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.
Can I do this recipe in an instant pot?
I hope you loved Oregon! We live just outside of Portland and would love to host you in thanks for all you have given us! Your recipes NEVER disappoint! So happy I found you!
ONE POT STUFFED PEPPER CASSEROLE
If I needed two batches of this recipe (for a crowd) cooked in a crockpot, could two batches be stacked (layered)?
My family really loved this I made it last night for supper. I would like to know the nutritional information per serving. It would be helpful for me thanks again. It’s a great recipe❤️❤️
Made it as called for in the recipe except for using sharp cheddar cheese because that’s what I had on hand. We had several bell peppers from our garden and this recipe was much easier than stuffing the peppers individually. My husband and I both enjoyed this and I will definitely make it again.
This was actually SO delicious. Found it and made the recipe for dinner tonight and it didn’t disappoint! I used Ex Sharp Cheddar only because that’s what I had and used Avocado oil instead of olive oil. Everything else was to a T. SUPER tasty and comes together easy!
My husband doesn’t like stuffed bell peppers – I know, I know – but he has a great personality 😛 Anyway, THIS he loved from the first bite. Because it’s just us and we’ll be having it for leftovers, I dished up our individual portions and added the cheese on top, heated the bowl in the oven and done. Thank you so much!
Was amazingly delicious and I will definitely be making it again. My husband loved it too. We were sad when we finished it. Easy to make and easy to eat!
Have made this several times over the years. It’s a family fav. We prefer one can of diced tomatoes so we just add a little more broth.
This was so exceptionally delicious. It was quick and easy to make. Both my husband and I loved it and I will definitely make it again, and again, and again! I didn’t have a can of diced green chiles so I substituted one of the cans of diced tomatoes for a can of Ro-Tel tomatoes and chiles. I highly recommend this casserole.
Incredible. Made this last night for a group of picky eaters and everyone gobbled up, and even asked for seconds. I’m calling it “Inside Out Stuffed Peppers”. I do love a good stuffed pepper, but I always end up throwing most of the pepper away because it just doesn’t get eaten! Thanks for yet another great recipe!
*Note, made as directed but with only 1/4 of an onion, 1/2 more bell pepper, and subbed one can of Rotel for one can of diced tomatoes/can of chiles because that’s what I had on hand!*
We make this regularly. Thanks for the great recipe. It’s really a good family meal. My 14 year old made it tonight with very little help from me. The only thing we do differently is get the mix with rice to a boil stir then put in 350 degree oven for 45 minutes cooks perfectly and you don’t have to worry about rice sticking on the bottom. Thanks for this great dish!
We are still getting quite a few small peppers and didn’t want to waste them so decided to try this recipe. Excellent!!! It is absolutely delicious and couldn’t be easier to prepare. The seasonings are perfectly balanced with no overwhelming flavors of anything. The only thing I omitted was cilantro because I didn’t have any on hand. Now, I am hoping to keep getting peppers so I can chop them and freeze to have this a few times over the winter. Thank you for sharing!
This is the best recipe! I don’t really like cooked peppers but this has the right seasonings that makes it perfect!
Great recipe! My family loves it! I used ground chicken and low sodium chicken stock instead. Still came out so tasty. I’ve made this a few times, and I’ve added some chopped jalapeños as well. It’s a pretty versatile recipe. Oh, I didn’t use cilantro, because I’m one of those that think it tastes like soap, I used parsley instead.
Yum! The flavor was perfect. I didn’t have a big enough pan, so I had to cook this in a soup pot, which meant I couldn’t get a good filling to cheese ratio to make this a true casserole, but I stirred half the cheese in and then let the 2nd half of the cheese melt on top as instructed, and it was still delicious. I garnished with cilantro and jalapenos, and next time might add some nacho chips and sour cream.
I think this would also be really good if you substituted the cumin and chili seasoning for more Italian style seasonings and mozzarella or ricotta and serving with bread to mix it up for a lasagna-ey flavor vs. taco flavor.
Will make again!
DELICIOUS MEAL
Loved it. and so did my picky kids.
Wondering if there are any recommendations on making this meatless. What would you use. Quinoa ?
One pot recipes are a busy family’s savior! I love this one. It so easy and flavorful. Leftovers heat up nicely, too.
Very good. We make it regularly.
Great recipe and super easy! One thing we do for regular stuffed peppers and this too now is use 2 cans of Rotel, that can get you more kick and your tomatoes and chilies in one shot. We love it topped with Cooper cheese, the flavor mixes well together. Thank you for the easy addition to our meals!