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A freshly baked Stuffed Pepper Casserole Pioneer Woman with melted cheese and bell peppers in a 9x13-inch baking dish.

Stuffed Pepper Casserole Pioneer Woman

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This stuffed pepper casserole Pioneer Woman style brings the flavors of classic stuffed peppers into a cozy casserole. Featuring savory ground beef, tender bell peppers, rice, and a melty cheddar cheese topping, this dish is easy to make and perfect for weeknight dinners. Whether you’re feeding a family or prepping for leftovers, this recipe is both filling and satisfying, with a flavorful twist inspired by Ree Drummond’s comforting recipes.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Beef Recipes, Casseroles, Easy Dinner Recipes
Cuisine: American, comfort food
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef
  • 3-4 bell peppers any color
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 ½ cups cooked rice or cauliflower rice for low-carb
  • 1 can 15 oz tomato sauce
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 ½ cups shredded cheddar cheese

Equipment

  • Large Skillet
  • 9x13-inch baking dish
  • Knife and cutting board
  • Cooking Spoon
  • Aluminum Foil

Method
 

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  2. Cook the Ground Beef: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Drain any excess fat and set aside.
  3. Sauté the Vegetables: Add chopped onions to the skillet and sauté for 3-4 minutes until soft. Add minced garlic and cook for another minute.
  4. Mix in Rice and Sauce: Stir in cooked rice, tomato sauce, oregano, basil, salt, and pepper. Simmer for 3-4 minutes to let the flavors combine.
  5. Assemble the Casserole: Spread the meat mixture evenly in the baking dish. Slice bell peppers in half, remove seeds, and place them on top of the meat mixture.
  6. Add Cheese: Sprinkle shredded cheddar cheese evenly over the top.
  7. Bake: Cover with foil and bake for 25-30 minutes, until peppers are tender. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden and bubbly.
  8. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. Enjoy!

Nutrition

Calories: 400kcal

Notes

  • Substitute Ground Turkey: If you prefer a lighter option, ground turkey can be used instead of beef.
  • Make Ahead: This casserole can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.
  • Freezing: To freeze, assemble the casserole, cover tightly, and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the baking time.

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