it’s one of those dishes that almost everyone loves, no matter their age.
My favorite way to serve this casserole is with a side of crisp salad or steamed veggies to balance out the hearty filling. It’s great for leftovers too—just pop it in the microwave and it tastes almost as good as fresh! This recipe quickly became a staple in my home because it’s easy, filling, and full of familiar flavors that remind me of home-cooked meals with family.
Key Ingredients & Substitutions
Bell Peppers: Red and yellow peppers are sweet and colorful, but green or orange ones work fine too. If fresh peppers are out of season, you can try roasting frozen peppers for a smoky twist.
Ground Beef: This adds richness to the dish. You can swap it for ground turkey or chicken for a lighter option. For a vegetarian version, use cooked lentils or plant-based crumbles.
Rice: Plain cooked white rice is ideal here. Brown rice also works but may need a bit more cooking time. Quinoa is another nutritious substitute if you want a protein boost.
Cheese: Cheddar and mozzarella create that melty, gooey top. Feel free to use Monterey Jack or pepper jack for a mild kick. For dairy-free options, use vegan shredded cheese.
How Can I Get the Best Texture in My Stuffed Peppers?
Getting your peppers tender but still sturdy is key. Here’s how:
- Remove all seeds and membranes inside the peppers to make space for the filling.
- Stand the peppers upright in a snug baking dish so they don’t tip over when filled.
- Cover with foil during baking to steam the peppers gently and cook the filling thoroughly.
- Remove the foil in the last 10 minutes to let the cheese brown nicely without drying out the peppers.
This method helps peppers stay soft enough to enjoy but firm enough to hold all your delicious filling without collapsing.
Equipment You’ll Need
- Large skillet – perfect for cooking the beef and onions evenly in one pan.
- Sharp knife – helps you cleanly cut the tops off peppers and chop your veggies.
- Baking dish – holds your stuffed peppers upright while baking and evenly distributes heat.
- Aluminum foil – covers the casserole to keep moisture in and peppers tender during baking.
- Wooden spoon or spatula – great for stirring the filling without scratching your pan.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner casserole.
- Add diced mushrooms or zucchini to the filling for extra veggies and moisture.
- Use pepper jack cheese for a little spicy kick that pairs well with the tomato base.
- Mix in cooked quinoa instead of rice for a nutty flavor and extra protein.
Pioneer Woman Stuffed Pepper Casserole Recipe
Ingredients You’ll Need:
For The Peppers and Filling:
- 4 large bell peppers (red and yellow suggested), tops cut off and seeds removed
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups cooked rice
- 1 (15 oz) can diced tomatoes, drained
- 1 cup tomato sauce
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For The Topping:
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- Fresh parsley or cilantro, chopped (for garnish)
- 1 tbsp olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 40 minutes to bake. So in total, plan for around 55 minutes from start to finish.
Step-by-Step Instructions:
1. Cook The Filling:
Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until it becomes soft and see-through. Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef, breaking it apart with a spoon, and cook until it’s browned all over. Drain any excess fat.
Mix in the cooked rice, drained tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Stir it well and cook for a few more minutes so all the flavors blend together.
2. Prepare and Stuff The Peppers:
Place the hollowed-out bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, filling them up nicely.
Sprinkle the shredded cheddar and mozzarella cheeses evenly on top of each stuffed pepper.
3. Bake and Serve:
Cover the baking dish tightly with aluminum foil. Bake in your preheated oven for 30 minutes. After that, remove the foil and bake for an additional 10 minutes to let the cheese melt and get a little golden on top.
When done, take out the peppers and sprinkle with fresh chopped parsley or cilantro. Let them cool a bit before serving.
Enjoy your delicious Pioneer Woman Stuffed Pepper Casserole – it’s cozy, cheesy, and simple to make!
Can I Use Frozen Bell Peppers for This Recipe?
Yes, you can use frozen bell peppers, but be sure to thaw and drain them well before stuffing to avoid excess moisture that can make the casserole watery.
How Can I Make This Dish Vegetarian?
Replace ground beef with cooked lentils, mushrooms, or plant-based meat substitutes. Adjust seasonings if needed to keep the flavor rich and savory.
What’s the Best Way to 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 Prepare This Recipe Ahead of Time?
Absolutely! Assemble the stuffed peppers and cover them with foil, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
