One Pot Stuffed Pepper Casserole
All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! So hearty, decadent and filling!
Greetings from Portland, Oregon!
Yes, I know. I’m literally all over the place right now. And I’m still adjusting to Pacific Standard Time.
Yet I took another flight out to Oregon.
Because I just had to try Voodoo Doughnuts. It’s 0.3 miles from our hotel. And it’s 24/7.
So I went tonight. And I’ll be there first thing in the morning.
But first. This casserole.
This one pot casserole. Yes. To all of it.
Rice. Ground beef. Veggies. Peppers. Cheese. And cheese.
Done.
My next recipe will be in New York. Please stay tuned.
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One Pot Stuffed Pepper Casserole
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef*
- 1 onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 14.5-ounce cans diced tomatoes
- 1 4-ounce can diced green chiles
- 1 cup long grain white rice
- 1 cup beef broth*
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro leaves
- 1 cup shredded Wisconsin cheddar cheese
- ½ cup shredded Wisconsin Monterey Jack cheese
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in bell peppers until tender, about 3-4 minutes
- Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 20-25 minutes. Stir in cilantro.
- Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
- Serve immediately.
Notes
Did you make this recipe?
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Disclosure: This post is sponsored by Wisconsin Cheese. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
Hello, this looks delicious! My fiancee does not like tomatoes at all…. Do you know a good substitute for the tomatoes or would it be okay to just not add them?
Thanks so much! I appreciate your recipes so much!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Can’t wait to try this recipe! Question – what’s your favorite pot to use for recipes like this. I’m on the hunt! Thanks!
I love my All-Clad! 🙂
Made this tonight. So good and a hugh hit with my 7 year old!!
Do you cook the rice before adding it to the skillet?
No, you do not. That’s the beauty of this recipe!
I made this for dinner tonight, everyone loved it! Thanks!
I’m making this tonight, but will be using already cooked red and regular quinoa. I hope it still turns out great!
Hi would I be able to substitute the white rice with quinoa? Thanks!
Yes, however, cooking time may have to be adjusted as needed.
Made this today and it turned out fantastic. I used ground turkey and Italian seasoning instead of cumin and cilantro. I will definitely make this again.
is there a way to bake this instead of making it on the stove?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Are you adding regular uncooked rice to this recipe? Or quick cook rice?
Regular uncooked rice.
I don’t have diced tomatoes, could I use just spaghetti sauce?
Unfortunately, I do not think spaghetti sauce is an appropriate substitute here.
Followed the recipe but added a bit more garlic – amazingly tasty..will Def make it again!
Made this for dinner tonight, really loved that it was a one pot meal, also really enjoyed the chili powder and cumin. Will be making again.
Perfect for the first nonstop snow day of the season. I trudged out for the diced tomatoes since it was the one ingredient I didn’t have! Watching football and indulging now. Delicious! Will repeat. Thanks!
Looks absolutely delicious! It’ll be on my dinner menu this week for sure!
Thank you – Made this with ground turkey and red bulgur and loved it. May substitute black beans for meat next time to have a meatless option.
Made this tonight, it was pretty good. I love the one-pot aspect, but this is defnitely a mexican-version of stuffed pepper. I think next time I’ll try it without the green chili, chili pepper and cumin. Not completely sure what spices I’d use in their place.
We made it with Italian spices! Sans chili’s and cumin etc, delish!!
I love that all of your recipes, including this one, are delicious AND easy! I also love the dishes and pans you use. My pans and casseroles are functional, but I sure would like them to be pretty like yours. Can you tell me, what brand or brands you use, and what sizes? I would love to add them to my Christmas wish list! Thanks, and thanks for all the great meals you helped me make.
I personally love Le Creuset, Staub and All-Clad. I have a few sizes of each for different recipes.
Thank you! Do you know what size you used for this recipe?
9-inch.
This was even tastier the next day as leftovers! My favourite so far, and I used up some bits of veggies hanging around in the fridge as a nutrient boost.
Made this last night using lentils in replacement of the ground beef since we’re vegetarian. Amazingly tasty! Will definitely be making again!
Thank you, Frances. I am vegetarian too. So will surely try it with lentils too. Or Morning Star crumbles. Sounds wonderful. Thank you Chungah.