This Pioneer Woman Stuffed Pepper Casserole transforms classic stuffed peppers into an easy, cheesy bake the whole family will love. Packed with savory ground beef, tender bell peppers, fluffy rice, and melty cheese, it’s a comforting all-in-one dish that’s budget-friendly, reheats like a dream, and saves you time on busy nights.
Why You’ll Love This Pioneer Woman Stuffed Pepper Casserole Recipe
- Balanced comfort food: Protein, grains, and veggies all in one pan, topped with cheesy goodness.
- No stuffing, all the flavor: Get the classic taste of stuffed peppers without the extra prep.
- Family-friendly & fuss-free: Familiar ingredients, picky-eater approved, and cleanup is a breeze.
- Meal prep winner: Perfect for leftovers or make-ahead meals—just reheat and enjoy.
Ingredients :
- 2 tablespoons olive oil
- 1 ½ pounds lean ground beef
- 1 yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning or Cajun seasoning
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14 ounces canned diced tomatoes (with juice)
- 1 cup long grain white rice (uncooked)
- 1 ½ cups beef broth
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
- Chopped parsley, for garnish
How to Make Pioneer Woman Stuffed Pepper Casserole
- Preheat your oven to 350°F (175°C).
- Brown the beef: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spatula.
- Sauté veggies: Add onion, red and green bell peppers, and garlic. Cook for 5 minutes until softened.
- Season: Stir in Italian or Cajun seasoning, Worcestershire sauce, salt, and pepper.
- Add liquids & rice: Pour in diced tomatoes, uncooked rice, and beef broth. Stir well.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until rice is nearly cooked.
- Assemble casserole: Transfer mixture to a greased 9×13″ baking dish. Spread evenly and top with shredded cheese.
- Bake: Bake uncovered for 25 minutes, or until cheese is melted and bubbly.
- Rest & garnish: Let cool for a few minutes, then top with fresh parsley and serve.
Expert Recipe Tips
- Simmer with the lid on: This keeps steam in and ensures the rice cooks through.
- Cheese choice matters: Use sharp cheddar for bold flavor or mozzarella for that gooey pull.
- Pre-cook rice tweak: In a rush? Use cooked rice and reduce the broth by half. Shorten baking time.
- Spice level control: Want a kick? Add jalapeños or red pepper flakes with the peppers.
- Freshen with garnish: Green onions or chives also make a tasty, colorful finish.
Recipe Variations
- Southwest Style: Use taco seasoning, pepper jack cheese, and add black beans and corn.
- Italian-Inspired: Swap tomatoes for marinara and top with mozzarella and basil.
- Meatless Monday: Replace beef with lentils or mushrooms.
- Keto-Friendly: Use riced cauliflower and reduce the broth slightly.
- Ranch Twist: Stir in ranch seasoning and use cheddar-mozzarella blend.
Storage Instructions
- In the Fridge: Cool completely, then store in an airtight container for up to 4 days.
- In the Freezer: Wrap tightly with foil or plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Pioneer Woman Stuffed Pepper Casserole
- Oven: Preheat to 350°F. Cover casserole with foil and bake for 20–25 minutes or until heated through.
- Microwave: Place in a microwave-safe dish, cover with a lid or damp paper towel, and heat on high for 10 minutes, stirring halfway through.
FREQUENTLY ASKED QUESTIONS
- Can I use brown rice or quinoa instead of white rice?
Yes, but brown rice takes longer to cook. Add more liquid and increase simmer time, or pre-cook it first. - Can I top this casserole with breadcrumbs?
Absolutely—mix breadcrumbs with melted butter and sprinkle on top for the last 10 minutes of baking for a golden crunch. - How can I make it spicier?
Add extra Cajun seasoning, red pepper flakes, or diced jalapeños to the meat mixture. - Can I make it ahead of time?
Yes, assemble and refrigerate up to a day ahead. Bake straight from the fridge, adding 5–10 extra minutes. - How do I know it’s done?
When the cheese is bubbly and the rice is tender. Internal temp should reach 165°F.
More Pioneer Woman Recipe:
Nutrition Facts
- Calories: 486
- Carbs: 16g
- Protein: 28g
- Fat: 34g
- Sodium: 799mg
- Fiber: 2g
- Sugar: 4g
- Vitamin C: 44mg
Pioneer Woman Stuffed Pepper Casserole
Description
This Pioneer Woman Stuffed Pepper Casserole transforms classic stuffed peppers into an easy, cheesy bake the whole family will love. Packed with savory ground beef, tender bell peppers, fluffy rice, and melty cheese, it’s a comforting all-in-one dish that’s budget-friendly, reheats like a dream, and saves you time on busy nights.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a skillet, heat olive oil and brown the beef.
- Add onion, bell peppers, and garlic. Sauté until softened.
- Stir in seasonings, Worcestershire, salt, and pepper.
- Add tomatoes, rice, and broth. Bring to a boil, then simmer covered for 20 mins.
- Transfer to greased 9×13 dish. Top with cheese.
- Bake 25 mins or until bubbly.
- Rest briefly, garnish, and serve.
Notes
- Keep skillet covered during simmering to ensure even rice cooking.
For bold flavor, use sharp cheddar; for stretch, go with mozzarella.
Add breadcrumb topping for a crispy finish.
